Description
Mexican chocolate ice cream cake brings together rich cocoa and cinnamon in a luxurious dessert. Cool layers of spiced chocolate and creamy frosting create a sensational treat you’ll savor to the last delightful bite.
Ingredients
Scale
Cake Base:
- 1 cake layer (your choice of flavor)
Ice Cream:
- 2 pints (946 milliliters) ice cream (any flavor)
Decorations and Toppings:
- 1 cup (240 milliliters) whipped cream or frosting
- 1/4 cup (60 milliliters) sprinkles
- 1/4 cup (60 milliliters) chocolate syrup
- 1/2 cup (120 milliliters) crushed cookies
Instructions
- Prepare the cake layer following the specific recipe or package instructions, ensuring it’s fully baked and cooled to room temperature.
- Carefully transfer the cake layer into a springform pan, pressing it gently to create an even base.
- Allow ice cream to soften at room temperature for 5-10 minutes, creating a spreadable consistency.
- Smoothly distribute the softened ice cream across the cake layer, creating an even and thick coating.
- Place the cake in the freezer for 4-6 hours, or until the ice cream is completely set and firm.
- Remove the cake from the freezer and generously apply a layer of whipped cream or frosting, covering the entire surface.
- Embellish the cake with decorative toppings like colorful sprinkles, crushed cookies, or chocolate shavings.
- Slice and serve immediately, or return to the freezer until ready to enjoy, keeping it covered to prevent freezer burn.
Notes
- Ensure cake layer is completely cooled before adding ice cream to prevent melting and maintain structural integrity.
- Soften ice cream just enough to spread smoothly without becoming too liquid, typically 5-10 minutes at room temperature.
- Use a springform pan for easy removal and clean slicing of the ice cream cake.
- Experiment with different cake flavors and ice cream combinations to create unique dessert experiences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg