no churn ice cream

Hot Fudge Sundae Cake

Hot Fudge Sundae Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple, make ahead brown ice cream cake inspired by the classic hot fudge sundae. This cake is filled with no churn vanilla ice cream, chocolate hot fudge sauce, buttery salty dixie nuts, and a few cherries on top. The whole this is covered in whipped cream and extra chocolate. There are a ton of modifications/ shortcuts you can use to make preparation easier. Find the recipe for the pretty layer cake on thewoodandspoon.com

Before we dive in to today’s hot fudge sundae cake, I need your help. I’m reaching out to you, human to human, desperately in need of encouragement, advice, whatever you’ve got for me.

You see, I recently decided to branch out beyond my usual arsenal of dinner recipes. I had grown comfortable with simple dinners of a lean meat, vegetable, and starch, and wanted to start experimenting with new recipes and flavors. It seemed realistic to incorporate one new recipe into our weekly rituals, so I made that my goal and started cooking new things.

Unmet Expectations

Like most new ventures of my naive adulthood, I began this quest with grandiose expectations. I saw my family sitting around the dinner table, happily slurping bowls of Vietnemese pho. Aimee operates her chopsticks with age-defying precision and George requests extra pickled onions. No one picks through their food, complains, or asks “what’s for dessert” because they’re entirely enamored with their super-authentic, made-from-scratch meal. “And honey, is that a new dress? You look almost as ravishing as this bowl of noodles!”

Hot Fudge Sundae Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple, make ahead brown ice cream cake inspired by the classic hot fudge sundae. This cake is filled with no churn vanilla ice cream, chocolate hot fudge sauce, buttery salty dixie nuts, and a few cherries on top. The whole this is covered in whipped cream and extra chocolate. There are a ton of modifications/ shortcuts you can use to make preparation easier. Find the recipe for the pretty layer cake on thewoodandspoon.com

There’s other nights too, ones where Brett suddenly develops a deep appreciation for mushrooms and we dive into hearty dishes like creamy polenta with braised beef cheek and chanterelles. Aimee and I pick herbs from our garden for spicy fish tacos and even spicier red curries, margaritas and mango lassies entirely optional.

In theory, it all works. I shop for groceries, sweat over the stove, and people enjoy the food. It should be a given, right?

Dinnertime Terror

Wrong. Instead, dinnertime is a personal beating, a full-blown assassination of this mother’s morale, as not one but three pairs of eyes stare at their dinner with disgust and despair. There’s no tofu meatloaf or fried frog legs on the table- just a simple meal of (what I wrongfully assumed to be) dinnertime basics- things like broccoli, chicken, and quinoa. You’d think I was serving a whole human head with a side of gun powder and hand grenades.

Brett pushes his food around and proceeds to ask 125 questions about the preparation of the ingredients on his plate. Aimee goes to time out twice during dinner and has to be hand-fed  broccoli florets in order for her to consume her second and third bites. The floor around George’s highchair is covered with food, a million little quinoa granules that someone (read: Mom) will have to clean up after suffering through this God-forsasken meal. What even is this?

Hot Fudge Sundae Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple, make ahead brown ice cream cake inspired by the classic hot fudge sundae. This cake is filled with no churn vanilla ice cream, chocolate hot fudge sauce, buttery salty dixie nuts, and a few cherries on top. The whole this is covered in whipped cream and extra chocolate. There are a ton of modifications/ shortcuts you can use to make preparation easier. Find the recipe for the pretty layer cake on thewoodandspoon.com

So here I am, attempting to nourish my family with delicious and interesting food with absolutely zero luck. Everywhere in the media, writers and doctors and mommy bloggers go on and on about the importance of incorporating wholesome food and unique ingredients into everyday life.  Gweneth Paltrow write a 550 word think piece on the necessity of beet roots while Ina Garten laughs in the face of store-bought chicken stock, but I’m over here just trying to get my kids to eat anything besides yogurt-covered raisins.

Even my own mother, a saint in her own right, sends me a box of tools I need to prepare kefir water, because not only is it essential for gut health but what kind of mother would I be if my children drank filtered refrigerator water, and who cares that you’ve killed every house plant you’ve ever owned because feeding organic cane syrup to this jar of fermenting water is the only means by which your family will survive! I ask you, HOW I AM SUPPOSED TO KEEP ALL OF THESE THINGS ALIVE?!?

Hot Fudge Sundae Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple, make ahead brown ice cream cake inspired by the classic hot fudge sundae. This cake is filled with no churn vanilla ice cream, chocolate hot fudge sauce, buttery salty dixie nuts, and a few cherries on top. The whole this is covered in whipped cream and extra chocolate. There are a ton of modifications/ shortcuts you can use to make preparation easier. Find the recipe for the pretty layer cake on thewoodandspoon.com

How Do We Do It?

So how do you do it, Moms? How do you feed your family well? And please don’t write to me about how simple your toddler’s vegan diet is or how you hand-mash your infant’s acorn squash that you grew in your 15-acre organic garden, because honestly, I might institutionalize myself. I want to hear it from the moms who have to will themselves not to order pizza every night. I want to learn from the moms who have to bootstrap it, night after night, just to encourage a diet from their family that expands beyond brown-and-serve sausage links and applesauce squeeze packs. What is our plan for feeding our family well when everyone at the table (self included) is crying? When hotdogs and Kraft singles seem like the easier path to follow?

Hot Fudge Sundae Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple, make ahead brown ice cream cake inspired by the classic hot fudge sundae. This cake is filled with no churn vanilla ice cream, chocolate hot fudge sauce, buttery salty dixie nuts, and a few cherries on top. The whole this is covered in whipped cream and extra chocolate. There are a ton of modifications/ shortcuts you can use to make preparation easier. Find the recipe for the pretty layer cake on thewoodandspoon.com

Hot Fudge Sundae Cake

I need the opportunity to throw in the towel for a minute. Instead,  for now, I’ll make dessert. No one cries at the sight of a hot fudge sundae cake. Everyone wins when mom makes a dessert like this.

I came up with this cake last year for my mother. She’s a huge fan of Bruster’s hot fudge sundaes and that was the single request for her birthday. In fact, I made several personal phone calls to the kind people at our local Bruster’s because I just had to learn more about these illusive Dixie nuts that my mom wouldn’t stop talking about. I discovered that these ultra-desirable nuts were nothing more than finely chopped mixed nuts roasted with butter and a healthy helping of salt.

Sidenote: Call me a child, but listening to my mother rave about how much she loved these nuts was giving me all the Michael Scott “That’s What She Said” feels.  These are entirely inappropriate conversations to have with your parents and, okay, anyone over the age of 50. If your mother starts talking about Dixie nuts, do yourself a favor and just change the subject.

Hot Fudge Sundae Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple, make ahead brown ice cream cake inspired by the classic hot fudge sundae. This cake is filled with no churn vanilla ice cream, chocolate hot fudge sauce, buttery salty dixie nuts, and a few cherries on top. The whole this is covered in whipped cream and extra chocolate. There are a ton of modifications/ shortcuts you can use to make preparation easier. Find the recipe for the pretty layer cake on thewoodandspoon.com

Making the Cake

To make this hot fudge sundae cake, you need a baked package of brownie mix. We all know boxed brownies are actually delicious, so just cut yourself some slack, okay?  The baked brownies are layered with a simple, no-churn vanilla ice cream, hot fudge sauce, and the infamous Dixie nuts. We coat the whole thing in an extra layer of the whipped ice cream, more fudge, and a few cherries on top because that what you do with ice cream sundaes, right?

The beauty of this cake is that you can make it as easy as you need it to be. I love this recipe for homemade hot fudge sauce, but if you desperately need to simplify, just buy it from the store. Don’t want to make the no-churn ice cream? Buy a half-gallon of the real deal in the freezer section and no one will ever know. This hot fudge sundae cake should make your life infinitely better, not harder, so if at any point you find yourself crying into a pan of Dixie nuts, just abort the plan and eat the brownies straight from the pan. You have my permission.

