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choco-cake ice cream dessert - featured image

Choco-Cake Ice Cream Dessert: Easy Party Appetizer Recipe

  • Author: Savannah Collins
  • Total Time: 2 hours 45 minutes
  • Yield: 16 squares 1x

Description

This choco-cake ice cream dessert features layers of moist chocolate cake, creamy ice cream, and crunchy toppings, making it a showstopping party appetizer that’s quick to prepare and always a crowd-pleaser. It’s adaptable for various dietary needs and perfect for any celebration.

Ingredients

Scale
  • 2 cups crumbled chocolate cake (store-bought or homemade; use gluten-free if needed)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract (optional)
  • 2 cups vanilla ice cream, softened slightly
  • 2 cups chocolate ice cream, softened slightly (or swap with strawberry for variety)
  • 1/2 cup chocolate chips or chunks (mini preferred)
  • 1/4 cup crushed cookies (Oreos, graham crackers, or gluten-free options)
  • 1/4 cup chopped nuts (walnuts, pecans, or almonds; skip for nut-free)
  • Sprinkles (optional)
  • 2 tablespoons chocolate syrup (or homemade ganache)
  • 2 tablespoons caramel sauce (optional)

Instructions

  1. Crumble the chocolate cake into fine pieces (about 2 cups).
  2. In a mixing bowl, combine cake crumbs with melted butter and vanilla extract. Mix until evenly moistened.
  3. Press the cake mixture into the bottom of a lined 8×8-inch pan. Flatten and pack it down with a spatula. Chill in the freezer for 10 minutes.
  4. Remove both ice cream flavors from the freezer and let them soften at room temperature for about 5 minutes.
  5. Spread the vanilla ice cream evenly over the chilled cake layer. Smooth with a spatula.
  6. Freeze for 10 minutes to set the vanilla layer.
  7. Spread the chocolate ice cream on top of the vanilla layer. Smooth again. Freeze for another 15-20 minutes until firm.
  8. Sprinkle chocolate chips, crushed cookies, and chopped nuts over the top layer. Add sprinkles if desired. Press toppings gently into the ice cream.
  9. Drizzle chocolate syrup and caramel sauce over the toppings. Use a fork or spoon for artistic swirls.
  10. Cover the pan with plastic wrap and freeze for at least 2 hours, or until completely set.
  11. Remove dessert from freezer about 10 minutes before serving to soften slightly.
  12. Lift out using parchment or wrap, then slice into squares or rectangles.
  13. Serve chilled on a platter with extra drizzle if desired.

Notes

For best results, freeze between each layer to keep them distinct. Use gluten-free cake and dairy-free ice cream for allergy-friendly versions. Warm your knife under hot water and wipe between cuts for clean slices. Make ahead and freeze overnight for easier slicing and deeper flavor. Toppings are customizable—try dried fruit, pretzels, or seasonal candies.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 square (approx. 60g)
  • Calories: 220
  • Sugar: 18
  • Sodium: 120
  • Fat: 10
  • Saturated Fat: 5
  • Carbohydrates: 28
  • Fiber: 2
  • Protein: 4

Keywords: chocolate cake, ice cream dessert, party appetizer, easy dessert, layered dessert, gluten-free option, nut-free option, kid-friendly, summer dessert, make-ahead

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Find it online: https://falvory.com/choco-cake-ice-cream-dessert-easy-party-appetizer-recipe/