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Ice cream cake is the EASIEST summer dessert ever when you make this simplified single-layer chocolate hot fudge ice cream cake! You can't beat the homemade hot fudge sauce.
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5 from 1 vote

Single-Layer Chocolate Hot Fudge Ice Cream Cake

Ice cream cake is the EASIEST summer dessert ever when you make this simplified single-layer chocolate hot fudge ice cream cake! You can't beat the homemade hot fudge sauce.

Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings 9 servings

Ingredients

Cake

  • 1 cup coconut sugar (or brown sugar)
  • 1/4 cup melted butter
  • 1/2 cup milk
  • 1/2 cup hot brewed coffee (or hot water)
  • 2 teaspoons vanilla extract
  • 1 cup white whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups softened vanilla ice cream

Hot Fudge Sauce

  • 1/2 cup milk
  • 1/4 cup agave syrup
  • 1/4 cup coconut sugar (or brown sugar)
  • 1/4 cup unsweetened cocoa powder
  • 4 oz bittersweet chocolate, chopped
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

Cake

  • Preheat oven to 350F. Line the bottom of a 9-in cake pan with a parchment paper round and lightly grease bottom and sides. Set aside.
  • In a large bowl, whisk sugar, oil, egg, milk, coffee, and vanilla until smooth. Add flour, cocoa, baking soda, baking powder, and salt to liquid and gently fold until just combined (batter will be slightly thin)
  • Scrape batter into prepared pan. Bake cake at 350F 28-30 minute or until cake comes out with moist crumbs sticking to it. Cool cake completely on a wire cooling rack then, invert onto a serving plate and cool completely.
  • Line a 9-in cake pan with plastic wrap and carefully spoon softened ice cream into bottom of it, flattening into cake pan. Cover top with plastic wrap and freeze ice cream until completely solid, about 2 hours.
  • Remove plastic wrap from ice cream and invert cake onto ice cream. Cover with plastic wrap and freeze cake 2 hours or until frozen solid. Store cake in freezer.

Hot Fudge Sauce

  • In a medium saucepan, whisk milk, agave, sugar, and cocoa powder until steaming. Remove from heat and whisk in chopped chocolate until completely melted and glossy. Whisk in cream, salt, and vanilla.
  • Invert ice cream cake onto a serving plate and pour hot fudge sauce over top. Slice and serve cake immediately. Enjoy!