Layered Ice Cream Candy Cake
Indulge in the ultimate sweet-tooth fantasy with this decadent Layered Ice Cream Candy Cake, a no-bake dessert masterpiece perfect for celebrating any occasion. Built on a buttery chocolate cookie crust, each luscious layer alternates between creamy vanilla and rich chocolate ice cream, studded with bursts of mini chocolate candies and crunchy toffee bar crumbles. Drizzles of caramel sauce and chocolate syrup elevate it into a luxurious treat, while whipped cream adds the perfect finishing touch. This visually stunning frozen cake is not only irresistible but also easy to prepare, making it a crowd-pleaser for birthdays, summer parties, or any celebration. With just 30 minutes of prep time and a few hours in the freezer, this layered dessert will have everyone asking for seconds!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies
- 4 tablespoons Unsalted butter, melted
- 4 cups Vanilla ice cream, softened
- 4 cups Chocolate ice cream, softened
- 1 cup Mini chocolate candies (e.g., M&M's)
- 0.5 cup Caramel sauce
- 2 cups Whipped cream
- 0.5 cup Crushed chocolate toffee bars
- 0.25 cup Chocolate syrup
Instructions
Line a 9-inch springform pan with parchment paper for easy removal.
In a food processor, pulse the chocolate sandwich cookies until they resemble fine crumbs.
In a medium bowl, mix the cookie crumbs with melted butter until evenly combined.
Press the cookie mixture firmly into the bottom of the prepared springform pan to form the crust. Place it in the freezer for 10 minutes to set.
Spread 4 cups of softened vanilla ice cream evenly over the cookie crust. Smooth the top with a spatula, then sprinkle half of the mini chocolate candies evenly over the layer.
Drizzle 1/4 cup of caramel sauce over the candy layer. Freeze for 20 minutes to set.
Next, spread 4 cups of softened chocolate ice cream over the candy layer. Smooth it out evenly.
Sprinkle the remaining mini chocolate candies and crushed chocolate toffee bars over the chocolate ice cream layer.
Drizzle the remaining 1/4 cup of caramel sauce and 1/4 cup of chocolate syrup over the top.
Freeze the cake for at least 4 hours or until completely firm.
When ready to serve, remove the springform pan and parchment paper. Pipe or spread whipped cream around the edges and on top as desired.
Slice with a sharp knife dipped in warm water for clean cuts. Serve immediately and enjoy!
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 482 mg | 21% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 89.4 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 250 mg | 19% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 486 mg | 10% | |
*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.
