🍫🍨 Hot Fudge Ice Cream Cake Slice

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Warm, gooey chocolate cake meets cold creamy vanilla ice cream, drenched in hot fudge for the ultimate hot-and-cold dessert.

This Hot Fudge Ice Cream Cake Slice is everything you want in a dessert: warm, fudgy chocolate cake, a soft and creamy ice cream center, and generous drizzles of glossy hot fudge. The contrast between warm and cold makes every bite unforgettable.

Perfect for summer desserts, celebrations, birthday surprises, or anytime you crave something rich, indulgent, and fun.

🧁 Ingredients

For the Chocolate Cake Shell

  • 1 box chocolate cake mix (or homemade chocolate cake batter)

  • 3 eggs

  • ½ cup vegetable oil

  • 1 cup water

For the Filling

  • 1½–2 quarts vanilla ice cream, slightly softened

  • 1 cup whipped cream (optional but highly recommended)

For the Hot Fudge Topping

  • 1 cup hot fudge sauce

  • ½ cup chocolate chips (optional)

  • Chocolate cookie crumbs for garnish

👩‍🍳 Instructions

1. Bake the Chocolate Cake

Preheat oven to 350°F (175°C).
Prepare cake mix by mixing eggs, oil, and water.
Pour the batter into a greased 8-inch round cake pan.
Bake for 25–30 minutes, or until a toothpick comes out clean.
Let the cake cool completely.

2. Create the Cake Shell

Slice the cooled cake horizontally into two layers.
Use a spoon to scoop out the center of the bottom layer to create a cake bowl, leaving a 1-inch border.
Save the scooped cake crumbs for topping later.

3. Add the Ice Cream

Spread whipped cream inside the cake bowl for extra creaminess.
Fill the cavity with softened vanilla ice cream.
Smooth the top.
Place the second cake layer back on top like a lid.
Freeze for 3–4 hours, or until completely firm.

4. Finish With Hot Fudge

Warm the hot fudge until pourable.
Slowly pour over the top of the cake so it drips beautifully down the sides.
Sprinkle chocolate chips and reserved cake crumbs on top.

⭐ Tips for the Best Ice Cream Cake

  • Add crushed Oreos, brownies, or cookie dough chunks to the ice cream layer.

  • Swap hot fudge for caramel, peanut butter sauce, or Nutella.

  • For the perfect texture, allow the cake to sit at room temperature for 5 minutes before slicing.

  • Use a warm knife (dip in hot water) for clean cuts.

❓ Frequently Asked Questions (FAQ)

1. Can I use homemade chocolate cake instead of boxed cake mix?

Yes, any chocolate cake recipe works as long as it fits in an 8-inch pan.

2. How soft should the ice cream be?

Soft enough to scoop and spread easily, but not melted — about 5–10 minutes at room temperature.

3. Can I make this ice cream cake ahead of time?

Absolutely. It freezes perfectly for up to 1 week.
Add the hot fudge topping right before serving.

4. Why did my cake crack while slicing?

The cake might be too frozen. Let it soften for 3–5 minutes before cutting.

5. Can I use other ice cream flavors?

Yes! Chocolate, cookies & cream, caramel swirl, or mint chocolate chip work wonderfully.

6. What if I don’t have hot fudge sauce?

Melt chocolate chips with a little cream (ganache-style) and pour that instead.

7. Can I make individual mini ice cream bombs instead?

Yes! Use muffin tins lined with plastic wrap and layer cake + ice cream for mini versions.

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