clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hot Fudge Ice Cream Cake #SundaySupper

  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings 1x




  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup carob or cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs, beaten
  • 1 cup milk (I used almond-coconut, use what you love)
  • ½ cup olive oil
  • 1 cup strong black coffee, hot
  • 1 tablespoon pure vanilla extract


  • 1 pint vanilla bean ice cream, softened
  • Hot fudge sauce, homemade or store bought
  • Maraschino cherries


  1. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan and line it with parchment leaving overhang for easy removal later.
  2. In a large bowl, stir together flour, sugar, carob or cocoa powder, baking soda, baking powder, and salt. Stir in eggs, milk, oil, coffee, and vanilla until a glossy batter forms. Pour it into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan.
  3. Once the cake is cool, line an 8 inch square pan with plastic wrap. Remove the cake from the pan and cut it in half across the long sides of the cake. Place half in the bottom of the pan. You will need to trim excess cake (snack time!). Spread the ice cream over the top, followed by the other half of cake. Cover with plastic and press down slightly. Place in the freezer for at least two hours and up to overnight.
  4. When ready to serve, cut the cake into pieces using a large serrated knife. Top with hot fudge, a cherry, and serve. Cake may be stored in the freezer without the hot fudge for up to 1 month.


Additional chilling time is necessary.

Cake recipe adapted from Blahnik Baker

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes