Easy Ice Cream Cake Recipe

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I love pudding and I love ice cream although I have only ever eaten ice cream from the tub, a cone or a bowl – nothing adventurous! The most adventurous would probably be ice cream sandwiches with a layer of peanut butter and fudge sauce! So I thought I would make ice cream cakes. This recipe I just threw together but I will be doing variations in the future – it’s pretty good!

How to make an ice cream cake without cake

An ice cream cake is pretty much like a cheese cake – with a base, creamy centre and toppings. This is a really chocolate heavy recipe so there’s chocolate chip cookies in the base, chocolate mixed into the ice cream layers and lots of chocolate on top.

For this recipe we line a springform tin with baking paper but you can also use plastic wrap to make sure the ice cream cake can be removed from the tin easily.

Can you vary this recipe?

You can vary this vanilla ice cream cake recipe with pretty much any chocolate you have to hand or that you like at the time. You could also use chocolate chunks, leftover Christmas chocolates from a tub or broken up Easter eggs to make a really seasonal ice cream cake.

If you don’t have any chocolate chip cookies you could use other biscuits for this recipe. Digestives give a really classic base to a cake like this but you could also use Rich Tea biscuits, Malted Milks or anything else you find in the biscuit tin.

You could even go all out and use chocolate ice cream too! The only limit is your imagination! The base could be digestives or a big chocolate brownie and you could even add a layer of frosting on top! Recipes like this that you can tailor to your tastes really are the best kind of recipe.

How to make this Malteser ice cream cake without cake? This is the solution!

This frozen cake serves at least eight people. It’s a really rich and filling dessert that the whole family are bound to enjoy. It should be cut and served straight from the freezer for best results and the drizzle on top melts whilst cutting leaving a really lovely shine to the top of the cake.

We used store bought ice cream for this recipe but you could make your own ice cream if you wanted with double cream or a heavy whipping cream as the main ingredient and any additions you wanted but we wanted to reduce the total time this recipe took to make and give a really simple but delicious option.

This no bake homemade ice cream cake is perfect served just as it is but for an extra level of indulgence you could serve it with whipped cream instead! You can really vary the recipe however you like and it would be a great alternative to a traditional birthday cake – enjoy!

So here’s our ice cream cake recipe:

Ingredients

• 200 g chocolate chip cookies
• 70 g butter
• 1 litre tub of ice cream – I used Kelly’s Clotted Cream Ice Cream
• 250 g Maltesers
• 150 g fudge pieces
• 100 ml chocolate sauce

Instructions

• Line a cake tin or springform pan with baking paper and make space in the freezer.
• Melt the butter and crush the cookies.
• Mix the melted butter and cookies together in a large bowl and then line the base of the cake tin with the mixture to create the biscuit base.
• Put in the freezer for 20 minutes.
• Mix the ice cream with 170g Maltesers and 100g fudge pieces. Pour into the cake tin and smooth the top. Put in the freezer for an hour.
• Pour the rest of the remaining Maltesers and fudge pieces over the top of the ice cream and cover in the sauce. Put the cake pan back in the freezer to set.
• Run a palette knife around the edge of the cake tin to loosen it and serve in sliced, straight from the freezer.

If you’d like to pin or print the ice cream cake recipe for later you can do so below. Enjoy!

Print Pin

Easy Ice Cream Cake

This is such a fun recipe to have as a family dessert – I can guarantee children will love it and it looks great too.

Course Dessert

Cuisine British

Keyword dessert, ice cream

Prep Time 1 hour hour 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 servings

Ingredients

• 200 g chocolate chip cookies
• 70 g butter
• 1 litre tub of ice cream – I used Kelly’s Clotted Cream Ice Cream
• 250 g Maltesers
• 150 g fudge pieces
• 100 ml chocolate sauce

Instructions

• Line a cake tin with baking paper and make space in the freezer.
• Melt the butter and crush the cookies. Mix together and line the base of the cake tin. Put in the freezer for 20 minutes.
• Mix the ice cream with 170g Maltesers and 100g fudge pieces. Pour into the cake tin and smooth the top. Put in the freezer for an hour.
• Pour the rest of the Maltesers and fudge pieces over the top of the ice cream and cover in the sauce. Put back in the freezer to set.
• Run a knife around the edge of the cake tin to loosen it and serve in sliced, straight from the freezer.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.