Ice Cream Cake

Mary Lou Ellis


I got the recipe from a mail order recipe club years ago. I can't remember the name of the club but they are no longer around. It beats any store bought ice cream cake hands down. It's best in a 8" spring form cake pan but you can improvise with a 13 x 9. Prep time includes freezing time. Enjoy.

★★★★★ 2 votes
8 -10
8 Hr 20 Min
No-Cook or Other


2 1/2 c
macaroon cookies, crumbled
3 c
softened vanilla ice cream
3 c
softened chocolate ice cream
heath bars, divided
4 Tbsp
4 Tbsp
chocolate syrup


1Press 1 1/2cups of cookie crumbs in bottom of 8" spring form cake pan.
2Spread 3 cups of softened vanilla ice cream over crumbs.
3Chop 3 Heath bars. Pour 2 Tbsp. chocolate syrup, 2 Tbsp. Kahlua and candy bits over vanilla ice cream.
4Cover this layer with remaining cookie crumbs.
5Spread chocolate ice cream over crumbs. Chop remaining heath bars and sprinkle on top of ice cream. Drizzel with remaining Kahlua and chocolate syrup.
6Cover with foil and freeze for at least 8 hours. When ready to serve, remove from pan and slice like a cake. Enjoy!

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American