Hey there, fellow sugar addicts! Do you ever crave something sweet and creamy, but can’t decide between cake and ice cream? Well, have no fear, because I’ve got the solution right here – ice cream cake bars!
Hot Fudge Caramel Ice Cream Bar Cake
Let’s start with this beauty – the Hot Fudge Caramel Ice Cream Bar Cake from Belly Full. It’s got everything you could possibly want in a dessert – chocolate, caramel, and ice cream all in one heavenly bite. Here’s what you’ll need:
- 16 ice cream sandwiches
- 1 jar (16 ounce) hot fudge sauce
- 1 jar (16 ounce) caramel sauce
- 1 container (8 ounce) Cool Whip, thawed
- 1 bag (12 ounce) Heath candy bar, chopped
Now, let’s get down to business:
- Line an 9×13 inch baking dish with parchment paper or aluminum foil.
- Place a single layer of ice cream sandwiches on the bottom of the dish.
- Spoon half of the hot fudge and caramel over the ice cream sandwiches.
- Sprinkle half of the chopped Heath bars over the sauce.
- Cover with another layer of ice cream sandwiches.
- Spoon the remaining hot fudge and caramel over the ice cream sandwiches.
- Spread the Cool Whip over the top.
- Sprinkle the remaining Heath bars over the Cool Whip.
- Freeze for at least 1 hour.
- Remove from freezer and cut into squares to serve.
DIY Ice Cream Cake Bars
If you’re a DIY enthusiast, these Ice Cream Cake Bars from Sprinkles and Stuff are for you. Plus, they’re super customizable – you can choose any flavor of ice cream or cake mix to make them truly your own. Here’s what you’ll need:
- 1 package cake mix, any flavor
- 1 container ice cream, any flavor
- 1 can frosting, any flavor
- Sprinkles, chocolate chips, or other toppings (optional)
Now, let’s get creative:
- Preheat oven to 350°F.
- Prepare cake mix according to package instructions and pour into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely.
- Remove ice cream from freezer and let soften slightly.
- Spoon ice cream onto the cooled cake and spread out evenly.
- Freeze for at least 2 hours.
- Slice into bars and top with frosting and toppings.
- Enjoy!
Chocolate Cherry Amaretto Ice Cream Cake
This Chocolate Cherry Amaretto Ice Cream Cake from Raw Candy is the perfect way to indulge in some adult flavors. It’s got chocolate, cherries, and a little kick from the amaretto. Here’s what you’ll need:
- 1 chocolate cake mix
- 1 quart cherry ice cream
- 1/4 cup amaretto
- 1 cup chocolate chips
- 1 cup chopped cherry pie filling
Now, let’s get boozy:
- Preheat oven to 350°F.
- Prepare cake mix according to package instructions and pour into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely.
- Remove ice cream from freezer and let soften slightly.
- Stir in amaretto, chocolate chips, and cherry pie filling.
- Spoon ice cream mixture onto the cooled cake and spread out evenly.
- Freeze for at least 2 hours.
- Slice into bars and top with more chocolate chips, if desired.
- Cheers to adulting!
Easy Candy Bar Ice Cream Cake
Need a dessert that’s easy to make but looks impressive? This Candy Bar Ice Cream Cake from RecipeBoy is your answer. Plus, it’s got candy bars – need I say more? Here’s what you’ll need:
- 1 package (18 ounce) Oreo cookies
- 1/2 cup unsalted butter, melted
- 1 container (1.5 quart) vanilla ice cream, softened
- 1 container (12 ounce) Cool Whip
- 6 Snickers bars, chopped
Now, let’s whip this up:
- Process Oreos in a food processor until finely crushed.
- Add melted butter and pulse until well combined.
- Press mixture onto the bottom of a greased 9×13 inch baking dish.
- Spread softened ice cream over the crust.
- Top with Cool Whip and chopped Snickers bars.
- Freeze for at least 2 hours.
- Slice into bars and enjoy the candy-filled bliss.
Christmas Peppermint Ice-Cream Cake
Who says ice cream cake is just for summer? This Christmas Peppermint Ice-Cream Cake from My Recipes is the perfect way to indulge in some holiday cheer. Here’s what you’ll need:
- 1 package (9 ounce) chocolate wafer cookies
- 1/2 cup unsalted butter, melted
- 1/4 cup finely crushed candy canes
- 1 container (1.5 quart) peppermint ice cream, softened
- 1 container (12 ounce) Cool Whip
- 1/2 cup hot fudge sauce
- Additional candy canes, for garnish
Now, let’s get festive:
- Process chocolate wafer cookies in a food processor until finely crushed.
- Add melted butter and pulse until well combined.
- Press mixture onto the bottom of a greased 9-inch springform pan.
- Sprinkle crushed candy canes over the crust.
- Spread softened ice cream over the candy canes.
- Top with Cool Whip and drizzle with hot fudge sauce.
- Freeze for at least 2 hours.
- Garnish with additional candy canes before serving.
- Merry Christmas to all, and to all a good bite!
Well, there you have it, folks – five delicious ice cream cake bar recipes to satisfy your sweet tooth. Which one will you try first?
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