I love desserts and baking my cake or stirring my Halwa (Indian Fudge) but we all need super easy dessert recipes for life’s busy moments.
I made this ice-cream cake a couple of weeks ago for the first time. I had some guests coming over for lunch and for dessert there was some chocolate brownie and ice-cream. I felt like it was just too boring but didn’t really have the energy to whip up something new. Then suddenly I remembered an ice-cream cake that Nigella Lawson had made in her TV show years ago. I didn’t remember what really went into it but I remembered it being super simple but looking absolutely great! My first ice-cream cake was vanilla ice-cream mixed with my leftover brownies and some crumbled digestive biscuits. I know it doesn’t sound fancy by it sure looked amazing. My guests loved it.
Today once again I am low on energy and time so couldn’t really bake an elaborate cake or any other time consuming dessert but that doesn’t stop me from enjoying something sweet. I am making the simple and sinful ice-cream cake, choco-vanilla with soaked in rum. To make it even more special I served this piece of heaven with Bailey’s Irish cream. It’s far from healthy but don’t we all deserve to indulge once in a while. 
It’s simply ice-cream shaped like a cake… but it looks amazing and tastes simply YUM!
Make this when you want to amaze your guests with a delightful dessert which took you only 5 minutes to put together. I already have a zillion different flavor combos in mind.
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Choco-Vanilla Ice-Cream Cake
- Total Time: 10 minutes (plus freezing time)
- Yield: 6-8 servings 1x
Description
Indulge in this Choco-Vanilla Ice-Cream Cake, featuring rum-soaked raisins and a drizzle of Baileys’ Irish Cream, perfect for impressing guests with minimal effort.
Ingredients
- 500 ml vanilla ice-cream
- 1 pack Oreo biscuits
- 1 cup (240 ml) raisins soaked in rum for a couple of days
- 1 cup (240 ml) leftover chocolate fudge, brownie, or cake
- Chocolate shavings, for garnish
- Baileys' Irish Cream, for drizzling
Instructions
- Remove the vanilla ice-cream from the freezer and let it sit in the refrigerator for about 15-20 minutes to soften slightly.
- Crumble the Oreo biscuits and the leftover chocolate fudge, brownie, or cake into small pieces.
- In a large mixing bowl, combine the softened ice-cream with the crumbled Oreos, chocolate pieces, and the rum-soaked raisins. Mix until well combined.
- Line a cake pan with plastic wrap, leaving enough overhang to cover the top of the cake later.
- Transfer the ice-cream mixture into the prepared cake pan, pressing it down evenly. Cover the top with the overhanging plastic wrap.
- Freeze the cake for at least 4 hours or until firm.
- Before serving, remove the cake from the freezer and let it sit for a few minutes to soften slightly. Unwrap and invert onto a serving plate.
- Garnish with chocolate shavings and drizzle with Baileys’ Irish Cream before serving.
Notes
- For best results, soak the raisins in rum a couple of days in advance.
- This cake can be made ahead and stored in the freezer for up to a week.
- Feel free to experiment with different ice-cream flavors or add-ins like nuts or dried fruits.
- Serve with a drizzle of Baileys for an extra touch of indulgence.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 220
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 35
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Frequently Asked Questions
How far in advance do I need to soak the raisins in rum?
The notes say to soak the raisins in rum a couple of days in advance for best results, and the ingredient list echoes this (“raisins soaked in rum for a couple of days”). Starting 2 days ahead gives the raisins time to plump fully and absorb the rum flavor throughout, which the author describes as making the cake “far from healthy but” worth the indulgence.
Why does the ice cream need to soften in the refrigerator rather than on the counter?
Step 1 says to move the ice cream to the refrigerator for 15–20 minutes rather than leaving it at room temperature. This keeps the ice cream cold enough to stay firm and scoopable while becoming soft enough to fold in the Oreos, chocolate pieces, and rum raisins without turning into a liquid mess that refreezes unevenly.
How long does the cake need to freeze before it can be served?
Step 6 calls for at least 4 hours of freezing until firm. The notes confirm the cake can be stored in the freezer for up to a week, making it a reliable make-ahead party dessert. Let it sit out for a few minutes before unmolding so it releases cleanly from the plastic wrap-lined pan.
Can I use different ice cream flavors or mix-ins?
Yes — the article says the author already has “a zillion different flavor combos in mind,” and the notes explicitly encourage experimenting with different ice cream flavors and add-ins like nuts or dried fruits. The technique (soften, fold in mix-ins, press into lined pan, freeze) works with any ice cream flavor.
