If you love the warm, chewy goodness of chocolate chip cookies combined with creamy ice cream, this Chocolate Chip Cookie Ice Cream Cake is your dream dessert. With layers of cookie dough, ice cream, and decadent toppings, it’s perfect for birthdays, holidays, or any celebration.
Ingredients
For the Cookie Layers:
2–3 large chocolate chip cookies (homemade or store-bought) per layer, or one large cookie base (9-inch round or 9x13-inch pan)
For the Ice Cream Layer:
1 pint vanilla ice cream, slightly softened
1 pint chocolate chip or cookies-and-cream ice cream, slightly softened
For the Topping:
1 cup whipped topping (Cool Whip or homemade)
1/4 cup chocolate syrup or hot fudge
Optional: mini chocolate chips, cookie crumbs, or sprinkles
Instructions
1. Prepare the Cookie Base
If using one large cookie, bake according to recipe instructions and let cool completely.
Alternatively, layer multiple smaller cookies side by side in a lined pan for a fun effect.
2. Add the First Ice Cream Layer
Spread the softened vanilla ice cream evenly over the cookie base. Smooth with a spatula.
3. Add the Second Ice Cream Layer
Spread chocolate chip or cookies-and-cream ice cream on top of the first layer and smooth again.
4. Freeze the Cake
Cover with plastic wrap and freeze for 2–3 hours, or until firm.
5. Add Whipped Topping & Toppings
Spread whipped topping over the frozen ice cream layers.
Drizzle with chocolate syrup or hot fudge. Sprinkle mini chocolate chips, cookie crumbs, or sprinkles on top.
6. Final Freeze & Serve
Freeze for another hour for a fully set cake. Slice with a warm knife for clean cuts and serve immediately.
Pro Tips for the Perfect Chocolate Chip Cookie Ice Cream Cake
Softening Ice Cream: Let ice cream sit at room temperature for 5–10 minutes to make spreading easier.
Cookie Crunch: Use slightly underbaked cookies for a soft, chewy texture that pairs perfectly with ice cream.
Add Fun Layers: Layer cookie dough chunks or chocolate chunks between ice cream layers for extra texture.
Presentation: Pipe whipped topping around the edges and drizzle chocolate in a zig-zag pattern for a professional look.
Why You’ll Love This Cake
This dessert is a cookie lover’s dream! The combination of soft, chewy chocolate chip cookies and creamy ice cream makes it irresistible. It’s easy to make, fun to serve, and guaranteed to impress friends and family.
Serving Suggestion:
Serve slices with extra chocolate syrup or a scoop of ice cream on the side. Top with cookie crumbs for added crunch and presentation flair.
OTHER RECIPES
INGREDIENTS
1 (18 ounce) package small chocolate chip cookies
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 maraschino cherries
INSTRUCTIONS
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight.
To serve, garnish with remainder of fudge topping, whipped cream and cherries. Enjoy !
If you love the bold flavor of coffee paired with the cool freshness of mint, this Coffee-Mint Ice Cream Cake is the dessert for you. Layers of coffee and mint ice cream, chocolatey base, and creamy toppings create a show-stopping dessert perfect for birthdays, holidays, or special occasions.
Ingredients
For the Base:
1 chocolate brownie or chocolate cookie crust (9-inch round or 9x13-inch pan)
For the Ice Cream Layers:
1 pint coffee ice cream, slightly softened
1 pint mint chocolate chip ice cream, slightly softened
For the Topping:
1 cup whipped topping (Cool Whip or homemade)
1/4 cup chocolate syrup or hot fudge
Optional: crushed chocolate-covered espresso beans or mint leaves for garnish
Instructions
1. Prepare the Base
If using brownies, bake according to instructions and let cool completely. For a cookie crust, press crumbs into the bottom of a lined pan.
2. Layer the Ice Cream
Spread the softened coffee ice cream evenly over the base. Smooth with a spatula.
Add the mint chocolate chip ice cream on top and smooth again.
3. Freeze the Cake
Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until firm.
4. Add Whipped Topping & Drizzle
Spread whipped topping over the frozen ice cream layers. Drizzle with chocolate syrup or hot fudge. Sprinkle optional toppings like crushed chocolate-covered espresso beans or fresh mint leaves.
5. Final Freeze & Serve
Freeze for an additional 1–2 hours to allow the cake to set fully. Slice with a warm knife for clean cuts and serve immediately.
Pro Tips for a Perfect Coffee-Mint Ice Cream Cake
Layering Made Easy: Let ice cream soften slightly at room temperature for smoother spreading.
Coffee Kick: For a stronger coffee flavor, brush the brownie base lightly with cooled espresso.
Mint Variation: Add a layer of crushed mint cookies for added texture and flavor.
Presentation: Pipe whipped topping along edges and drizzle chocolate in a crisscross pattern for a professional finish.
Why You’ll Love This Cake
This cake is the perfect blend of bold coffee flavor and refreshing mint. The creamy layers and chocolatey base make it a decadent, refreshing treat that’s sure to impress at any gathering.
Serving Suggestion:
Serve slices with a dusting of cocoa powder or a few chocolate shavings on top. Pair with a hot espresso for a true coffee-and-dessert experience.
OTHER RECIPES
INGREDIENTS
25 Nabisco chocolate wafers
14 Mother's macaroons
1 quart coffee ice cream (Breyers)
1 quart chocolate mint chip (Breyers) ice cream
6 tablespoons Hershey's chocolate syrup
12 pieces Almond Roca candy
Cooking oil
Whipping cream (optional)
INSTRUCTIONS
Oil an 8-inch springform pan with cooking oil.
Crush macaroons and chocolate wafers into fine crumbs. Spread on bottom of the springform pan, saving 1/2 crumbs for later.
Slightly soften coffee ice cream and spread on top of crushed cookies. Dribble 3 tablespoons chocolate syrup over ice cream. Spread remaining crumbs on top of ice cream layer.
Slightly soften mint chocolate chip ice cream and spread on top of second layer of cookie crumbs. Dribble remaining 3 tablespoons chocolate syrup over ice cream layer.
Crush Almond Roca candy and sprinkle on top of ice cream cake. Cover with foil and place in freezer overnight.
Remove cake from pan and put on round serving platter.
If you’re craving a dessert that’s creamy, sweet, and utterly indulgent, this Dulce de Leche Ice Cream Cake is for you. Layers of caramel-flavored ice cream, moist cake, and luscious toppings come together to create a show-stopping treat for birthdays, holidays, or any special occasion.
Ingredients
For the Cake Base:
1 chocolate or vanilla cake layer (9-inch round or 9x13-inch pan, store-bought or homemade)
For the Ice Cream Layer:
1 pint dulce de leche ice cream, slightly softened
1 pint vanilla ice cream, slightly softened
For the Topping:
1 cup whipped topping (Cool Whip or homemade)
1/4 cup dulce de leche sauce (for drizzling)
Optional: caramelized nuts, chocolate shavings, or sea salt for garnish
Instructions
1. Prepare the Cake Base
Place the cake layer at the bottom of a 9-inch round or 9x13-inch pan lined with parchment paper for easy removal.
2. Layer the Ice Cream
Spread the softened dulce de leche ice cream evenly over the cake. Smooth the top with a spatula.
Add the softened vanilla ice cream on top and smooth again.
3. Freeze the Cake
Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until firm.
4. Add Whipped Topping & Caramel Drizzle
Spread whipped topping over the frozen ice cream layers. Drizzle with dulce de leche sauce. Sprinkle optional toppings like caramelized nuts or chocolate shavings.
5. Final Freeze & Serve
Freeze for an additional 1–2 hours to let the layers set perfectly. Slice with a warm knife for clean cuts and serve chilled.
Pro Tips for the Perfect Dulce de Leche Ice Cream Cake
Softening Ice Cream: Let ice cream sit at room temperature for 5–10 minutes before spreading for easier layering.
Extra Flavor: Add a layer of crushed cookies or brownie pieces between ice cream layers for texture.
Presentation: Pipe whipped topping around the edges and drizzle extra dulce de leche for a professional look.
Sea Salt Twist: Sprinkle a pinch of sea salt on top to balance the sweetness and enhance the caramel flavor.
Why You’ll Love This Cake
This dessert is a caramel lover’s dream! The creamy dulce de leche ice cream combined with moist cake and decadent toppings creates a rich, indulgent dessert that’s perfect for impressing guests or enjoying as a treat for yourself.
Serving Suggestion:
Serve slices with extra dulce de leche drizzle and a few chocolate shavings or nuts on top for a restaurant-quality dessert experience.
If you love the creamy richness of ice cream combined with the nutty goodness of peanut butter, this Peanut Butter Ice Cream Cake is your ultimate dessert. Layers of peanut butter ice cream, chocolate, and whipped topping make this cake a showstopper for birthdays, parties, or any special occasion. Best of all, it’s surprisingly easy to assemble!
