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

Scale

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.

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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.