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Candy Cane Crunch Cake

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  • Prep 20 min
  • Total 4 hr 20 min
  • Servings 8
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What’s better than a holiday dessert you can make ahead of time and store in the freezer? Give Future You a leg-up with this sweet and creamy ice cream cake filled with festive candy cane crunch.
by: Buns In My Oven
Updated Dec 5, 2019
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  • 1 box Nature Valley™ crunchy granola bars
  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 6 tablespoons butter, melted
  • 3 cups vanilla ice cream, softened
  • 6 candy canes, finely crushed


  • 1
    Preheat oven to 350° F. Add granola bars to a food processor and process to fine crumbs. Add the flour, brown sugar, and melted butter. Pulse to combine.
  • 2
    Spread granola onto parchment-lined baking sheet and bake for 10 minutes.
  • 3
    Press half of the granola into a parchment-lined 8 x 8-inch baking dish.
  • 4
    In a large bowl, stir together softened ice cream and crushed candy canes. Spread ice cream over granola. Top with remaining granola and gently press it into the ice cream to form the top crust.
  • 5
    Cover with foil and freeze 4 hours before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • If you thought ice cream cake was only for the summer, get ready to change your mind. Turn vanilla ice cream and granola bars into a minty, creamy, sweet treat in just 20 minutes of prep time. If candy canes aren’t quite your style, we have lots of freeze-ahead crunch cakes for all your make-ahead needs.
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