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Decadent Fudge Sundae Ice Cream Cake

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Fudge Sundae Ice Cream Cake Recipe

Cook Time: 1 hour
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes

Description:
This Fudge Sundae Ice Cream Cake is a beloved dessert that consistently garners rave reviews. Originating from a cherished recipe passed down by a friend named Pat a decade ago, this cake has become a staple in our dessert repertoire. With its delightful combination of creamy vanilla ice cream, rich fudge sauce, and a crunchy rice crispy base, it’s a quick and easy treat that never fails to impress.

Category: Frozen Desserts
Keywords: Dessert, Less than 4 Hours

Ingredients:

  • 1/4 cup corn syrup
  • 2 cups brown sugar
  • 3/4 cup margarine
  • 2 1/2 cups butter
  • 1/4 cup peanut butter
  • 1/4 cup corn syrup
  • 3 quarts vanilla ice cream (preferably in a block for easier handling)
  • 1 cup fudge sauce (store-bought or homemade)

Instructions:

  1. Prepare the Rice Crispy Base:

    • In a medium saucepan, combine 1/4 cup of corn syrup, 2 cups of brown sugar, and 3/4 cup of margarine. Cook over low heat, stirring occasionally, until the mixture reaches a boil and the sugar is fully dissolved. This should take around 5-7 minutes. Ensure that the mixture does not burn by keeping the heat low and stirring regularly.
  2. Add Rice Crispy Cereal:

    • Once the mixture has reached a boil, remove it from the heat. Stir in 2 1/2 cups of rice crispy cereal until well-coated and evenly mixed.
  3. Form the Base Layer:

    • Transfer the rice crispy mixture into the bottom of a 9 x 13-inch baking pan. Use the back of a spoon or a spatula to press it down evenly. This will form the crunchy base of your ice cream cake. Allow it to cool and set for about 10-15 minutes.
  4. Prepare the Peanut Butter Fudge Topping:

    • In a separate bowl, mix together 1/4 cup peanut butter, 1 cup of fudge sauce, and 1/4 cup of corn syrup until smooth and well-combined.
  5. Assemble the Cake:

    • Once the rice crispy base has firmed up, spread half of the peanut butter fudge mixture over it. Place the pan in the freezer and let it chill until the topping is firm, which should take around 30 minutes.
  6. Add the Ice Cream:

    • While the topping is setting, soften 3 quarts of vanilla ice cream slightly until it is spreadable but still firm. Spoon the ice cream over the frozen fudge layer, spreading it evenly. If you’re using a block of ice cream, slice it and place the slices directly into the crust for easier handling.
  7. Top and Freeze:

    • Warm the remaining peanut butter fudge mixture slightly, just until it is pourable. Drizzle it over the ice cream layer, spreading it out evenly. Return the cake to the freezer and let it freeze completely for at least 1 hour, or until firm.
  8. Serve and Garnish:

    • About 10 minutes before serving, remove the cake from the freezer to soften slightly. For an extra touch, you can garnish the cake with shaved chocolate, crushed peanuts, chopped maraschino cherries, and marshmallow fluff. If you like, add some sliced bananas just before serving to mimic the flavors of a classic banana split.

Serving Suggestion:
This Fudge Sundae Ice Cream Cake is perfect for any special occasion or as a delightful treat to end a meal. Serve it with a drizzle of strawberry jam for an additional burst of flavor or enjoy it as is.

Note:
Keep any leftovers tightly covered in the freezer for up to 2 weeks. This cake can also be made a day in advance, making it a great option for preparing ahead of time.

Enjoy your indulgent and scrumptious ice cream cake! 🍫🍦🍰

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