Once the ice cream is evenly spread, cover the pan with plastic wrap or aluminum foil and place it back in the freezer for at least 3-4 hours, or until the ice cream is firm and set. If you have the time, overnight freezing is ideal to allow the layers to fully meld together.
When the ice cream cake is fully frozen, it’s time to add the topping. In a small microwave-safe bowl, heat the chocolate chips (or chunks) in 30-second intervals, stirring between each session, until the chocolate is fully melted and smooth. Let it cool for a few minutes before drizzling it over the top of the cake. The melted chocolate will firm up as it chills, creating a delightful glossy coating over the ice cream.
If you’d like to add an extra touch of creaminess, you can pipe whipped cream around the edges of the cake before serving. A few fresh berries or chocolate shavings can also be used for decoration. These toppings add color and texture, making the cake even more appealing to the eye.
Once the toppings are added, return the cake to the freezer for about 30 minutes to allow the chocolate to set completely. Afterward, remove the cake from the freezer and carefully run a knife around the edges
Notes
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