Chocolate Ice Cream Cake Recipe

Chocolate Ice Cream Cake Recipe - delicious ice cream layered with chocolate cake layers and garnished with cream, flowers & cookies.

This Chocolate Cake is brought to YOU by Albertsons Store - Thank YOU!

Hi beautiful! I hope you had a wonderful 4th of July Celebration last week!  This year my family were watching the fireworks from the top of the Table Rock, which was amazing! I enjoyed every second of it, from watching colorful sunset sky to walking down the rock, in the dark with the flashlights!  I will post a few pictures at the end of this post! What was your highlight from the last week? Share it in the comments below I would love to hear from you! =D

Today, I want to share this Amazing Chocolate Ice Cream Cake Recipe, featuring Albertsons's NEW Signature Reserve™ Bourbon Maple Blondie.  I picked this ice cream flavor because of the unique taste of salted caramel and blondie pieces. Caramel is my favorite, especially inside the ice cream!  Do you like caramel?

Now, imagine this delicious ice cream layered with ultimate chocolate cake layers and garnished with condensed milk whipping cream, flowers, and your favorite cookies. You will get the most delicious Chocolate Ice Cream Cake! It can be a beautiful birthday cake or a scrumptious summer treat on a hot summer day. Believe me, it is adult &  kid's favorite dessert!

Can’t wait to hear what YOU think of this delicious Chocolate Ice Cream Cake Recipe! As always thank you for stopping by!

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NEW Signature Reserve™ Super Premium Ice Cream is available in Boise, Idaho area exclusively at Albertsons stores.

• Signature Reserve™ Super Premium Ice Creams are perfectly balanced with flavors from around the world, such as caramel for “Colombian Cold Brew Caramel,” blondie crumbles for “Bourbon Maple Blondie” or apple for “Caramel Apple Chai.”
• Unique flavors and globally-sourced ingredients
• Rich, indulgent taste

I buy my Signature Reserve products at my local Albertsons, and you can also find them exclusively at all of the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, and Carrs/Safeway. Visit Albertsons.com to find a store near you and discover more recipe ideas.

Ingredients YOU will need to make Chocolate Ice Cream Cake:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoons butter, room temperature
• 1½ cups sugar
• ⅔ cup unsweetened cocoa powder
• 1 teaspoon Kosher salt

Ingredients YOU will need to make Whipped Cream:

• 1 cup, heavy whipping cream, cold
• 1 tablespoon sour cream
• ⅓ cup condensed milk

To decorate the Chocolate Ice Cream Cake, YOU will need:

• 3 - 14 oz ice cream, softened
• edible flowers, or regular flowers
• macaroons, or cookies of your choice

If YOU make Chocolate Ice Cream Cake Recipe, would YOU take a picture and hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation.  Thank you!

How to make Chocolate Ice Cream Cake:

1. Preheat the oven 350F. Butter 9 by 3-inch round cake pan and line it with parchment paper.
2. Using a mixer, whisk butter until smooth, about 2 minutes. Add 1½ cups of sugar and ⅔ cup of unsweetened cocoa powder. Whisk until fluffy texture, about 5 minutes, make sure to scrape down the bowl using a spatula.
3. Now, sift into the bowl with the butter, 1½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon of salt. whisk until combined. Add 2 eggs and whisk until incorporated. Pour in 1 cup of buttermilk and 1 teaspoon of vanilla extract, whisk until combined.
4. Transfer the batter into the baking pan, bake on the middle rack for about 60 minutes or until toothpick comes out clean when inserted into the center of the cake. Let the cake cool in the pan for about 30 minutes. Using a spatula go around the inside edge, carefully remove the cake from the pan, remove the parchment paper, let it cool for another 20 minutes. Wrap the cake in the plastic wrap and place it in the refrigerator for about 3 hours or overnight before cutting.

How to make Whipping Cream:

1. Place your bowl and whisk in the freezer for about 15 minutes, or until they are super cold.
2. Pour in cold heavy whipping cream, whisk until stiff peak forms, about 1-2 minutes, don't over mix because whipping cream can turn into butter.
3. Add ⅓ cup condensed milk and 1 tablespoon of sour cream, whisk for about 2-3 minutes. Cover and refrigerate until you are ready to use it.

