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Total Time
1 hour and 30 minutes (plus freezing)
If you love to pick the crunchy crumb topping off of baked goods, this ice cream cake is for you. One batch of crunchies—richly flavored with Dutch-processcocoa powderandespresso powder—is used three ways: pressed into a crust to add structure, folded intovanilla ice creamfor a dreamy cookies-and-cream filling, and scattered across the cake as a Flintstones-like pebbly topper. Feel free to swap in another ice cream flavor if vanilla isn’t your speed; chocolate and coffee are obvious top contenders.
To keep your fudge and ice cream layers crisp and distinct, don’t rush the freezing process. Giving each section enough time to set before adding the next layer ensures clean lines in the final slices. If you’re in a time crunch (or aesthetics are less important to you), you can get away with loading the pan up a little faster. The components might intermingle, but is anybody mad at a fudge ripple?
最喜欢的冰淇淋蛋糕,这个治疗需要一个完整的night’s chill in the freezer to firm up completely before serving. Once you do bring it out to slice, keep an eye on it; as it’s almost entirely ice cream, the cake will lose its structure quickly. Pop it back into the freezer as needed to re-chill.
For an ice cream cake with literal cake (of course our editors have a lot ofthoughts on this), look no further than thissprinkles-laden recipe.
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What you’ll need
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9" Springform Pan
$17 At Amazon
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French Wire Whisk
$18 At Amazon
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Rimmed Baking Sheet
$25 $22 At Amazon
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Spatula
$12.99 At Amazon
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Large Bowl
$18 At Amazon
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Medium Bowl
$17 At Amazon
Ingredients
10–12 servings
Crust and Crunchies
Fudge and Assembly
Crust and Crunchies
Step 1
Place a rack in middle of oven and preheat to 350°. Cut a piece of parchment into an 11" square. Place on the base of a 9"-diameter springform pan, attach sides of pan (the sides of the parchment will stick out). Whisk2 cups (250 g) all-purpose flour,1⅓ cups (267 g) granulated sugar,1 cup (100 g) Dutch-process cocoa powder, sifted,1 tsp. instant espresso powder, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin a large bowl to combine. Drizzle in1 tsp. vanilla extract, then add1 cup (2 sticks) chilled unsalted butter, cut into small pieces, and work into dry ingredients with your fingers until mixture resembles wet sand (it should hold together when squeezed).
Step 2
Place one third of mixture in prepared pan and, using a flat-bottomed measuring cup, pack into an even layer across bottom of pan. Using your hands, form remaining mixture into pieces of various sizes by squeezing bits together. Scatter over a parchment-lined rimmed baking sheet. Bake both on middle rack until crust is set and crunchies on baking sheet are cooked through (a little butter will leak out and that’s okay), 18–22 minutes. Let cool.
Fudge and Assembly
Step 3
Place¾ cup semisweet chocolate chipsin a medium heatproof bowl. Heat¾ cup heavy cream,⅓ cup (33 g) Dutch-process cocoa powder, and⅓ cup (67 g) granulated sugarover medium-low heat, stirring, until combined and sugar is dissolved, about 4 minutes. Pour over chocolate chips and add1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt,¾ tsp. instant espresso powder, and½ tsp. vanilla extract; whisk until smooth. Let fudge cool.
Step 4
Meanwhile, let3 pints vanilla ice creamsit at room temperature 15 minutes to soften. Transfer to a large bowl.
Step 5
Divide cooled crunchies in half, moving larger pieces to one side (these will be used for the topping). Set larger pieces aside. Add smaller pieces to ice cream and fold with a rubber spatula to distribute throughout.
Step 6
Scoop half of ice cream over crust in springform pan; smooth into an even layer. Scrape fudge over and smooth into an even layer. Freeze ice cream in pan and remaining ice cream in bowl until fudge is set, 13–17 minutes.
Step 7
Scrape remaining ice cream in bowl over fudge in pan and smooth into an even layer. Top with reserved larger crunchies. Cover ice cream cake with plastic wrap and freeze at least 12 hours.
Step 8
Just before serving, run a knife around edges of cake to help loosen, then release sides of pan and remove. Slide cake onto a cutting board to slice.
Do Ahead:Cake can be assembled 3 days ahead. Keep frozen.
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