Chocolate and Vanilla Ice Cream Cake
Chocolate and Vanilla Ice Cream Cake is one of our favorite summer desserts. I start this cake by making chocolate cookie crumbs. Then, I soften my ice creams and layer them in the pan along with the cookie crumbs. Finally, I top the cake with rich chocolate ganache, whipped cream, and rainbow sprinkles. We like this cake for several reasons. First of all, I like that I can make this cake days in advance. I keep it fresh by storing it in the freezer. Secondly, I like how easy this cake is to make. It really just takes about twenty minutes of hands- on time to make. Thirdly, I like how flexible the recipe is. I can use different ice creams to make this cake totally different. And, finally, we all love the rich and creamy flavors in this cake.
The Equipment I Used
- An 8- inch Springform Pan- Use this to form the cake.
- Plastic Wrap- You’ll need this to line the pan.
- A Food Processor- Use this to crush up the cookies. Or, put them in a plastic bag and crush the cookies with a rolling pin.
- An Electric Mixer with a Whisk Attachment- You’ll need this to whip the cream.
- A Piping Bag with a Star Tip- Use this to pipe on the whipped cream.
The Ingredients Needed for Chocolate and Vanilla Ice Cream Cake
- Ice Cream-I used Edy’s brand ice cream. I prefer using an ice cream like this, that isn’t very high in fat. That way the cake isn’t too dense.
- Cookies- I usually use Nabisco wafer cookies. But today I couldn’t find them so I used a handful of chocolate Teddy Graham cookies.
How I Made my Cake
- First, I made the chocolate layer. It’s important to freeze this layer for at least one hour.
- Next, I added the cookie crumbs and the vanilla layer. I froze this overnight.
- Finally, I made the ganache and poured it over the cake. And I added the sprinkles and whipped cream.
If you like ice cream you need to try this scrumptious Chocolate and Vanilla Ice Cream Cake.
Chocolate and Vanilla Ice Cream Cake
Equipment
- 8 inch springform pan
- Plastic Wrap
- pastry bag with a star tip
- an electric mixer
Ingredients
- 1.5 quarts chocolate ice cream
- 10 Nabisco chocolate wafer cookies, crushed into crumbs
- 1.5 quarts vanilla ice cream
- ½ cup heavy cream
- 7 ounces bittersweet chocolate, finely chopped
For the Cake Toppings:
- 1 cup heavy cream
- 2 tsp. granulated sugar
- ½ cup rainbow sprinkles
Instructions
- Line an eight- inch springform pan with plastic wrap so that it extends all the way up the sides and beyond by a few inches.
- Scoop the chocolate ice cream out into a big bowl and stir it until it's soft enough to be placed in the pan and flattened into an even layer. Sprinkle on the chocolate cookie crumbs. Cover the ice cream with plastic wrap and freeze it for one hour. Also, you may want to wrap the bottom of the pan in aluminum foil, in case of drips.
- Scoop the vanilla ice cream into the bowl, and stir in the chopped chocolate bar. Smooth the ice cream in an even layer, right on top of the chocolate crumbs. Cover with plastic wrap and freeze for six hours or overnight.
- After the six hours, make the ganache: Heat the cream in a two quart saucepan, just until it begins to simmer. Pour it over the bittersweet chocolate, and stir until it's totally smooth. Let it cool to room temperature.
- Remove the sides from the cake and the plastic wrap and invert it on to a serving plate. Spread the cooled ganache all over the top, letting some of it drip down the sides. Refreeze for a couple more hours. Add the sprinkles around the perimeter of the cake.
- In an electric mixer, beat the cream and sugar together, until it's whipped together. Put it in a pastry bag with a star tip attached and pipe swirls around the top of the cake. Add more sprinkles and serve with extra whipped cream and sprinkles.
