Mmm-Mmm Ice Cream Cake

Mmm-Mmm Ice Cream Cake

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gloreyb 0

"I have been making this for our daughters for their birthday cakes for a long time. It beats store-bought cake any day!"
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2 h 30 m servings 469 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 64g
  • 21%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Mix melted butter, brown sugar, almonds, coconut, and crushed cereal together in a bowl until thoroughly combined and crumbly. Press half the mixture into a 9x13-inch dish; reserve remaining mixture.
  2. Smooth the ice cream in an even layer over the crust. Sprinkle top with remaining cereal mixture.
  3. In a saucepan, combine the chocolate chips, corn syrup, and evaporated milk over low heat until the chocolate chips have melted; stir the mixture until combined and smooth. Heat to a bare simmer, and cook, stirring constantly, until the syrup has thickened, 5 to 10 minutes. Allow to cool for about 10 minutes, then drizzle syrup over the top of the cake. Freeze the cake until firm, at least 2 hours; remove about 15 minutes before serving.


  • Cook's Note:
  • Depending on the serving sizes, this dessert serves from 12-16. I use a heavy plastic container with a fitted lid so it is much easier to serve and store leftovers.


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Fantastic! We don't like coconut, so substituted 1/2 cup of quick rolled oats in the mixture instead of the coconut. Fabulous flavour.

Delicious topping. Much better than store bought fudge topping as it gets very gummy when frozen. I went a step further. First I didn't have what I needed for base & I wanted to make a dessert &...

Always a hit when served. It's fantastic.

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