Ice Cream Cake with Chocolate Sauce

In the spirit of the Fourth of July, it’s time to take a break from healthy eating and do what I do best: DESSERT!

As much as I love to cook, my absolute favorite thing to do is bake. I don’t bake nearly as often as I would like to since we live so far away from friends and family and I don’t have coworkers I can share with. If/when I do bake there’s always a cause and/or others to share with or else it would just be Robert and I eating the whole thing.

Luckily this weekend we are having a BBQ in Tennessee with my dads side of the family so there is plenty of opportunity to share.

I had a really hard time deciding on what dessert to make but ultimately decided on a ice cream cake with chocolate sauce. On a hot summer day there’s nothing better than cold ice cream to cool you off. There was a lot of good food at the cookout but this cake was definitely one of the biggest hits. Oh, and did I mention you can make this a little boozy?! It’s the perfect dessert for the 4th of July.

When we lived in Tupelo, my family went over to our preachers house for lunch one Sunday after church. After lunch, our preachers wife, Donna Winstead, brought out this icecream cake and it was so good my mom had to get the recipe and I am so glad she did!  When I moved out I made sure to copy and bring this with me.

The hardest part about this cake is deciding what ice cream you want to use!

All that’s required to make this cake is 1 angel food cake, 1/2 gallon of ice cream of any flavor you want and 2 cups whipping cream. With only 3 ingredients it’s almost too good to be true but it’s not, I promise.

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First, start with a pre-made store bought angel food cake. It tastes just as good with a store bought cake and saves a lot of time and money, but if you prefer to make your own angel food cake I salute you!

Gently rub the sides to get the “brown” off the cake so you’re left with that soft sweet white center.

Then tear the cake into small bite size peices. Be gentle and careful while you’re ripping it. You don’t want to pinch or squish it. If you squish the cake too much, it won’t absorb the ice cream and whipped cream as well. Part of what makes this cake so good is among the bites of ice cream and swirls of chocolate you get light fluffy bits of cake that just melt in your mouth.

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Take the icecream out of the freezer and allow it to soften while you are preparing the cake.

Once the cake is torn and in a large bowl, add 3/4 gallon of ice cream. I prefer this with cookies and cream but use any flavor you like.

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In a separate bowl, pour in the whipping cream and then whip until it thickens and is bubbly.

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Add the whipping cream to the cake and icecream mixture and mix it all together.

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If desired, add in some amaretto. I omitted it since there were some underage people that would be eating this, but it does take this cake to a whole new level if added.

Spread it out in a 9×13 baking dish and freeze until ready to serve.

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Right before serving make the chocolate sauce. Just melt the butter over low heat and then add in the evaporated milk, sugar, cocoa and vanilla. Stir until hot and sugar is fully dissolved.

Serve the chocolate sauce warm and just drizzle a spoonful over each slice when serving.

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Ice Cream Cake 

1 angel food cake
1/2 gallon ice cream of your choice
2 cups whipping cream 
1 tablespoon amaretto (optional) 

1. Gently rub the brown edges of the angel food 
cake off. 
2. Tear the cake into small bite size pieces. Be 
sure to not pinch it squish the cake too much.
3. Add 3/4 gallon of softened ice cream to the bowl 
of cake pieces. 
4. Whip the whipping cream until it thickens and is
bubbly. Add to cake/ice cream mixture. 
5. If desired, add amaretto to the mixture.
6. Thoroughly mix everything together and then evenly
spread in a 9x13 baking dish. 
7. Freeze until ready to serve.
8. Serve with chocolate sauce.

Chocolate Sauce

1 ounce semisweet chocolate chips OR 3 tablespoons cocoa
1/2 cup butter
3/4 cups evaporated milk 
3/4 cups sugar
1/2 teaspoon vanilla 

1. Melt all the ingredients and stir over low heat.
2. Serve warm over ice cream cake.

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