Decadent Ice Cream Candy Layer Cake is an easy, make ahead and impressive dessert that is fully customizable using your favorite ice cream and toppings!
My friend Barb brought these ice cream candy layer cakes to a cookout last week, and they were SO fab and yummy!!! They were a huge hit, so I asked Barb for the recipe for myself and to share on Family Savvy. I definitely plan to make a version of this dessert for my next large gathering. These 2 cakes served 15 people with only a tiny slice left.
Ice Cream Candy Layer Cake is a perfect summer dessert. It requires no baking. It can be made ahead. It is fully customizable with your favorite toppings. It is BEYOND yummy~cool, creamy, crunchy, rich and decadent!
Make ahead: This dessert requires a good hard freeze once the cake is assembled. To be safe, I’d make it at least a day ahead and probably no longer than a week ahead. If left too long in the freezer, certain candies and toppings might decline in quality.
Toppings: The flavor of the cake can be whatever suits your fancy. Barb brought two different versions to the cookout, and everyone had a slice of each. The recipe printed below is her “coffee bean blast” version made with Trader Joe’s Coffee Bean Blast and chocolate ice creams. Her other cake was made with chocolate and vanilla ice cream, Reece’s pieces, and M & M’s. Both were very different and very yummy!
On the Cake: Barb made these cakes with Publix bakery pound cakes but stressed that nothing compares to using homemade. I plan to make my ice cream candy layer cakes using one of my fave recipes: Ricotta Pound Cake, Fabulous Pound Cake, My Favorite 5-Flavor Pound Cake. These recipes are super easy and can be made ahead and frozen.
Toppings: The measurements for the toppings as listed in the recipe are rough guesstimates. Barb said she sprinkled enough toppings to cover each layer. I figured 1 cup per topping, but it might take more to get good coverage for 3 layers.
Loaf Pan Size: I love making pound cake in this 2-pound bread pan. Its 16″ x 4″ rectangular shape looks stunning on a rectangular platter, and folks always ask where I got the pan. It makes one full sized pound cake. If you want to make 2 smaller cakes, I’d recommend using standard loaf pans. These Baker’s Secret medium loaf pans are 8 x4 nonstick pans that come in a pair for less than $10.
I’d love to hear from you if you make your own ice cream candy cake! I plan to try a strawberry cheesecake version with white chocolate chips and sprinkles. Stay tuned for how it turns out!! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Serving Size: 1
Amount Per Serving: Calories: 1546 Total Fat: 97g Saturated Fat: 43g Cholesterol: 384mg Sodium: 3057mg Carbohydrates: 98g Sugar: 60g Protein: 69g