Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kit Kat Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 68 reviews

  • Author: Patricia
  • Total Time: 8 hours 20 minutes
  • Yield: 12 servings

Description

This decadent Kit Kat Ice Cream Cake is a showstopper frozen dessert featuring layers of smooth chocolate and vanilla Kit Kat ice creams, sandwiched with crunchy Kit Kat pieces and rich chocolate fudge, all layered over a buttery Oreo cookie crust. Perfect for celebrations or a sweet treat, this no-bake cake delivers a delicious combination of textures and flavors that will have you making it again and again.

Ingredients

Crust

  • 1 pkg (24 oz) Oreo Cookies
  • 1 cup Butter (2 sticks), melted

Kit Kat and Ice Cream Layers

  • 21 regular Kit Kat Chocolate Bars (for outside of cake)
  • 4 regular Kit Kat Chocolate Bars, chopped (to sprinkle between layers)
  • 1 batch Kit Kat Chocolate Ice Cream or storebought
  • 1 batch Kit Kat Ice Cream (vanilla flavor) or storebought

Toppings

  • ¾–1 cup Chocolate Fudge Sauce, room temperature or refrigerated
  • 1 bag (10 oz) M&M’s

Instructions

  1. Soften Ice Cream: Allow both the chocolate and vanilla Kit Kat ice creams to soften to room temperature, about 10 minutes, to make spreading easier.
  2. Prepare Crust: Place the Oreo cookies in a food processor and blend until they achieve a fine sand-like texture. Mix the crushed Oreos with melted butter until well combined into a soft, moldable mixture.
  3. Form Crust in Pan: Line a 9-inch springform pan with parchment paper. Pour the Oreo and butter mixture into the pan and evenly press it down to form the crust layer.
  4. Add Kit Kat Bars: Individually press the Kit Kat bars around the inside edge of the pan with the Kit Kat logo facing outward, pressing them firmly into the crust to secure their position.
  5. Freeze Crust: Place the pan in the freezer for 10 minutes to harden the crust and set the Kit Kat bars in place.
  6. First Ice Cream Layer: Remove the crust from the freezer and spread the softened chocolate Kit Kat ice cream evenly over the crust. Return the cake to the freezer for at least 2 hours to refreeze.
  7. Chocolate Fudge and Kit Kat Pieces: Spread a layer of room-temperature chocolate fudge sauce over the frozen chocolate ice cream layer. Sprinkle a layer of chopped Kit Kat pieces evenly on top.
  8. Second Ice Cream Layer: Spread the softened vanilla Kit Kat ice cream over the chopped Kit Kat pieces layer and place the cake back in the freezer for at least 2 hours to set.
  9. Final Topping: Add another layer of chocolate fudge sauce on top of the vanilla ice cream. Immediately cover it completely with M&M’s to ensure they stick well to the fudge.
  10. Freeze Cake: Freeze the cake for at least 6 hours or overnight for best flavor melding and ease of slicing.
  11. Serve: To serve, run a sharp knife under hot water and dry it before slicing to make cutting through the layers smooth and clean. Slice and enjoy.

Notes

  • The cake is best after freezing overnight; this allows flavors to meld and ensures easy slicing.
  • Store leftover cake tightly wrapped in plastic wrap in the freezer for up to 2 weeks.
  • Running the knife under hot water before slicing helps create clean slices without melting the ice cream layers.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://patriciarecipes.com/kit-kat-ice-cream-cake-recipe/