Best Ice Cream Crunch Cake Recipes

STRAWBERRY CRUNCH ICE CREAM CAKE

Steps:

• Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.

ICE CREAM CRUNCH CAKE

Steps:

• Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.
• Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.
• Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
• Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.
• Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.
• To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.
• Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.

STRAWBERRY CRUNCH ICE CREAM CAKE

Steps:

• Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake and let cool 15 minutes in the pan on a rack, then transfer the cake to the rack to cool completely.
• Trim the domed top of the cake with a long serrated knife to make it level. Cut the cake in half horizontally to make 2 layers. Trim a 3/4-inch strip from each long side; reserve the strips and trimmings.
• Cut the carton off the ice cream and set the ice cream block on a cutting board. Slice lengthwise into thirds.
• Arrange the ice cream on the bottom layer of the cake. Let soften, then smooth with an offset spatula to cover the cake, leaving a 3/4-inch border on the long sides.
• Press 1 reserved strip of cake against each long side of the ice cream layer. Reserve the remaining 2 strips of cake. Place the second cake layer on top of the ice cream. Freeze 1 hour.
• Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer.
• Preheat the oven to 350 degrees F. Crumble the reserved cake strips and trimmings on a baking sheet. Bake, tossing occasionally, until golden, 10 minutes. Let cool, then crumble together with the freeze-dried strawberries.
• Finely crush 1 tablespoon of the strawberry-crumb mixture; combine with 1 tablespoon frosting to make it pink. Cover the whole cake with the remaining white frosting. Press the strawberry-crumb mixture into the frosting, without covering the bite or the opposite short side.
• Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or large craft stick into the cake before serving.

COFFEE-PRALINE CRUNCH ICE CREAM CAKE

Steps:

• Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
• Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
• To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
• Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
• To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

MOCHA CRUNCH ICE CREAM CAKE

Steps:

• For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
• For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm.
• For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm.
• Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm.
• Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.)
• Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.

ALMOND-CRUNCH ICE CREAM CAKE

Steps:

• Cake:Preheat oven to 300 degrees with rack in center. Spread whole almonds in a single layer on a rimmed baking sheet; bake until golden, about 12 to 15 minutes. Transfer sheet to a wire rack; let cool completely.
• Pulse whole almonds and cake flour in a food processor until finely ground, about 30 seconds.
• Butter two 7-inch round cake pans. Line pans with parchment; butter parchment.
• In the bowl of a mixer fitted with the whisk attachment, beat together egg whites and salt on medium speed until soft peaks form. Increase speed to high and gradually add 1/2 cup sugar, beating until stiff and glossy, about 4 minutes. Transfer to a bowl.
• Clean mixer bowl and return to mixer fitted with the whisk attachment; beat together egg yolks and vanilla. With mixer on high speed, gradually add remaining 1/2 cup sugar, beating until pale and thick, about 5 minutes.
• Fold egg-white mixture into egg-yolk mixture. In three additions, fold in almond mixture. Divide batter evenly between prepared pans, smoothing tops with an offset spatula.
• Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pans to a wire rack; let cool completely. Turn out cakes and wrap in plastic until ready to use.
• Almond Crunch:Increase oven temperature to 325 degrees. In a medium bowl, toss together sliced almonds, granulated sugar, and 2 tablespoons water. Spread almond mixture evenly on a parchment-lined baking sheet. Bake until golden, about 25 minutes. Transfer sheet to a wire rack; let cool completely.
• Assembly:Bring granulated sugar and 1/3 cup water to a boil in a small saucepan over medium heat, stirring occasionally. When sugar has dissolved, remove from heat; add amaretto, if using, and almond extract. Let cool completely.
• Using a serrated knife, split each cake horizontally into two equal layers.
• Cut three 24-by-6-inch strips of parchment. Place strips on top of one another and use to line the sides of a 7-inch springform pan. Generously brush tops of cake layers with syrup. Place a cake layer in prepared pan.
• In the chilled bowl of a mixer fitted with the paddle attachment, beat ice cream on medium-low speed until spreadable, about 2 minutes. Spread about 2 cups ice cream over first cake layer. Crumble 1/2 cup almond crunch over ice cream. Top with a second cake layer; transfer to freezer until firm, about 20 minutes. Repeat, spreading 2 cups ice cream and 1/2 cup almond crunch between each layer. Finish with a cake layer. Freeze 1 hour.
• Just before serving, whisk cream and confectioners' sugar to medium peaks in a chilled bowl. Remove cake from freezer and release sides of pan. Transfer cake to a serving platter. Tuck parchment strips under perimeter of cake. Frost top and sides of cake with whipped cream; remove parchment strips. Garnish top with remaining almond crunch; serve immediately.

CHOCOLATE TOFFEE CRUNCH ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix, eggs, butter, and water.
• Pour into a well greased 13x9 pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Allow cake to cool completely.
• When cake is fully cooled, using a serrated knife, cut cake in half lengthwise.
• Place the bottom half of the cake back in the pan. Top with the softened ice cream, and spread it evenly over the cake. Sprinkle the toffee chips in an even layer over the ice cream. Place the top layer of the cake on the toffee chips/ice cream. Spread the softened Cool Whip over the top of the cake.
• Freeze 2 or more hours before serving.