Ingredients
For the Base:
1 chocolate cookie crust or brownie layer (store-bought or homemade, 9-inch round or 9x13-inch pan)
For the Ice Cream Layers:
1 pint peanut butter ice cream, slightly softened
1 pint chocolate or vanilla ice cream, slightly softened
For the Topping:
1 cup whipped topping (Cool Whip or homemade)
1/4 cup peanut butter, melted or softened
1/4 cup chocolate syrup or fudge
Optional: chopped peanuts, chocolate chips, or peanut butter cups for garnish
Instructions
1. Prepare the Base
If using a brownie layer, bake according to instructions and allow it to cool completely. For a cookie crust, press crumbs into the bottom of a 9-inch round or 9x13-inch pan.
2. Layer the Ice Cream
Spread the softened peanut butter ice cream evenly over the base. Smooth with a spatula.
Add the second ice cream layer (chocolate or vanilla) on top and smooth again.
3. Freeze Until Firm
Cover the cake with plastic wrap and freeze for at least 2–3 hours, or until firm.
4. Add Whipped Topping & Drizzle
Spread whipped topping over the frozen cake. Drizzle with melted peanut butter and chocolate syrup. Sprinkle with chopped peanuts, chocolate chips, or mini peanut butter cups for extra flair.
5. Final Freeze & Serve
Freeze for another 1–2 hours to let the layers set. Slice with a warm knife for clean cuts and serve chilled.
Pro Tips for a Perfect Peanut Butter Ice Cream Cake
Softening Ice Cream: Let the ice cream sit at room temperature for 5–10 minutes before spreading to make layering easier.
Make It Nutty: Add a layer of chopped peanut butter cups or crushed peanuts between ice cream layers for crunch.
Chocolate Lovers’ Twist: Swirl chocolate fudge into the peanut butter ice cream before layering for a marbled effect.
Presentation: Pipe extra whipped topping around the edges and add a drizzle of chocolate and peanut butter for a professional look.
Why You’ll Love This Cake
This cake is a dream for peanut butter lovers! It combines creamy, nutty ice cream with a chocolatey base and decadent toppings. It’s simple to make, visually impressive, and perfect for impressing guests.
Serving Suggestion:
Serve slices with extra whipped topping, a drizzle of chocolate syrup, and a few chocolate chips or peanut butter cups on top for maximum indulgence.
OTHER RECIPES
INGREDIENTS
18 ounces graham crackers
3/4 cup salted cocktail peanuts
4 teaspoons butter or margarine, melted
4 teaspoons granulated sugar
1 quart vanilla ice cream, softened
1/2 cup chunky-style peanut butter
Chopped salted cocktail peanuts
INSTRUCTIONS
Process crackers and peanuts in a food processor or blender.
Combine cracker crumbs, nuts, sugar and butter.
Pat into a 9-inch square pan. Bake 8 minutes at 375 degrees F. Chill.
Mix ice cream and peanut butter on medium speed of an electric mixer until blended.
Pour over chilled crust.
Sprinkle with chopped peanuts. Freeze 6 hours or until firm
If you’re a fan of rich brownies and creamy ice cream, this Brownie Ice Cream Cake is your dream dessert come true. Layers of fudgy brownies and silky ice cream come together in a show-stopping treat that’s perfect for birthdays, holidays, or any celebration that calls for indulgence. And the best part? It’s surprisingly easy to make!
Ingredients
For the Brownie Layer:
1 box of your favorite brownie mix (or homemade brownies, about 9x13-inch pan)
For the Ice Cream Layer:
1 quart of vanilla ice cream (or your favorite flavor), slightly softened
For the Topping:
1 cup whipped topping (like Cool Whip)
1/2 cup chocolate syrup or hot fudge
1/2 cup chopped nuts, sprinkles, or chocolate chips
Instructions
1. Bake the Brownie Base
Prepare your brownies according to package instructions (or homemade recipe). Pour the batter into a 9x13-inch pan lined with parchment paper for easy removal. Bake and let cool completely.
2. Layer the Ice Cream
Spread the softened ice cream evenly over the cooled brownie base. Smooth the top with a spatula.
3. Freeze the Cake
Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until the ice cream is firm.
4. Add Whipped Topping & Drizzle
Spread whipped topping over the ice cream layer. Drizzle generously with chocolate syrup or hot fudge. Sprinkle chopped nuts, sprinkles, or chocolate chips on top for texture and flair.
5. Final Freeze & Serve
Freeze for an additional hour to let everything set perfectly. Slice with a warm knife for clean, professional-looking cuts and serve immediately.
