Who doesn't love an ice cream cake for a special occasion? We all grew up on those layers of chocolate and vanilla ice cream rounds from the store, the ones with the crunchies in the middle, right? Usually the store clerks would write 'happy birthday' on them with icing if you asked and some came with piped buttercream roses in either pink or blue. They were delicious but, nostalgia aside, we've elevated this celebration dessert with our own chocolate popcorn ice cream cake.
Our updated version features layers of rich chocolate cake with creamy vanilla ice cream in between and yes, we have crunchies. Of course we have crunchies because we all know those are the best part. In fact, our version includes both cookies and popcorn. And on top? A glorious mound of popcorn, drizzled with caramel sauce and dusted with our chocolate caramel popcorn seasoning. Who wouldn't want this?!
And if you've ever wondered what those crunchies are, exactly, we've got the secret for you. It's chocolate sandwich cookies, like Oreos, mixed with Magic Shell chocolate sauce. The Magic Shell seals in the crunch and prevents the whole thing from getting soggy next to the ice cream. So simple, right? And so, so good.
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Pre-heat the oven to 350 degrees. Butter and flour two 8" round cake pans.
Combine the ingredients for the boxed chocolate cake mix according to the package directions and divide evenly between the two prepared round pans. Bake for 30 minutes or until a toothpick, inserted in the center, comes out clean. Remove from the oven and allow the cakes to cool completely.
To make the crunchies, add the Oreos (or other chocolate and vanilla sandwich cookies) to a food processor and pulse a few times. You want coarse crumbs with some chunks, not powder. You can also do this by placing the cookies in a plastic baggie and banging on them with a rolling pin. Add the crushed cookies to a bowl and chop the popcorn (either in the food processor or with a knife). Add to the cookie crumbs. Pour in the Magic Shell syrup and toss to combine.
If your cakes are slightly domed, use a serrated edge knife to slice off a bit of the top. Place one cake into a clean cake round. Tip: add a couple of overhanging strips of parchment paper to the bottom of the pan for easy removal. Add the crunchies to the the top of the cake and top with the vanilla ice cream. Place the remaining cake on top of the ice cream and push down a little to set it evenly. Freeze for a couple of hours.
Remove the cake from the cake round, using the parchment strips to help you, and place on a cake stand or cake server. Mound popcorn on top, pour on the caramel sauce and sprinkle generously with the Dell Cove Spices Chocolate Caramel Popcorn Seasoning.
To serve the cake, bring to room temperature for about 15 minutes. Run a large knife under hot water, wipe dry and use to slice the cake. Keep the leftovers wrapped in the freezer.
Share your creations with us on Instagram! You can find our Instagram account here – or tag you creation with #dellcovespices and we would love to give you a shout-out!
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