Ice Cream Candy Layer Cake


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!

Ice Cream Candy Layer Cake

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!

ice cream candy layer cake


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!!!

Barb's Ice Cream Cake

Barb's Ice Cream Cake

Yield: 8
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

Cool, creamy, crunchy & decadent,...this ice cream cake is amazing!!!


  • 1 pound cake (loaf pan shaped)
  • 1 1/2 cup coffee ice cream, softened (Barb used Trader Joe's Coffee Bean Blast)
  • 1 cup heath bar, crumbled
  • fudge sauce (Barb used Smuckers)
  • 1 1/2 cup chocolate ice cream, softened
  • 1 cup oreo cookies, crumbled
  • 1 1/2 cup coffee & chocolate ice cream mixed together, softened
  • 1 cup chocolate shell (hardens when on ice cream)


  1. Line loaf pan with clear wrap (be sure to have plenty hanging out on all 4 sides).
  2. Cut loaf pound cake horizontally in 3 slices.
  3. Put first slice on bottom of loaf pan,
  4. Spread 1 1/2 cup softened coffee ice cream on pound cake.
  5. Sprinkle with 1/3 cup crumbled heath bar.
  6. Squirt chocolate fudge on top of heath bar.
  7. Place 2nd layer of pound cake on top of heath bar.
  8. Spread 1 1/2 cup softened chocolate ice cream on cake.
  9. Sprinkle1/3 cup oreo cookie crumbs over cake.
  10. Squirt chocolate fudge on top of cookie crumbs.
  11. Place 3rd layer of pound cake on top of cookie crumbs.
  12. Spread 1 1/2 cup coffee/chocolate mixed ice cream for top layer.
  13. Mix remaining heath bar and oreo cookie crumbs and spread on top.
  14. Pour Chocolate shell (the kind that hardens up) over the entire thing.
  15. Cover with clear wrap and freeze at least 8 hours or overnight.
  16. When ready to serve, lift from loaf pan by pulling plastic wrap.
  17. Remove plastic wrap; slice and serve.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 1546Total Fat 97gSaturated Fat 43gCholesterol 384mgSodium 3057mgCarbohydrates 98gSugar 60gProtein 69g


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *