Introduction: Can a Dessert Look Fancy but Be This Easy?
Have you ever wanted to serve a dessert that looks like it took hours to make but is actually a breeze to put together? Say hello to Ice Cream Cake—a creamy, crunchy, chocolatey treat that’s rated 4.6 out of 5 stars from 8 reviews! This no-bake delight is packed with ice cream, nuts, cookies, and candy, all topped with dreamy sauces. It’s so simple, yet it feels like a celebration on a plate. Ready to wow your friends and family with minimal effort? Let’s dive into this sweet, frosty adventure!
Overview: Why Ice Cream Cake Is Special
Ice Cream Cake is the ultimate crowd-pleaser, blending creamy ice cream with crunchy mix-ins like peanuts, chocolate chips, and cookie crumbs. It’s a no-bake dessert that looks impressive but requires just a bit of stirring and freezing. Here’s why it’s so special:
- Time Requirement: About 4 hours 30 minutes total (30 minutes prep, 4 hours freezing).
- Difficulty Level: Easy! No baking or fancy skills needed—just mix and freeze.
- Why It’s Awesome: It’s quick to prep, customizable, and healthier than many baked cakes since it uses portion-controlled ingredients. The warm sauces (butterscotch and chocolate) make it feel extra indulgent.
Serving 8-10, this cake is perfect for birthdays, family gatherings, or any time you want a fun, frozen treat. As the recipe creator notes, it’s hard to improve on this classic!
Essential Ingredients: What You Need for Ice Cream Cake
This recipe serves 8-10 using an 8-inch springform pan. Here’s what you’ll need:
- For the Ice Cream Base:
- 2 ½ pints (about 5 cups) ice cream, any flavor (the creamy foundation).
- ¾ cup honey-roasted peanuts (adds nutty crunch).
- 1 cup plus ¼ cup swirled milk chocolate and peanut butter morsels or chocolate chips (rich, sweet bursts).
- 2 ounces Crunchie bar, broken into shards and dust (or Nestle Crunch, for honeycomb crunch).
- 150g (1 ½ cups) Bourbon biscuits, broken into crumbs and rubble (or chocolate cookie crumbs, for deep flavor).
- For Serving:
- Butterscotch sauce (warm, sweet drizzle).
- Chocolate sauce (or chocolate peanut butter sauce, for extra decadence).
- Equipment:
- Clingfilm/clingwrap (for lining the pan).
- 8-inch springform pan (for easy unmolding).
Why These Ingredients Matter
The ice cream is the star, holding together a mix of textures and flavors. Honey-roasted peanuts and Crunchie bar shards add crunch, while chocolate-peanut butter morsels bring sweetness. Bourbon biscuit crumbs give a rich, chocolatey depth. The warm sauces elevate each slice, making it feel like a restaurant dessert. As the creator says, the sauces are the “crowning glory”!
Substitutions and Variations
- Ice Cream: Use vanilla, chocolate, strawberry, or any flavor you love. Dairy-free or low-fat ice cream works, too.
- Peanuts: Swap for almonds, pecans, or walnuts. Omit for nut-free or use crushed pretzels for crunch.
- Chocolate Morsels: Use regular chocolate chips, white chocolate, or butterscotch chips.
- Crunchie Bar: Replace with honeycomb, Heath bar, or Skor bar shards. Crushed meringue adds a lighter crunch.
- Bourbon Biscuits: Use Oreos, chocolate wafers, or graham crackers for the crumbs.
- Sauces: Skip one sauce for simplicity or use caramel, hot fudge, or strawberry sauce.
- Vegan: Use dairy-free ice cream, vegan chocolate chips, and plant-based cookies. Swap sauces for vegan versions.
Step-by-Step Instructions: How to Make Ice Cream Cake
Let’s make this easy, delicious cake! These steps are simple, with tips for a perfect result.
Step 1: Soften the Ice Cream
- Let 2 ½ pints ice cream soften in the fridge for 20-30 minutes or at room temperature for 10-15 minutes until it’s soft but not melted.
Tip: Stir gently to check consistency. It should be spreadable but not liquid.
Step 2: Prepare the Pan
- Line an 8-inch springform pan with clingfilm/clingwrap, covering the bottom and sides with some overhang at the top for easy removal.
Tip: Smooth the clingfilm to avoid wrinkles in the cake. A springform pan makes unmolding a breeze.
Step 3: Mix the Ice Cream Base
- Place the softened ice cream in a large bowl.
- Add ¾ cup honey-roasted peanuts, 1 cup chocolate-peanut butter morsels, 2 ounces Crunchie bar shards, and 100g (1 cup) Bourbon biscuit crumbs.
- Stir gently with a spoon or spatula until everything is evenly mixed.
Tip: Fold carefully to keep the mix-ins distributed without overmixing the ice cream.
Step 4: Assemble the Cake
- Scrape the ice cream mixture into the lined springform pan.