Pro Tips for the Ultimate Brownie Ice Cream Cake
Mix Flavors: Try chocolate ice cream for double chocolate indulgence or swirl in caramel or fudge for extra decadence.
Brownie Texture: Bake brownies slightly underdone for a fudgier base that pairs perfectly with ice cream.
Presentation: Top with fresh berries or mint leaves for a visually stunning cake.
Quick Alternative: Use store-bought brownies and premade ice cream to save time without sacrificing flavor.
Why You’ll Love This Dessert
This cake combines the best of two worlds: the chewy, chocolatey goodness of brownies and the smooth, creamy delight of ice cream. It’s a guaranteed crowd-pleaser and perfect for any occasion—plus, it’s fun to make with kids or friends.
Serving Suggestion:
Serve slices with a scoop of extra ice cream, a drizzle of chocolate syrup, and a cherry on top for a classic, indulgent dessert experience.
OTHER RECIPES
A nice and delicious ice cream cake recipe to try !
ICE CREAM CAKE INGREDIENTS
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons water
3 tablespoons stick butter or margarine
1/2 cup plus 2 teaspoons granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup flour
1 pint good quality coffee or other flavored ice cream
2 pints good quality chocolate or other flavored ice cream
ICE CREAM CAKE INSTRUCTIONS
Heat oven to 350 degrees F. Grease a 9-inch pie plate.
Microwave the chocolate and water in a medium bowl on HIGH for 50 seconds; repeat at 10 second intervals until chocolate is melted and smooth.
Scrape the mixture into a medium bowl.
Add butter and beat with mixer on medium speed until smooth and glossy.
Beat in the 1/2 cup sugar, then the eggs.
Scrape down the side of bowl and beat in vanilla extract, baking powder and baking soda.
Reduce mixer speed to low and beat in flour just until blended. Spread evenly in the prepared pie plate. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out with moist not wet crumbs sticking to it.
Place on a wire rack and when cool enough to handle, about 15 minutes, hold pie plate still and gently rotate brownie with your thumbs until it loosens from pie plate. (this makes serving easier)
With a metal spoon, scoop soft brownie mixture from center, leaving a shell about 1/4 inch thick. Loosely wrap scooped out brownie, place in center of pie plate, wrap pie and freeze at least 1 hour or up to 1 month.
Remove scooped out brownie.
Spread coffee ice cream over bottom of pie shell Sprinkle with about half the scooped out brownie. Cover and freeze until firm, at least 1 hour.
Spread with chocolate ice cream. Cover and freeze at least 3 hours or up to 1 week.
About 1 hour before serving, beat heavy cream with remaining 2 teaspoons sugar until stiff peaks form when beaters are lifted.
Spread over ice cream, or spoon whipped cream into a decorating bag fitted with a star tip and pipe around edge.
Garnish with remaining scooped out brownie, the warmed chocolate sauce and maraschino cherries. Return to freezer until 30 minutes before serving, then transfer to refrigerator so ice cream can soften slightly.
1 chocolate cake layer (store-bought or homemade, about 9-inch round)
1 pint cherry ice cream, slightly softened
1 pint chocolate ice cream, slightly softened
1 cup whipped topping (Cool Whip or homemade)
1/2 cup cherry pie filling or fresh cherries
1/4 cup chocolate shavings or mini chocolate chips
Optional: 2 tbsp cherry liqueur (for adults)
Instructions:
Prepare the Cake Base:
Place the chocolate cake layer at the bottom of a 9-inch springform pan or cake pan lined with parchment paper.
Layer the Cherry Ice Cream:
Spread the softened cherry ice cream evenly over the cake. Smooth the top with a spatula.
Layer the Chocolate Ice Cream:
Add the softened chocolate ice cream on top of the cherry layer, smoothing evenly.
Freeze:
Cover with plastic wrap and freeze for at least 2–3 hours, or until firm.
Add Whipped Topping & Cherries:
Spread whipped topping over the frozen cake.
Spoon cherry pie filling or arrange fresh cherries on top.
Decorate:
Sprinkle chocolate shavings or mini chocolate chips over the whipped topping for a classic Black Forest look.
Serve:
Freeze for another hour for best results, then slice with a hot knife for clean cuts.
High-Value Tips:
Layering: For a dramatic effect, use a piping bag to pipe whipped topping in decorative swirls.
Cherry Sauce: Warm the cherry pie filling slightly for a glossy, professional look.
Chocolate Shavings: Use a vegetable peeler on a chocolate bar for elegant, large curls.
Adult Version: Lightly brush the cake layer with cherry liqueur before adding ice cream for a grown-up twist.
