Kit Kat Ice Cream Cake
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Kit Kat Ice Cream Cake
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This Kit Kat ice cream cake boasts tow layers of chocolate and vanilla Kit Kat ice cream, M&M's, and a Kit Kat border.
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Ingredients
- 12-14 regular Kit Kat Chocolate Bars (4 "fingers" or pieces) for surrounding outside of cake and to sprinkle between the cake layers
- 1 bottle Chocolate fudge sauce room temperature or refrigerated
- 1 cup M&M’s
- 1 batch Kit Kat Ice Cream
- 1 batch Kit Kat Chocolate Ice Cream
Instructions
- Decide your flavors and make your ice cream. TIP Prepare Kat ice cream in cake pan with plastic wrap instead of loaf pan and save yourself a step.
- Allow both of your frozen Kit Kat Ice Cream batches to soften to room temperature, about 10 minutes if in loaf pan.
- Add each ice cream to an 8 or 9 inch cake pan, lined with enough plastic wrap to cover ice cream as well. Worst case you can add more plastic wrap to cover top. Plastic wrap is difficult to work with at the best of times.
- Refreeze until totally firm. Ideally, overnight just to be sure your cakes are completely frozen.
- Chill the cake plate or platter for at least an hour.
- Get together your other ingredients.
- Put the chocolate Kit Kat Ice Cream layer on the plate first.
- Cover the top with a layer of room temperature or refrigerated chocolate fudge sauce.
- Cover chocolate with chopped Kit Kat pieces.
- Add (vanilla) Kit Kat Ice Cream layer on top of chopped Kit Kats.
- Carefully press Kit Kat "fingers" around the outside edge of cake.
- Sometimes I top the cake with extra chocolate fudge sauce, and then enough M&M's to completely cover it. Sometimes I just add M&M’s to cover the top. Choice is up to you! The M&M's o stay in place better if using chocolate sauce.
- Refreeze cake until needed. Ideally for 6 hours to overnight, if at all possible. You want to be able to get the best slices when serving.
- Run sharp knife under hot water to make slicing easier. Slice and serve. Enjoy every bite!
Notes
- Chill the ice cream layers until firm for easy construction.
- Chill the plate to limit the melting of the base layer.
- Have all ingredients on hand so you can work quickly.
- Freeze the cake overnight before serving to make it easier to cut.
- Run sharp knife under hot water to make slicing easier.
- Prepare Kat ice cream in cake pan with plastic wrap instead of loaf pan and save yourself a step.
Nutrition Information
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Calories
293kcal
(15%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.01g
Monounsaturated Fat
0.1g
Trans Fat
0.03g
Cholesterol
3mg
(1%)
Sodium
13mg
(1%)
Potassium
3mg
(0%)
Fiber
0.5g
(2%)
Sugar
11g
(22%)
Vitamin A
40IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
22mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 3mg | 1% |
| Sodium | 13mg | 1% |
| Potassium | 3mg | 0% |
| Fiber | 0.5g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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