Quadruple Chocolate Ice Cream Cake

Quadruple Chocolate Ice Cream Cake.  What a mouthful! Try saying that 10 times fast 😛

Perhaps not the most original name for this decadent ice cream cake, but it describes the total chocolate overload that is delivered with every bite.  With an explosion of chocolate in each mouthful, this cake also encompasses a variety of textures: a chewy crust, smooth ice cream center, velvety fudge layer and crunchy cacao topping.  Let’s just say, if you love ice cream and chocolate, then you will love this cake.  And since it’s summer, it’s the perfect hot weather treat!


I made this cake for my husband’s 29th birthday.  He loves chocolate.  Probably more so than me, and that’s saying something!  Anytime we have ice cream at home his only request is chocolate.  Plain chocolate ice cream.  So, when coming up with ideas for his birthday cake I knew exactly what the requirements must be: chocolate crust, chocolate ice cream filling and a chocolate topping.


This recipe can be made vegan by substituting regular ice cream for a vegan brand.  The base and toppings use vegan/paleo/gluten-free ingredients so no changes need to be made there.  Now, on to the recipe!

Quadruple Chocolate Ice Cream Cake


Crust (measurements do not need to be exact)

  • 1/2 cup raw walnut halves
  • 1 cup dry roasted almonds
  • 1 cup unsweetened coconut flakes
  • 1/4 cup organic maple syrup
  • 1/4 cup unsweetened cocoa powder
  • pinch of pink Himilayan sea salt


  • 2 pints organic ice cream*


  • 1 tbsp coconut oil, melted
  • 2 tbsp full-fat coconut milk
  • 1 tbsp organic maple syrup
  • 2 tbsp vanilla almond milk
  • 1 tbsp cocoa
  • pinch of xanthum gum


  • unsweetened coconut flakes
  • cacao nibs



  1. Blend walnuts, almonds and coconut in a food processor (about 1-2 minutes).
  2. Add maple syrup and salt, blend.
  3. Add cocoa, blend.
  4. Press dough into a 6″ round pan **
  5. Place in freezer for 20-30 minutes.


  1. Spoon softened ice cream on top of frozen crust.
  2. Freeze for at least 30 minutes or until firm.
  3. If adding another ice cream layer, then repeat steps 1 and 2.


  1. Place all ingredients in food processor or medium-sized mixing bowl.  Blend well. (I used a hand-mixer)
  2. Pour topping over ice cream layers.
  3. Immediately add extras (coconut flakes and cacao nibs) if desired, so that they stick to the topping.
  4. Place in freezer.

Let cake soften for a few minutes before cutting and serving.

*I used two different types of chocolate ice cream: Three Twins Organic Bittersweet Chocolate and Straus Family Creamery Organic Dutch Chocolate.  You may use any brand and/or flavor you desire.

**You may have a little extra dough for the base (unless you want your base extra thick).  I put my dough into a 6″ round pan and a 4″ round pan.

Crust before pressing it onto the 6″ spring form pan:


Chocolate Fudge Topping being poured onto the frozen ice cream layers:


Finished product:


Chocolate Heaven!





One Comment on “Quadruple Chocolate Ice Cream Cake

  1. Pingback: Cookie Dough Crust Ice Cream Cake – Real Food Rabbit

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