Decadent Ice Cream Birthday Delight
Celebrate your special day with this beautifully layered Decadent Ice Cream Birthday Delight. This recipe combines a rich chocolate wafer crust, two luxurious layers of creamy vanilla ice cream and tangy raspberry sorbet, topped with fluffy whipped cream and garnished with fresh raspberries. Perfect for sharing with friends and family, this indulgent cake is a showstopper that will have everyone asking for seconds!
10-12
Servings
375
Calories
12
Ingredients
Ingredients
nonstick cooking spray
as needed (for greasing the pan)
chocolate wafer cookies
9 ounces (ground into fine crumbs)
unsalted butter
1/2 cup (melted)
vanilla ice cream
8 cups (softened)
raspberry sorbet
6 cups (softened)
frozen pound cake
11.5 ounces (thawed and sliced 1/2-inch thick)
hot fudge sauce
1 cup (warmed)
heavy cream
2 cups (for whipping)
powdered sugar
2 tablespoons (for sweetening whipped cream)
pure vanilla extract
1 teaspoon (for flavoring whipped cream)
cocoa powder
for garnish (to dust before serving)
fresh raspberries
as needed (for garnish)
Instructions
1
Prepare a 9-inch springform pan by spraying it with nonstick cooking spray, lining the bottom with parchment paper, and spraying the parchment as well.
2
Preheat your oven to 375 degrees F (190 degrees C).
3
In a food processor, pulse the chocolate wafer cookies until they become fine crumbs. Add the melted butter and pulse until combined.
4
Press the cookie mixture firmly into the bottom and halfway up the sides of the prepared springform pan. Bake for 15 minutes until toasted and crisp. Allow it to cool completely.
5
Once the crust is cool, scoop alternating layers of half of the softened vanilla ice cream and half of the raspberry sorbet into the crust, using an ice cream scoop to create a beautiful marbled effect. Smooth the top to eliminate any gaps.
6
Arrange the pound cake slices on top of the ice cream layer. Cover the cake with plastic wrap and freeze it for at least 30 minutes to set.
7
After the initial freeze, remove the cake from the freezer and evenly spread the warm hot fudge sauce over the pound cake layer.
8
Scoop the remaining ice cream and sorbet on top of the fudge layer, smoothing it out to form an even layer. Cover with plastic wrap and freeze until completely firm, which should take about 4 hours.
9
Before serving, prepare the whipped cream topping. In a large bowl, whip the heavy cream until it reaches soft peaks. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
10
To serve, remove the plastic wrap and use an offset spatula to spread the whipped cream topping over the top of the cake while it is still in the springform pan.
11
Carefully run a knife around the edges of the cake to loosen it, then release the sides of the springform pan. Dust the top with cocoa powder and garnish with fresh raspberries before slicing and serving.
Nutrition Information
19
Fat
50
Carbs
3.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Ice Cream Birthday Delight?
It is a layered frozen dessert featuring a chocolate wafer crust, vanilla ice cream, raspberry sorbet, pound cake, and hot fudge, topped with whipped cream and raspberries.
How many servings does this recipe yield?
This recipe makes between 10 and 12 servings.
What type of pan is required for this ice cream cake?
A 9-inch springform pan is required for this recipe.
How should I prepare the springform pan?
Spray the pan with nonstick cooking spray, line the bottom with parchment paper, and spray the parchment as well.
What temperature should the oven be set to for the crust?
The oven should be preheated to 375 degrees F (190 degrees C).
How do I make the chocolate wafer crust?
Pulse chocolate wafer cookies in a food processor until fine, then pulse in melted butter until combined.
How long does the crust need to bake?
The crust should be baked for 15 minutes until it is toasted and crisp.
How do I create the marbled effect in the ice cream layers?
Use an ice cream scoop to alternate layers of softened vanilla ice cream and raspberry sorbet into the crust.
What is the middle cake layer made of?
The middle layer consists of thawed frozen pound cake sliced 1/2-inch thick.
How long should the cake freeze after adding the pound cake layer?
Cover the cake and freeze it for at least 30 minutes to set.
When is the hot fudge sauce added?
The warm hot fudge sauce is spread over the pound cake layer after the initial 30-minute freeze.
How long is the final freezing time?
The cake needs to freeze for about 4 hours or until it is completely firm.
How do I make the whipped cream topping?
Whip heavy cream to soft peaks, then gradually add powdered sugar and vanilla extract while whipping to stiff peaks.
What should I use to garnish the cake?
Garnish the top with a dusting of cocoa powder and fresh raspberries.
How many calories are in a serving?
Each serving contains approximately 375 calories.
How much fat is in one slice of this dessert?
There are 19 grams of fat per serving.
How many carbohydrates are in a serving?
There are 50 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 3.5 grams of protein.
How many ingredients are needed for this recipe?
There are 12 ingredients used in this recipe.
Do I need to soften the ice cream and sorbet before using?
Yes, both the vanilla ice cream and raspberry sorbet should be softened for easier layering and marbling.
How do I remove the cake from the springform pan?
Run a knife around the edges to loosen the cake, then release the sides of the springform pan.
What tool is best for spreading the whipped cream?
An offset spatula is recommended for spreading the whipped cream over the top of the cake.
What kind of butter should I use?
The recipe calls for 1/2 cup of melted unsalted butter.
Can I use different cookie crumbs for the crust?
The recipe specifies chocolate wafer cookies for the decadent chocolate base.
Is the pound cake used while frozen?
No, the frozen pound cake should be thawed before slicing and adding to the cake.
How much hot fudge sauce is required?
You will need 1 cup of warmed hot fudge sauce.
What kind of vanilla extract is recommended?
Pure vanilla extract is suggested for the best flavor in the whipped cream.
Does this recipe include dietary fiber or sugar data?
No, the dietary fiber, sugar, sodium, and cholesterol values are not specified for this recipe.
What are the primary flavor tags for this recipe?
Tags include ice cream cake, birthday dessert, layered cake, frozen dessert, and party cake.
How much heavy cream is needed for the topping?
The recipe requires 2 cups of heavy cream for the whipped topping.