For a richer flavor, toast the almonds and coconut in a dry skillet over medium heat until lightly golden before adding them to the crumb mixture. If you don't have evaporated milk, you can substitute half-and-half or whole milk, but the chocolate sauce may be slightly thinner. Feel free to experiment with different flavors of ice cream and chocolate chips. Peanut butter ice cream with dark chocolate chips would be a delicious combination! To make cutting easier, dip a large knife in hot water and wipe it dry before each slice.
Mmm-Mmm Ice Cream Cake
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PREP TIME15 mins
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COOK TIME5 mins
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TOTAL TIME2 hrs 30 mins
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SERVING12 People
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VIEWS21
A delightful twist on the classic birthday cake, this Mmm-Mmm Ice Cream Cake boasts layers of crunchy, caramelized goodness, creamy vanilla ice cream, and a rich, decadent chocolate drizzle. Forget store-bought; this homemade creation will be the star of any celebration!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Cholesterol55 mg
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Fiber3 g
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Protein6 g
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Saturated Fat14 g
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Sodium172 mg
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Sugar47 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a medium bowl, combine the melted butter, brown sugar, sliced almonds, flaked coconut, and crushed cereal. Mix well until all ingredients are evenly coated and the mixture is crumbly. (5 minutes)
02
Step
5 mins
Press half of the crumb mixture into the bottom of a 9x13-inch baking dish. Use the back of a spoon or your fingers to create a firm, even crust. Reserve the remaining crumb mixture for the topping. (5 minutes)
03
Step
5 mins
Spread the softened vanilla ice cream evenly over the prepared crust. Ensure the ice cream reaches all edges of the dish for a uniform layer. (5 minutes)
04
Step
2 mins
Sprinkle the remaining crumb mixture evenly over the ice cream layer, creating a generous topping. (2 minutes)
05
Step
9 mins
In a medium saucepan, combine the chocolate chips, light corn syrup, and evaporated milk. Heat over low heat, stirring constantly, until the chocolate chips are completely melted and the mixture is smooth. (8-10 minutes)
06
Step
8 mins
Continue to heat the chocolate mixture until it reaches a bare simmer. Cook, stirring constantly, until the syrup has thickened slightly, about 5 to 10 minutes. Be careful not to burn the chocolate. (5-10 minutes)
07
Step
10 mins
Remove the saucepan from the heat and let the chocolate syrup cool for about 10 minutes. This will allow it to thicken slightly before drizzling. (10 minutes)
08
Step
3 mins
Drizzle the cooled chocolate syrup evenly over the top of the cake, covering the crumb topping. (3 minutes)
09
Step
2 hrs
Place the cake in the freezer and freeze until firm, at least 2 hours. For best results, freeze overnight. (120 minutes)
10
Step
15 mins
Remove the cake from the freezer about 15 minutes before serving to allow it to soften slightly for easier cutting. (15 minutes)
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RECIPE REVIEWS
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Anastasia Osinski
Jun 26, 2025The chocolate sauce was a little too thick for my taste, so I added a tablespoon of milk. It turned out perfect!
Abbey Wilderman
Jun 23, 2025This recipe is a lifesaver! My daughter requested an ice cream cake for her birthday, and this was so much better than anything I could have bought at the store.
Lew Hyatt
May 5, 2025I added a layer of hot fudge sauce under the ice cream, and it was amazing! Thanks for the inspiration!
Jerad Kshlerin
Apr 19, 2025The crumb crust is what makes this cake special. It's so crunchy and flavorful!
Nicklaus Wyman
Apr 13, 2025Easy to follow and a crowd pleaser!