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.
1 tub (about 8 oz) whipped topping (like Cool Whip)
1/2 cup chocolate syrup or fudge sauce
1/2 cup caramel sauce (optional, for extra flavor)
1/2 cup chopped nuts, sprinkles, or mini chocolate chips
Instructions:
Prepare the Pan:
Line a 9x13-inch baking dish with parchment paper for easy removal.
Layer the Ice Cream Sandwiches:
Arrange a layer of ice cream sandwiches in the bottom of the dish, fitting them snugly.
Add Whipped Topping:
Spread a generous layer of whipped topping evenly over the ice cream sandwiches.
Drizzle Sauces:
Pour chocolate syrup and caramel sauce over the whipped topping. Use as much or as little as you like.
Add Toppings:
Sprinkle chopped nuts, mini chocolate chips, or sprinkles on top for added texture and fun.
Freeze:
Cover the pan with plastic wrap and freeze for at least 4 hours, or until firm.
Serve:
Slice into squares or rectangles and serve chilled.
Tips for a High-Value Presentation:
Use a variety of toppings like crushed cookies, toffee bits, or berries for a gourmet look.
For a cleaner slice, dip your knife in hot water before cutting.
Drizzle additional chocolate or caramel on individual slices for an impressive finish.
OTHER RECIPES
Ingredients
24 ice cream sandwiches
16 ounces frozen whipped topping (such as Cool Whip), thawed
Chocolate syrup
Caramel syrup
Topping of choice: such as mini M&M’s, sprinkles, crushed Oreo cookies, toffee bits, etc.
Instructions
Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You will need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish.
Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit.
Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.
Top with another layer of 12 ice cream sandwiches. Spread remaining whipped topping over the ice cream sandwiches. Drizzle with additional chocolate syrup and caramel syrup. Sprinkle with additional toppings. Cool. Enjoy the 5-Ingredient Ice Cream Sandwich Cake recipes !!!
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 !!
