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.
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!
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.
Thirdly, chop up them candy bars! Maybe sneak a bite or two. Your secret’s safe with me.
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 the candy bars into the ice cream. Try not to drool.
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.
Smooth the top of the cake with a spatula, cover it up with aluminum foil and freeze overnight.
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.
Candy coma or not, this baby cannot be denied.
More Ice Cream Cake RecipesStephanie (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!