How to assemble Chocolate Ice Cream Cake:

1. Very carefully cut the cake into 3 equal pieces, the bottom layer goes on the top of the cake. Using baking ban with removable bottom, remove the bottom and wrap the pan with plastic wrap all around, place the pan on the top of the cake stand or a plate where you want your cake to be assembled.
2. Put the1st cake layer inside the pan, spread 21 oz of ice cream, cover the top and place in the fridge for about 20 minutes. Repeat with and second cake layer but this time add a 3rd layer on top of the ice cream and freeze for 1 hour, or overnight.
3. Spread the whipping cream and decorate with macaroons and flowers. Enjoy!

📖 Recipe

Super Easy Chocolate Ice Cream Cake Recipe

Love Keil

Super Easy Chocolate Ice Cream Cake Recipe from scratch.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 6

Calories 509 kcal

Equipment

• ▢
  round baking pan

Ingredients

  

1x2x3x

Ingredients YOU will need to make Chocolate Cake:

• ▢ 1 ½ cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 2 large eggs room temperature
• ▢ 1 cup buttermilk room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1 tablespoons butter room temperature
• ▢ 1 ½ cups sugar
• ▢ ⅔ cup unsweetened cocoa powder
• ▢ 1 teaspoon Kosher salt

Ingredients YOU will need to make Whipped Cream:

• ▢ 1 cup heavy whipping cream, cold
• ▢ 1 tablespoon sour cream
• ▢ ⅓ cup condensed milk

To decorate the Ice Cream Cake, YOU will need:

• ▢ 3 - 14 oz vanilla ice cream softened
• ▢ edible flowers or regular flowers
• ▢ macaroons or cookies of your choice

Instructions

 

How to make Chocolate Cake:

• Preheat the oven 350F. Butter 9 by 3-inch round cake pan and line it with parchment paper.
• Using a mixer, whisk butter until smooth, about 2 minutes. Add 1 ½ cups of sugar and ⅔ cup of unsweetened cocoa powder. Whisk until fluffy texture, about 5 minutes, make sure to scrape down the bowl using a spatula.
• Now, sift into the bowl with the butter, 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon of salt. whisk until combined. Add 2 eggs and whisk until incorporated. Pour in 1 cup of buttermilk and 1 teaspoon of vanilla extract, whisk until combined.
• Transfer the batter into the baking pan, bake on the middle rack for about 60 minutes or until toothpick comes out clean when inserted into the center of the cake. Let the cake cool in the pan for about 30 minutes. Using a spatula go around the inside edge, carefully remove the cake from the pan, remove the parchment paper, let it cool for another 20 minutes. Wrap the cake in the plastic wrap and place it in the refrigerator for about 3 hours or overnight before cutting.

How to make Whipping Cream:

• Place your bowl and whisk in the freezer for about 15 minutes, or until they are super cold.
• Pour in cold heavy whipping cream, whisk until stiff peak forms, about 1-2 minutes, don't over mix because whipping cream can turn into butter.
• Add ⅓ cup condensed milk and 1 tablespoon of sour cream, whisk for about 2-3 minutes. Cover and refrigerate until you are ready to use it.

How to assemble Ice Cream Chocolate Cake:

• Very carefully cut the cake into 3 equal pieces, the bottom layer goes on the top of the cake. Using baking ban with removable bottom, remove the bottom and wrap the pan with plastic wrap all around, place the pan on the top of the cake stand or a plate where you want your cake to be assembled.
• Put the1st cake layer inside the pan, spread 21 oz of ice cream, cover the top and place in the fridge for about 20 minutes. Repeat with and second cake layer but this time add a 3rd layer on top of the ice cream and freeze for 1 hour, or overnight.
• Spread the whipping cream and decorate with macaroons and flowers. Enjoy!

Notes

Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Nutrition

Calories: 509kcalCarbohydrates: 98gProtein: 11gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 85mgSodium: 711mgPotassium: 426mgFiber: 5gSugar: 67gVitamin A: 336IUVitamin C: 1mgCalcium: 180mgIron: 3mg

Tried this recipe?Let us know how it was!

Q. Do you like this Chocolate Ice Cream Cake Recipe?

Let me know in the comments below, I would love to hear from you!

Have a crazy awesome day!

This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.