Ice Cream Icebox Cake – cool, creamy, and layered with nostalgic chocolate crunch!
Ingredients:
1 box chocolate graham crackers or chocolate wafer cookies
1/2 gallon vanilla ice cream, softened
1 1/2 cups whipped cream or whipped topping
1/2 cup chocolate ganache or hot fudge sauce
Rainbow sprinkles, for topping
Optional for garnish:
Additional whipped cream for piping
Extra chocolate curls or mini chocolate chips
Instructions:
Line an 8x8-inch square baking dish with parchment paper, leaving an overhang on the sides.
Spread a thin layer of softened ice cream on the bottom of the dish. Top with a layer of chocolate graham crackers or wafers, trimming to fit as needed.
Repeat the layers, alternating ice cream and crackers, until you have about 4–5 layers, ending with ice cream on top.
Freeze for at least 4 hours or until fully firm.
Once frozen, spread a thin layer of ganache or hot fudge on top. Return to freezer for 15 minutes to set.
Before serving, remove the cake from the dish using the parchment overhang. Pipe swirls of whipped cream on top and add rainbow sprinkles for a fun finish.
Slice into squares and serve immediately.
Decoration Tips:
Use a sharp knife dipped in hot water to slice clean squares from the frozen cake. Pipe evenly spaced whipped cream swirls across the top using a star tip and sprinkle each swirl with colorful rainbow sprinkles. For extra flair, add a few chocolate curls or drizzle with melted chocolate. Serve on a white platter for a vibrant contrast and neat presentation.
Happy Baking
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