I’m not going to jabber on and on about this hot fudge sundae cake, because I know you already have one foot out the door on your way to get the ingredients. If you, like me, have had a time of it this past week, throw a bottle of wine in your cart and tell your family they can order carry-out. You’ve got a hot fudge sundae cake to make. For extra help on assembling multi-layer ice cream cakes like this, check out this post. Enjoy!

If you like this hot fudge sundae cake, you should check out:

Mint Brownie Ice Cream Cake

Peppermint Bark Icebox Cake

Confetti Ice Cream Cake

No-Churn Coffee Cookie Dough Ice Cream

Pretzel Shortbread Peanut Butter Brownies

No-Churn Mocha Brownie Fudge Ice Cream

Print

Hot Fudge Sundae Cake

This hot fudge sundae cake is inspired by the ice cream shop specialty. A few layers of brownies, no-churn vanilla ice cream, hot fudge sauce, whipped cream, and salty buttered nuts. 

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 240
  • Total Time: 5 hours

Ingredients

For the brownies:

  • 120 ounce box of Dark Chocolate Brownie Mix, plus the ingredients to prepare them with (see notes)

For the salted nuts:

  • 1 cup unsalted mixed nuts, chopped (I use almonds, peanuts, cashews, pecans, or walnuts. Whatever you prefer)
  • 2 tablespoons unsalted butter, melted
  • 3/4 teaspoon salt

For the ice cream mixture:

  • 11/2 cup (360 mL) heavy whipping cream
  • 1/2 cup (100 gm) sugar, divided
  • 6 ounces (170 gm) cream cheese, room temperature
  • 11/2 teaspoons vanilla bean paste (vanilla extract can be substituted)
  • 1 cup prepared hot fudge sauce (see notes)
  • Maraschino cherries (If desired)

Instructions

To prepare the brownies:

  1. Preheat the oven according to brownie package instructions. Grease two 6” round cake pans with cooking spray and line the bottoms with rounds of parchment paper for easy removal from pan. Alternatively, you can grease one 9” springform pan, also lining it with a parchment paper round.
  2. Prepare brownie batter according to package instructions. Divide the batter evenly between the two 6” pans or single 9” springform pan. Bake the brownies according to package instructions until done. Allow to cool completely. You can expedite this process in the fridge.

To prepare the salted nuts:

  1. Preheat the oven to 350 degrees.
  2. Combine the chopped nuts, butter, and salt in a small bowl. Spread the nuts out on a small baking sheet and bake in the oven to toast, tossing every few minutes, until slightly darkened and fragrant, about 10-15 minutes. Allow to cool completely.

To prepare the ice cream mixture:

  1. In a large bowl or the bowl of a stand mixer, beat the cold cream with a whisk attachment on medium-low speed until foamy. Add ¼ cup of the sugar and increase the speed, whipping until stiff peaks form. Remove the whipped cream to a separate bowl and store in the fridge until ready to use.
  2. In that same large bowl or bowl of stand mixer, beat the cream cheese on medium speed until smooth and creamy, about 1-2 minutes. Scrape the sides of the bowl along the way as needed. Add the remaining ¼ cup sugar and vanilla and beat briefly to combine.
  3. Fold in ½ of the whipped cream mixture until almost uniform. Add the remaining whipped cream and fold until well combined, being sure to not overwork it. Store this mixture in the fridge until you’re ready to assemble your cake.

