Melted Ice Cream Trifle

I have come up with the perfect dessert for your Valentine’s Day meal.  It’s a melted ice cream trifle.  Maybe you remember this post two weeks ago where I mentioned that I forgot to put the eggs into the batter of the chocolate cake I was baking.  Despite that faux pas, I went ahead and baked the cake anyway.  When it came out of the oven, I cooled it, broke it into small pieces, put it in a zip lock bag, and popped it into the freezer.  I knew that it would work in a trifle.


Melted Ice Cream 3

However, when it was time to make the trifle, the whipping cream that I thought was in the fridge was all gone.  Since I didn’t have time to go to the grocery, I decided to try ice cream as a layer instead.  I wanted to be creative, though, and so I decided to use melted ice cream, and I am so glad I did.  And so is Mr. Right.  It was the most delicious Plan B I have ever eaten.


Melted Ice Cream Trifle

The best thing about this dessert is that you can buy everything pre-made or make everything from scratch.  I made the chocolate pudding from scratch using the  cocoa that Ina Garten recommends.  It was so good.  After the pudding cooled, I assembled the ingredients in some of our crystal goblets from our bridal registry.  Not only were they delicious, but they were also pretty.  This would be the perfect dessert to make for a Valentine meal, especially if you want to make a good impression. (Wink, wink)!   However, it would work for any day of the year. The best part about the melted ice cream is that it works its way through the cracks and crevices created by the cake.  Oh, it is so delish.





– Bake a chocolate cake using a box mix or follow one of these recipes here, here, or here and let cool.





Source – Taste of Home


1 cup sugar

1/2 cup cocoa

1/4 cup cornstarch

1/2 teaspoon salt

4 cups milk

2 tablespoons butter

2 teaspoons vanilla extract


Mix sugar, cocoa, cornstarch, and salt in a medium size pan.  Add milk and cook over medium heat stirring constantly till mixture comes to a boil.  Cook 2 minutes longer.  Remove from heat and add butter and vanilla.  Stir till the butter melts and then allow to cool.  In order to avoid getting a film on the top, lay a piece of wax or parchment paper directly on the pudding till ready to use.  (This recipe can be halved.)

Meanwhile, remove your ice cream from the freezer, put it in a bowl and let it melt.




In a clear bowl (goblets can be used for individual servings), fill the bottom with cake.  Add a layer pudding and then pour on some melted ice cream.  Repeat till the container is full.  If you want it to be really pretty, then add some whipped cream and a cherry to the top.


To make an easier version, using a pre-made chocolate cake or brownies from the grocery, and use instant chocolate pudding.  Follow the directions for assembly.  Refrigerate till ready to eat.  It is best eaten the day it is made.


We will see you back here tomorrow for our Saturday Selections.  Thanks for stopping in, and if you like the looks of this recipe please pin it and share it with your friends.


Take care.


  1. Joyce says

    I have a question concerning the recipe for the Chocolate Cake and Mocha Frosting that
    was on your blog January 9th. I was going to make it tomorrow but the frosting recipe calls for pouring the hot cream over the chocolate. How much cream?

    Enjoy your blog.

    • says

      Joyce, it takes 1 1/4 cups heavy cream. We originally omitted this ingredient from the recipe, but we went back and added it. Sorry for the inconvenience. We hope it turns out great!!!

  2. Judy M. says

    Hi Janette! Love the blog and read every darn post! Melted ice cream is a mostly unknown treasure. That is, until I read this post. I use it as a sauce for cake, pies and lots of other desserts. It’s so good!