Ice Cream Slice
Indulge in the ultimate no-bake dessert with this Ice Cream Slice recipe—a decadent treat that combines layers of creamy vanilla ice cream, a buttery graham cracker crust, and irresistible toppings of chocolate chips and caramel sauce. With just 20 minutes of prep time and no cooking involved, this frozen delight is the perfect make-ahead option for summer gatherings or anytime you need a quick, crowd-pleasing dessert. The base is easy to assemble and provides the perfect support for the rich, velvety ice cream layer, while the caramel drizzle and chocolate add a touch of indulgent sweetness. Serve these ice cream slices with a dollop of whipped cream for an elegant finishing touch, and enjoy a refreshingly cool dessert that’s as simple as it is irresistible. Perfect for freezer storage, these slices can be prepped in advance for stress-free entertaining!
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Recipe Information
Ingredients
- 300 grams Graham crackers (or digestive biscuits)
- 150 grams Unsalted butter
- 1 liter Vanilla ice cream (softened)
- 100 grams Chocolate chips
- 100 ml Caramel sauce
- 100 ml Whipped cream (optional, for serving)
Instructions
Line a rectangular baking dish (approximately 20x30 cm) with parchment paper, leaving an overhang on the sides for easy removal later.
Crush the graham crackers or digestive biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Melt the unsalted butter in a microwave or on the stovetop, then mix it thoroughly with the crushed biscuits until the mixture resembles wet sand.
Press the biscuit mixture evenly into the bottom of the prepared baking dish to form the base. Use the back of a spoon or the bottom of a glass to compact it tightly. Place the dish in the freezer for 10 minutes to firm up.
Take the softened vanilla ice cream and spread it evenly over the chilled biscuit base. Work quickly to ensure the ice cream doesn't melt too much.
Sprinkle the chocolate chips evenly over the ice cream layer and drizzle with caramel sauce for added flavor and texture.
Cover the dish with cling film or aluminum foil and place it in the freezer for at least 4 hours or until fully set.
Once set, use the parchment paper overhang to lift the ice cream slice out of the baking dish. Place it on a cutting board and use a sharp knife to slice into even squares or rectangles.
Serve immediately with a dollop of whipped cream, if desired. Any leftovers can be stored in an airtight container in the freezer for up to a week.
Nutrition Facts
Calories |
5639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.2 g | 445% | |
| Saturated Fat | 200.0 g | 1000% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 2909 mg | 126% | |
| Total Carbohydrate | 607.5 g | 221% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 413.4 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1660 mg | 128% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2426 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
