Ice Cream Cake – a delicious recipe with layer of Basic Chocolate Cake, raspberry ice cream, cookies, chocolate chips, vanilla ice cream, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line the bottom of a 9-inch springform cake pan with wax paper and line the sides with plastic wrap.
2
Set aside.
3
Slice the cake in half horizontally and separate the layers.
4
Place the bottom half of the cake in the prepared pan.
5
Transfer the raspberry ice cream to a medium bowl and fold in the cookies and chocolate chips.
6
Spread the raspberry ice cream over the cake with a rubber spatula.
7
Place the remaining cake layer on top.
8
Spread the vanilla ice cream on top.
9
Smooth with the back of a spoon.
10
Pour chocolate sauce over the top and let it run down the sides.
11
Freeze, covered with plastic wrap, for at least 4 hours.
12
Release the cake from the pan, and remove the plastic wrap and wax paper.
173
kcal
Calories
8
g
Fat
10
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: One 9-inch layer of Basic Chocolate Cake (see page 110), 1/2 pint vegan gluten-free raspberry ice cream (or flavor of your choice), softened, 2 Chips Ahoy! cookies (page 51), crushed, 1/4 cup vegan gluten-free chocolate chips, and more.
Yes, Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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