How to Make a Decadent Chocolate Skillet Cake Ice Cream

Embrace the ultimate indulgence with this Chocolate Skillet Cake with Ice Cream, a decadent dessert that combines the warm, gooey richness of a freshly baked chocolate cake with the cool, creamy bliss of ice cream. Baked in a skillet for that irresistibly rustic charm and served straight from the oven, this dessert offers the perfect contrast in temperatures and textures. Whether you’re celebrating a special occasion, hosting a dinner party, or simply treating yourself, this chocolate skillet cake promises an unforgettable culinary experience that’s as delightful to prepare as it is to devour.





Why You’ll Love Chocolate Skillet Cake with Ice Cream:

  • Rich Chocolate Flavor: Satisfies even the most intense chocolate cravings with its deep, luxurious taste.
  • Perfect Texture Contrast: The warm, soft cake paired with cold, smooth ice cream creates a heavenly combination.
  • Easy to Make: Simple ingredients and straightforward preparation make this an accessible treat for any night of the week.
  • Versatile: Customize with your favorite ice cream flavors or cake mix-ins for a personalized dessert experience.

Ingredients Notes For Chocolate Skillet Cake with Ice Cream:

  • Cocoa Powder: Use high-quality cocoa powder for the richest chocolate flavor.
  • Butter & Eggs: Provide moisture and richness to the cake, ensuring a tender crumb.
  • All-Purpose Flour: The base of the cake, giving it structure.
  • Sugar: Balances the bitterness of the cocoa and adds sweetness.
  • Vanilla Extract: Enhances the chocolate flavor and adds depth.
  • Ice Cream: Choose a quality vanilla ice cream or experiment with flavors like salted caramel, cherry, or coffee for an extra layer of delicious complexity.

Recipe Steps:

  1. Prep the Skillet: Preheat your oven to 350°F (175°C). Grease a cast-iron skillet and set aside.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and a pinch of salt.
  3. Cream Butter and Sugar: Beat butter and sugar until fluffy. Incorporate eggs one at a time, then stir in vanilla extract.
  4. Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined. If desired, fold in chocolate chips or nuts.
  5. Bake: Pour the batter into the prepared skillet, smoothing the top. Bake for 20-25 minutes, or until a toothpick comes out clean but the center is slightly gooey.
  6. Serve Warm: Allow the cake to cool for a few minutes, then serve warm slices with generous scoops of ice cream on top.

Storage Options:

  • Skillet Cake: While best enjoyed fresh, you can cover and store any leftover cake in the refrigerator for up to 3 days. Warm slightly before serving.
  • Ice Cream: Keep ice cream in the freezer, tightly sealed, to prevent freezer burn and maintain its creamy texture.


How to Make a Decadent Chocolate Skillet Cake Ice Cream

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Author: Maria


For the Chocolate Skillet Cake:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup buttermilk or regular milk with a teaspoon of vinegar or lemon juice added
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

For Serving:

  • Vanilla ice cream
  • Chocolate sauce or hot fudge optional
  • Whipped cream optional
  • Cherries or berries for garnish, optional


Dissolve the Jello:

  • In a large mixing bowl, completely dissolve the cherry Jello in 1 cup of boiling water. Allow it to cool to room temperature.

Mix with Cherry Pie Filling:

  • Stir the cherry pie filling into the dissolved Jello. Make sure it's well incorporated.

Add Pineapple and Marshmallows:

  • Add the drained crushed pineapple and mini marshmallows to the mixture. Stir until evenly distributed.

Fold in Whipped Topping:

  • Gently fold in the whipped topping until the mixture is uniform in color and no streaks remain. If using, stir in the chopped pecans or walnuts.


  • Pour the mixture into a serving dish or individual dessert cups. Cover and refrigerate for at least 4 hours, or until set. It’s best if left to chill overnight.


  • Once set, the Pink Cherry Jello Fluff is ready to serve. Garnish with additional whipped topping, maraschino cherries, or a sprinkle of chopped nuts before serving if desired.

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