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Candy Bar Ice Cream Cake

Candy Bar Ice Cream Cake

Chocolate candy bars chopped up in vanilla ice cream, layered between two brownie cakes and topped with more candy and chocolate and caramel drizzles. You're welcome.

Wait, there's more! Read the blog post about this recipe.

Recipe by girlversusdough

12345

(3)

Prep Time: 1 hour

Total Time: 9 hours

Servings: 8 to 10 servings

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Ingredients

1 box Betty Crocker fudge brownies mix
1/4 cup water
2/3 cup vegetable oil
2 eggs
1/2 gallon vanilla ice cream
2 cups chopped chocolate candy bars, plus more for topping
chocolate syrup, for topping
caramel sauce, for topping

Directions

1Preheat oven to 350 degrees F. Line two 8-inch round cake pans with parchment paper and lightly spray paper with cooking spray. Prepare brownies as directed on box and divide batter between two prepared pans.
2Bake brownies until a toothpick inserted in the center of each cake comes out clean, about 20-25 minutes. Remove from oven and cool 30 minutes in pans. With 10 minutes left, remove ice cream from freezer to soften slightly.
3Remove cakes from pans. Lightly spray the bottom of an 8-inch springform pan with cooking spray and place one fully cooled cake in the bottom of springform pan.
4Scoop half the vanilla ice cream (about 10 scoops) into a large bowl. Add 1 cup chopped candy bars and stir to combine. Spread ice cream evenly on top of brownie cake in pan. Place pan in freezer 15-20 minutes to firm.
5Remove cake from freezer and top ice cream layer with remaining cake. Combine remaining ice cream and 1 cup chopped candy bars and spread over brownie cake; smooth top with a spatula. Cover pan with aluminum foil and freeze at least 8 hours or overnight.
6The next day, remove cake from freezer. Uncover cake and run a butter knife along edge of pan to remove cake from pan. Remove side of springform pan and place cake on a serving plate. Top with more chopped candy bars and drizzle with chocolate syrup and caramel sauce, if desired. Serve immediately.