Fudgy Ice Cream Cake Vegan Recipe 385

FUDGY ICE CREAM CAKE [VEGAN!] RECIPE - (3.8/5)

Steps:

• Preparation: Chocolate Ganache: Melt 2.5 cups dark chocolate or semisweet chocolate chips in 1 cup almond milk. I use a microwave-safe bowl to heat the milk, then gradually whisk in the chocolate. Keep returning to microwave for 6 seconds if the mixture cools too much. Add 1 teaspoon vanilla extract. Whisk until smooth and glossy. Cookie Crumbles: In a food processor, pulse a bag of Oreos into crumbs. Ice cream layers: Before spreading each ice cream layer, take the pints out of the fridge for about 5 to 10 minutes to soften at room temperature. The outside will melt while the core should still remain quite cold. Dump the pint into a bowl and stir vigorously with a spoon until the entire batch reaches the consistency of soft-serve ice cream. It should spread easily in your cake pan. Assembly: Start by pressing down a layer of cookie crumbles into your cake mold. Spread chocolate ice cream evenly over this layer . Cover with more cookie crumbs and place in freezer to harden. Spread vanilla ice cream over the cookie crumbs Return to freezer to harden. Pour ganache over vanilla layer. Return to freezer. Optional: Decorate with vegan whipped cream

FUDGE ICE-CREAM DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Grease or spray bottom only of foil.
• In large bowl, mix cake mix, butter and eggs with spoon until blended (batter will be very thick). Using greased fingers, spread or pat in pan. Bake 18 to 21 minutes or until surface appears dry and is no longer shiny. Run knife around side of cake to loosen. Cool completely in pan, about 1 hour.
• Spread warmed fudge topping over cake; sprinkle with 1 cup of the chopped cookies. Freeze until firm, about 30 minutes.
• Spread ice cream over cookies. Cover and freeze at least 4 hours or overnight until firm. Sprinkle with remaining 1 cup chopped cookies. Let stand 15 to 20 minutes before serving. For easier cutting, remove from pan, using foil to lift. Store covered in freezer.

FUDGY ICE CREAM CAKE

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.