The filling consists of three layers of ice cream (chocolate, coffee, and vanilla), graham crackers, and a delicious handmade sauce. All the layers make a chocolatey, coffee, vanilla, and fudge-heavy ice cream cake. Everyone's favourite easy-to-make ice cream cake!
Ingredient
FUDGE SAUCE– 1 cup unsweetened cocoa powder– 1/2 cup heavy cream– 1/2 cup honey– 2/3 cup granulated sugar– 1 stick (8 tablespoons) Land O Lakes® Salted Butter– 1 teaspoon vanilla extract– SaltCAKE– 1 pint chocolate ice cream– 1 pint coffee chip ice cream– 1 pint vanilla ice cream– 18-20 sheets graham cracker– 1 cup heavy cream– 1 tablespoon powdered sugar
Direction
1
Make the fudge sauce by mixing cocoa powder, cream, honey, sugar, and butter in a medium saucepan over medium heat. Stir regularly for 5 minutes to melt the butter and chocolate and smooth the sauce.
2
Mix in vanilla and a little salt after cooking. Cool for 10 minutes. Parchment an 8-inch square pan. Press chocolate ice cream into pan, top with graham crackers, then add 1/3 cup fudge sauce. Freeze 15–30 minutes.
3
After defrosting, add coffee ice cream, graham crackers, and 1/3 cup fudge sauce. Freeze 15–30 minutes. After removing from freezer, add vanilla ice cream and the last layer of graham crackers. Cover and freeze 6 hours or overnight.
4
Store remaining fudge sauce in the fridge. Heat fudge sauce for 30–60 seconds before serving.
5
Loosen the cake edges with a knife, then invert it onto a dish and remove the paper. Cover cake with fudge sauce and freeze 5 minutes.
6
Meanwhile, beat cream and sugar until soft peaks form using an electric mixer. Cover cake with cream. Dust cocoa powder if desired. Slice and serve now.