Fudge Ice-Cream Dessert

Health score
3%
Fudge Ice-Cream Dessert
385 min.
15
656kcal

Suggestions


Indulge your sweet tooth with our decadent Fudge Ice-Cream Dessert, a delightful treat that promises to impress your family and friends! This luscious dessert combines the rich flavors of chocolate fudge cake with creamy vanilla ice cream, creating a heavenly experience in every bite. Perfect for gatherings, celebrations, or simply a cozy night in, this dessert is sure to be a crowd-pleaser.

Imagine a warm, fudgy chocolate cake base topped with a generous layer of warm fudge sauce and crunchy Oreo cookie pieces, all enveloped in a smooth blanket of vanilla ice cream. The contrast of textures—from the soft cake to the creamy ice cream and the crunchy cookies—makes this dessert a delightful sensation for your taste buds. Plus, it’s easy to prepare, allowing you to spend more time enjoying the company of your loved ones rather than slaving away in the kitchen.

With a total preparation time of just over six hours, including freezing, this dessert is perfect for making ahead of time. Simply follow our straightforward instructions, and you’ll have a stunning dessert ready to serve. Whether you’re celebrating a special occasion or just treating yourself, this Fudge Ice-Cream Dessert is the ultimate way to satisfy your chocolate cravings. Get ready to dig in and enjoy a slice of pure bliss!

Ingredients

  • box chocolate cake mix 
  • 0.5 cup butter melted
  •  eggs 
  • 16 oz topping hot warmed canned
  • cups crème-filled chocolate sandwich cookies chopped (20 cookies)
  • 0.5 gallon whipped cream softened

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • aluminum foil

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Grease or spray bottom only of foil.
  2. In large bowl, mix cake mix, butter and eggs with spoon until blended (batter will be very thick). Using greased fingers, spread or pat in pan.
  3. Bake 18 to 21 minutes or until surface appears dry and is no longer shiny. Run knife around side of cake to loosen. Cool completely in pan, about 1 hour.
  4. Spread warmed fudge topping over cake; sprinkle with 1 cup of the chopped cookies. Freeze until firm, about 30 minutes.
  5. Spread ice cream over cookies. Cover and freeze at least 4 hours or overnight until firm.
  6. Sprinkle with remaining 1 cup chopped cookies.
  7. Let stand 15 to 20 minutes before serving. For easier cutting, remove from pan, using foil to lift. Store covered in freezer.

Nutrition Facts

Calories656kcal
Protein5.86%
Fat43.19%
Carbs50.95%

Properties

Glycemic Index
4.07
Glycemic Load
17.63
Inflammation Score
-6
Nutrition Score
13.032173923824%

Nutrients percent of daily need

Calories:656.27kcal
32.81%
Fat:32.07g
49.33%
Saturated Fat:13.46g
84.1%
Carbohydrates:85.1g
28.37%
Net Carbohydrates:82.06g
29.84%
Sugar:57.02g
63.35%
Cholesterol:88.56mg
29.52%
Sodium:609.8mg
26.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:6.35mg
2.12%
Protein:9.79g
19.59%
Phosphorus:278.59mg
27.86%
Vitamin B2:0.47mg
27.66%
Iron:4.54mg
25.21%
Calcium:231.21mg
23.12%
Vitamin A:851.29IU
17.03%
Manganese:0.33mg
16.68%
Copper:0.33mg
16.35%
Vitamin E:2.35mg
15.65%
Selenium:10.35µg
14.78%
Magnesium:57.03mg
14.26%
Potassium:497.26mg
14.21%
Fiber:3.04g
12.16%
Zinc:1.62mg
10.82%
Folate:42.6µg
10.65%
Vitamin B1:0.16mg
10.49%
Vitamin B5:1.01mg
10.14%
Vitamin B12:0.6µg
9.94%
Vitamin K:8.1µg
7.71%
Vitamin B3:1.25mg
6.23%
Vitamin B6:0.1mg
4.92%
Vitamin D:0.43µg
2.86%
Vitamin C:0.83mg
1.01%