THE RECIPE JOURNAL · Dessert
Irresistible Ice Cream Cake
This creamy, dreamy dessert is perfect for any celebration or a special treat. Easy to make and packed with layers of rich ice cream and cake, it’s sure to delight everyone at the table.
FROM THE KITCHEN • Irresistible Ice Cream Cake
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the melted butter, brown sugar, almonds, coconut, and crushed cereal in a bowl until everything is well combined and crumbly. Press half of this mixture into the bottom of a 9x13-inch dish to form the crust, and save the rest for later. Next, spread the ice cream evenly over the crust. Sprinkle the remaining cereal mixture on top.
02
Step 2
For the chocolate syrup, heat the chocolate chips, corn syrup, and evaporated milk in a saucepan over low heat. Stir constantly until the chocolate chips melt and the mixture is smooth. Let it come to a gentle simmer and keep stirring for about 5 to 10 minutes until it thickens a bit. Take it off the heat and let it cool for around 10 minutes.
03
Step 3
Once the syrup has cooled, drizzle it over the cake. Pop the whole thing in the freezer for at least two hours until it’s firm. When you’re ready to serve, take it out about 15 minutes beforehand to let it soften just a little.
Why you’ll love it
This dessert combines the creamy richness of ice cream with the fun texture of cake. It’s perfect for celebrations or a special treat. The layers create a delightful mix of flavors in every bite.
How to serve
Serve chilled with fresh berries or a drizzle of chocolate sauce. Adding a few sprigs of mint can give it a fresh touch. It pairs wonderfully with a cup of coffee or a cold glass of milk.
Storage & leftovers
Keep the cake tightly covered in the freezer to prevent ice crystals. Store it in an airtight container or wrap it well with plastic wrap. Consume within a week for the best taste and texture.
