Hot Fudge Swirled Ice Cream Cake

A delicious homemade fluffy, moist chocolate cake with homemade no-churn ice cream and lots of hot fudge!

Most years, my oldest picks a chocolate cake for his birthday. This particular year, he chose an ice cream cake which is wild because his birthday is in March. But what my kids pick (within reason) is what they get. I knew I would love this chocolate cake because I saw that one of the ingredients was boiling water and every chocolate cake recipe I’ve had with boiling water is the most moist and delicious cake ever! This also entails making no churn ice cream which is a little nicer than having to deal with actual ice cream.

What You Need:

For the Chocolate Cake:

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1/4 + 1/8 cup Hershey’s Special Dark cocoa powder

• 1 tsp. baking soda

• 1 large egg

• 1/2 cup buttermilk

• 1/2 cup vegetable oil

• 3/4 tsp. vanilla

• 1/2 cup boiling water

For the Vanilla Ice Cream:

• 8 oz. cream cheese, softened

• 1/2 cup granulated sugar

• 1/8 cup milk

• 2 tsp. vanilla

• 8 oz. Cool Whip whipped topping

• 1/2 cup mini chocolate chips

• 1 cup hot fudge

For the Topping:

• Additional hot fudge

• Whipped cream

Directions:

1. For the Chocolate Cake: Whisk together flour, sugar, cocoa powder, and baking soda together.

2. Add eggs, buttermilk, and vegetable oil to the flour mixture and mix until smooth.

3. Add vanilla and boiling water and mix until smooth.

4. Pour into two 8-inch cake pans.

5. Bake in a preheated 300 degree oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

6. Remove from oven and let cool for 5 to 10 minutes in pans before removing from the pan to a cooling rack to finish cooling.

7. Once the cake has cooled, level with a long serrated knife. You could also split each cake in two for more layers, if desired.

8. For the Ice Cream: Combine cream cheese, sugar, milk, and vanilla in a stand mixer until completely combined.

9. Fold in Cool Whip and mini chocolate chips.

10. Lightly fold in 1/2 cup hot fudge.

11. For Assembly: Line an 8-inch springform pan with parchment paper.

12. Place first cake layer down. Top with half of the ice cream.

13. Add 1/4 cup of hot fudge and gently swirl it into the ice cream.

14. Add second cake to the pan and then top with remaining ice cream.

15. Add remaining 1/4 cup hot fudge and gently swirl into the ice cream.

16. Allow cake to freeze for 6 to 8 hours.

17. Remove frozen cake from springform and drizzle with additional hot fudge and top with whipped cream.

Recipe from Life, Love, & Sugar