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Triple Layer Chocolate Fudge Ice Cream Cake

Triple Layer Chocolate Fudge Ice Cream Cake
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This Triple Layer Chocolate Fudge Ice Cream Cake is the ultimate indulgence, combining creamy vanilla and chocolate ice cream layers with a rich chocolate cake base and gooey fudge sauce. Topped with crushed cookies for added crunch, this dessert is perfect for celebrations or any time you want to impress your guests with a show-stopping treat.

Ingredients

Scale

Ice Cream Layers:

  • 3 cups vanilla ice cream, softened (any vanilla-based flavor works)
  • 3 cups chocolate ice cream, softened (try rich chocolate-based flavors)

Chocolate Cake:

  • 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
  • 1 large egg, room temperature
  • ½ cup buttermilk
  • ¼ cup canola oil
  • 2 tsp vanilla extract
  • ½ cup hot brewed coffee
  • ¼ cup semi-sweet chocolate chips

Chocolate Fudge:

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

Assembly:

  • ~2 cups crushed chocolate cookies (e.g., Oreos)

Instructions

Step 1: Prepare Ice Cream Layers

  1. Line two 8-inch cake pans with plastic wrap, leaving enough overhang for easy removal.
  2. Spread softened vanilla ice cream evenly in one pan and chocolate ice cream in the other. Smooth the tops.
  3. Freeze overnight or until completely firm.

Step 2: Bake the Chocolate Cake

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan, line with parchment paper, and grease again.
  2. In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, beat egg, buttermilk, oil, and vanilla until smooth. Gradually mix in dry ingredients.
  4. Stir in hot coffee until the batter is pourable but not too thin. Fold in chocolate chips.
  5. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
  6. Cool for five minutes before transferring to a plate lined with parchment paper. Freeze for at least four hours.

Step 3: Make the Fudge Sauce

  1. Melt chopped chocolate with heavy cream over low heat in a saucepan, stirring constantly.
  2. Remove from heat and mix in butter, vanilla, and sea salt until smooth.
  3. Let cool to room temperature.

Step 4: Assemble the Cake

  1. Place the frozen chocolate cake on a serving plate.
  2. Spread one-third of the fudge sauce over the cake and sprinkle with one-third of the cookie crumbs.
  3. Unmold the vanilla ice cream layer, remove plastic wrap, and place it on top of the fudge-coated cake layer.
  4. Repeat with another third of fudge sauce and cookie crumbs.
  5. Add the chocolate ice cream layer on top and finish with remaining fudge sauce and cookie crumbs.
  6. Freeze for at least four hours or overnight to set completely.

Step 5: Serve

  1. Let the cake sit at room temperature for 5–10 minutes before slicing to soften slightly.
  2. Slice with a warm knife for clean cuts and serve immediately.

Notes

Serving Suggestions:

  • Garnish with whipped cream or fresh berries for an elegant touch.
  • Drizzle extra fudge sauce on each slice for added decadence.

Tips & Tricks:

  • Soften ice cream just enough to spread easily but not melt.
  • Freeze each layer thoroughly before assembling to maintain structure.
  • Use freshly brewed coffee in the cake batter to enhance the chocolate flavor.

Storage & Reheating:

  • Wrap leftover slices tightly in plastic wrap and store in an airtight container in the freezer for up to one week.
  • To serve again, let slices thaw at room temperature for about five minutes before enjoying.

Find it online: https://icecreamin.com/triple-layer-chocolate-fudge-ice-cream-cake/