Mini Chocolate Nutella Swirl Ice Cream Cakes

12 Mini Cakes
25 min

The summer season has finally arrived and here where I live it is scorching hot. I have the A.C on and I'm drinking iced cold drinks and watermelon on the daily. I've also been snacking on the Mini Ice-cream cakes because not only are they DELISH but they sure do cool you down on a super hot day! It has so much chocolate (the ice-cream, nutella + hot fudge sauce!!) and also has a graham cracker base which is so fun! They're mini which makes them even cuter. They're fun to share with friends or just to snack on them by yourself ;) No churning required and no stress either; let's get making!

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Mini Chocolate Nutella Swirl Ice Cream Cakes
Recipe details
  • 12  Mini Cakes
  • Prep time: 25 Minutes Cook time: 0 Minutes Total time: 25 min
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  • 300g graham crackers
  • 150g butter, melted
  • 1 cup heavy cream
  • 1/2 can sweetened condensed milk 7 oz
  • 1/4 tsp vanilla
  • 1/4 cup cocoa powder
  • Thinned Nutella (melt then swirl)
Homemade Fudge Sauce
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 1/2 cup cocoa powder
  • 1/2 stick unsalted butter, cut into pieces
  • Whipped cream
In a food processor, grind the graham crackers into a crumble. Or using a ziplock back and rolling pin, crush the cookies.
Melt the butter and pour 4 tbl into the food processor while on low speed. Or you can mix by hand in a medium bowl. The mixture will be coarse. Add an additional 1 tbl of melted butter if the crumbs feel too dry and aren't sticking together.
Line a cupcake pan with cupcake liners and evenly press the crumble into the bottom of each mold. Using fingers, firmly press the cookie into a tight crust. Set in the freezer while making the ice cream layer.
In a stand mixer with the whisk attachment or hand held mixer on medium speed- beat the heavy whipping cream until medium peaks form.
Fold in the sweetened condensed milk and vanilla and cocoa powder
Evenly distribute cream between liners. Place dollops of melted nutella and swirl it in using a toothpick. Add baking pan back to the freezer for 8-12 hours. When set, make the homemade fudge sauce.
Hot Fudge Sauce
Combine heavy cream, butter, cocoa powder, and sugar into a saucepan on medium heat. Whisk to combine until warm and butter is fully melted. Transfer to a heat proof jar and allow to cool before adding to the ice cream mixture. Sauce will thicken as it cools.
Drizzle over ice-cream or add along with whipped cream!
Sarah’s Kitchen
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