It’s not really summer unless there’s ice cream. So naturally, special summertime occasions call for ice cream cake! At the end of May and beginning of June, I was busy baking birthday cakes for my parents (a delicious Kit Kat Cake for my step-dad, and a delectable Strawberry Cheesecake for my mom). With two birthday celebrations behind us, Father’s Day was our next big event, and my husband wanted a cake too. π At that point in time, summer was well underway (hello, consistent 90+ degree days), and we desperately needed a treat that would help us cool off a bit. So, I figured I would combine a few of my husband’s favorite things and create this heavenly Nutella & Mint Chocolate Chip Ice Cream Cake!
And who knew that making an ice cream cake could be so incredibly easy? All you really need is a Sara Lee All-Butter Pound Cake and your favorite flavor of ice cream! When I came across Ashton’s Nutella Cookie Dough Ice Cream Cake, over on Something Swanky, I knew I needed to give the recipe a try…with a few tweaks, of course. While the cookie dough sounded delightful, my husband’s favorite ice cream flavor is mint chocolate chip. It was an easy substitution to make, and it still paired incredibly well with the Nutella.
The one component of the recipe that I was not completely sold on, was the melted Betty Crocker Milk Chocolate Frosting on the top of the cake…so, I found an enticingly easy alternative…chocolate ganache! After consuming this wonderfully delicious ice cream cake, I truly can’t imagine topping it with anything other than this silky smooth chocolate ganache recipe, that I discovered over on Cupcake Diaries.
This ice cream cake turned out better than I ever imagined, and it was delicious to boot! My husband was happy, our little nugget was more than happy (and has now requested an ice cream cake for her upcoming birthday party), and I was proud of my first ice cream cake creation! We loved it, and I’m going to hedge a bet that you and your family will love it too! So, let’s get on to the more important information, shall we? π
Nutella & Mint Chocolate Chip Ice Cream Cake with Chocolate Ganache
Ingredients:
- For the Cake:
- Sara Lee All-Butter Pound Cake (you can find it in the freezer section)
- Mint Chocolate Chip Ice Cream, softened
- Nutella
- For the Chocolate Ganache:
- 1 Cup Heavy Cream
- 1-1/3 Cups Semi-Sweet Chocolate Chips
- Pinch of Salt
- Additional Semi-Sweet Chocolate Chips or Mini Chocolate Chips (optional)
Instructions:
- For the Cake:
- Remove the pound cake from its packaging, but make sure to keep the tin loaf pan. Line the inside of the tin loaf pan with plastic wrap, leaving an overhang of plastic wrap around the edges. Set aside.
- Using a serrated knife, slice the pound cake, length-wise, into three separate layers.
- Place the bottom layer of pound cake back into the tin loaf pan.
- Using a rubber spatula, spread an even layer of Nutella on top of the first layer of pound cake.
- Scoop some of the softened mint chocolate chip ice cream on top of the Nutella, and using the back of a spoon, spread it around the pan, forming an even layer.
- Place the middle section of pound cake on top of the ice cream. Cover with another layer of Nutella, and another layer of mint chocolate chip ice cream.
- Place the final (top) layer of pound cake on top. Fold the extra plastic wrap up and wrap the entire cake with more plastic wrap. Place in the freezer for at least two hours (I made mine two days in advance, and it was perfect).
- When you’re ready to serve, whip up a batch of chocolate ganache (see instructions below).
- For the Chocolate Ganache:
- Place the chocolate chips into a glass bowl.
- In a small sauce pan, heat the heavy cream over medium heat, until boiling.
- Pour the hot, heavy cream over the chocolate chips, and let sit for 10 minutes.
- Add the pinch of salt and whisk until smooth. Pour over the ice cream cake, letting it cascade down the sides. Use as much of the chocolate ganache as you would like…we had a bit leftover.
- Sprinkle a handful of chocolate chips, or mini chocolate chips, on top of the chocolate ganache for a bit more pizzazz!
- Slice and serve.
Note: Any leftover ice cream cake can be covered in plastic wrap and stored in the freezer for a few days.
After discovering this simple and delicious method for making ice cream cakes, I have a strong feeling that there will be more in our future. I’m personally looking forward to testing out new flavor combinations!
Do you love ice cream? What’s your favorite flavor? What flavors do you think we should feature in our next ice cream cake? Feel free to share your ideas in the comments below…you never know, if we choose your flavor, we just might have to mail you a slice! π
And don’t forget about your furry family members…they need some cold treats during the summer months too! If they are anything like our two pups, they will love these Peanut Butter & Banana Frozen Dog Treats!
