©2019 by Summer's Sweet Memories Ice Cream, Inc. A proud Canadian company for more than 35 years.

chocolate lovers CHOCOLATE ICE CREAM CAKE

Chocolate lovers will request this cake over and over - our super creamy Chocolate Lovers Chocolate ice cream is layered in with cookie crumble and chocolate crunch. It's to die for!

Photo credit & styling: Irene Matys and Jennifer Hulley

ingredients  Serves 8

For the Layers:

  • 3 x 500ml Summer's Chocolate Lovers Chocolate ice cream

  • 4 cups Double Chocolate Oreo crumbs

  • 1 x 7.25 ounce bottle Magic Shell Ice Cream Topping
     

For the Brownies:

  • 4 oz. unsalted butter

  • 4 oz. semisweet chocolate, finely chopped

  • 1/2 cup unsweetened cocoa

  • 1 cup sugar

  • 2 large eggs

  • 1 tsp. pure vanilla extract

  • 1/2 cup all-purpose flour

  • Pinch of salt
     

For the Chocolate Drizzle:

  • 8 oz. (1/2 lb or about 1 1/4 cup) quality dark chocolate

instructions

For the brownies:

  1. Arrange a rack in the middle of the oven and pre-heat to 350°F. Coat a 8-inch square baking pan with cooking spray, dust with flour, tapping out the excess, and set aside

  2. Place the butter and chocolate into a microwave-safe medium bowl and heat for 40-45 seconds until butter and chocolate have melted. Add the cocoa powder and sugar, whisk until completely smooth and combined.

  3. Whisk in the eggs one at a time, stirring well after each. Stir in vanilla and whisk in the flour and salt. Continue to stir until the batter is smooth and shiny about 1-2 minutes.

  4. Scrape the batter into the prepared pan and spread evenly. Bake for 35-40 minutes, until a skewer inserted into the centre of the brownies comes out with a few moist crumbs clinging to it.

  5. Transfer to rack until completely cooled.

For the Chocolate Drizzle:

  1. Place chocolate in a microwave safe bowl. Place in microwave for 40-50 seconds until chocolate has melted.
     

For the cake:

  1. Place three rows of double chocolate Oreo's into a food processor. Pulse into fine crumbs. Pour the magic shell over the cookie crumbs and mix.

  2. Crumble the brownies and set aside.

  3. In a 8-inch spring form pan, layer the brownies, the chocolate ice cream, the crunchies, ice cream, brownies, and ice cream until you have run out of ingredients. Set aside some of the crumbled brownies and Oreo’s for garnish.

  4. Freeze cake for at least six hours. Place cake on stand and remove spring form. Drizzle will chocolate and top with extra crumbled brownies and Oreo’s.