Kids love ice cream, 365 days out of the year. So when you need a Halloween dessert why not share this fun and festive Halloween Kit Kat Ice Cream Cake?!
This recipe is based on a Family Spice fan favorite recipe, my Kit Kat Ice Cream Cake. I first made that cake for Middle Child’s 8th birthday. When you have a summer birthday, you get a lot of ice cream cakes!
My Princess is born in October. So when I found the orange and white Halloween Kit Kats and new I had make a new Halloween kit kat ice cream cake. And yes, she got this for her birthday cake!
Did she my mind the halloween themed birthday cake? Of course not! My kids were totally willing and able to enjoy this cake.
Why you must try this recipe
It seems like Halloween isn’t just on October 31st, but is celebrated the minute the calendar shows October 1st. There are parties at school, parties at work, and parties at home… Halloween parties to be had everywhere and all throughout the month.
I have already shared some seriously fun and easy Halloween cupcakes with you. There were the skeleton cupcakes made with pretzels, the simple Halloween cupcakes of ghosts, monsters and pumpkins made with frosting, and even MORE ghoulish halloween cupcakes using candies.
I even shared my cherry balsamic Jack Skellington pie, which makes a really fun and delicious Halloween dessert. Yes, I love making Halloween desserts even though my kids are teenagers and not little toddlers anymore! And today, I am sharing a frozen Halloween dessert, my Halloween Kit Kat Ice Cream Cake.
The assembly is basically the same for the halloween cake. The main difference is that the orange and white kit kats are only found in the Halloween bags and they are mini sized. This makes them only 3-inches tall verses the normal chocolate Kit Kats are a bit taller.
So I filled the halloween cake with 1.5-quarts of ice cream instead of 2-quarts. You can also use any candies and chocolates you like. This ice cream cake is super easy to customize and make it your own.
And topped with your favorite halloween chocolates and candies, everyone will fall in love with it!
Ingredients you need
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- Ice cream: You can use any kind of ice cream for this cake. I used mint chocolate chip. Other fun colors and flavors are cherry ice cream or orange cream. You can also add food coloring to vanilla ice cream.
- Oreo cookies: With all of the different flavors and colors of Oreos out there, especially during Halloween, you could switch out the classic Oreo with some of the other fun versions.
- Milk: I add a little milk to the crushed Oreos for the crust. You can also use a little melted ice cream.
- Kit Kat candy bars: The orange and white halloween bars are only available in the fall. So stock up if you want to make this ice cream cake!
- Frozen whipped topping: The top of the cake is finished with Cool Whip. You could use homemade whipped cream, but the point of this cake is to keep things easy on you. Not a fan of whipped cream? Add a second layer of ice cream.
- Assorted chocolate and halloween candies: I picked out the blue M&Ms to keep everything in fall colors: red, orange, yellow, brown and a little green. I also added Whoppers and mixed bag of candy corns and pumpkins.
- Non-stick spray: This helps keep the cake from sticking to the sides of the springform pan. You could also dab a little vegetable oil on a napkin or paper towel and rub it along the pan.
Tools to Use
Step-by-step directions
1. Remove ice cream from the freezer and leave on the counter to soften. In a food processor combine milk and 24 Oreo cookies.
2. Coat a 9-inch springform pan with nonstick spray and place orange and white Kit Kats upright all around the side of the pan. Arrange them in any pattern you like. Above pictured shows 2 orange then 1 white.
Try to get the Kit Kat bars as close to possible as you can, with the Kit Kat name facing out, against the side of the springform pan.
3. Line the bottom of the pan with parchment paper and press the Oreo mixture evenly over it. Place in the freezer for 10 minutes.
4. Stir the softened ice cream in its container then spread evenly over the Oreo crust. If using two types of ice cream, spread the first flavor in, freeze for 10 minutes, then spread the second softened ice cream layer over it. Place in the freezer for 10 minutes
4. Remove 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 cookies plus assorted chocolate and halloween candies.
5. 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!
Expert tips and recipe FAQs
I kept leftovers of this cake in the freezer, since we didn’t have a big party to share the sugar and calories with friends and family. I kept it wrapped in plastic wrap so the ice cream wouldn’t dry out. Every time I looked in the freezer, a little wedge would be missing! It will keep like this for a couple of months.
It’s easy to make a homemade ice cream cake! I line the sides of a springform pan with Kit Kats, then add my favorite crust, crushed Oreos mixed with a little milk. Then I add a layer or two of ice cream, depending on the size of my Kit Kats, and top with whipped topping and my family’s favorite candies!
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Halloween Kit Kat Ice Cream Cake
Kids love ice cream, 365 days out of the year. So when you need a Halloween dessert why not share this festive Halloween Kit Kat Ice Cream Cake?
Ingredients
- 1 ½ qt ice cream (I used mint chocolate chip)
- 2 TBS milk
- 39 Kit Kat candy bars (orange and white)
- 8 oz whipped topping, frozen (like cool whip)
- 1 (14.3 oz) box of Oreo cookies
- 1 cup assorted chocolate and halloween candies
- non-stick spray
Instructions
- 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 orange and white Kit Kats upright all around the side of the pan. Arrange them in any pattern you like. Above pictured shows 2 orange then 1 white.
- Try to get the Kit Kat bars 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 softened ice cream in its container then spread evenly over the Oreo crust. If using two types of ice cream, spread the first flavor in, freeze for 10 minutes, then spread the second softened ice cream layer over it.
- Place in the freezer for 10 minutes
- Remove 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 cookies plus assorted chocolate and halloween 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!
Notes
Candies: I picked out the blue M&Ms to keep everything in fall colors: red, orange, yellow, brown and a little green. I also added Whoppers and mixed bag of candy corns and pumpkins.
Ice Cream: You can use any kind of ice cream for this cake. I used mint chocolate chip. Other fun colors and flavors are cherry ice cream or orange cream. You can also add food coloring to vanilla ice cream.
Oreos: With all of the different flavors and colors of Oreos out there, especially during Halloween, you could switch out the classic Oreo with some of the other fun versions.
Leftovers: I kept leftovers of this cake in the freezer, since we didn't have a big party to share the sugar and calories with friends and family. I kept it wrapped in plastic wrap so the ice cream wouldn't dry out. Every time I looked in the freezer, a little wedge would be missing! It will keep like this for a couple of months.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 553Total Fat: 27.4gSaturated Fat: 15.5gCholesterol: 33mgSodium: 263mgCarbohydrates: 72.4gFiber: 1.6gSugar: 56gProtein: 5.1g
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