Lindt Chocolate Ice Cream Cake Recipe
Devilishly delicious chocolate ice cream cake made with real Lindt chocolate. A St. Louis exclusive topped with caramel and chocolate sauce, and whipped cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Base
Ice Cream Layer
Toppings
Method
Cake Preparation
- 1
Melt the Chocolate and Butter
In a heatproof bowl, melt the Lindt dark chocolate and unsalted butter together over a double boiler or in the microwave until smooth. Allow to cool slightly.
- 2
Mix the Batter
In a mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy. Stir in the melted chocolate mixture and vanilla extract. Sift in the flour and baking powder, then fold until just combined.
- 3
Bake the Cake
Preheat the oven to 350°F (175°C). Pour the batter into a greased and lined 9-inch round cake pan. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Assembly
- 4
Layer the Ice Cream
Once the cake has cooled, carefully slice it in half horizontally. Place one half of the cake back into the cake pan, and spread the Lindt chocolate ice cream evenly on top. Place the other half of the cake on top and press gently.
- 5
Freeze the Cake
Cover the cake with plastic wrap and freeze for at least 4 hours or until the ice cream is solid.
Serving
- 6
Final Touches
Remove the cake from the freezer and let it sit for a few minutes before serving. Drizzle with caramel and chocolate sauce, top with whipped cream and chocolate shavings as desired.