OTHER RECIPES
A nice ice cream cake recipe to try ~ INGREDIENTS
1 quart vanilla or burgundy cherry ice cream, softened
1 3/4 cups unsifted all-purpose flour
2 cups granulated sugar
34 cup Hershey's cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk or sour milk*
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 cups whipped cream
1 cup cherry pie filling
INSTRUCTIONS Firmly pack ice cream into a foil-lined 9-inch round cake pan.
Cover; freeze about 2 hours. Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Combine sugar, cocoa, baking soda, baking powder and salt in large mixer bowl.
Add eggs, coffee, buttermilk, oil and vanilla extract.
Beat on medium speed for 2 minutes (batter will be thin).
Pour batter into prepared cake pans.
Bake for 30 to 35 minutes or until cake tester comes out clean. Cool for 10 minutes; remove from pans and cool completely. Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second layer cake, top side up over ice cream layer.
Gently spread whipped cream on top and sides of cake.
With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of cake.
Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving. The ice cream cake recipe is ready to serve...enjoy the ice cream ! basic-ice-cream-cake-recipe.
Optional: 1 liter additional flavor (chocolate chip, fudge swirl, mocha, or vanilla for contrast)
Filling Options (choose one or mix)
1 cup crushed Oreos
1 cup chocolate chips
½–1 cup hot fudge (slightly warmed)
½ cup chopped nuts (optional)
Chocolate Frosting (No-Whip Style)
2 cups whipped cream
2 tbsp cocoa powder
2–3 tbsp powdered sugar
(or use store-bought chocolate whipped topping)
Toppings
Chocolate syrup
Fudge drizzle
Crushed cookies
Chocolate curls or shavings
Sprinkles
Instructions
1. Make the Chocolate Cookie Crust
Crush chocolate cookies until sandy.
Mix with melted butter.
Press firmly into the bottom of a springform pan or loaf pan lined with plastic wrap.
Freeze for 15–20 minutes.
2. First Ice Cream Layer
Spread half of the softened chocolate ice cream on top of the crust.
Smooth evenly.
Freeze for 30–45 minutes to set.
3. Add a Chocolatey Middle Layer (Optional but AMAZING)
Choose one:
A thick drizzle of hot fudge
Crushed Oreos mixed into a thin fudge layer
Chocolate chips
A crunchy layer of cookies
A layer of chocolate cake or brownies
Freeze again for 15 minutes.
4. Second Ice Cream Layer
Add the remaining chocolate ice cream (or use a second flavor like mocha or vanilla for contrast).
Smooth the top.
Freeze for 2–4 hours, or overnight for best texture.
5. Make the Chocolate Whipped Frosting
In a bowl, mix whipped cream with cocoa powder and powdered sugar.
Whip until smooth and fluffy (1–2 minutes).
Spread over the frozen cake.
Freeze again for 30 minutes.
6. Decorate the Cake
Drizzle chocolate syrup or fudge sauce.
Add cookie crumbs or chocolate shavings.
Sprinkle mini chocolate chips or sprinkles.
Top with Oreo halves or chocolate curls for a fancy look.
7. Slice & Serve
Let cake sit at room temperature for 5–10 minutes before slicing.
Use a knife dipped in warm water for clean cuts.
Tips for Best Chocolate Ice Cream Cake
Don’t melt ice cream fully. Slightly soft is perfect for spreading.
Freeze between steps so layers stay clean and neat.
Want extra chocolate? Add a fudge swirl between both layers.
Store up to 1 month well wrapped in the freezer.
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OTHER RECIPES
INGREDIENTS
2 Eggs, Large
1 1/2 cups Granulated sugar, divided
1 1/4 cups All-purpose flour
1/2 cup Hershey's cocoa
3/4 tsp Baking soda
1/2 tsp Salt
1/2 cup Vegetable oil
1 cup Buttermilk or sour milk *
Ice Cream Layers
3/4 cup Sweetened whipped cream or non-dairy whipped topping
1/2 cup Fresh fruit, sliced
INSTRUCTIONS Preheat oven, grease and flour pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)
In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1 2/3 cups batter into each prepared pan. Bake until cake springs back when touched lightly in center.
Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely. Wrap each layer separately in foil; freeze several hours or several days in advance of serving.
Prepare Ice Cream Layers. Remove cake and Ice Cream Layers from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on Chocolate Cream Rosettes, if desired. Makes 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Ice Cream Layers: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm. Chocolate Cream Rosettes: In small mixer bowl, stir together 1/4 cup granulated sugar and 2 tablespoons HERSHEY'S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip. The ice cream cake recipe is ready to serve....delicious ! black-forest-ice-cream-cake.
