Mmm-Mmm Ice Cream Cake recipe

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Ingredients

⅓ cup butter, melted
1 cup brown sugar
½ cup sliced almonds
1 cup sweetened flaked coconut
1 cup high-protein crisp rice and wheat cereal (such as Kellogg's® Special K®) - crushed
½ gallon vanilla ice cream, softened
1 (6 ounce) package chocolate chips
¾ cup light corn syrup
½ cup evaporated milk

Nutrition Info

468.7 calories
carbohydrate: 64 g
cholesterol: 55.3 mg
fat: 23.6 g
fiber: 2.5 g
protein: 6 g
saturatedFat: 14 g
servingSize: -
sodium: 171.7 mg
sugar: 47.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

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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