Kit Kat Ice Cream Cake
A frozen dessert that you’ll make again and again, this Kit Kat ice cream cake features your favorite candy bar wrapped in layers of ice cream and chocolate fudge.
Servings: 12
Calories: 293kcal
Ingredients
- 1 pkg (24 oz) Oreo Cookies
- 1 cup Butter or 2 sticks, melted
- 21 regular Kit Kat Chocolate Bars for outside of cake
- 4 regular Kit Kat Chocolate Bars chopped, to sprinkle between the cake layers
- ¾-1 cup Chocolate Fudge Sauce room temperature or refrigerated
- 1 bag (10 oz) M&M’s
- 1 batch Kit Kat Ice Cream or use storebought
- 1 batch Kit Kat Chocolate Ice Cream or use storebought
Instructions
- Allow the ice cream to soften to room temperature, about 10 minutes.
- Place your Oreos in a food processor and pulverize until it resembles a fine sand texture.
- Combine the butter with the oreo crumble until well combined. It will be very soft and moldable.
- Pour the Oreo butter crust mixture into a 9 inch springform pan that has been lined with parchment.
- Place your Kit Kat bars individually around the outside of the pan, Kit Kat symbol outward. Press them down into the Oreo crust, this will hold them in place.
- Place it into the freezer for 10 minutes to harden slightly.
- Remove the crust from the freezer and pour your softened chocolate Kit Kat ice cream over the crust. Place it back into your freezer for at least 2 hours to refreeze.
- Cover the top with a layer of room temperature chocolate fudge sauce.
- Cover chocolate with chopped Kit Kat pieces.
- Add softened (vanilla) Kit Kat ice cream layer on top of chopped Kit Kats.
- Refreeze for at least 2 hours.
- Add some more chocolate fudge sauce to top of cake and then enough M&M's to completely cover it. Sometimes I just add M&M’s to cover the top but the M&M's stay in place better if using chocolate sauce.
- Refreeze cake until needed. Ideally for 6 hours to overnight, if 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.
Notes
- The ice cream cake is best when it’s been able to freeze overnight. This lets all the flavors settle and makes it easier to slice.
- Wrap leftover cake tightly with plastic wrap and store it for up to 2 weeks.
Nutrition
Calories: 293kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 13mg | Potassium: 3mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.2mg