Mmm-Mmm Ice Cream Cake

Mmm-Mmm Ice Cream Cake

gloreyb 0

"I have been making this for our daughters for their birthday cakes for a long time. It beats store-bought cake any day!"

Ingredients 2 h 30 m {{adjustedServings}} servings 469 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 64g
  • 21%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Mix melted butter, brown sugar, almonds, coconut, and crushed cereal together in a bowl until thoroughly combined and crumbly. Press half the mixture into a 9x13-inch dish; reserve remaining mixture.
  2. Smooth the ice cream in an even layer over the crust. Sprinkle top with remaining cereal mixture.
  3. In a saucepan, combine the chocolate chips, corn syrup, and evaporated milk over low heat until the chocolate chips have melted; stir the mixture until combined and smooth. Heat to a bare simmer, and cook, stirring constantly, until the syrup has thickened, 5 to 10 minutes. Allow to cool for about 10 minutes, then drizzle syrup over the top of the cake. Freeze the cake until firm, at least 2 hours; remove about 15 minutes before serving.
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  • Cook's Note:
  • Depending on the serving sizes, this dessert serves from 12-16. I use a heavy plastic container with a fitted lid so it is much easier to serve and store leftovers.
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Reviews 3

  1. 4 Ratings


Fantastic! We don't like coconut, so substituted 1/2 cup of quick rolled oats in the mixture instead of the coconut. Fabulous flavour.


Delicious topping. Much better than store bought fudge topping as it gets very gummy when frozen. I went a step further. First I didn't have what I needed for base & I wanted to make a dessert & I wanted to try the cooked topping. I broke up 8 oz. of Oreo cookies & placed in bottom because thats all I had. Walmart carries full 1/2 gal rectangles of ice cream & I sliced & layered over the cookies. To get it to stick to the cookies so it would cut nicely, I put a large piece of plastic wrap over the ice cream layer & pressed down firmly so the cookies were than stuck to the ice cream. I than froze it while making the sauce. Removed the wrap when sauce was cool, poured on the sauce & returned to the cake to freezer. I waited till that froze, than added a 8 oz. layer of whip topping & sprinkled with salted peanuts. It was so delicious. It was the cooked topping that made it so good. I'm giving it 4 stars only because it didn't have a topping. It looked a bit bare to me to serve. I will make it again & will try the original base. I think my preference will be the Oreos, as that is my favorite store bought cookie!

Sara p

Always a hit when served. It's fantastic.