M&M Chocolate Ice Cream Cake
This easy-to-make M&M Chocolate Ice Cream Cake combines layers of vanilla ice cream, edible cookie dough, and a glossy chocolate ganache, making it a crowd-pleaser for any occasion.
Ingredients
For the Ice Cream Cake
- 1.5-2 quarts vanilla ice cream High-quality, full-fat for better texture.
- 2-3 cups edible cookie dough Use heat-treated flour for safety.
- 8 ounces semi-sweet chocolate 60-70% cacao preferred for balance.
- 1 cup heavy cream For making ganache.
- 1-2 cups M&M's Plus extras for decoration.
- 1/3-1/2 cup mini chocolate chips For spreading throughout cookie dough.
- 1 pinch salt
- 1 teaspoon vanilla extract
- as needed nonstick spray or parchment paper To line the cake pan.
Instructions
Preparation
- Line a springform pan with parchment and prepare your cake base if using.
- Soften half the vanilla ice cream and press it into the pan. Freeze until firm.
Make Edible Cookie Dough
- Beat butter and brown sugar until light and fluffy, then mix in heat-treated flour, vanilla, salt, and chocolate chips.
- Taste-test and set aside.
Assemble Layers
- Spread a layer of cookie dough over the frozen ice cream.
- Make ganache by heating cream and pouring it over chopped chocolate. Stir until smooth and pour over cookie dough.
- Add the remaining softened ice cream and smooth. Top with M&M's and mini chips.
Freeze and Serve
- Wrap the cake and freeze for at least 2 hours or overnight. Before serving, run a hot knife along the edge and slice.
Notes
Keep chilled layers firm to prevent sliding; use full-fat ice cream for better texture. Wrap tightly in plastic wrap to prevent freezer burn.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 22gSaturated Fat: 14gSodium: 150mgFiber: 2gSugar: 28g
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