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Ooey Gooey Chocolate Ice Cream Cake

By Paula Deen


Difficulty: Medium

Prep time: 60 minutes

Cook time: 60 minutes

Servings: 60


  • 1 cup butter
  • 8 (1 oz) squares semi-sweet chocolate
  • 8 1-ounce squares semi-sweet chocolate
  • 1 cup sugar
  • 5 large eggs
  • 1/2 cup all purpose flour
  • 1/2 gallon softened vanilla ice cream
  • 6 (2.07 oz) chopped and divided chocolate candy bars
  • 6 2.07-ounce can chopped and divided Snickers dy bars
  • 3/4 cup chocolate sauce
  • 3/4 cup chocolate sauce and caramel sauce chocolate sauceGarnish


1. Preheat oven to 350 °F

2. In a large bowl, combine butter and chocolate. Microwave at high (100% power) in 30 second intervals, stirring after each, until chocolate is melted and smooth. Whisk in sugar. Add eggs, one at a time, whisking well after each addition. Whisk in flour until smooth. Pour batter into an ungreased 10-inch springform pan. Place pan on a rimmed baking sheet. Bake for 25 minutes. Let cool completely.

3. In a large bowl, combine ice cream and half of chopped candy bars.

4. Spread chocolate sauce evenly over cake layer. Spread ice cream mixture over chocolate sauce. Cover and freeze for 4 hours, or until firm. Drizzle cake with chocolate sauce and caramel sauce, if desired. Sprinkle with remaining chopped candy bars.