Heath Bar & Reese’s Ice Cream Cake

2015 started off with lots of birthdays, and with birthdays comes ice cream cake. We made one of these for a friend’s housewarming party back in the fall, and have since received multiple requests for a simple how-to, so we figured it was time to share our ‘secret.’ Ice cream cakes are surprisingly easy to make, and are overwhelmingly met with rave reviews. Win win. We used cookie dough and vanilla ice cream for our latest birthday boy, but you can substitute the ice cream for any flavor you want. (If you choose to use only one flavor, be sure to buy double the amount of ice cream.) We typically stick to Oreos for the base, and substitute candy pieces according to the ice cream flavors. The beauty of this recipe is you can do whatever your heart desires. Out of frosting? Substitute nutella or caramel sauce. Next time we’re planning to try adding a layer of brownie to the mix – how good does that sound? Though the recipe is super easy, it does take three days to make, so be sure to get ahead of your Facebook alerts for friends’ birthdays ;)


1 pint cookie dough ice cream
1 pint vanilla ice cream
1 box Oreos
1 stick of butter, melted
Vanilla frosting
1 bag Reese’s peanut butter cups
1 bag Heath Bar Crunch
Cool Whip

Crush the Oreos until fine (some chunks are ok).
Mix Oreos and melted butter, press it into the bottom of a springform pan (or even a Pyrex dish, like we did) covering the bottom completely
Bake at 350 degrees for 10 to 15 mins, remove and transfer to freezer. Freeze for about an hour, until firm.
Top Oreo crust with cookie dough ice cream. If you’re using candy pieces, press into the ice cream layer. Refreeze overnight.
Top the first ice cream layer with frosting. Freeze for about an hour, until firm.
Top the frozen frosting with vanilla ice cream. Freeze overnight.
Carefully open the springform pan and transfer the cake onto a plate
“Frost” your cake with cool whip
Decorate your cake top with crushed up Reese’s and Heath (optional)


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