CRAZY Easy Vanilla Ice Cream Cake Recipe

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This stunning vanilla ice cream cake is CRAZY quick and easy to throw together! Simply mix and freeze for a perfect make ahead dinner party dessert. Want to make it more special? Use homemade vanilla ice cream instead of shop bought!

This weekend I hosted a dinner party for close friends and I needed a really simple, make ahead pudding to take the stress out of it all. Then I came across this…

Hand on heart, It’s the most incredibly easy, quick and down right dirty and delicious showstopping dessert I have ever made in my entire life! It’s sheer amazingness literally needs no further introduction.

Easy Vanilla Ice Cream Cake – Step by Step Picture Recipe

Ingredients

Here is what you will need to make 1 x 20cm Ice Cream Cake. (Serves 8-12 depending on how greedy!)

Cake ingredients

1.5 litres Good Quality Vanilla Ice Cream
2 x Cadbury’s Crunchie Bars
100g Honey Roast Peanuts
150g Chocolate Hobnob Biscuits
200g Milk Chocolate Chips

Butterscotch sauce ingredients

45g Light Muscovado Sugar
2 tbsp Golden Caster Sugar
150g Golden Syrup
30g Unsalted Butter
Pinch of Salt
125ml Double Cream
1/2 tsp Vanilla Extract

Rich chocolate sauce ingredients

75g Dark Chocolate
150ml Double Cream
1 tsp Instant Coffee, dissolved in 2 tbsp water
1 tbsp Golden Syrup

Cake instructions

To make the cake, take the ice cream out the freezer and allow it to soften at room temperature. (Takes about 10-15 minutes on a warm day.) Then line a 20cm spring form baking tin with cling film.

Tip the softened ice cream into a large bowl and mix until smooth.

Still in the wrappers – bash the Crunchie bars to break them up.

Roughly chop the peanuts.

In a bag – bash the Hobnob biscuits using a rolling pin.

Reserve 50g of Hobnob biscuits and 50g of chocolate chips. Then tip all the remaining ingredients into the ice cream.

Give it a good mix to ensure even distribution.

Pour this into the prepared tin, cover with cling film then pop into the freezer to set. (I made mine the day before the dinner party to 1. make sure it would set and 2. decrease stress on the day.)

Butterscotch sauce instructions

To make the butterscotch sauce, tip the sugars, golden syrup, butter & salt into a large saucepan.

Over a relatively high heat, melt the ingredients and boil for 5 minutes.

When the 5 minutes are up, turn off the heat the stir in the double cream and vanilla extract.

Pour into a jug and allow to go cold before using. (Or it will be far too runny.)

Rich chocolate sauce instructions

Break up the chocolate & put it in a saucepan along with all the other ingredients.

Over a gentle heat, melt the ingredients together stirring constantly so it doesn’t catch on the bottom.

It will look very ‘dotty’ at first but have patience, it will come together.

Once everything has melted together, take the pan off the heat, give it a good stir – then pour into a jug and allow to cool before using.

Back to the Ice Cream Cake.

When you are ready to serve, take the cake out the freezer and remove from the tin. Carefully peel away the cling film from the Ice Cram Cake and set on a cake stand.

Allow to sit out for 5-10 minutes until soft enough to slice. Serve wedges smothered in lashings of butterscotch & chocolate sauce.

Come on, is that not one of the most beautiful things you’ve ever seen? I mean, I think it should be considered as the 8th wonder of the world! Hang on, lets get a closer look…

If you’re not salivating over this Ice Cream Cake – you need to see a doctor. There’s something seriously wrong with you!It’s definitely safe to say this was a huge hit with my guests. I nearly didn’t have to wash the desserts plates they were that clean! And the butterscotch sauce was my absolute favourite. It was so good, I actually drank some. Yeah – I said that out loud. I drank some. There’s gotta be some perks to having a food blog though right?! Hehehe.

And on that shameful confession, I bid you farewell until next week lovelies!