Martha Stewart Chocolate Ice Cream Cake

This martha stewart chocolate ice cream cake recipe is a classic and show-stopping frozen dessert, which is made with chocolate cake layers, white chocolate ganache, and chocolate ice cream. It’s the perfect make-ahead celebration cake, ready with overnight freezing.

Martha Stewart Chocolate Ice Cream Cake Ingredients

Chocolate Cake:

• Unsalted butter, room temperature, for pans
• 3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
• 1 1/2 cups unbleached all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 2 large eggs, room temperature
• 3/4 cup buttermilk, room temperature
• 3 tablespoons safflower oil
• 1 teaspoon pure vanilla extract
• 3/4 cup warm water

White Chocolate Ganache:

• 12 ounces white chocolate, chopped
• 1 cup heavy cream

Filling and Topping:

• 2 quarts chocolate ice cream, softened
• Lightly sweetened whipped cream
• Milk chocolate shavings

How To Make Martha Stewart Chocolate Ice Cream Cake

1. Prep oven and pans: Preheat oven to 350°F. Butter a 9-inch round cake pan and a 15 1/2-by-10 1/2-inch jelly-roll pan. Line with parchment, butter again, and dust with cocoa powder.
2. Mix cake batter: Beat cocoa powder, flour, sugar, baking soda, baking powder, and salt on low speed. Add eggs, buttermilk, oil, and vanilla. Beat to combine, then add water and beat until smooth.
3. Bake cakes: Transfer 1 cup batter to the round pan and remaining batter to the jelly-roll pan. Bake 12–14 minutes, until set. Cool, then remove from pans and cool completely.
4. Make ganache: Heat cream and pour over white chocolate. Let stand 3 minutes, then stir until smooth. Refrigerate until set but spreadable, about 1 hour.
5. Trim and frost sheet cake: Trim edges of rectangular cake and spread evenly with white chocolate ganache.
6. Stack cake layers: Cut cake into quarters, stack layers, press gently, cover, and refrigerate 30 minutes.
7. Cut cake strips: Slice stacked cake into 1-inch-wide strips, then cut strips in half vertically.
8. Line springform pan: Place the 9-inch round cake in a 10-inch springform pan. Arrange cake strips around the perimeter.
9. Add ice cream: Spread softened chocolate ice cream evenly inside the cake ring. Cover and freeze overnight.
10. Serve: Remove from freezer, unmold, and top with whipped cream and chocolate shavings.

Recipe Tips

• Why use two cake pans? The sheet cake forms the decorative sides of the ice cream cake.
• How soft should ice cream be? Soft enough to spread but not melted.
• Can I use a different ice cream flavor? Yes, vanilla or coffee work well.
• How to cut clean slices: Use a hot knife wiped clean between cuts.
• Make-ahead tip: This cake is best made the day before serving.

What To Serve With Chocolate Ice Cream Cake

• Hot coffee or espresso
• Fresh berries
• Extra whipped cream
• Chocolate sauce

How To Store Chocolate Ice Cream Cake

Freeze: Store covered in the freezer up to 1 week.

Do Not Refrigerate: The cake must remain frozen to hold its shape.

Chocolate Ice Cream Cake Nutrition Facts

• Calories: ~520
• Carbs: ~55g
• Protein: ~6g
• Fat: ~32g

Nutrition information is estimated and may vary.

FAQs

Can I make this cake ahead of time?
Yes, it must freeze overnight before serving.

Can I skip the white chocolate ganache?
It’s recommended for structure, but can be omitted.

Do I need a springform pan?
Yes, for easy removal of the frozen cake.

Why did my cake crack when cutting?
Use a hot knife for smooth slices.

Try More Recipes:

• Martha Stewart Chocolate Heart Cake
• Martha Stewart Chocolate Ganache Cake
• Martha Stewart Chocolate Fudge Cake