Mmm-Mmm Ice Cream Cake

Mmm-Mmm Ice Cream Cake

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    2 h 30 m
gloreyb
Recipe by  gloreyb

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  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.

Share It

Reviews (3)

Rate This Recipe
MissKitty
10

MissKitty

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

nrgizrbune41
8

nrgizrbune41

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
8

Sara p

Always a hit when served. It's fantastic.

More Reviews

Similar Recipes

Chocolate Chip Cookie Ice Cream Cake
(268)

Chocolate Chip Cookie Ice Cream Cake

Easy Ice Cream Sandwiches
(40)

Easy Ice Cream Sandwiches

Grandma Betty's Ice Cream Cake
(31)

Grandma Betty's Ice Cream Cake

Ice Cream Sandwich Cake
(15)

Ice Cream Sandwich Cake

Cookies and Peppermint Ice Cream Cake
(8)

Cookies and Peppermint Ice Cream Cake

Brownie Ice Cream Cake
(6)

Brownie Ice Cream Cake

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Chip Cookie Ice Cream Cake

>

next recipe:

The Boys Ice Cream Cake