To prepare the cake:

  1. Remove both brownies rounds from the pan and remove the parchment liner from the bottom of one brownie cake. Line the sides of one of the 6” pans (or the 9” springform pan) with and acetate sheet (see notes) or a sheet of parchment paper barely longer than length of the diameter of the 6” pan, folded in half lengthwise to serve as long, reinforced sheet of parchment. Tape the acetate sheet or parchment to secure along the sides of the pan as needed.
  2. If making a 2 layer 6” cake, place the layer of brownie with the parchment sheet still attached into the bottom of the prepared pan. Smooth 1-1/4 cups of the ice cream mixture evenly over top of it. Sprinkle with approximately ¾ of the nuts. Drizzle on 1/3 cup of hot fudge sauce.
  3. Place the second layer of brownie on top of the fudge sauce. Smooth an additional 1-1/4 cup of ice cream mixture on top. Place the whole pan in the freezer and freeze until solid, about 6 hours. Place the remaining ice cream mixture in the fridge.
  4. If making a single layer 9” cake in a springform pan, place the brownie into the bottom of the lined pan. Drizzle the brownie with ½ cup hot fudge sauce and sprinkle 2/3 of the nuts on top. Spread the ice cream mixture on top, reserving about 1 cup to frost the sides, if desired. Freeze in the freezer until solid, about 6 hours.
  5. When ready to frost the cake, carefully remove the cake from the pan and pull off the acetate sheet. Use the remaining ice cream mixture to “frost” the cake. Drizzle the remaining hot fudge sauce on top and decorate the cake with any additional ice cream mixture, nuts, or cherries. Store the cake in the freezer and thaw 5 minutes prior to eating.

Notes

  • I prefer to use Ghiradelli Dark Chocolate Brownie Mix, but you can use whatever standard box mix you prefer. It just needs to be enough to make an 8-9” pan of brownies.
  • I keep a jar of homemade fudge sauce in my fridge, but a store-bought fudge sauce is fine. See the link in blog post to check out the hot fudge sauce from Gourmet Magazine that I prefer.
  • To be sure that your cream cheese is soft enough, you can spread it out in an even layer on a plate and microwave briefly for about 10 seconds. This will help to ensure your cream cheese is soft enough to cream easily. Be sure not to melt your cream cheese though!
  • Be sure your hot fudge sauce is not too hot when assembling cake or you will melt the whole thing!
  • See the link in blog post for some notes on building naked cakes with acetate sheets.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

No Churn Cherry Chip Ice Cream

No Churn Cherry Chip Ice Cream Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple and fast no churn ice cream recipe that doesn't require an ice cream machine. Simply combine sweetened condensed milk, whipped cream, cherry puree and whole black sweet cherries. Add chocolate chips for the best creamy cherry frozen dessert ever. Make ahead in less than 30 minutes, recipe available at www.thewoodandspoon.com ranier cherries, tart cherry, red, black cherries.

We just got back from a trip to Mexico, and I can’t tell you how much I value my time spent there. Beyond margaritas and fish tacos and poolside amenities, there was rest and a lot of time- quality time with my husband.

Somewhere between the nine to five and the raising two kids and the daily checklist of things to do, I have forgotten how to laugh. I’ve forgotten how to joke. I’ve forgotten how to play and how to flirt and how to make lazy conversation with my husband. In Mexico, there wasn’t any business talk. No work stress. No employees calling in sick, or check lists, or babies with a belly ache or needing more milk or one more bedtime story. There was me and my husband and the words and the air that flowed in between us. That’s all.

No Churn Cherry Chip Ice Cream

To be clear, I understand that this is not always real life. Real life contains joy and happiness and series of perfectly mundane moments, but real life is also work. Real life can be hard and busy and full. And when life gets like that, the last thing I remember to do is to act in love. It can become challenging to remember all the reasons why you decided to do life with someone.

We didn’t need Mexico or sunshine or spa appointments or mint flecked, frozen beverages, but we needed vacation. We needed quiet time to connect and to be ourselves- the people we were when we chose each other. The people who aren’t covered up in work stuff or baby drool or mounds of tasks to check off our lists.

To my mother-in-law who kept our babies while we were gone: thank you. You sewed into our marriage. Your time made us better.

And to those of you who are in desperate need of something new: find it. Take time off. Take a trip or a drive or just fifteen minutes before the day ends to love the person you’re with. Fight for the things that are important to you and invest in the things that give you life.

