Fudgy Ice Cream Cake Recipes

COPYCAT DAIRY QUEEN ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
• 2. Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
• 3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
• 4. Line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces.
• 5. About 20 minutes before you need it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
• 6. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
• 7. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk until smooth.
• 8. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
• 9. Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
• 10. About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
• 11. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
• 12. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• 13. Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
• 14. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

CHOCOLATE FUDGE ICE CREAM CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine brownie mix, egg, oil, and water until creamy.
• Pour the brownie batter into a parchment-lined springform pan.
• Bake for 25-30 minutes, until center no longer wobbles.
• Leave the brownie base in the pan to cool completely.
• Whip the heavy cream until it makes soft peaks. Set aside.
• Pour water into a saucepan about half-full, and bring to a gentle simmer. Place a heat-safe bowl over the pot.
• NOTE: The bowl should be bigger than the saucepan so that the bottom of the bowl doesn't come in contact with the simmering water.
• Add the chocolate pieces to the bowl and stir frequently until smooth. Set aside. (Be careful - the bowl may be hot.)
• NOTE: make sure the water isn't boiling, or you can burn the chocolate.
• Separate the eggs and beat the egg whites until blended.
• In a second heat-safe bowl, whisk the egg yolks until blended.
• Just like with the chocolate, place the bowl with the egg mixture on top of the gently simmering water, whisking heavily for about 2 minutes until it has a lighter color and a creamy texture. Set aside.
• Whisk granulated sugar into the egg mixture. Slowly stir in the melted chocolate.
• Carefully fold in the egg whites and the whipped cream until blended.
• Spread the chocolate mousse over the cooled brownie base in the springform pan.
• In a glass bowl, microwave the white chocolate in 15-second increments and stir until melted.
• Pour the white chocolate into a plastic bag. Cut off the tip of one of the bag's corners.
• Drizzle white chocolate all over the cake.
• Using a toothpick or skewer, swirl white chocolate into the mousse in small circular motions to make a marbled pattern.
• Freeze overnight, or at least 6-8 hours.
• Enjoy!