Martha Stewart Ice Cream Cake

This Martha Stewart ice cream cake is a layered, no-bake dessert that combines vanilla ice cream, graham crackers, and homemade fudge sauce. It’s a great choice for summer birthdays or entertaining, with a total prep and chill time of about 9 hours.

Martha Stewart Ice Cream Cake Ingredients

• 1/4 cup light corn syrup
• 1 3/4 cups heavy cream, divided
• 1/2 stick unsalted butter
• 2/3 cup granulated sugar
• 1/2 cup unsweetened cocoa powder, plus more for serving
• Pinch of salt
• 3 pints vanilla ice cream
• 18 graham crackers
• 1 tablespoon confectioners’ sugar

How To Make Martha Stewart Ice Cream Cake

1. Prep the pan: Lightly spray an 8-inch square cake pan with cooking spray. Line it with plastic wrap, leaving a 6-inch overhang on two sides. Freeze for at least 10 minutes.
2. Make the fudge sauce: In a medium saucepan, whisk together corn syrup, 1/4 cup heavy cream, butter, granulated sugar, cocoa, and a pinch of salt. Bring to a boil over medium-high heat. Remove from heat and let cool.
3. Soften the ice cream: Remove 1 pint of ice cream from the freezer and let soften for about 15 minutes. Cut open the pint container and transfer contents to a bowl for easier softening.
4. Build the first layer: Press softened ice cream evenly into the bottom of the pan. Add a single layer of graham crackers, breaking them to fit. Drizzle with 1/4 cup cooled fudge sauce. Freeze for 15 minutes.
5. Repeat layers: Repeat the process two more times, softening additional pints of ice cream as needed. Do not drizzle sauce on the final graham cracker layer.
6. Wrap and freeze: Wrap the cake in plastic wrap and freeze until completely firm, about 8 hours or up to 3 days. Refrigerate remaining fudge sauce.
7. Unmold and glaze: To serve, invert the pan and run it briefly under warm water to help release the cake. Invert onto a serving platter and remove the plastic wrap. Microwave fudge sauce until pourable, about 30 seconds. Pour over the top of the cake and freeze for 5 minutes to set.
8. Whip cream and serve: Whip remaining 1 1/2 cups cream with confectioners’ sugar until stiff peaks form, about 3 to 5 minutes. Spoon whipped cream over the cake and dust with additional cocoa powder. Serve immediately.

Recipe Tips

• How to easily slice the cake: Use a warm knife dipped in hot water for clean cuts.
• Can I use other ice cream flavors? Yes, try coffee, chocolate, or strawberry for variation.
• How far in advance can I make this? You can make it up to 3 days ahead.
• What if I don’t have corn syrup? Use honey or maple syrup as an alternative in the fudge sauce.
• Best pan type? Use a metal or glass 8-inch square pan for even freezing and easy release.

What To Serve With Ice Cream Cake

Pair this cold dessert with:

• Fresh summer berries
• Iced coffee or affogato
• Chocolate-dipped pretzels
• Sliced bananas or caramel sauce

How To Store Ice Cream Cake

Freeze: Store the assembled and wrapped cake in the freezer for up to 3 days.

After serving: Return leftovers to the freezer immediately in an airtight container.

Ice Cream Cake Nutrition Facts

• Calories: ~410
• Fat: 28g
• Carbohydrates: 38g
• Sugar: 28g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and serving size.

FAQs

Can I use store-bought fudge sauce?
Yes, but homemade adds a richer flavor and texture.

Will graham crackers stay crisp?
They soften slightly, giving the cake a pleasant, cake-like texture.

How do I keep whipped cream stiff?
Chill the bowl and beaters before whipping for best results.

Can I make this in a round pan?
Yes, but you may need to adjust graham cracker shapes.

Try More Recipes:

• Martha Stewart Hummingbird Cake
• Martha Stewart Hot Milk Cake
• Martha Stewart Honey Walnut Cake