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Fudgy Ice Cream Cake Recipe! #tipit #dessert #icecreamcake

posted in Food & Drink > Recipes
03/22/2015
  • INGREDIENTS

    Cooking spray
    1/4 cup light corn syrup
    1 3/4 cups heavy cream, divided
    1/2 stick unsalted butter
    2/3 cup granulated sugar
    1/2 cup unsweetened cocoa powder, plus more for serving
    Salt
    3 pints vanilla ice cream
    18 graham crackers
    1 tablespoon confectioners' sugar
    Unsweetened cocoa powder

  • DIRECTIONS

    Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.

    In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.

  • Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.

    To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.

  • In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.

  • Original recipe can be found down bellow :)

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