Ice Cream Cake

by Anne Papina on February 8, 2002

Ice Cream Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10-12
  • ¾ box Nilla Wafers, crushed
  • 1 quart chocolate ice cream, softened
  • 1 quart French vanilla ice cream, softened
  • 6 Heath bars, crushed
  • Chocolate syrup
  • Kahlua
  1. Line the bottom of a 10-inch spring-form pan with foil, and insert bottom into pan. Be sure that the seal is tight.
  2. Spread half of the Nilla wafers over the bottom of the pan to form a crust.
  3. Spread chocolate ice cream over the crust.
  4. Sprinkle remaining Nilla wafers and 3 of the Heath bars over the chocolate ice cream.
  5. Drizzle about 2 tablespoons of both the chocolate syrup and Kahlua over that.
  6. Top that with the vanilla ice cream.
  7. Sprinkle remaining Heath bars on top, and drizzle chocolate syrup and Kahlua on top to decorate.
  8. Freeze overnight.
  9. Remove from pan before serving.


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