Strawberry Fudge Ice Cream Cake
A simple, indulgent cake featuring layers of strawberry ice cream, fudge, and a crunchy base. Frozen to perfection.
Ingredients
- 2 cups strawberry ice cream softened
- 1 cup chocolate fudge sauce
- 1 ½ cups crushed graham crackers
- ¼ cup melted butter
- 1 cup heavy cream
- ¼ cup powdered sugar
Instructions
- Mix the crushed graham crackers with melted butter, pressing the mixture into the bottom of a springform pan.
- Spread the softened strawberry ice cream over the graham cracker base.
- Drizzle the fudge sauce on top of the ice cream layer.
- Whip the heavy cream and powdered sugar until stiff peaks form, then spread over the fudge layer.
- Freeze the cake for 3-4 hours or until solid.
- Slice and serve immediately.
Notes
Nutritional values (per serving):
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
Vitamins and minerals present (per serving):
- Vitamin A: 6%
- Vitamin C: 4%
- Calcium: 8%
- Iron: 3%
- Magnesium: 5%
Any additional notes/tips to enhance the flavor for the recipe
- Add crushed nuts or chocolate chips on top for some crunch.
- You can swap the strawberry ice cream for any other flavor you fancy (chocolate, vanilla, etc.).
- Drizzle more fudge on top just before serving for that extra indulgence.