No Churn Cherry Chip Ice Cream

My friend Susan Goodman wrote an incredible book called “Pursue Possibilities”. In it, she talks about forming habits and she poignantly says that whatever you want your life to look like in ten years has to start today. If you want to be a CEO of your company in ten years, you have to act like a CEO today. If you want to author a book in ten years, you have to write today. If you want to be holding your husband’s hand in ten years, you need to hold his hand in the gritty now.

In ten years, I want to be holding my husband’s hand. In ten years, I want to be sitting at the dinner table with my family and know that the decisions I made ten years ago made my present life that much sweeter. But I need reminders to participate in the now. To actively partake in the moments that make our marriage sweet today.

So reader, I beg you to remind me of this daily. Hold me accountable. And as your friend, I promise to do the same.

No Churn Cherry Chip Ice Cream

No Churn Cherry Chip Ice Cream

And if you are currently reading this saying to yourself, “Sheesh, I wish she would hurry up and talk about some ice cream,” OK! Here it comes!

I decided to make this no churn cherry chip ice cream for my Mimi. She’s tried this recipe and prefers it with larger chunks of cherries throughout, but I’ve made it here with fewer cherry bits and the added crunch of dark chocolate. If you’re really into cherry flavors, you can add more cherries or a little cherry liquor for good measure. 

First, we roast dark cherries in the oven with sugar and salt until they’re soft, sweet, and syrupy. Roasting makes everything feel a little more sophisticated, right? Then, we purée a portion of the cherries to mix in with our vanilla ice cream base, and leave the remainder of the cherries in halves or quarters so that each bite of ice cream contains juicy fruit goodness. If you want a smooth ice cream without any tiny bits, be sure to strain your cherry puree prior to adding it to the cream mixture. Sidenote: This will also save you the embarrassment of getting cherry skins stuck in your teeth. Add a little chocolate to your cream and wham, bam, thank ya ma’am, your ice cream is ready for the freezer.

No Churn Cherry Chip Ice Cream

If you’ve made any of my no churn ice creams in the past, you know that they are quite easy and come together with very few ingredients or kitchen equipment. This recipe is no exception. Besides the roasting of the cherries and time spent in the freezer, this recipe can be whipped up in less than ten minutes! This means that you get to spend less time in the kitchen and more time loving on someone important to you (Read: snuggling your man friend or planning your pending nuptials to Harry Styles).

 

No Churn Cherry Chip Ice Cream

No Churn Cherry Chip Ice Cream

Happy Monday to you all! If you try out this recipe, let me know what you think about it in the comments section below!

 

Print

No Churn Cherry Chip Ice Cream

No churn cherry chip ice cream is a combination of sweet, roasted cherries, chocolate chunks, and a creamy no churn ice cream base that is flavored with high quality bourbon.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30 minutes

Ingredients

  • 2 pounds of dark cherries, stemmed and pitted
  • 1/2 cup sugar
  • pinch of salt
  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 2 tablespoons high quality bourbon (optional)
  • 1/2 cup finely chopped chocolate (milk or dark, depending on your preferences)

Instructions

  1. Preheat the oven to 400 degrees. Chop cherries into halves and toss in a pyrex dish with sugar and salt. Roast in the preheated oven for 25 minutes, tossing occasionally.
  2. Once finished, allow to cool to room temperature. You can expedite this process by placing the cherries and their syrup in the fridge.
  3. Once ready to prepare the ice cream, remove 1/2 cup of the roasted cherries and place the remaining cherries and syrup into a food processor or blender to puree. Set aside.
  4. In the bowl of a stand mixer, whip cream to stiff peaks.
  5. In a separate large bowl, stir together the sweetened condensed milk, cherry puree, and bourbon. Fold the whipped cream into the milk mixture. Fold in the remaining chopped cherries and chocolate.
  6. Spread the mixture into two loaf pans or into one larger, freezer-safe dish. Place in freezer for 6 hours or until frozen.

Notes

  • For a smooth ice cream, puree all of the cherries and strain using a fine mesh strainer prior to adding to the milk and whipped cream.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!