Ice Cream Cake Bars Recipe | Ice Cream Pie | Eggless Fudge Cream Cake

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Ice Cream Cake Bars

Oct 13, 2013         2 comments.

Ice Cream Cake Bars · A perfect dessert for any kind of celebration!

I don’t really have to “describe” the recipe as you already know what is coming. And don’t look too much into the name either. You can call this an Ice Cream Pie and be done with it or you couldn’t go for a detailed naming like Fudge Chocolate Cake Ice Cream Bars. Ehh well, I kept it simple!

  • Vanilla Ice Cream – Check
  • Chocolate Fudge – Check
  • Cookie Base – Check
  • Sponge Chocolate Cake – Check

So let’s make some Ice Cream Cake Bars!

Ice Cream Cake Bars Recipe | Ice Cream Pie

To crushed cookies, add melted butter & mix till it looks like wet sand
Ice Cream Cake Bars Recipe

Dump the mixture onto the baking pan and spread out.
Ice Cream Cake Bars Recipe

Press to pack the crumbs tightly on the base. You can use the back of a cup or ramekin to pack it up more tightly
Ice Cream Cake Bars Recipe

Bake at 200 C for 8-10 minutes until the biscuit base forms
Ice Cream Cake Bars Recipe

Meanwhile, you can prepare your cake batter. I used my all time favorite chocolate sponge cake recipe and made half of that.
Ice Cream Cake Bars Recipe

Pour batter onto the biscuit base
Ice Cream Cake Bars Recipe

Bake at 180 C (160C if convection oven) for about 20-25 minutes till the cake is cooked. Let it cool completely
Ice Cream Cake Bars Recipe

Meanwhile, take the ice cream out of the fridge about 20 minutes before to soften it up. Mix the ice cream, chocolate ganache and other chocolate stuff you like! It’ll become smooth & creamy
Ice Cream Cake Bars Recipe

Pour on top of cooled cake. Make sure not to fill entire pan with ice cream mixture like I did. It tends to expands as it freezes
Ice Cream Cake Bars Recipe

Design the top the way you want. I simply used remaining chocolate chips
Ice Cream Cake Bars Recipe

Cover with plastic wrap & freeze for a minimum of 4-5 hours or until the ice cream is completely set.
Ice Cream Cake Bars Recipe

Slice and serve immediately.
Ice Cream Cake Bars Recipe

Print

Ice Cream Cake Bars


  • Author: Kavitha
  • Prep Time: 5 hours
  • Cook Time: 1 hour
  • Total Time: 6 hours
  • Yield: 9 inch pie / 9 inch round cake 1x
Scale

Ingredients

Biscuit Bake – optional

  • 1015 Oreo Cookies (Or any graham crackers / Marie biscuits)
  • 2 Tablespoons Melted Butter

For the Cake

  • 3/4 cup All purpose flour
  • 1 Tablespoon Cocoa powder
  • 1/2 cup Powdered sugar (adjust according to taste)
  • 1/3 cup thick Yogurt (or sour cream or curd)
  • 1/4 tsp Baking soda
  • 1/2 tsp Baking powder
  • 3 Tablespoons Vegetable oil
  • 1 tsp vanilla extract
  • a pinch of salt
  • (1 cup is around 200 grams)

For Ice Cream

  • 8 oz (1/4 kg) Vanilla Ice Cream *
  • 1/2 cup Chocolate Ganache or Sauce (homemade or store bought)
  • Chocolate chips / sprinkles (as much as required)

Equipment

  • 9 inch round baking pan (preferably springform – if not see notes below)
  • or 9 inch pie plate with removable bottom

Note * Ice Cream

  • You can get your favorite flavor and use instead of combing an ice cream with chocolate sauce.

Instructions

Biscuit Base – optional

  1. To crushed cookies, add melted butter & mix till it looks like wet sand. Dump the mixture onto the baking pan and spread out.
  2. Press to pack the crumbs tightly on the base. You can use the back of a cup or ramekin to pack it up more tightly
  3. Bake at 200 C for 8-10 minutes until the biscuit base forms

For the Cake – Meanwhile, you can prepare your cake batter.

  1. Beat powdered sugar to thick yogurt / curd. Add baking soda, baking powder, salt & mix well. Let it rest for 5 minutes till you start seeing a lot of air bubbles
  2. Add oil & vanilla to the yogurt & mix well
  3. Sift in the flour, cocoa powder and mix well until flour is combined with wet mixture
  4. Pour batter onto the biscuit base
  5. Bake at 180 C (160C if convection oven) for about 20-25 minutes till the cake is cooked. Let it cool completely

For Ice Cream Topping

  1. Meanwhile, take the ice cream out of the fridge about 20 minutes before to soften it up. Mix the ice cream, chocolate ganache and other chocolate stuff you like! It’ll become smooth & creamy.
  2. Pour on top of cooled cake. Make sure not to fill entire pan with ice cream mixture because it tends to expands as it freezes
  3. Design the top the way you want.
  4. Cover with plastic wrap & freeze for a minimum of 4-5 hours or until the ice cream is completely set.
  5. Slice and serve immediately.

Notes

  1. Even if you have non stick baking pans, grease them well. You can use a pie pan with removable bottom, springform pan or just a regular round baking dish.
  2. If using a regular baking pan, grease the pan and line the entire pan with aluminum foil making sure some of it comes out on all sides. This way, you can take out the entire dessert without having to invert anything.
  3. If using a premade cake, simply line the pan bottom – side and above with the plastic wrap. Cut the cake to fit the pan and place on the plastic wrap and proceed with ice cream filling. (you have to skip biscuit base in this case)

 





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