Can ice cream cake be healthy? Perhaps if it’s made with dark chocolate. I make this ice cream cake frequently, but this is the first time I’ve attempted it with Hershey’s special dark cocoa. It really makes it richer and more delicious. This easy ice cream cake is always a hit and it makes a 9×13 pan. People are always amazed that it’s homemade. The recipe has been adapted from William Sonoma so you know it’s good.
I start by mixing the dry ingredients and liquid ingredients separately. I used special dark cocoa. Pour the batter in a 9×13 pan sprayed with cooking spray. Bake for 20 minutes.
Look how dark and delicioius this looks. Cool completely, about thirty minutes. Soften ice cream for about 15 minutes of your choice and drop by scoops onto the cooled cake.
Smooth ice cream with a large spoon or spatula. Freeze a few hours OR you can go ahead and place the whipping cream on top if you work quickly (place it back in the freezer while you make it).
Whip cream and powdered sugar until soft peaks form.