Chocolate Loaf Ice Cream Cake

Why You’ll Love Chocolate Loaf Ice Cream Cake.

1. Decadent Layers – Rich chocolate loaf meets creamy ice cream in every dreamy bite! 😍

2. Perfect for Summer – Cool, refreshing, and no need to turn on the oven! ☀️❄️

3. Easy to Make – Simple ingredients, effortless prep, and show-stopping results! 🙌

4. Crowd Favorite – Loved by kids and adults alike – it disappears fast! 👨‍👩‍👧‍👦🎉

5. A Sweet Treat with Balance – When made with quality dark chocolate and portioned mindfully, it can satisfy cravings while offering antioxidants and a mood boost! 🍫💪

There is nothing like rich chocolate to shout indulgence—and nothing like ice cream to shout summer. This chocolate loaf ice cream cake brings both together in a stunningly layered, sliceable dessert that is as easy to serve as it is to prepare. From summer birthday to cookout, or simply the urge for something cold, this loaf cake brings comfort and allure to any table.

Pure Comfort

There’s something nostalgic about digging into layers of chocolate cake and creamy ice cream. This dessert is inspired by classic American summer celebrations—simple ingredients, layered textures, and big flavors. My grandmother used to press leftover brownies into a loaf tin and layer it with ice cream for a quick dessert—this is a refined version of that comforting idea, with a dense chocolate base and ribboned swirls of vanilla and fudge ripple ice cream.

Ingredients

For the Chocolate Loaf Cake:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup milk

For the Ice Cream Layers:

• 1 pint vanilla bean ice cream, softened
• 1 pint chocolate fudge ripple ice cream, softened

For Topping (Optional):

• Whipped cream
• Chocolate shavings or sprinkles
• Fresh berries or cherries

What You Need

• Loaf pan (9×5 inch)
• Parchment paper or plastic wrap
• Mixing bowls
• Electric mixer (hand or stand)
• Rubber spatula
• Serrated knife for slicing

Time to Cook a Chocolate Loaf Ice Cream Cake

• Prep Time: 20 minutes
• Bake Time: 45–50 minutes
• Assembly Time: 15 minutes
• Freeze Time: Minimum 4 hours
• Total Time: Approx. 6 hours including chill

Steps to Make It

Step 1: Make the Chocolate Loaf

1. Preheat your oven to 350°F (175°C).
2. Grease and line a loaf pan with parchment, leaving overhang for lifting later.
3. In a bowl, whisk flour, cocoa powder, baking soda, and salt.
4. In a larger bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
5. Mix in sour cream and milk, then gradually fold in dry ingredients until smooth.
6. Pour into the prepared pan and bake for 45–50 minutes. A toothpick should come out clean.
7. Let it cool completely, then freeze for 30 minutes to firm up before slicing.

Step 2: Assemble the Ice Cream Cake

1. Once the cake is firm, slice it horizontally into 3 even layers using a serrated knife.
2. Line the loaf pan again and place the bottom cake layer back inside.
3. Spread half of the vanilla ice cream over the cake, followed by the middle layer.
4. Spread the fudge ripple ice cream next, then top with the final cake layer.
5. Wrap tightly and freeze for at least 4 hours or overnight.

Step 3: Serve

1. Remove from the pan using the parchment sling.
2. Let it sit 5–10 minutes before slicing with a warmed knife.
3. Top with whipped cream, chocolate shavings, or berries if desired.

Make It Perfect

• Use softened, not melted ice cream: It should be easy to spread but not runny.
• Chill between layers if needed: If the ice cream is getting too soft, pop the pan in the freezer for 15 minutes before continuing.
• Serrated knife trick: Warm it under hot water and wipe clean between slices for the cleanest presentation.

Mix It Up

• Try mint chocolate chip or salted caramel for a twist.
• Swirl in peanut butter or crushed Oreos between layers for extra texture.
• Make it gluten-free by swapping in your favorite GF chocolate loaf.

Perfect Partners

Serve with:

• A scoop of fresh whipped cream
• Iced coffee or a vanilla cold brew
• A drizzle of hot fudge or caramel sauce

Busy Day Hero

You can bake the loaf a day in advance and keep it wrapped in the fridge. Ice cream layers take just 15 minutes to assemble—and then the freezer does the rest!

Work Ahead

This dessert is made for prepping ahead. Once assembled and frozen, it keeps beautifully for up to a week. Just slice and serve when guests arrive.

Save Some For Later

Wrap leftovers tightly in foil or an airtight container. Store in the freezer for up to 7 days. Slices can be individually wrapped for quick grab-and-go treats.

Everyone’s Happy

Kids love the layered surprise, adults appreciate the richness of the chocolate cake. It’s a party pleaser with built-in nostalgia and elegant presentation.

Good For You Too

Want to lighten it up?

• Use reduced-fat or dairy-free ice cream.
• Substitute half the sugar in the cake with coconut sugar.
• Serve with fresh fruit instead of whipped cream.

Easy Clean Up

Lining your pan with parchment paper makes removal and clean-up a breeze. No need for fancy molds—your loaf pan does all the work.

Switch It Up

Go tropical by using coconut cake and mango sorbet. Or make a cookies-and-cream version with crushed chocolate wafers and cookies & cream ice cream.

Simply Perfect

This chocolate loaf ice cream cake is everything you want in a summer dessert—chocolaty, creamy, cool, and crowd-pleasing. With simple steps and everyday ingredients, it’s the kind of recipe you’ll come back to again and again.

FAQs about Chocolate Loaf Ice Cream Cake recipe

1. Can I use store-bought chocolate cake?

Yes, just slice it carefully to fit your loaf pan.

2. What’s the best way to soften ice cream?

Leave it at room temperature for 10–15 minutes. It should be spreadable but not melted.

3. Can I make this dairy-free?

Absolutely. Use a dairy-free loaf and your favorite plant-based ice cream.

4. How long can I store it?

Up to 1 week in the freezer, wrapped tightly to prevent freezer burn.

5. Can I add toppings before freezing?

Stick to dry toppings (nuts, crushed cookies). Fresh fruits or whipped cream are best added before serving.

6. What if I don’t have a loaf pan?

Try a square cake pan, though slicing might not be as neat.

7. Can I double the recipe?

Yes! Use two loaf pans or a larger mold and extend the freeze time.

Conclusion about the Easy Chocolate Loaf Ice Cream Cake recipe

This chocolate loaf ice cream cake is your new summer go-to—easy to prepare, endlessly customizable, and seriously delicious. Whether you’re serving it at a backyard BBQ or just treating yourself on a hot day, it’s a dessert that delivers smiles every single time.

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🍰 Explore More Chocolate Desserts and No-Bake Treats

If you loved the indulgent layers of our Chocolate Loaf Ice Cream Cake, you’ll definitely want to check out our Chocolate Salami Recipe, another chilled dessert that’s rich, nostalgic, and perfect for holidays. For even more chocolatey goodness without the oven, the No-Bake Chocolate Oat Bars offer a quick and healthy option. And if you’re in the mood for something extra luxurious, don’t miss the Dubai Chocolate Recipe – A Luxurious Delight or the ultra-decadent Chocolate Truffle Cake, both perfect for serving alongside a frozen dessert centerpiece.

Chocolate Loaf Ice Cream Cake

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• Author: Helena
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A rich, creamy, and show-stopping no-bake dessert that layers moist chocolate loaf with smooth ice cream—perfect for any celebration or a hot summer day. 🍫🍦

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Ingredients

Scale 1x2x3x

Cake Layer

• 1 prepared chocolate loaf cake (store-bought or homemade)
• 1 tablespoon espresso or strong coffee (optional, enhances flavor)

Ice Cream Layer

• 2 cups vanilla ice cream, slightly softened
• 2 cups chocolate ice cream, slightly softened

Toppings

• 1/4 cup chocolate chips or chunks
• 1/4 cup crushed nuts (optional)
• Chocolate syrup, for drizzling

Cook Mode Prevent your screen from going dark

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Instructions

1. Slice the Loaf: Cut the chocolate loaf cake horizontally into three even layers.
2. Prepare the Pan: Line a loaf pan with plastic wrap, leaving overhang on all sides.
3. Layer the Cake and Ice Cream: Place one cake slice at the bottom, then spread a layer of vanilla ice cream. Add another cake slice, then chocolate ice cream. Top with the final cake slice.
4. Freeze: Wrap tightly and freeze for at least 4 hours or until firm.
5. Add Toppings and Serve: Remove from the pan, unwrap, drizzle with chocolate syrup, and sprinkle with chocolate chips and nuts. Slice and serve immediately.

Notes

• Store any leftovers in the freezer, tightly wrapped, for up to 1 week.
• You can switch the ice cream flavors—try strawberry, mint, or coffee for fun variations.
• Use a serrated knife dipped in hot water for easier slicing.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 25g
• Sodium: 160mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 45mg