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–+ servings
A hand holds an ice cream cake cocktail featuring a layer of chocolate cake topped with vanilla ice cream, Magic Shell and rainbow sprinkles.

Ice Cream Cocktail Cakes

These individual ice cream cocktail cakes star moist chocolate cake topped with your favorite ice cream, Magic Shell and rainbow sprinkles in a cocktail glass. The ultimate make-ahead summer dessert!
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 6 servings

Equipment

Ingredients  

For the chocolate cake:

  • Cooking spray
  • 2/3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 4 Tablespoons unsalted butter, at room temp
  • 2/3 cup sugar
  • 1 large egg
  • 1/4 cup sour cream 
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup whole milk

For assembly:

  • 2 cups ice cream of choice, softened 
  • 1/3 cup homemade or store-bought Magic Shell ice cream topping 
  • Rainbow sprinkles

Instructions 

Make the chocolate cake:

  • Preheat the oven to 350°F. Grease a 13x9-inch baking pan with cooking spray.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda and baking powder with 1/2 teaspoon kosher salt. 
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in  the egg 1 egg then beat in the sour cream and vanilla extract until combined. 
  • Alternately add the milk and flour mixture in three increments until combined.
  • Transfer the batter into the prepared cake pan, spreading it into an even layer. 
  • Bake the cake until a toothpick inserted comes out clean, 18 to 22 minutes. Let the cake cool completely. 

Assemble the ice cream cocktail cakes:

  • Once the cake has cooled, use the cocktail glasses to stamp out cake into the bottom of each glass.
  • Add the softened ice cream to each cocktail glass, spreading it until it’s 1/8-inch just below the top of the glass. (This gives you room to add the Magic Shell topping.) 
  • Spread the Magic Shell topping on the ice cream, and while it is still wet, quickly add the sprinkles on top. 
  • Serve the cakes immediately or transfer them to the freezer until the ice cream has frozen solid, about 1 hour. 

Notes

  • This recipe has been scaled down and adjusted from my Best Chocolate Cake so that it yields a very moist, tender chocolate cake (in a conveniently available 13x9-inch pan) that's only 1/2-inch thick and stays moist and tender even when frozen.
  • Homemade Magic Shell: Melt 1/2 cup of chocolate chips with 1 teaspoon of coconut oil, stir until smooth and drizzle over the ice cream. 
  • Container options: Coupe cocktail glasses are my favorite but ramekins, small mason jars or any small cup work, too.
  • Make ahead: Assemble completely and freeze for up to 1 week. Cover tightly with plastic wrap and serve straight from the freezer. No thawing required!
  • ★ Did you make this recipe? Don't forget to give it a star rating below!