This is one sky-high, chocolate loaded, amazing ice cream cake! So the layers go like this: A chocolate cake for the base, vanilla and chocolate ice cream on top, and crushed Oreos and hot fudge in-between the layers! Are you as excited as I am right now?!
So, right now I am typing this post through a series of afternoon summer thunderstorms. There is just something about summer thunderstorms that gets me so excited! I mean the storms will be over before you know it, but after a hot and humid day, these storms make for the perfect amount of time to get cozy and relax. Funny thing though. So my 2 cats, Midnight and Gina, handle storms very differently. The first crack of thunder and Midnight is booking it to the basement, while Gina likes to sit on our screened porch and watch the storms role by. Soon, the rain stops, my cats go back to normal, and the sun is out with much less humidity (<– Bonus!).
These afternoon thunderstorms are just another reason why summer is SO amazing! Another reason why summer is so fantastic? Ice cream cake!!!!!!!!!!! This ice cream cake daunted me at first with the amount of ingredients and instructions, but let me tell you it is actually easy peasy, lemon squeezey! Believe me when I say: The hardest part of making this cake is waiting for it to freeze!
Chocolate Fudge Ice Cream Cake
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
1/2 cup buttermilk
1/4 cup canola oil
2 teaspoons vanilla extract
1/4 cup brewed coffee
1/4 cup semi-sweet chocolate chips
3 cups vanilla ice cream
3 cups chocolate ice cream
11 oz jar hot fudge, melted
For the Chocolate Cake:
1) Preheat oven to 350 degrees. Spray a 10 inch springform pan with cooking spray and set aside.
2) In a medium-sized bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
3) In a large bowl using an electric or handheld mixer, beat eggs, buttermilk, canola oil, and vanilla until smooth.
4) With the mixer on low-speed, slowly add the dry ingredients to the wet ingredients until combined. Stir in coffee and mix to combine.
5) Pour batter evenly into prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the middle comes out clean. Place cake on a wire rack while cooling. Once the cake is cool, stick the cake in the freezer for at least 4 hours, or overnight.
1) Remove cake from the freezer and spread 1/3 of hot fudge onto cake, then sprinkle 1/3 or Oreo crumbs on top of hot fudge. Freeze for at least 15 minutes. While the cake is in the freezer, remove vanilla ice cream and allow ice cream to soften.
2) Spread vanilla ice cream over hot fudge/cookie crumble, then return to the freezer for another 20 minutes. Repeat this process for the chocolate ice cream, then freeze cake for at least 4 hours.
3) 5-10 minutes before serving the cake, un-mold the cake from the springform pan, then spread remaining hot fudge and cookie crumbs on top of the cake. Ice cream cake will stay good for up to 5 days in the freezer.
Recipe adapted slightly from Half Baked Harvest