This Butterfinger ice cream cake is a simple no-bake dessert! You will adore this layered recipe that incorporates vanilla ice cream, Butterfinger candy bars, ice cream cones, and a homemade whipped cream frosting.
I am back with another recipe this week to commemorate National Ice Cream Day. This Butterfinger ice cream cake is a layered ice cream cake recipe that is incredibly easy to prepare.
Although Butterfingers are not my preferred candy bar, they are my go-to flavor whenever I order a Blizzard from Dairy Queen. Therefore, it seems appropriate to include them in this ice cream dessert.
If you are in search of additional candy bar-inspired desserts, be sure to explore my Milky Way Cake, Twix Cake, chocolate coconut bites, and caramel and brown sugar shortbread.
Reasons to love this ice cream cake:
- A no-bake recipe; ideal for warm weather or when you require a dessert that does not occupy valuable oven space.
- Quick recipe ~ this Butterfinger dessert cake requires approximately 15 minutes of preparation time.
- Ice cream, sugar cones, Butterfinger candy bars, and whipped cream; what is there not to love?! You can use your favorite store-bought ice cream or the no-churn vanilla from this brownie batter ice cream.
- Tastes like a Dairy Queen Blizzard, but even better!
Ingredients for Butterfinger cake:
Ice cream cones ~ I utilize store-bought sugar cones. Waffle cones can be used as a substitute. I have not tested gluten-free sugar cones, but I am confident they should work well as a replacement.
Butterfinger candy bars ~ purchase any size candy bars you prefer. I provide the weight amount required in the recipe card at the bottom of this post.
Unsalted butter ~ melted for the "cake" layer. Salted butter can be used as a substitute.
Vanilla ice cream ~ select your favorite brand. Homemade ice cream can also be utilized. If you prefer chocolate ice cream, feel free to use that.
Heavy whipping cream {not shown} ~ for the whipped cream frosting layer.
Sugar {not shown} ~ granulated or confectioners' sugar.
The whipped cream can be utilized. However, if you prefer, it can be omitted.
Vanilla ~ merely a suggestion for the whipped cream.
slices of butterfinger ice cream cake arranged on plates
Instructions for preparing this no-bake butterfinger cake
Begin by melting the butter and setting it aside. Prepare a loaf pan by lining it with parchment paper or plastic wrap, ensuring there is an overhang on the sides.
Place the ice cream in a bowl {this is my preferred set to use} and allow it to sit on the counter to soften.
Next, take the ice cream cones and place them in another bowl, breaking them into smaller pieces {I use my hands}. The tips of the cones may require some effort to crush. Chop six fun size Butterfingers and mix them with the crushed cones. Then, add the melted butter and stir to combine.
Now, take ⅓ of the crushed cone mixture and press it into the bottom of the prepared loaf pan.
Subsequently, place the loaf pan in the freezer for 5 minutes while you prepare the ice cream.
Chop six additional fun size Butterfingers and incorporate them into the softened ice cream.
Take ⅓ of the ice cream and spread it over the chilled cones in the loaf pan. Be gentle, as you want to keep the cones at the bottom and avoid mixing the two layers. Continue layering the Butterfinger mixture and the ice cream until you have three layers. Then, cover the loaf pan and place it in the freezer.
Finally, prepare the whipped cream frosting. Spoon the whipped cream over the top and garnish with 2-3 fun size Butterfingers, chopped into small pieces. Freeze for 6-8 hours to allow all layers to firm up together.
When you are ready to serve, utilize the parchment or plastic wrap overhang to pull the ice cream cake out of the pan.
Suggestions for preparing this DIY Butterfinger dessert cake
Ensure that you line your loaf pan with parchment paper, plastic wrap, or aluminum foil. This will allow you to easily lift the cake out of the pan when it is time to slice and serve.
For optimal results, utilize a metal loaf pan. Metal is more effective at freezing the ice cream compared to a glass pan.
Be mindful of the freezing duration; it requires 6-8 hours for this Butterfinger ice cream cake to freeze thoroughly.
Avoid allowing the ice cream to become overly melted while softening. It only requires approximately 5 minutes on the countertop.
When you are ready to serve, you may need to run a knife along the edge of the pan, between the parchment paper and the pan, to facilitate its release.
How to store
The Butterfinger ice cream cake should be kept in the freezer. It can remain in the loaf pan, covered securely with plastic wrap, for up to one week.