- Spread it evenly, flattening the top like a cake with a spatula.
- Cover the top with clingfilm/clingwrap.
- Freeze for at least 4 hours, or overnight, until firm.
Tip: Press gently to remove air pockets for a smooth, even cake.
Step 5: Unmold and Decorate
- Remove the cake from the freezer and unmold by lifting it out of the springform pan.
- Gently pull away the clingfilm and place the cake on a plate or cake stand.
- Sprinkle the top with the remaining ¼ cup chocolate-peanut butter morsels and 50g (½ cup) Bourbon biscuit crumbs.
Tip: Work quickly to keep the cake frozen. If it softens, pop it back in the freezer for 10 minutes.
Step 6: Serve with Sauces
- Slice the cake into 8-10 wedges using a sharp knife (dip in hot water for clean cuts).
- Drizzle each slice with warm butterscotch and chocolate sauces, letting them “dribble lacily” over the cake.
- Serve immediately.
Tip: Warm the sauces gently in the microwave (10-15 seconds) or on the stove for easy drizzling.
Assembly: Building the Perfect Ice Cream Cake
Assembling this cake is as fun as eating it. Here’s how to make it perfect:
- Line the Pan: Use clingfilm to ensure easy unmolding and a smooth finish.
- Mix the Base: Fold in peanuts, morsels, Crunchie shards, and biscuit crumbs evenly for bursts of flavor in every bite.
- Shape the Cake: Spread the mixture flat and smooth for a cake-like look.
- Top with Crunch: Sprinkle extra morsels and crumbs on top for a pretty, textured finish.
- Drizzle Sauces: Add warm sauces just before serving for a glossy, indulgent touch.
Presentation Tips
- Serve on a cake stand for a wow factor at parties.
- Garnish with extra peanuts or a few fresh berries for color.
- Cut slices and plate individually with sauce drizzles for a restaurant vibe.
- Pair with coffee, hot chocolate, or a scoop of extra ice cream for decadence.
Storage and Make-Ahead Tips: Keeping Your Cake Fresh
This cake is perfect for making ahead or saving leftovers. Here’s how:
- Storing Leftovers:
- Wrap the cake (or slices) tightly in clingfilm and store in an airtight container in the freezer for up to 1 month.
- Store sauces separately in the fridge for up to 1 week; reheat before serving.
- Make-Ahead Tips:
- Base: Mix the ice cream and mix-ins a day ahead, assemble in the pan, and freeze overnight.
- Sauces: Prepare or buy sauces up to a week ahead and store in the fridge.
- Decorations: Crush biscuits and portion morsels a day ahead to save time.
- Freezing:
- The whole cake freezes well for up to 1 month. Wrap tightly to prevent freezer burn.
- Slice before freezing for easy serving—thaw slices in the freezer for 5-10 minutes to soften slightly.
Recipe Variations: Fun Twists on Ice Cream Cake
Want to mix it up? Try these creative ideas:
- S’mores Cake: Use chocolate ice cream, graham cracker crumbs, marshmallow fluff, and chocolate chips.
- Tropical Twist: Use mango or coconut ice cream, macadamia nuts, and dried pineapple pieces with caramel sauce.
- Cookies and Cream: Use cookies-and-cream ice cream, Oreo crumbs, and white chocolate chips.
- Mint Chocolate: Use mint chip ice cream, Andes mints, and chocolate cookie crumbs with hot fudge.
- Berry Bliss: Use strawberry ice cream, fresh raspberries, and shortbread crumbs with a berry sauce.
Conclusion: Enjoy Your Ice Cream Cake!
You’ve just made an Ice Cream Cake that’s creamy, crunchy, and totally irresistible! This 4.6-star recipe is quick, easy, and perfect for any occasion, from birthdays to casual dessert nights. Customize with your favorite ice cream or mix-ins to make it your own. Slice it up, drizzle on those warm sauces, and savor the sweet, frosty magic. As the creator says, it’s hard to improve on this classic—so grab a fork and dig in! Happy freezing!
Print
Ice Cream Cake
Description
Have you ever wanted to serve a dessert that looks like it took hours to make but is actually a breeze to put together? Say hello to Ice Cream Cake—a creamy, crunchy, chocolatey treat that’s rated 4.6 out of 5 stars from 8 reviews! This no-bake delight is packed with ice cream, nuts, cookies, and candy, all topped with dreamy sauces.
Ingredients
This recipe serves 8-10 using an 8-inch springform pan. Here’s what you’ll need:
- For the Ice Cream Base:
- 2 ½ pints (about 5 cups) ice cream, any flavor (the creamy foundation).
- ¾ cup honey-roasted peanuts (adds nutty crunch).
- 1 cup plus ¼ cup swirled milk chocolate and peanut butter morsels or chocolate chips (rich, sweet bursts).
