Easy Ice Cream Cake With Hot Fudge Recipes

HOT FUDGE CAKE

Hot Fudge Cake image

Here's a wonderful way to top off a great meal-a rich chocolaty cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake. -Vera Reid, Laramie, Wyoming

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Ice cream or whipped cream, optional

Steps:

Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

Nutrition Facts : Calories 253 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

FUDGY ICE CREAM CAKE

Fudgy Ice Cream Cake image

Don't forget dessert! A fudgy, gooey ice cream cake is not only impressive to look at, but it's also easier to make than you might think.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 10

Ingredients

Cooking spray
1/4 cup light corn syrup
1 3/4 cups heavy cream, divided
1/2 stick unsalted butter
2/3 cup granulated sugar
1/2 cup unsweetened cocoa powder, plus more for serving
Salt
3 pints vanilla ice cream
18 graham crackers
1 tablespoon confectioners' sugar

Steps:

Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.
In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.
Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.
To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.
In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.

Nutrition Facts : Calories 448 g, Fat 27 g, Fiber 2 g, Protein 5 g, SaturatedFat 16 g

EASY ICE CREAM CAKE WITH HOT FUDGE

Easy Ice Cream Cake with Hot Fudge image

Prepare to wow the crowd when you make this Easy Ice Cream Cake with Hot Fudge. Combine chocolate and strawberry ice cream in this delicious dessert.

Provided by My Food and Family

Categories Home

Time 4h25m

Yield Makes 14 servings.

Number Of Ingredients 5

Ingredients

24 vanilla creme-filled chocolate sandwich cookies, divided
2 cups strawberry ice cream, softened
2 cups thawed COOL WHIP Whipped Topping, divided
2 cups chocolate ice cream, softened
2 Tbsp. hot fudge ice cream topping

Steps:

Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup COOL WHIP and reserved crumbs. Cover with chocolate ice cream.
Freeze 4 hours.
Remove dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP; drizzle with fudge topping.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

EASY ICE CREAM CAKE

Easy Ice Cream Cake image

This recipe tastes great and can be made in a matter of minutes!!

Provided by KLONGMORE

Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes

Time 1h15m

Yield 16

Number Of Ingredients 4

Ingredients

16 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
1 (1.5 ounce) bar chocolate candy bar, grated

Steps:

Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 42.2 g, Cholesterol 20.4 mg, Fat 15.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 10.9 g, Sodium 96.2 mg, Sugar 31.5 g

HOT FUDGE CAKE

Hot Fudge Cake image

Make and share this Hot Fudge Cake recipe from Food.com.

Provided by Juenessa

Categories Dessert

Time 55m

Yield 12-15 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) package devil's food cake mix, without pudding
1 1/3 cups water
3 eggs
1/3 cup vegetable oil
1 cup sugar
1/4 cup cocoa
2 cups hot water
1 teaspoon vanilla extract
vanilla ice cream (optional)
chopped pecans (optional)

Steps:

Prepare cake batter according to package directions-- mix the cake mix, water, eggs, and vegetable oil until well blended.
Pour into a lightly greased 13- x 9-inch pan.
Stir together sugar and next 3 ingredients; pour over batter (it will sink to bottom of pan).
Do not stir.
Bake at 350° for 45 minutes.
Let stand 10 minutes.
Serve with vanilla ice cream and chopped pecans.

Nutrition Facts : Calories 328.4, Fat 14.1, SaturatedFat 2.6, Cholesterol 46.5, Sodium 376.2, Carbohydrate 49.3, Fiber 1.4, Sugar 33.3, Protein 4.5

HOT FUDGE ICE CREAM TOPPING

Hot Fudge Ice Cream Topping image

Hot fudge sundaes are an elegant but easy dessert. This rich, dark chocolate sauce drapes beautifully and is delicious on peppermint ice cream, coffee ice cream, butter pecan and lots of other flavors!

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 2 cups.

Number Of Ingredients 5

Ingredients

2 cups sugar
1/4 cup baking cocoa
1 can (5 ounces) evaporated milk
1/2 cup butter, cubed
1 teaspoon vanilla extract

Steps:

In a small saucepan, combine sugar and cocoa. Stir in the milk; add butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm. Refrigerate leftovers., To reheat: Place sauce in a small saucepan; bring to a boil, stirring until smooth.

Nutrition Facts : Calories 163 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 67mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.

HOT FUDGE ICE CREAM BAR DESSERT

Hot Fudge Ice Cream Bar Dessert image

This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer.

Provided by JONAR

Categories Desserts Frozen Dessert Recipes

Time 1h35m

Yield 12

Number Of Ingredients 5

Ingredients

1 (16 ounce) can chocolate syrup
¾ cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

Steps:

Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.

Nutrition Facts : Calories 575.3 calories, Carbohydrate 70.7 g, Cholesterol 31.3 mg, Fat 28.1 g, Fiber 3.8 g, Protein 11.9 g, SaturatedFat 12.5 g, Sodium 257.4 mg, Sugar 47.1 g

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