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Candy Bar Ice Cream Cake

Girl Versus Dough Recipe by

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.

(2 comments)
  • Prep Time 60 min
  • Total Time 9 hr 0 min
  • Servings 8
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Candy Bar Ice Cream Cake

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

  • 1 Preheat 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.
  • 2 Bake 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.
  • 3 Remove 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.
  • 4 Scoop 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.
  • 5 Remove 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.
  • 6 The 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.
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Halloween Candy Ice Cream Cake  

As prepared by Girl Versus Dough

We’ve all been there in our childhood: In the after trick-or-treating candy coma.


The tricks and treats are over, we’ve poured our mountains of candy treasure out of our pillowcases and traded Sweet Tarts for Rolos, Twix for Reese’s peanut butter cups, thrown off our tiaras and pulled back our masks and chowed down on our sweet earnings until it happens. The dreaded coma. And then we can’t even look at our Halloween candy again for at least another 24 hours!

That’s where this ridiculously awesomely magically delicious Candy Bar Ice Cream Cake comes in. Instead of letting all that perfectly good leftover Halloween candy go to waste, chop up and swirl those extra chocolate candy bars into this over-the-top frozen dessert. That way, when your sweet tooth takes over again, you’ve got this recipe to fall back on. No more candy comas spoiling all that sugary loot!

Let’s DO THIS.

 

Ingredients for Candy Bar Ice Cream Cake

Firstly, collect all that extra candy – softer chocolate candy bars like Three Musketeers, Milky Way, Snickers and Reese’s peanut butter cups work best for this recipe, but you can pretty much use whatever you’ve got – and get yourself a big ol’ bucket of ice cream and a box of Betty Crocker’s chewy fudge brownie mix. The adventure begins!

 

Bake up the brownie batter

Secondly, bake up the brownie batter in two round cake pans and let them cool completely. These will form the layers of our frozen sweet magic treat dessert creation. I may or may not have a crush on this cake.

 

Chopped up candy bars

Thirdly, chop up them candy bars! Maybe sneak a bite or two. Your secret’s safe with me.

 

Scoop out ice cream

Scoop out about a quarter gallon of vanilla ice cream (a.k.a. approximately 10 scoops) into a large bowl. I prefer plain vanilla for this recipe to cut down on the obvious sweetness, but you could use whatever ice cream floats your boat.

 

Stir candy bars into ice cream

Stir the candy bars into the ice cream. Try not to drool.

 

Topping with layer of ice cream

Place one of the brownie cakes into the bottom of a springform pan and top with the first layer of ice cream. Place the cake in the freezer for a few minutes to firm up the first layer, then repeat steps 4-6 for the second layer.

 

Smoothed top of cake

Smooth the top of the cake with a spatula, cover it up with aluminum foil and freeze overnight.

 

Candy Bar Ice Cream Cake, close up

The next day, just before serving, remove the cake from the springform pan, top it with more chopped candy bars and drizzle it with chocolate syrup and caramel sauce. I MEAN.

 

Piece of Candy Bar Ice Cream Cake, ready to eat

Candy coma or not, this baby cannot be denied.

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Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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