For maximum freshness, remove the Butterfinger cake from the pan and wrap it tightly with plastic wrap. Subsequently, place the wrapped cake in an airtight container or a zip-top bag.
Is this Butterfinger ice cream cake gluten-free?
The recipe as it stands is not gluten-free; however, if you substitute gluten-free sugar cones, it can be made gluten-free. The original flavor of Butterfingers is a gluten-free candy, so ensure you use that variety.
Slices of ice cream cake on plates
Do not forget to take a picture and tag me on Instagram if you prepare this Butterfinger Ice Cream Cake. It brings me joy to see you bring these recipes to life! Thank you for your presence and happy baking!
More layered recipes to try
Shortbread Brownies
Lemon White Chocolate Cake
Cookie Butter Bars
Double Chocolate Oat Bottom Brownies
Butterscotch Mixed Nut Bars
Notes
I utilize fun-sized candy bars as they are readily available at my local market. Any size of Butterfinger bars will suffice; you will require approximately 331g in total.
Waffle cones are also a viable option; simply use the same weight measurement of 130g. Although I have not tested this with gluten-free sugar cones, I am confident they should serve as a suitable alternative.
Chocolate, or any other flavor of your preference, can be used in place of vanilla ice cream.
The Butterfinger ice cream cake must be stored in the freezer. It can remain in the loaf pan, covered securely with plastic wrap, for up to one week.
To maintain optimal freshness, it is advisable to remove the Butterfinger cake from the pan and wrap it tightly with plastic wrap. Subsequently, place the wrapped cake in an airtight container or a zip-top bag.
OTHER RECIPES
INGREDIENTS
1 brick vanilla ice cream
1 brick chocolate ice cream
1 pint cream, whipped
3 Butterfinger bars
INSTRUCTIONS
Break up Butterfinger bars.
This is easier to do if you freeze the candy bars first, then crush with a mallet.
Cut ice cream into slabs.
Layer 1 vanilla ice cream, then Butterfinger crumbs, then chocolate ice cream, then Butterfinger crumbs, then vanilla ice cream again.
Top with whipped cream and Butterfinger crumbs.
Put back into freezer until needed. Enjoy the Butterfinger Ice Cream Cake !!
My gluten-free Raspberry Brownie Ice Cream Cake is a delightful make-ahead dessert perfect for summer.
You can use any gluten-free brownie recipe you prefer, then layer it with ice cream and sorbet. This dessert is straightforward to prepare in stages; follow the instructions, and you will impress your guests when you present this at your next summer gathering.
Serve this frozen cake after any summer meal.
Whether it's burgers, steak, or my somewhat upscale Farm-To-Table dinner, brownies and ice cream are always a winning combination.
If you plan to attend an event, heed this advice from numerous gluten-free chefs: be the one who brings dessert to the party, ensuring you have a delicious and safe conclusion to your meal.
Ingredients
Fudgy brownies, which are my favorite, are made with a minimal amount of flour. This makes gluten-free brownies one of the first recipes to perfect. I have my preferred recipe!
gluten-free chocolate brownie (fudgy brownie or cake-like brownie)
vanilla ice cream
raspberry sorbet/sherbet - Sorbet consists of fruit juice and sugar, while sherbet includes fruit juice, sugar, and a small amount of milk.
Optional Garnishes - whipped cream, raspberries, and mint leaves
Refer to the recipe card for precise measurements.
Instructions for Cutting a Brownie in Half Horizontally
Utilize a long knife with a serrated edge and cut with assurance! The knife blade should exceed 8 inches in length to ensure it slices through the entire side of the brownie.
Employ a sawing motion and cut inward approximately 2 inches on all sides. Once you reach that point, you will feel confident enough to make the final cut directly through the center of the brownie.
I recommend sliding a flexible baking mat between the two layers to facilitate the separation of the top and bottom. A cookie sheet or placemat can also serve this purpose.
If the top layer cracks slightly, the ice cream will help hold it together, so just continue with the process.
Instructions: How To Cut Ice Cream Cake
The key to achieving flawless slices of cheesecake and ice cream cake lies in utilizing a heated knife and exercising patience.
This meticulous approach often elicits compliments on the delightful desserts produced in your kitchen.
Submerge a long knife in hot water.
This can be done in a sink, a tall glass, or under a running tap.
After each cut, clean the knife with a damp dishcloth.
I typically rinse and wring out the dishcloth while my knife is submerged in the sink, ensuring it appears tidy.
If you wish to sample what remains on the knife, I have no objections. Cultivate a technique that prevents finger cuts and savor the experience! To me, this feels like a well-deserved reward for my efforts.
