Ice-Cream Cake Loaf Ice-Cream Cake Loaf

Ice Cream Cake Loaf Image by: Ice Cream Cake Loaf Author: Canadian Living

This frozen dessert is quick to make using ready-made ingredients and great to have on hand for surprise guests.

  • Portion size 8 servings
  • Credits : ©



Remove cake from foil pan; line pan with plastic wrap and set aside.

Remove top crust from cake if loose. Slice cake horizontally into thirds. Place bottom layer in prepared pan; spread with half of the ice cream. Top with second layer; spread with remaining ice cream. Top with remaining cake layer. Wrap in plastic wrap; freeze for 4 hours or until firm. (Make-ahead: Freeze for up to 1 week.)

Place chocolate in bowl. In saucepan or microwaveable bowl, heat cream until steaming; whisk into chocolate until smooth. Cover and refrigerate for 30 minutes or until thick but still pourable.

Using plastic wrap as handles, remove cake from pan; peel off wrap. Place cake on serving plate; pour chocolate sauce over top, letting excess drip down sides.

Nutritional facts <b>Per serving:</b> about

  • Sodium 136 mg
  • Protein 6 g
  • Calories 503.0
  • Total fat 30 g
  • Cholesterol 134 mg
  • Saturated fat 12 g
  • Total carbohydrate 55 g


  • Iron 13.0
  • Folate 5.0
  • Calcium 7.0
  • Vitamin A 14.0
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Baking & Desserts

Ice-Cream Cake Loaf