Chocolate Ice Cream Cake with Raspberry Chocolate Chunk and Chocolate Coconut Ice Cream
I was wondering why most of the recipes for ice cream layer cakes were composed of yellow pound cake. I mean 100 to 1, I saw images on the internet of yada, yada - yellow pound cake ice cream cakes. The Chocolate Goddess was bewildered and so I did something about it. I would create an ice cream layer chocolate pound cake that would dazzle the palette.
This chocolate pound cake is layered with raspberry chocolate chunk ice cream and chocolate chip almond coconut ice cream then finally frosted with a layer of chocolate fudge. I mean what a taste sensation, and so easy to make too. With those with a penchant for chocolate and ice cream your time has arrived. This is a no bake summer dessert with panache. Pound it, baby!
1 large chocolate pound cake
2 cups chocolate coconut almond ice cream
2 cups raspberry chocolate chunk ice cream
2 jars store bought chocolate fudge topping
*Note: You may use any flavor ice cream but if you want these flavors and chocolate raspberry is not available, simply add ¼ cup chopped semisweet chocolate to raspberry ice cream. Mix in to softened ice cream and refreeze slightly.
For chocolate coconut, add ¼ cup mini semisweet morsels, ¼ cup chopped moist coconut and 1 tablespoon slivered almonds to chocolate ice cream. Mix in to softened ice cream and refreeze slightly.
Line large loaf pan with plastic wrap both horizontally and diagonally covering entire loaf pan.
Slice a chocolate pound cake in 3 even layers.
Place bottom layer of pound cake in pan.
Soften chocolate coconut ice cream slightly and spread evenly over pound cake in pan. Cover with another pound cake layer. Freeze for 30 minutes.
Soften raspberry chocolate chunk ice cream and spread evenly over pound cake in pan. Cover with top layer. Freeze for 30 minutes.
Frost with Good quality thick chocolate fudge topping.
Freeze for 6 hours or more.
Serve with whipped cream.