This Kit Kat ice cream cake recipe uses simple ingredients to create a sweet, frozen treat that everyone loves. Delicious chocolate and vanilla ice cream, M&Ms, and Kit Kat bars come together to create a fantastic treat.
Ice cream cake is a classic party favorite for kids and adults alike. I took that idea and made it even better with M&M’s and Kit Kat bars!
Kit Kat Ice Cream Cake Recipe
This was inspired by my other ice cream cake recipe on this site and makes a fun recipe after a dinner of air fryer frozne popcorn chicken.
Ingredients
This cake couldn’t be easier. It only takes a handful of simple ingredients to make.
- Kit Kat bars for the ice cream cake border and for the the center layer
- Chocolate Fudge Sauce
- M&M’s
- Vanilla Kit Kat ice cream but make in cake pan with plastic wrap instead of loaf pan and save a step
- Chocolate Kit Kat ice cream but make in cake pan with plastic wrap instead of loaf pan and save a step
See the recipe card at the end of the post for quantities.
Instructions
Making this recipe is as easy as gathering up the ingredients. It’s mostly a matter of layering and constructing the cake.
Step 2: Prep
If ice creams not made, make sure to make Kat ice cream in cake pan with plastic wrap instead of loaf pan and save yourself a step.
If ice cream is already made line two 8-inch cake or pie pans with plastic wrap and allow the vanilla and chocolate Kit Kat ice creams to soften for about 15 minutes a room temperature.
Step 2: Make Two Ice Cream Layers
Spread each softened ice cream into each of the 8-inch pans to create two ice cream cake layers. Then, refreeze each layer overnight.
Step 3: Construct the Cake Layers
Chill a platter for about an hour. This will be the plate that you assemble the cake on.
Put the chocolate Kit Kat ice cream layer on the plate and cover it with a layer of room temperature chocolate fudge sauce. Then, add chopped Kit Kat pieces to cover the top completely. Next, add the layer of vanilla Kit Kat ice cream.
Step 4: Complete the Cake
Arrange the Kit Kat bars around the outside of the cake, pressing gently so they stay in place. Then, top the cake with some more chocolate fudge sauce, if desired, and then enough M&M’s to completely cover the ice cream.
Step 5: Freeze
Freeze the constructed ice cream cake overnight to ensure firmness. Slice and enjoy!
Hint: It’s important to let the cake layers firm up very well before constructing the cake so everything is easy to work with.
Substitutions
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this Kit Kat ice cream cake recipe.
- Storebought Ice Cream – If you don’t have homemade Kit Kat ice cream, you can buy it at the store.
- Chocolate Candies – You can use any kind of chocolate candies you have on hand.
Variations
Want to personalize this Kit Kat ice cream cake recipe? Here are some of my tried and true tips for changing up this recipe.
- White Chocolate – Make a white chocolate version using White Chocolate Kit Kats.
- Your Favorite Candy Bars – Use your favorite candy bars for the crushed layer and the outside layer to create a totally new ice cream cake.
If you love recipes like this, you may also enjoy this cookie ice cream sandwich.
Equipment
It only takes a few basic pieces of kitchen equipment to make this recipe.
- Knife
- Cutting board
- Plate
- Two 8-inch cake or pie pans
Storage
Store this cake tightly covered for up to 2 weeks in the freezer.
Tips
This recipe is very easy, but I do have some tips that will make it even easier for you.
- Chill the ice cream layers until firm for easy construction.
- Chill the plate to limit the melting of the base layer.
- Have all ingredients on hand so you can work quickly.
- Freeze the cake overnight before serving to make it easier to cut.
- Run sharp knife under hot water to make slicing easier.
- Prepare Kat ice cream in cake pan with plastic wrap instead of loaf pan and save yourself a step.
More Ice Cream Recipes
Do you like ice cream? Here are some recipes you may also like to try.
- Butter Pecan Ice Cream Sandwiches
- Peanut Butter Cup Ice Cream with Snickers Sauce
- How To Make Ice Cream Pie with Cake
FAQ
Do you have questions about Kit Kat ice cream cake? Here are some of the most commonly asked questions about this Kit Kat ice cream cake recipe.
Homemade ice cream is good for about 2 weeks.
After 2 weeks, ice crystals start to form and the ice cream becomes gritty.
You have to use a little pressure to press the bars into the ice cream a bit.
Kit Kat Ice Cream Cake
Ready to get cooking? Remember that you can print this recipe if you would like.
Kit Kat Ice Cream Cake
Equipment
- 2 8 x 8 or 9 x 9 inch cake pan
Ingredients
- 12-14 regular Kit Kat Chocolate Bars (4 "fingers" or pieces) for surrounding outside of cake and to sprinkle between the cake layers
- 1 bottle Chocolate Fudge Sauce room temperature or refrigerated
- 1 cup M&M’s
- 1 batch Kit Kat Ice Cream
- 1 batch Kit Kat Chocolate Ice Cream
Instructions
- Decide your flavors and make your ice cream. TIP Prepare Kat ice cream in cake pan with plastic wrap instead of loaf pan and save yourself a step.
- Allow both of your frozen Kit Kat Ice Cream batches to soften to room temperature, about 10 minutes if in loaf pan.
- Add each ice cream to an 8 or 9 inch cake pan, lined with enough plastic wrap to cover ice cream as well. Worst case you can add more plastic wrap to cover top. Plastic wrap is difficult to work with at the best of times.
- Refreeze until totally firm. Ideally, overnight just to be sure your cakes are completely frozen.
- Chill the cake plate or platter for at least an hour.
- Get together your other ingredients.
- Put the chocolate Kit Kat Ice Cream layer on the plate first.
- Cover the top with a layer of room temperature or refrigerated chocolate fudge sauce.
- Cover chocolate with chopped Kit Kat pieces.
- Add (vanilla) Kit Kat Ice Cream layer on top of chopped Kit Kats.
- Carefully press Kit Kat "fingers" around the outside edge of cake.
- Sometimes I top the cake with extra chocolate fudge sauce, and then enough M&M's to completely cover it. Sometimes I just add M&M’s to cover the top. Choice is up to you! The M&M's o stay in place better if using chocolate sauce.
- Refreeze cake until needed. Ideally for 6 hours to overnight, if at all possible. You want to be able to get the best slices when serving.
- Run sharp knife under hot water to make slicing easier. Slice and serve. Enjoy every bite!
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