The objective is to showcase the layers in every slice. In the final photograph, mine may not be entirely flawless (once again demonstrating that this process cannot be hurried), but on that occasion, I was pleased with my results.
Substitutions
Brownie layer - For this ice cream cake, I utilize only the brownie layer from my Chocolate Cheesecake Brownies. You are welcome to replace it with any gluten-free brownie recipe of your choice; whether it be a store-bought mix or a cherished family recipe.
Ice cream and sorbet layers - Feel free to create any combination you desire by altering the ice cream or sorbet layers. Numerous ideas come to mind as I consider my Aztec chocolate ice cream, strawberry cheesecake ice cream, and many more.
Dairy-free version - My dairy-free coconut ice cream would pair wonderfully with a mango sorbet.
Variations
Here are three methods to modify this Brownie Ice Cream Cake, giving it a completely different appearance.
Create a single layer of brownie topped with ice cream. Drizzle it with two types of chocolate (dark and white) or two sauces such as raspberry and caramel.
Bake the brownie recipe in a round pan. Construct a layered dessert as I have done here, or follow the previous suggestion and create a single layer topped with ice cream.
Prepare a large sheet cake by slicing the brownie in half and placing the two halves side by side on a large tray. Ensure there is adequate space in your freezer before committing to this option.
Equipment
An 8-inch square baking pan is all that is required to prepare this dessert. If you are purchasing a new one, it is advisable to buy them in pairs; you will not regret this decision!
Top Tip
To prevent the layers from melting into one another, it is crucial to freeze the cake completely at each stage. Therefore, it is recommended to begin a few days prior to serving. Additionally, cutting the pieces will take more than a minute, so it is wise to do that in advance as well. These suggestions are what make serving this dessert appear effortless.
A pedestal tray featuring square pieces of a layered raspberry brownie ice cream cake.
Square pieces of Raspberry Brownie Ice Cream Cake arranged on a tray adorned with whipped cream, fresh raspberries, and mint leaves.
Gluten Free Raspberry Brownie Ice Cream Cake
This frozen dessert consists of layers of gluten-free brownie, vanilla ice cream, and raspberry sorbet. The main effort lies in the cutting, but since this can be done ahead of time, it makes for an ideal make-ahead summer dessert.
Notes
Bake for the same duration.
It is essential to freeze each layer of the cake until solid, as well as the final Ice Cream Cake. Alternatively, you can serve a more casual version in jars, martini glasses, or sundae dishes, giving it a playful name.
The heat from the knife aids in slicing through the frozen cake, showcasing the distinct layers. Be sure to wipe the knife after each cut.
Refer to the recipe description for additional tips and variations.
OTHER RECIPES
An amazing ice cream cake recipe to try !
INGREDIENTS
1 (24 ounce) box fudge brownie mix,
prepared as directed
1/2 cup chopped walnuts, toasted, if desired
2 ounces semisweet or bittersweet baking chocolate, chopped
1 1/2 quarts vanilla ice cream, slightly softened
2 1/2 cups individually-quick frozen unsweetened
raspberries (from a 12 ounce bag), not thawed
INSTRUCTIONS
Heat oven to temperature called for on brownie mix. Grease bottom of two 8-inch layer-cake pans; line bottoms with wax paper or foil and grease.
Have ready an 8-inch springform pan.
Stir nuts and chocolate into batter. Divide batter between layer-cake pans. for Bake 30 to 35 minutes until a wooden pick inserted in centers comes out clean.
Cool in pans on a wire rack for about 10 minutes, then run a knife around edges of layers and invert on rack.
Peel off paper; cool layers completely.
To assemble:
Select 10 to 12 whole berries; keep frozen.
Place 1 brownie layer in bottom of springform pan.
Top with half the ice cream; sprinkle with half the remaining raspberries.
Press into an even layer with back of a spoon.
Cover with remaining brownie layer; sprinkle with remaining raspberries, top with remaining ice cream and press into an even layer.
Push reserved raspberries into the ice cream.
Cover pan tightly with foil and freeze at least 8 hours or up to 2 weeks.
Three to 4 hours before serving:
Run a knife between cake and springform pan; remove pan sides.
Leave cake on pan bottom or loosen with a pancake turner and carefully transfer to a serving plate.
Cut cake in wedges; leave assembled. Place in freezer.
About 20 minutes before serving: Transfer cake to refrigerator to soften lightly.
The ice cream cake recipe of brownie raspberry is ready to serve...nice one ! Enjoy the ice cream !
