Kit Kat Ice Cream Cake
Dive into the ultimate indulgence with this Kit Kat Ice Cream Cake—a no-bake dessert masterpiece that’s as stunning as it is delicious! Perfect for celebrations or satisfying your inner chocoholic, this layered creation features a border of crispy, iconic Kit Kat bars enveloping a luscious combination of creamy vanilla and chocolate ice cream. At its base is a buttery chocolate cookie crust that adds delightful crunch, while the whipped topping, drizzled chocolate syrup, and mini Kit Kat garnish complete this show-stopping treat. Easy to assemble in just 30 minutes (with no cooking required!), this freezer-friendly dessert is a crowd-pleaser that’s guaranteed to impress at any occasion. Keywords: Kit Kat Ice Cream Cake, no-bake desserts, chocolate ice cream cake, Kit Kat recipes, layered ice cream dessert.
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Recipe Information
Ingredients
- 20 pieces Kit Kat bars
- 20 pieces Chocolate sandwich cookies (e.g., Oreos)
- 4 tablespoons Unsalted butter
- 1.5 quarts Vanilla ice cream (softened)
- 1.5 quarts Chocolate ice cream (softened)
- 2 cups Whipped topping (e.g., Cool Whip)
- 0.5 cups Chocolate syrup
- 1 cup Mini Kit Kats or chopped Kit Kats (for garnish)
Instructions
Line the sides of an 8-inch round springform pan with Kit Kat bars, standing them upright and close together. Wrap the outside of the pan with foil or plastic wrap to secure the Kit Kats in place.
Place the chocolate sandwich cookies in a food processor and process until finely crushed. Alternatively, place them in a sealable plastic bag and crush with a rolling pin.
Melt the butter in the microwave or a small saucepan. Mix the crushed cookies with the melted butter until they are combined and press evenly onto the bottom of the springform pan to form the crust.
Add the softened vanilla ice cream onto the cookie crust layer. Spread evenly and ensure it fills all the gaps along the sides of the Kit Kat bars. Place in the freezer for 20 minutes to firm up slightly.
Once the vanilla layer is firm, gently spread the softened chocolate ice cream on top of the vanilla layer, smoothing it out evenly. Freeze for 30 minutes to 1 hour until solid.
Top the frozen cake with whipped topping, spreading it evenly over the chocolate ice cream layer.
Drizzle chocolate syrup across the whipped topping in a decorative pattern, then sprinkle the mini Kit Kats or chopped Kit Kats on top for garnish.
Cover the cake with plastic wrap and freeze for at least 4 hours (preferably overnight) until completely set.
When ready to serve, remove the sides of the springform pan carefully. Allow the cake to sit at room temperature for a few minutes for easier slicing. Serve immediately and enjoy!
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 113.1 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 407 mg | 31% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 784 mg | 17% | |
*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.
