Why did all my mix-ins sink to the bottom of the cake?

This usually happens if the ice cream was too soft or melted when you mixed everything together. You want the ice cream to be just soft enough to stir, but still very cold and thick, which helps suspend all the delicious crunchy and chewy bits throughout the Ice Cream Cake .

Why is a springform pan recommended for this Ice Cream Cake?

A springform pan has a latch on the side that allows you to remove the outer ring, making it incredibly easy to unmold the cake without damaging it. This gives you a beautiful, clean presentation that's difficult to achieve with a standard cake pan.

Can I make a crust for this Ice Cream Cake?

Absolutely! While this recipe is designed as a simple mix-in cake, you could easily press a standard graham cracker or chocolate cookie crust into the bottom of the pan before adding the ice cream mixture for an extra layer of texture.

Ice Cream Cake: The #1 Easiest No-Bake Recipe (Ultimate Guide)

The Ultimate No-Bake Ice Cream Cake: An Easy, Customizable Recipe

A simple, no-bake ice cream cake packed with a variety of textures and flavors. Softened ice cream is mixed with honey-roasted peanuts, chocolate and peanut butter morsels, crushed Crunchie candy bar, and chocolate biscuit crumbs. The mixture is frozen in a springform pan and served with a topping of more crunchy bits and a drizzle of butterscotch and chocolate sauces.

Author: Evelyn
Prep Time: 45 minutes (includes softening time)
Cook Time: 0 minutes
Total Time: 4 hours 45 minutes (includes freezing time)
Yield: 8-10 servings 1x
Category: Dessert
Method: No-Bake, Freezing
Cuisine: International

Ingredients

Scale

2 1/2 pints ice cream
3/4 cup honey roast peanuts
1 cup plus 1/4 cup swirled milk chocolate and peanut butter morsels or chocolate chips (recommended: Nestle)
2 ounces Crunchie bar or honeycomb candy, broken into shards
1 1/2 cups (150g) chocolate cookie crumbs (e.g., Bourbon biscuits)
Butterscotch sauce, for serving
Chocolate sauce, for serving

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Instructions

Let the ice cream soften at room temperature or in the refrigerator until pliable but not fully melted.
Line an 8-inch springform tin with plastic wrap, ensuring it covers the bottom and sides with some overhang at the top.
In a large bowl, combine the softened ice cream, peanuts, 1 cup of the chocolate and peanut butter morsels, the broken Crunchie bar shards, and 1 cup of the chocolate cookie crumbs. Stir until just combined.
Scrape the mixture into the prepared springform tin and flatten the top to create an even surface.
Cover the top with the overhanging plastic wrap and place in the freezer to firm up for at least 4-6 hours, or until solid.
To serve, remove the cake from the freezer. Unmold it from the tin and carefully peel away the plastic wrap. Place it on a cake stand or serving plate.
Sprinkle the top of the cake with the remaining 1/4 cup of morsels and the remaining cookie crumbs.
Cut into slices and serve with a drizzle of butterscotch and chocolate sauces.

Notes

An 8-inch springform tin is required for this recipe.
If you prefer not to use two sauces, the recipe suggests that a single chocolate peanut butter sauce is a great alternative.

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 480-580
Sugar: 45-55 g
Sodium: 180-280 mg
Fat: 28-38 g
Saturated Fat: 14-20 g
Carbohydrates: 55-65 g
Fiber: 3-5 g
Protein: 9-12 g
Cholesterol: 60-80 mg

Find it online: https://cookupjoy.com/ice-cream-cake-2/