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Grant Melton, Rachael's go-to dessert guy and former culinary producer, shares his no-bake, make-ahead ice cream cake that you can serve like a sundae! Made with layers of chocolate, strawberry and vanilla ice cream on a chocolate cookie crust, it's perfect for entertaining or, as Grant says, "keeping in the freezer for whenever you feel like having a little ice cream treat." Sounds good to us! 

Pro Tip from Grant: The hot fudge can be made a few days in advance and stored, covered, in the fridge. 

For more popular desserts from Grant, check out his Caramel Apple Shortcakes and Make-Ahead Crunchy Butterscotch Pudding Pie


For the Ice Cream Cake:
  • 24 chocolate sandwich cookies
  • 1/3 cup unsalted butter, melted
  • ¼ teaspoon kosher salt
  • 1 pint chocolate ice cream
  • 1 pint strawberry ice cream
  • 1 pint vanilla ice cream
For the Hot Fudge Sauce:
  • ¾ cup heavy cream
  • 1 cup dark chocolate chips
  • ½ cup dark brown sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
For Topping:
  • Whipped cream
  • Chopped nuts
  • Maraschino cherries


Serves: 6 to 8


For the ice cream cake, place the cookies in the food processor and pulse until coarsely ground. Add the butter and salt and continue to pulse until well combined. Pour the crumb mixture into an 8 x 8-inch baking pan. Using the bottom of a measuring cup, evenly pack the crust into the bottom of the pan.  

Place the chocolate ice cream into a mixing bowl and mix with a wooden spoon to soften. Pour the ice cream on the crust and spread into an even layer. Place the baking dish into the freezer to harden for 10 minutes. Repeat with the strawberry ice cream, followed by the vanilla ice cream, being sure to freeze for 10 minutes between each layer.  

Cover the pan with plastic wrap and freeze for at least 2 hours before serving.  

For the hot fudge sauce, heat the cream in a small saucepan. When the cream just begins to bubble, remove from the heat and add the chocolate chips, brown sugar, corn syrup, cocoa powder, vanilla and salt. Whisk until smooth. Serve immediately or reheat as necessary.  

A half hour before you're ready to serve, remove the baking pan from the freezer to the fridge (this will help it thaw evenly) and reheat the hot fudge over low heat, if needed.   

To serve, cut the ice cream cake into squares. Top each piece with hot fudge, a dollop of whipped cream, a sprinkle of nuts and a cherry.