Oh hey! You ready for an epic (and sparkly) ice cream cake?!?
Cool, because I’m pretty excited about it.
OkOK, and I’m also pretty excited that it’s Friday. And not just any Friday, but the Friday before the 4th of July!! Ahh, I can’t believe it’s already almost July 4th. Time just PAUSE… for like two seconds… just so that I can catch my breath, pleaseeee.
Alright, so let’s talk Triple Layer Chocolate Fudge Ice Cream Cake!!
I’ve been way too excited for the past two weeks to share this cake with you guys. It’s kind of like cake heaven, and it’s pretty dang simple to make too. Simply make a chocolate cake, layer it with hot fudge sauce, cookie crumbs, and vanilla and chocolate ice cream. Crazy simple and basic, but umm, pretty close to perfection in my eyes.
I’m the type of person who loves a good piece of chocolate cake with a couple scoops of vanilla ice. I mean, chocolate cake and vanilla ice cream, classic right? Everyone loves that combo. So when the thought of combining the two into one developed in my head while on a hike one day, I was immediately SOLD.
I know this maybe is not the most creative cake in all the land (think DQ, Baskin Robbins and countless others), but it’s still pretty epic, and so fun to put your own twist on!
The base is my very favorite homemade chocolate cake. Don’t worry guys, this cake recipe is EASY, and very little fuss, yet still the best. I also stirred in some chocolate chips for a little extra YUM factor. The cake layer then gets smothered in a little homemade fudge sauce and sprinkled generously with crushed Oreo cookie crumbs. YESSSSS. Then I repeated the layer, but instead of chocolate cake used a layer of vanilla ice cream and a layer of chocolate ice cream.
I actually ended up using this leftover peanut butter cup ice cream for my vanilla layer, and a chocolate ice cream recipe from the cookbook for my chocolate layer. I can’t share full details on the chocolate ice cream just yet, cause I want that flavor to be a surprise, but just know that it was SOOO good. You can simply use regular chocolate and vanilla ice cream, or have fun mixing and matching your own flavor combos.
Then for fun I topped the cake with some upside down ice cream cones and called it a day. Done and DONE. The ice cream cone part is totally optionally, but if you’re looking to impress, it’s a cute, fun and easy way to do so!
Oh and seeing as I am totally promoting this cake as a MUST make cake for the 4th, I also added some sparklers. Gosh, I love sparklers. Is it weird that I stocked up on twelve boxes at Target? I’m fearful I won’t be able to get them once the 4th has passed…and you know I NEED them for fun cake photos in the future, duh.
Oddly, it worked out that I had this cake ready to eat on my brother Red’s 16th birthday on Wednesday. Even more oddly, was the fact that it was a cake he would actually eat. That picky kid has his limits when it comes to food, but he loved every bite of this cake.
How could he not though? For real, this cake is LIFE. 🙂
Alright guys and that’s it for me today. I am not posting Monday, so the next time we chat will be Tuesday! Whoa, that’s so far away! Make sure you let me know in the comments area below what you’re all are up to this weekend. And please, please please if you make any HBH recipes tag me on Instagram, or even better, send me snaps via snapchat (username hbharvest).
I get way too excited seeing the recipes you guys make!
OH and lastly, I am over on snapchat today talking about all things 4th of July, plus making some really GREAT food. So come hang out with me today!
Triple Layer Chocolate Fudge Ice Cream Cake.
Servings: 8 Servings
Calories Per Serving: 536 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 3 cup vanilla ice cream softened (any vanilla based flavor can be used)
- 3 cups chocolate ice cream softened any chocolate based flavor can be used
- 2-3 cups crushed chocolate cookies crumbs Oreos
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 egg at room temperature
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 1/2 cup strong brewed coffee hot
- 1/4 cup semi-sweet chocolate chips
- Line two (8 inch) cake pans with plastic wrap. Spread the vanilla ice cream in one even layer in one pan and the chocolate ice cream in one even layer in the other. Freeze until firm, 6 hours or overnight.
- Preheat the oven to 350 degrees F. Grease one 8-inch round cake pan, line with parchment paper, then butter or spray with cooking spray.
- In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, canola oil and vanilla until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Stir in the hot coffee and mix until combined. Batter should be pourable, but not super thin. Stir in the chocolate chips.
- Pour the batter evenly into the cake pan. Bake 25 to 30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 1 large flat plate, line it with wax or parchment paper and invert the cakes onto the paper-lined plates. Cover and let the cakes cool, then freeze 4 hours or overnight until firm.
- In a medium size sauce pan, combine the chocolate and cream over LOW heat. Cook stirring often until melted and smooth. Remove from the heat and stir in the butter, vanilla and salt until smooth. Let cool to room temperature. Keep stored in the fridge.
- Place the baked, frozen chocolate cake on a cake plate. With a knife or offset spatula, spread the top with 1/3 of the fudge sauce. Sprinkle with 1/3 of the cookie crumbs. Remove the vanilla ice cream layer from the freeze and carefully remove it from the pan and discard the plastic wrap. Place the layer on top of the chocolate cake. Spread the top with 1/3 of the fudge sauce. Repeat with the chocolate ice cream layer and spread with the remaining fudge sauce, allow excess to drip down the sides. Finish with a sprinkle of cookie crumbs, then immediately return to the freezer. Freeze until firm, about 4 hours or overnight. If at any point, your cake starts to get too soft to work with return it to the freezer to firm back up for an hour or two.
- Remove the cake 5-10 minutes before slicing to allow it to soften a bit. Slice and serve!
Have a great 4th of July guys… and eat lots and lots of cake…and ice cream! ???