Ice Cream Cake – 2 Maids a Baking Linky

July is Ice Cream Month and this is how I decided to celebrate! If you have even the smallest sweet tooth this recipe is for you!! It combines two of my favorite things chocolate and vanilla ice cream!! 

Welcome to this week’s Two Maids a Baking!! If you happened to miss the recipes linked up last week be sure to check them out!!

I am super excited to share with you my recipe for ice cream cake!!

 It all starts with making your cake. Shh…don’t tell… I used a mix. It can be our little secret!!

Prepare according to directions.

I made both a chocolate and white cake. The white cake is for a guest post so you will have to stay tuned to see what I make with it!!

Bake according to directions. Once cool cut the top of the cake off. Yes, I am right handed and was trying to cut the cake and take a picture at the same time!!

Spray the springform cake pan. I used a 6 inch but you could use a 8 or 9 inch. Just make sure your cake pan and springform cake pan are the same size!

Use parchment paper and wrap around the sides.

Cut your cake in half.

Place the bottom layer in the bottom of the sprinform pan.

Spread half of your hot fudge sundae sauce over the cake.

Take a large Crunch bar and crush it up.

Sprinkle almost all of the crunch bar over the fudge. Be sure to leave a little bit to sprinkle over the top.

Smash up your Spanish peanuts.

Sprinkle.

Top with the other half of your hot fudge sundae sauce. I heat this part up so it is easier to spread.

Leave your ice cream out to soften up a little bit.

Spread over filling.

Top with the other layer of cake and place in the freezer for at least two hours. Cover if you are planning on freezing it over night.

Remove the sides of the springform pan and remove the parchment paper.

Slice and enjoy!!

Ice Cream Cake:
Ingredients for 9 inch cake pan and springform:
1 box mix prepared according to directions
1 large Crunch bar, crushed
1/2 cup of salted Spanish peanuts
1 regular size jar of hot fudge sundae sauce I used Hershey’s
1/2 gallon of ice cream (use your best judgment depending on your size of springform pan)
Sweeted whipping cream
Crunch Bar and peanuts for garnish
Bake cake according to directions. Let cool and slice in half. Arrange bottom layer in springform pan and layer hot fudge sundae sauce, crunch bar and peanuts. Add softened ice cream. Top with remaining cake layer. Decorate with sweeted whipped cream and garnish with Crunch Bar and peanuts.


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About Liz

I’m a dairy cattle showing, wine loving, cake baking, wife and mommy navigating the world of friend’s bridal and baby showers while living & loving life on the farm.

Comments

  1. Oh Yum! May I please have some cake?! It looks delish!

  2. Liz,
    You had me at “ice cream”. Yum. My brother works for Nestle so we get a lot of Nestle bars, this is an awesome use for those candy bars. Thanks!
    Aimee

  3. This is going on my “must try” list for this summer! All my favorites are in there–yummy. :) Thanks for sharing and hosting! Blessings, ~Lisa

  4. ICE CREAM CAKE! I’m so inspired. I can pull this off…I hope. Looks so yummy. I linked up with Red Velvet Cupcakes.

  5. Oh gosh. I love this ice cream cake recipe. SAVED for later use!!! I linked my peanut butter cookie dough truffles. :) Thanks for hosting!

  6. Love your ice cream cake> I’ve been wanting to make one recently. I linked up my yummy coconut lime berry cake!

  7. OMG! I think I just died and went to heaven a few pounds heavier! Looks sooooo good!

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