- 2 ounces Crunchie bar, broken into shards and dust (or Nestle Crunch, for honeycomb crunch).
- 150g (1 ½ cups) Bourbon biscuits, broken into crumbs and rubble (or chocolate cookie crumbs, for deep flavor).
- For Serving:
- Butterscotch sauce (warm, sweet drizzle).
- Chocolate sauce (or chocolate peanut butter sauce, for extra decadence).
- Equipment:
- Clingfilm/clingwrap (for lining the pan).
- 8-inch springform pan (for easy unmolding).
Why These Ingredients Matter
The ice cream is the star, holding together a mix of textures and flavors. Honey-roasted peanuts and Crunchie bar shards add crunch, while chocolate-peanut butter morsels bring sweetness. Bourbon biscuit crumbs give a rich, chocolatey depth. The warm sauces elevate each slice, making it feel like a restaurant dessert. As the creator says, the sauces are the “crowning glory”!
Substitutions and Variations
- Ice Cream: Use vanilla, chocolate, strawberry, or any flavor you love. Dairy-free or low-fat ice cream works, too.
- Peanuts: Swap for almonds, pecans, or walnuts. Omit for nut-free or use crushed pretzels for crunch.
- Chocolate Morsels: Use regular chocolate chips, white chocolate, or butterscotch chips.
- Crunchie Bar: Replace with honeycomb, Heath bar, or Skor bar shards. Crushed meringue adds a lighter crunch.
- Bourbon Biscuits: Use Oreos, chocolate wafers, or graham crackers for the crumbs.
- Sauces: Skip one sauce for simplicity or use caramel, hot fudge, or strawberry sauce.
- Vegan: Use dairy-free ice cream, vegan chocolate chips, and plant-based cookies. Swap sauces for vegan versions.
Instructions
Step 1: Soften the Ice Cream
- Let 2 ½ pints ice cream soften in the fridge for 20-30 minutes or at room temperature for 10-15 minutes until it’s soft but not melted.
Tip: Stir gently to check consistency. It should be spreadable but not liquid.
Step 2: Prepare the Pan
- Line an 8-inch springform pan with clingfilm/clingwrap, covering the bottom and sides with some overhang at the top for easy removal.
Tip: Smooth the clingfilm to avoid wrinkles in the cake. A springform pan makes unmolding a breeze.
Step 3: Mix the Ice Cream Base
- Place the softened ice cream in a large bowl.
- Add ¾ cup honey-roasted peanuts, 1 cup chocolate-peanut butter morsels, 2 ounces Crunchie bar shards, and 100g (1 cup) Bourbon biscuit crumbs.
- Stir gently with a spoon or spatula until everything is evenly mixed.
Tip: Fold carefully to keep the mix-ins distributed without overmixing the ice cream.
Step 4: Assemble the Cake
- Scrape the ice cream mixture into the lined springform pan.
- Spread it evenly, flattening the top like a cake with a spatula.
- Cover the top with clingfilm/clingwrap.
- Freeze for at least 4 hours, or overnight, until firm.
Tip: Press gently to remove air pockets for a smooth, even cake.
Step 5: Unmold and Decorate
- Remove the cake from the freezer and unmold by lifting it out of the springform pan.
- Gently pull away the clingfilm and place the cake on a plate or cake stand.
- Sprinkle the top with the remaining ¼ cup chocolate-peanut butter morsels and 50g (½ cup) Bourbon biscuit crumbs.
Tip: Work quickly to keep the cake frozen. If it softens, pop it back in the freezer for 10 minutes.
Step 6: Serve with Sauces
- Slice the cake into 8-10 wedges using a sharp knife (dip in hot water for clean cuts).
- Drizzle each slice with warm butterscotch and chocolate sauces, letting them “dribble lacily” over the cake.
- Serve immediately.
Tip: Warm the sauces gently in the microwave (10-15 seconds) or on the stove for easy drizzling.
FAQs: Your Questions About Ice Cream Cake Answered
Q: Is Ice Cream Cake healthy?
A: It’s a treat, but you can make it lighter with low-fat or dairy-free ice cream and fewer mix-ins. The portion size (1 slice) and fruit-based sauces (like berry) add balance.
Q: Can I use homemade ice cream?
A: Yes! Homemade ice cream works great, but soften it slightly before mixing in the add-ins.
Q: How do I prevent the cake from sticking to the pan?
A: Line with clingfilm, ensuring overhang for easy lifting. Grease the pan lightly before lining if needed.
Q: Can I skip the sauces?
A: Sure, but they add flavor and flair. Try just one (like chocolate peanut butter) for simplicity.
Q: What if I don’t have a springform pan?
A: Use a 9-inch pie dish or loaf pan lined with clingfilm, but unmolding may be trickier.
Q: Can kids help make this recipe?
A: Absolutely! Kids can mix the ice cream, add mix-ins, or sprinkle toppings. Supervise knife use for slicing or crushing biscuits.