Triple Layer Chocolate Fudge Ice Cream Cake

Ice cream cakes are the perfect mash-up of dessert dreams—creamy ice cream, rich cake, and that oh-so-decadent fudge layer. Think about it: every bite has fudgy chocolate, crunchy cookies, and velvety ice cream. Fancy enough for a birthday party, but honestly, it’s so good you’ll want to make it just because.

This version takes it up a notch with homemade chocolate cake, gooey fudge sauce, and layers of vanilla and chocolate ice cream. A little effort? Sure. Worth it? Absolutely.

Quick Recipe Breakdown

• Hands-On Time: 45 minutes
• Total Time: Around 13 hours (most of that is just waiting for it to freeze)
• Servings: 10–12 slices
• Skill Level: Intermediate (you’ll need to layer and freeze)
• What You’ll Need:
  • Two 8-inch cake pans
  • Plastic wrap
  • Mixer (stand or hand-held)
  • Mixing bowls
  • Offset spatula
  • Saucepan for fudge
  • A cake plate or stand

Pro tip: You can make this up to two days ahead of time, so it’s ready to go when you are.

Ingredients

Ice Cream Layers

• 3 cups vanilla ice cream (or mix it up with flavors like Cookies & Cream)
• 3 cups chocolate ice cream (rich options like Fudge Brownie are amazing)

Chocolate Cake

• Dry Ingredients:
  • ¾ cup all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp salt
• Wet Ingredients:
  • 1 large egg (room temp)
  • ½ cup buttermilk
  • ¼ cup canola oil
  • 2 tsp vanilla extract
• Extras:
  • ½ cup hot brewed coffee (makes the chocolate flavor pop)
  • ¼ cup semi-sweet chocolate chips

Chocolate Fudge Sauce

• 12 ounces semi-sweet chocolate (chopped)
• ½ cup heavy cream
• 3 tbsp unsalted butter
• 2 tsp vanilla extract
• ½ tsp flaky sea salt

For Assembly

• About 2 cups crushed chocolate cookies (Oreos work great)

How to Make It

Step 1: The Ice Cream Layers

Start by lining two cake pans with plastic wrap. Make sure there’s extra hanging over the edges—it’ll make it much easier to lift the ice cream layers out later. Take your softened vanilla ice cream and spread it evenly into one pan. Repeat the process with the chocolate ice cream in the second pan. Smooth the tops with a spatula so they’re nice and level. Cover both pans and pop them in the freezer overnight, or until the ice cream is completely firm.

Step 2: The Cake

Preheat your oven to 350°F and prepare an 8-inch cake pan by greasing it, lining the bottom with parchment paper, and greasing it again. In one bowl, combine all the dry ingredients, like flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together the wet ingredients, including the egg, buttermilk, oil, and vanilla extract, until smooth. Gradually mix the dry ingredients into the wet mixture. Then, stir in the hot coffee—it might seem thin, but don’t worry, this is what gives the cake its amazing texture. Finally, fold in the chocolate chips for a little extra indulgence. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Once it’s baked, let the cake cool for about 5 minutes before transferring it to a parchment-lined plate. Then, freeze the cake for at least 4 hours to make it easier to assemble later.

Step 3: The Fudge Sauce

Making the fudge sauce is simple but oh-so-essential. In a small saucepan, melt the chopped chocolate with the heavy cream over low heat. Stir constantly to avoid burning. Once it’s fully melted, take the pan off the heat and stir in the butter, vanilla extract, and a pinch of flaky sea salt for a perfect balance of flavors. Set the sauce aside and let it cool to room temperature before using it in the cake.

Step 4: Assembly

Here’s where the magic happens. Start by placing the frozen chocolate cake layer onto a cake plate or stand. Spread a thick layer of the cooled fudge sauce over the top, then sprinkle a generous handful of crushed chocolate cookies to create that irresistible crunch. Next, carefully remove the vanilla ice cream layer from its pan using the plastic wrap, then place it on top of the fudge-covered cake. Spread another layer of fudge sauce over the ice cream and top it with another sprinkle of cookie crumbs. Finally, add the chocolate ice cream layer on top and repeat with the remaining fudge sauce and cookie crumbs. Once assembled, freeze the entire cake for at least 4 more hours, or even overnight, to ensure it’s fully set and ready to slice.

Ways to Customize It

Diet-Friendly Swaps:

• Gluten-free? Use gluten-free flour and cookies.
• Vegan? Switch to dairy-free ice cream, vegan butter, and a good egg replacer.

Switch It Up:

• Try caramel, strawberry, or mint ice cream instead of vanilla.
• Add crushed candy bars or peanut butter cups for extra crunch.

Serving & Storing

• Serving: Want a pro move? Serve slices on chilled plates so the ice cream doesn’t melt too fast.
• Storing: Wrap leftovers in plastic wrap and foil to avoid freezer burn. They’ll keep for up to 1 week.
• Softening Tip: Let the slices sit at room temp for about 5 minutes before cutting into them.

Final Thoughts

This cake is totally worth the effort. Every layer brings something special—the creamy ice cream, the rich fudgy sauce, the soft cake, and the crunch of the cookies. Make it for birthdays, holidays, or just because you feel like treating yourself. Trust me, everyone will be asking for seconds—and the recipe.

Print