Whether for a birthday or a summer party, everyone will gaga over this Candy Shop Kit Kat Ice Cream Cake. Customize it with your favorite ice cream flavors!
As I add new recipes and content on my blog, I am also updating some oldies, but goodies. A few weeks ago I shared one of those updated posts, the fudgy brownie cookies. And this week, it’s all about my kit kat ice cream cake. As you can imagine, this is a VERY popular recipe on my blog. Seriously, what’s not to like?
The first time I made this kit kat ice cream cake was for Middle Child’s 8th birthday. Hard to believe but that was 8 years ago! That little boy is now a sophomore in high school. I’ll spare you my breaking-momma-bear-heart story. Needless to say, my boy never forgot about this fabulous birthday cake.
This post contains affiliate links. We are members of the Amazon Affiliate program. For any sale through our links, we earn a small commission. Your price is unaffected. For more information, please see our disclosure policy.
What makes this the BEST ice cream cake ever?!
As I’ve shared with you before, I’m not a baking blog. I do not have the time, patience or stamina to decorate a cake like some of those great baking blogs do. If you want me to direct you to some mind-blowing dessert divas, let me know.
Like most projects I start, I have the best intentions in the beginning, I think through all of my ingredients and steps, and I’m super pleased (and sometimes taken by surprise) by the fabulous outcome. But, I hate, I absolutely hate prepping the darn masterpiece up for it’s close-up, that final glamour shot for foodies.
This particular cake is no-brainer. Warts and all, your guests will only see a heavenly dessert smothered in their favorite candies. No fancy-schmancy decorating skills are required for this cake! No insane baking skills are needed. No fancy equipment or tools are required – just a 9-inch springform pan.
How to make a Kit Kat Ice Cream Cake
The crust is made with milk and crushed chocolate Oreos. Again, you can use vanilla or other flavored sandwich cookies, if you prefer. There are so many flavors of Oreos now to choose from that you can seriously have some fun with the crust option.
You will need a lot of Kit Kats for this cake, 39 Kit Kats to be exact. I spray the 9-inch springform pan with nonstick spray so that the Kit Kats don’t stick to the pan while it freezes. Ice cream melts in between. Things get messy. The little bit of oil makes sure your ice cream cake keeps its shape.
You can customize it with your favorite ice creams (we chose the classic vanilla and chocolate). You can use store bought or homemade ice cream, fancy or cheap ice cream. Just choose whatever two flavors or ice cream you love.
You can also forgo the whipped cream topping for a third ice cream flavor. Why would you do this? Well, some people, like my daughter, do not like whipped cream. Go figure!
What candies to use
For this ice cream cake, I topped it with all things chocolate: M&Ms, mini M&Ms, chocolate covered crisps, rolos and kisses. The M&Ms are nice and colorful and since I had vanilla and chocolate ice cream for the cake base, they complimented each other beautifully.
If you can some fruity ice cream going on inside of your Kit Kat ice cream cake, you top with candies like gummy bears, Skittles, gummy worms and lollipops. Again, whatever candies you like should be the candies you use in this cake.
Just have fun with it! Let the child inside of you go nuts in a candy shop!
The beauty of this kit kat ice cream cake is that it appeals to kids of all ages. Even my father-in-law’s eyes widened with delight when I first brought out this cake. It is sure to be a crowd pleaser!
Last week, I decided to update the photographs and make a video for this Kit Kat ice cream cake. My daughter turned 12, and since it’s been in the mid 80’s all week here in San Diego, why not an ice cream cake? Middle Child happily bragged that she was getting his birthday cake for her birthday. Kids are funny.
But honestly, you don’t need a birthday as a reason to make it. I also made a Halloween Kit Kat Ice Cream Cake. Because kids eat ice cream 365 days out of the year. And it’s a great way to use up leftover Halloween candies.
This cake is perfect for kids ages 5 to 101. And even beyond!
- 2 qt ice cream, any 2 flavors
- 2 TBS milk
- 39 Kit Kat candy bars
- 16 oz frozen whipped topping (like cool whip)
- 1 (14.3 oz) box of Oreo cookies
- 1 cup assorted chocolate candies
- Non-stick spray
- Remove ice cream from the freezer and leave on the counter to soften.
- In a food processor combine: milk and 24 Oreo cookies.
- Coat a 9-inch spring form pan with nonstick spray and place each individual Kit Kat candy bar upright all around the side of the pan. Try to get the Kit Kats as close to possible as you can, with the Kit Kat name facing out, against the side of the spring form pan.
- Line the bottom of the pan with parchment paper and press the Oreo mixture evenly over it. Place in the freezer for 10 minutes.
- Stir the first flavor of softened ice cream in its container and press evenly over the Oreo crust. Place in the freezer for 10 minutes.
- Stir the second flavor of softened ice cream in its container and press evenly over the first ice cream layer. Place in the freezer for 10 minutes.
- Remove frozen whipped topping from the freezer and allow to thaw for 30 minutes.
- Spread whipped topping over the top layer of ice cream and garnish with remaining Oreos and assorted chocolate candies.
- Return cake to the freezer and allow to set overnight.
- Remove cake from freezer 10 minutes prior to serving.
- Gently open the spring form pan and remove. Use a thin knife or spatula to slide cake onto serving platter.
- Slice and serve immediately!
Use any varieties of chocolates and candies for this cake. You can also use any other variety of Oreo cookies, as well.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 slice
Amount Per Serving: Calories: 572.2Total Fat: 29.4gSaturated Fat: 11.7gTrans Fat: 0.1gUnsaturated Fat: 2.7gCholesterol: 25.9mgSodium: 187.9mgCarbohydrates: 72gFiber: 0.9gSugar: 30.1gProtein: 7.0g