Nut-Free Chocolate Ice Cream Cake

Indulge in the irresistible decadence of this Nut-Free Chocolate Ice Cream Cake, a showstopping dessert that's as allergy-friendly as it is delicious! Perfect for chocolate lovers, this cake begins with a buttery chocolate wafer crust that provides the perfect foundation for layers of creamy, nut-free chocolate ice cream. Topped with homemade whipped cream, sprinkled with nut-free chocolate chips, and finished with a drizzle of rich chocolate syrup, every bite is a velvety blend of textures and flavors. With no baking required, this easy yet stunning dessert is ideal for celebrations, birthdays, or as a cooling treat for warm days. Serve up this nut-free dessert masterpiece that’s safe for everyone to enjoy!

Nutriscore Rating: 43/100

Prep Time:40 mins

Cook Time:0 mins

Total Time:40 mins

Servings: 12

Ingredients

• 300 grams Chocolate wafer cookies
• 100 grams Unsalted butter
• 1.5 liters Nut-free chocolate ice cream
• 240 ml Heavy cream
• 50 grams Powdered sugar
• 1 teaspoon Vanilla extract
• 150 grams Nut-free chocolate chips
• 100 ml Nut-free chocolate syrup

Directions

Step 1

Start by preparing a 23 cm (9-inch) springform pan. Line the bottom with parchment paper for easy removal later.

Step 2

In a food processor, pulse the chocolate wafer cookies until they are finely ground into crumbs.

Step 3

Melt the butter in a small saucepan or microwave. Add the melted butter to the cookie crumbs and pulse again until well combined.

Step 4

Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to compact it evenly. Place in the freezer for 15 minutes to set.

Step 5

Take the chocolate ice cream out of the freezer to soften for about 10 minutes.

Step 6

Spoon half of the softened ice cream over the chilled crust and spread evenly using a spatula. Freeze for 20 minutes to firm up.

Step 7

After 20 minutes, remove the pan from the freezer and sprinkle half of the chocolate chips evenly over the ice cream layer.

Step 8

Spoon the remaining ice cream over the chocolate chips and spread evenly. Place in the freezer for 30 minutes.

Step 9

Meanwhile, in a medium bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a homemade whipped cream topping.

Step 10

Remove the cake from the freezer and spread the whipped cream over the top layer of ice cream.

Step 11

Sprinkle the remaining chocolate chips over the whipped cream layer.

Step 12

Drizzle chocolate syrup over the top for garnish.

Step 13

Cover the cake with plastic wrap and freeze for at least 4 hours or until completely firm.

Step 14

When ready to serve, remove the cake from the freezer. Let it sit at room temperature for about 5 minutes before releasing the springform pan and slicing with a hot, dry knife.

Step 15

Serve immediately and enjoy your nut-free chocolate ice cream cake!

Nutrition Facts

Serving size	2454.4 grams (2454.4g)

Amount per serving	% Daily Value*
Calories	7359

Total Fat 437.60g	561%
Saturated Fat 244.30g	1222%
Polyunsaturated Fat 0.00g
Cholesterol 914mg	305%
Sodium 2223mg	97%
Total Carbohydrate 842.10g	306%
Dietary Fiber 41.80g	149%
Total Sugars 669.70g
Protein 79.40g	159%

Vitamin D 604IU	3019%
Calcium 2071mg	159%
Iron 37mg	203%
Potassium 4194mg	89%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 4.2%

Carbs: 44.2%