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This Easy Ice Cream Cake is made with a chocolate wafer base, two types of no churn ice cream, Ferrero Roche Chocolates and a drizzle of melted chocolate to bring it all together. Ice Cream lovers will love it!
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Ice Cream Cake
Every birthday I ask my kids what they want for a Birthday Cake. This year it seems Italian Chocolates were the theme. From my eldest’s Baci Chocolate Cake to my youngest Ferrero Roche Ice Cream Cake.
If there are two things my youngest daughter can’t get enough of, they are Ice Cream and Strawberries. And I am sure she would love this Strawberry Shortcake Ice Cream Cake.
But this year she decided her favourite Chocolates and of course Ice Cream needed to come together. And that is how I made A Ferrero Roche Ice Cream Cake!
How to Make it
Mix together the cookie crumbs and melted butter and press down in the prepared cake pan, cover the pan with plastic wrap and place in the freezer while you prepare the vanilla no churn ice cream.
Vanilla no churn ice cream
In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely mixed.
Remove the base from the freezer and spread evenly with half the vanilla ice cream . Cover with plastic wrap and freeze.
Ferrero Roche no churn ice cream
In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely combined. Then fold in the coarsely chopped Ferrero Roche chocolates and add the Nutella (softened) swirl 2-3 times just to add.
Remove the base from the freezer and spread evenly the Ferrero Roche Ice Cream over the vanilla ice cream, then spread with the remaining vanilla ice cream. Place in an airtight container or freezer bag and freeze 3-5 hours or over night.
Remove the cake from the freezer once it is completely frozen. Drizzle 3/4 of the melted chocolate over the ice cream cake, place the Ferrero Roche whole chocolate on top then drizzle the chocolates with the remaining melted chocolate. If cake is frozen solid then let it sit until it is easier to cut, about 20-30 minutes. Running your knife under hot water will make it easier to cut also.
I really wanted as much chocolate as possible, so I made the base with chocolate wafer cookies and melted butter. Although you could use graham cracker crumbs or even your favourite cookie of choice as a base.
Different combinations to try
If you don’t like Ferrero Roche chocolates or find them hard to find, you can always substitute with maltesers (whoppers), baci chocolates, your favourite truffles (homemade or store bought), or even your preferred chocolate bar broken into pieces.
You can also mix up ice cream flavours depending on the chocolate you choose, anywhere from chocolate to strawberry, although I think vanilla is a good choice as it goes with everything.
FAQs
How to store an Ice Cream cake
An Ice Cream Cake will last 6-7 days in the freezer. Be sure to store it in an air tight container or plastic freezer bag. It is best to let the Cake sit a bit before serving if it is extremely hard.
Do I have to use no churn ice cream?
If you prefer you can always use your favorite store bought ice cream, make sure it is a real dairy ice cream and not an imitation as it won’t soften or turn out the best ice cream cake. Be sure to let it become soft enough to spread, but not melted completely.
What can I use instead of Nutella
If you prefer you an use a chocolate spread, chocolate sauce or pistachio cream just to name a few.
With the warm weather coming our way, along with some special occasions such as Mother’s Day, this Easy Ice Cream Cake would make the perfect No Bake Dessert. I hope you give this cake a try and let me know what you think. Enjoy!
More Frozen Desserts to try
- Creamy Strawberry Semifreddo
- Fresh Lemon Ice Cream
- No Churn Cappuccino Ice Cream
Easy Ice Cream Cake
Rosemary Molloy
This Easy Ice Cream Cake is made with a chocolate wafer base, two types of no churn ice cream, Ferrero Roche & a drizzle of melted chocolate.
Prep Time 45 minutes mins
Chilling Time 5 hours hrs
Total Time 5 hours hrs 45 minutes mins
Course cake, Dessert
Cuisine American/Italian
Servings 10 servings
Calories 636 kcal
Print Recipe Pin Recipe
Ingredients
COOKIE BASE
- 1 1/2 cups chocolate wafter cookies (or cookie of choice) (150 grams)
- 1/4 cup butter melted (50 grams)
VANILLA NO CHURN ICE CREAM
- 3/4 cup sweetened condensed milk (170 grams)
- 1 cup + 3 1/2 tablespoons whole / whipped cream cold (270 grams)
- 1 teaspoon vanilla
FERRERO ROCHE NO CHURN ICE CREAM
- 3/4 cup sweetened condensed milk (170 grams)
- 1 cup + 3 1/2 tablespoons whole / whipped cream cold (270 grams)
- 15 Ferrero Roche chocolates coarsely chopped
- 1/4 cup Nutella (softened) (75 grams)
TOPPING
- 3 1/2 – 5 ounces chocolate (white, dark or milk) (100 – 150 grams)
- 5-10 Ferrero Roche chocolates (whole)
Instructions
Line an 8 inch (20 cm) high top cake pan with crumpled* parchment paper.
COOKIE BASE
Mix together the cookie crumbs and melted butter and press down in the prepared cake pan, cover the pan with plastic wrap and place in the freezer while you prepare the vanilla no churn ice cream.
VANILLA NO CHURN ICE CREAM
In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely mixed.
Remove the base from the freezer and spread evenly with half the vanilla ice cream . Cover with plastic wrap and freeze.
FERRERO ROCHE NO CHURN ICE CREAM
In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely combined. Then fold in the coarsely chopped Ferrero Roche chocolates and add the Nutella (softened) swirl 2-3 times just to add.
Remove the base from the freezer and spread evenly the Ferrero Roche Ice Cream over the vanilla ice cream, then spread with the remaining vanilla ice cream. Place in an airtight container or freezer bag and freeze 3-5 hours or over night.
TOPPING
Remove the cake from the freezer once it is completely frozen (just before serving). Drizzle 3/4 of the melted chocolate over the ice cream cake, place the Ferrero Roche whole chocolate on top then drizzle the chocolates with the remaining melted chocolate. If cake is frozen solid then let it sit until it is easier to cut. Serve. Enjoy!
*Before lining a pan or cookie sheet be sure to crumple your parchment paper it will stay in place better.
Notes
If you don’t like Ferrero Roche chocolates or find them hard to find, you can always substitute with maltesers (whoppers), baci chocolates, your favouritetruffles(homemade or store bought), or even your preferred chocolate bar broken into pieces.
You can also mix up ice cream flavours depending on the chocolate you choose, anywhere from chocolate to strawberry, although I think vanilla is a good choice as it goes with everything.
If you don’t like to use Nutella then you can use a chocolate spread, chocolate sauce orpistachio creamjust to name a few.
An Ice Cream Cake will last 6-7 days in the freezer. Be sure to store it in an air tight container or plastic freezer bag. It is best to let the Cake sit a bit before serving if it is extremely hard.
Nutrition
Calories: 636kcal | Carbohydrates: 61g | Protein: 8g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 175mg | Potassium: 331mg | Fiber: 2g | Sugar: 51g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 2mg
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