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Mmm-Mmm Ice Cream Cake

By: gloreyb

"I have been making this for our daughters for their birthday cakes for a long time. It beats store-bought cake any day!"

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
5 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1/3 cup butter, melted
1 cup brown sugar
1/2 cup sliced almonds
1 cup sweetened flaked coconut
1 cup high-protein crisp rice and wheat cereal (such as Kellogg's® Special K®) - crushed
1/2 gallon vanilla ice cream, softened
1 (6 ounce) package chocolate chips
3/4 cup light corn syrup
1/2 cup evaporated milk

Directions

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.
Smooth the ice cream in an even layer over the crust. Sprinkle top with remaining cereal mixture.
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 1 hour; remove about 15 minutes before serving.

Footnotes

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