Fondant Decorated Chocolate Ice Cream Cake
A layered chocolate ice cream cake, adorned with smooth fondant and irresistible chocolate ganache for a stunning dessert.
Ingredients
- 2 cups chocolate ice cream softened
- 1 cup heavy cream
- 1/2 cup dark chocolate for ganache
- 1/2 cup powdered sugar
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 1 package of fondant enough to cover the cake
- 1/4 cup chocolate chips optional for decoration
Instructions
- Prepare the Cake Base: Line the cake pan with plastic wrap and layer softened chocolate ice cream. Freeze for at least 2 hours.
- Make the Ganache: Heat heavy cream and pour it over chopped dark chocolate. Stir until smooth. Add vanilla extract and let it cool slightly.
- Cover with Fondant: Roll out the fondant and gently cover the frozen ice cream cake. Smooth out the edges.
- Decorate: Pour ganache over the fondant-covered cake, allowing it to drip down the sides.
- Chill: Freeze for another 1-2 hours to set the ganache and fondant.
- Serve: Slice and enjoy, maybe with a few chocolate chips sprinkled on top.
Notes
Nutritional Values (Per Serving):
- Calories: 350 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (Per Serving):
- Vitamin A: 8%
- Calcium: 6%
- Iron: 10%
- Vitamin D: 4%
- Magnesium: 5%
Additional Notes/Tips:
- Make sure to work with fondant when the cake is really cold to avoid it melting.
- Customize the decoration with edible glitter or colored fondant for a more extravagant look.
- If you’re not fond of fondant (who is?), just drizzle more ganache over the cake instead.