Ice Cream Cake
Overview
There’s something magical about a dessert that looks like it took hours to make but comes together with just a little stirring. This ice cream cake is exactly that—creamy, crunchy, and surprisingly easy to assemble. The best part? It’s totally customizable: swap out the biscuits, nuts, or add-ins to suit your taste. The only must-have? A warm sauce to drizzle over each slice—its richness cuts through the cold ice cream perfectly. You’ll find two sauce options below, but if you’re in a hurry, the chocolate peanut butter sauce is a foolproof choice.
Level: EasyTotal Time: 4 hours 30 minutes (includes 4 hours freezing)Prep Time: 30 minutesYield: 8–10 servings
Ingredients
Peanuts (to taste)
150g/1 cup chocolate and peanut morsels or chips (plus 50g/1/4 cup for topping)
Crunchie shards or honeycomb shards (to taste)
100g/1 cup Bourbon biscuit crumbs or chocolate cookie crumbs (plus remaining for topping)
Butterscotch sauce (for serving)
Chocolate sauce (for serving)
Chocolate peanut butter sauce (optional, for serving)
Directions
Let the ice cream soften slightly—either in the fridge for 30 minutes or on the counter for 10–15 minutes (don’t let it get too runny).
Line an 8-inch springform tin with clingfilm, leaving an overhang on all sides to make unmolding easier.
In a large bowl, mix the softened ice cream with peanuts, 150g/1 cup chocolate and peanut morsels, Crunchie shards, and 100g/1 cup Bourbon biscuit crumbs until well combined.
Scrape the mixture into the prepared tin, smoothing the top with a spatula to create a flat, even surface. Cover with clingfilm and freeze for at least 4 hours (or overnight) until firm.
When ready to serve, remove the cake from the freezer. Gently pull the clingfilm overhang to release it from the tin, then transfer it to a plate or cake stand.
Sprinkle the top with the remaining 50g/1/4 cup chocolate and peanut morsels and leftover Bourbon biscuit crumbs for extra crunch.
Cut into slices and drizzle with warm butterscotch and chocolate sauces (or just the chocolate peanut butter sauce if you prefer). Serve immediately—this cake is best enjoyed straight from the freezer.