CHOCOLATE PEANUT CRUNCH ICE CREAM CAKE

Steps:

• In a small saucepan, melt chocolate chips over low heat. Stir in crushed cookies until coated. Spread on waxed paper to cool. Coarsely chop., Spread vanilla ice cream into a 9-in. springform pan; sprinkle with 2 cups cookie mixture. Freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze for 4 hours or until firm., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Carefully run a knife around edge of pan to loosen. Remove sides of pan., Spread whipped cream over top and sides of dessert; press remaining cookie mixture into sides. Freeze for 1 hour or until whipped cream is set. Remove from the freezer 15 minutes before serving.

DARK CHOCOLATE CRUNCH ICE CREAM SANDWICH CAKE

Steps:

• ARRANGE 8 to 9 ice cream sandwiches in 9-inch square pan, cutting to form an even layer. Spread with half of whipped topping. Break or crush chocolate wafers and sprinkle over the whipped cream. Microwave 1 cup of chocolate topping into small microwave-safe bowl on HIGH for 30 seconds. Drizzle evenly over wafers.
• TOP with remaining 8 to 9 ice cream sandwiches to form an even layer. Spread with remaining whipped topping. Freeze 3 hours or overnight. Remove from freezer 10 minutes before serving. Cut into squares.
• HEAT remaining topping. Drizzle each serving with topping. Sprinkle with decorator sprinkles.
• Nutritional information (amount per servings): Total Calories: 640. Sodium 440mg. Fat: 32g. Carbohydrates: 82g. Cholesterol: 40mg. Protein: 11g. Fiber: 1g.

ICE CREAM CRUNCH CAKE

Steps:

• Combine chocolate chips and peanut butter in a heavy saucepan over medium heat. Simmer, stirring frequently, until melted and smooth, 5 to 10 minutes.
• Place rice cereal in a large bowl. Pour melted chocolate mixture on top; toss gently to combine. Spread on a baking sheet and cool until firm, about 30 minutes. Break cereal mixture into small pieces. Measure out 1 cup into a bowl; reserve for topping.
• Fold remaining rice mixture into the softened ice cream. Spread ice cream into a 10-inch springform pan. Sprinkle reserved rice mixture on top.
• Freeze ice cream until firm, about 1 hour. Spoon whipped cream on top; garnish with strawberries.

COOKIE, CARAMEL AND TOFFEE CRUNCH ICE CREAM CAKE

Steps:

• Line the bottom of a 8-inch round cake pan with removeable side with parchment paper.
• Cut 1/3 of the cookies off crosswise and arrange them side by side around the inside edge of the pan, cut-side down.
• Place the remaining cookies into a baggie and crush with a rolling pin. Sprinkle crumbs over the bottom of the pan.
• Spread half the ice cream in the pan.
• Drizzle with the caramel topping.
• Sprinkle 1/2 cup of the toffee bits over caramel.
• Spread the remaining ice cream over the caramel/toffee topping.
• Cover with plastic wrap and freeze for 6 hours or until the ice cream is firm.
• Uncover the pan-remove side and lift off.
• Carefully slide ice cream cake off of the bottom of the pan.
• Peel away parchment paper and place cake on serving plate.
• Top with remaining caramel sauce and toffee bits.
• Cook time reflect freezing time.

CRISPY CRUNCH ICE CREAM CAKE

Steps:

• Crust: Mix and press into a springform pan or a 9x13 inch pan. Freeze for 10 minutes. Filling: Microwave peanute butter between 20-30 seconds (depending on watts). Pour over crust and smooth evenly over the crust. Sprinkle peanuts evenly over the peanut butter. Freeze 10 minutes. Add 4 of the crushed candy bars with the softened ice cream, and mix thoroughly. Spread evenly over the peanuts and peanut butter in the pan. Use the last candy bar to sprinkle on top. Cover with foil and freeze for a minimum of 12 hourse.

SKINNY MOCHA CRUNCH YOGURT "ICE CREAM" CAKE

Steps:

• For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.) For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm. For filling: Soften chocolate yogurt in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm. Spoon 1/2 cup sauce over yogurt and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm. Soften coffee yogurt in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee yogurt. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.) Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.

