This 5-ingredient baked dessert is one of those fun, surprising treats that feels a little magical the first time you make it. Using frozen chocolate ice cream bars as the shortcut base gives you creamy richness, chocolate flavor, and a soft cake-like texture once everything bakes together. It is the kind of easy, family-friendly dessert that works beautifully for National Ice Cream Day, potlucks, or anytime you want something warm, sweet, and special without a long prep.
Serve this dessert warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate syrup for a simple finish. Fresh strawberries or raspberries add a nice contrast, and if you are putting it out for a family gathering, a little bowl of chopped nuts or extra cookie crumbs lets everyone add their own topping.
5-Ingredient Oven Baked National Ice Cream Day Dessert
Servings: 8
Ingredients
6 solid unthawed frozen unwrapped chocolate ice cream bars
1 box chocolate cake mix, about 15.25 ounces
1 cup milk
8 tablespoons unsalted butter, melted
1 cup chocolate sandwich cookie crumbs
Directions
1. Preheat your oven to 350°F and lightly grease a 9x13-inch oven-safe glass baking dish. Place the solid frozen unwrapped chocolate ice cream bars in a single layer in the dish.
2. Sprinkle the dry chocolate cake mix evenly over the top of the ice cream bars, covering them as completely as you can.
3. Drizzle the milk all over the cake mix, then drizzle the melted butter over the top as evenly as possible.
4. Scatter the chocolate sandwich cookie crumbs over the top. Bake for 35 to 40 minutes, until the top looks set and slightly crisp around the edges and the center is hot and fudgy.
5. Let the dessert rest for 10 minutes before serving so it can settle slightly. Scoop into bowls or serve in squares, making sure each portion gets some of the gooey chocolate center and crisp topping.
Variations & Tips
Make it extra chocolatey: Add a handful of chocolate chips over the cake mix before baking if your family loves a richer dessert. This makes the center even more fudgy and gives you little pockets of melted chocolate.
For picky eaters: If crunchy toppings are not a favorite, leave off the cookie crumbs and bake the dessert with just the first four ingredients. It will come out softer, more pudding-like, and still wonderfully chocolatey.
Use the right timing: Keep the ice cream bars frozen solid until the moment you assemble the dessert. That helps the layers bake into a creamy center instead of turning watery too quickly.
Serve it warm, not piping hot: A short resting time after baking makes a big difference. The dessert will scoop more neatly, and the flavors seem even richer once it has cooled for a few minutes.