Sundae Surprise Ice Cream Cake Recipe

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Enjoy this delicious ice cream cake that has all the flavors of a classic ice cream sundae.

Photo by Alice Gao

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“The Vintage Baker” by Jessie Sheehan brings together Sheehan’s passion for revamping recipes from vintage recipe pamphlets by adding her own twist and her love of baking and researching.

Cover courtesy Chronicle Books

16 servings SERVINGS

Ingredients

graham cracker crust

2 cups [240 g] graham cracker crumbs
5 Tbsp [75 g] packed light brown sugar
Rounded 1/4 tsp table salt
1/2 cup [110 g] unsalted butter, melted
3/4 tsp pure vanilla extract
3 pints [1.4 L] vanilla ice cream (or your choice)
2 cups [480 ml] Hot Fudge Sauce (recipe follows) or store bought hot fudge
1 cup [240 ml] Salty
Caramel (recipe follows) or store bought caramel

whipped cream

1 cup [240 ml] heavy cream
1 Tbsp confectioners’ sugar
1 tsp pure vanilla extract

for decorating

1/2 cup [60 g] walnuts, toasted,
Maraschino cherries

Directions

Preheat the oven to 350 degrees Fahrenheit [180 degrees Celsius]. Grease the bottom of a 9-in-by-3-in [23-cm-by-7.5-cm] springform pan with nonstick cooking spray or softened butter and line with parchment paper.

For the crust

Combine the cracker crumbs, brown sugar, and salt in the bowl of a food processer fitted with the metal blade and process until finely ground.
Add the butter and vanilla and continue to process until combined.
Press the mixture into the bottom of the springform pan and place in the freezer for 30 minutes.
Bake the crust for 6 to 8 minutes, rotating at the halfway point, until lightly browned and fragrant.
Let the crust cool to room temperature.
Place 1 pint [0.5 L] of ice cream in the microwave on high power for 20 seconds, or soften it on the counter until it scoops easily but isn’t melted.
Spread the ice cream over the graham cracker crust, cover the ice cream with a piece of plastic wrap, and use your hands to press it down into a flat, even layer.
Place the pan in the freezer for at least 1 hour.
Remove the cake from the freezer, and, using an offset spatula or butter knife, spread 1 cup [240 ml] of the hot fudge sauce over the ice cream.
Return to the freezer for 30 minutes.
Continue layering with another layer of ice cream, the caramel, a final layer of ice cream, and a final layer of fudge, returning the cake to the freezer for about an hour after applying each ice cream layer, and 30 minutes after applying the sauces.

For the whipped cream

Place the cream in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium to medium-high speed until the cream begins to thicken, 2 to 3 minutes.
Add the confectioners’ sugar and vanilla and continue whisking until soft peaks form.
Spread the whipped cream over the top layer of fudge, sprinkle with walnuts and cherries, and freeze overnight, lightly wrapped in plastic wrap. The cake can be kept in the freezer for up to 3 days before serving.
When ready to serve, remove the sides and bottom of the springform pan, using a thin spatula or paring knife to release the bottom, if necessary, and peeling off the parchment paper if it has stuck to the bottom of the cake. Let sit for 20 minutes to soften slightly.
To serve, slice with a large serrated knife dipped in very hot water. The cake will keep, tightly wrapped, in the freezer for up to 1 week.