STRAWBERRY CRUNCH ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or a silicone baking mat and set aside.
• To make the crunchies, you'll need two bowls. One for the vanilla crunchies and one for the strawberry. Add 1/2 cup of flour and 1/4 cup of sugar to each bowl.
• Add the freeze dried strawberries to a food processor and grind into a powder. Add the powder to the bowl for the strawberry crunchies. Stir well to combine.
• Add 4 tablespoons of butter to the strawberry bowl and the vanilla extract and 3 tablespoons of butter to the vanilla bowl and use a fork to combine each mixture until it comes together to form a crumble.
• Lay the strawberry crumble evenly out onto one of the cookie sheets and ay the vanilla crumble evenly out onto the other cookie sheet.
• Bake the crumbles for about 5 minutes. Keep a close eye on it, particularly the strawberry crumble. The strawberry powder can brown quickly if left in for too long.
• Let crumble cool completely and then use your fingers to break into smaller pieces, if needed. It's ideal for the crumble pieces to be no larger than a small pea.
• Combine all of the crunchie pieces together and gently toss to combine.
• To layer the cake together, line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces. You'll use the wrap that is sticking above the sides of the pan to lift the ice cream cake out later.
• About 20 minutes before you need it, set the strawberry ice cream out to soften. Add the softened strawberry ice cream to the prepared cake pan and spread into an even layer.
• Spread about 1 cup of the crunchies evenly over top of the strawberry ice cream, then freeze for about 2 hours, until mostly firm.
• About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the crunchies, then freeze until firm, 2-3 hours.
• Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
• To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• Frost the cake with the whipped cream, placing the cake back in the freezer as needed to keep it from melting.
• Quickly press the remaining crunchies onto the sides of the cake, then place the cake back in the freezer.
• Grind the freeze dried strawberries for the whipped cream into a powder and add it to the remaining whipped cream. Add some additional red and ivory gel icing color to it as well, if you like.
• Pipe a border around the top of the cake. I used Ateco tip 844.
• Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

MOCHA COFFEE CRUNCH ICE CREAM CAKE

Steps:

• Combine boiling water with instant coffee. Set aside. On the stove-top or in the microwave in a heat-safe bowl in 30 second increments; melt semi-sweet chocolate until smooth. Immediately whisk half of the coffee mixture. Add the rice cereal to a large bowl and pour melted chocolate over and stir to coat. Line a cookie sheet or large flat plate with parchment paper and spread the coated cereal on top. Place in the freezer to harden (about 30 minutes) then remove and break cereal into small bite sized pieces.
• Meanwhile, remove vanilla ice cream from freezer and place on counter to soften. Mix the softened ice cream with the remaining coffee. Then stir in the 1 1/2 cups of coated cereal. Pour into a 6-inch springform pan spreading evenly. Sprinkle with the remaining crunchy cereal, and press down. Place pan in freezer for 4-6 hours or overnight to harden and set up.
• When ready to serve, remove cake from the freezer. Use a slim paring knife run around the edges of the springform pan and then remove the sides. Place on your favorite serving plate and top with more cereal if desired. Cut and serve.

ICE CREAM CRUNCH CAKE

Steps:

• Grease a 7cm deep, 9cm x 25.5cm (base) loaf pan, Line base and sides with greaseproof paper, allowing a 5cm overhang at both ends.
• Break cookies into small pieces. Combine ice cream, cookies, chocolate, nuts, coconut and licorice in a bowl.
• Spoon into prepared pan. Level top with a spatula, making sure to pack it down well, to avoid air pockets forming.
• Cover and freeze overnight, or until firm.
• To serve: Stand at room temperature for 5 minutes to soften slightly before turning on to a plate. Top with raspberries, sprinkle with icing sugar. Cut into slices with a hot knife.
• Enjoy.

ALMOND CRUNCH ICE CREAM CAKE

Steps:

• Place granulated sugar and 1/3 cup water in a small saucepan; set over medium heat. Bring to a boil, stirring occasionally. When sugar has dissolved, remove from heat; add amaretto, if using, and almond extract. Let syrup cool.
• Using a serrated knife, slice the two cake layers in half horizontally, forming four layers. Crumble one into the bowl of a food processor; process until fine crumbs form. Set aside.
• Generously brush tops of remaining three cake layers with cooled syrup. Place one cake layer on a 6-inch cardboard cake round.
• Place ice cream in the chilled bowl of an electric mixer fitted with paddle attachment. Beat on medium-low speed until spreadable, about 2 minutes. Spread 2 cups ice cream over first cake layer. Crumble 1/2 cup almond crunch over ice cream. Top with a second cake layer. Transfer cake and ice cream to freezer until firm, about 10 minutes.
• Remove cake and ice cream from freezer. Spread 2 cups ice cream over top. Crumble 1/2 cup almond crunch over ice cream. Place third cake layer on top. Spread 2 cups ice cream over cake layer. Transfer cake and ice cream to freezer for 30 minutes.
• Remove cake and ice cream from freezer; stir remaining ice cream with rubber spatula to resoften. Using an icing spatula, quickly spread remaining 2 cups ice cream around sides of cake. Return cake to freezer for 30 minutes.
• In a chilled bowl, whip cream and confectioners' sugar with a hand mixer until soft peaks form. Remove cake from freezer; frost top and sides of cake with whipped cream. Pat reserved crumbs onto sides of cake, and crumble remaining cup almond crunch over the top. Return cake to freezer; freeze until completely hardened, at least 2 hours or overnight.