Ice Cream Cake
Prep time
Cook time
Total time
This recipe is definitely NOT a “healthy” version of an ice cream cake. There is no room for the word “health” in this recipe. This ice cream cake is the real deal. It’s delicious. It’s high-calorie. It’s full-fat. And it’s just fabulous! So enjoy it. When it comes down to being healthy and living a full life, focus on portion sizes and frequency. Having a small portion of a scrumptious dessert once or twice a week can be a normal event. So live your life with the motto of good things do come in small packages and you’ll be a happy, healthy, fit camper.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 1 cup of ice cream of choice (I like using Chocolate Brownie)
  • 1 cup of another ice cream of choice (I like using Cookies-n-Cream)
  • 3 Tbsp butter
  • 2 cups rice krispies cereal
  • ⅓ cup packed brown sugar
  • 3 Tbsp dark sweet chocolate syrup
  • 2 Tbsp caramel sauce
  1. Melt the butter in a sauce pan and add the sugar. Using a whisk, stir the sugar into the butter. Bring to a boil. Make sure all the sugar melts. Remove from heat and add the rice krispies. Stir. Using two 4-inch springform pans, layer part of the rice krispies mixture in the bottom of each pan. This is your “crust.” Mush in ½ cup of one flavor of the ice cream into one pan and ½ cup into another pan. Add another layer of the rice krispies mixture into both pans. Drizzle 1 Tbsp of the chocolate sauce into one pan and another Tbsp into the other pan. Do the same for the caramel sauce. Mush in ½ cup of the other flavor of ice cream into each pan. Top each pan with the rest of the rice krispie mixture and chocolate sauce. Cover with saran wrap and place in the freezer for 1 hour to harden.
  2. Basically, you have a crust. 1 layer of ice cream. More rice krispie mixture with chocolate and caramel sauce. A second layer of ice cream. Topped with rice krispie mixture and chocolate sauce. Heavenly.
Nutrition Information
Serving size: 1 slice (4 servings per 4-inch pan) Calories: 252 Fat: 12.3 Saturated fat: 7.8 Carbohydrates: 33.9 Sugar: 23.8 Sodium: 128.7 Fiber: 0.3 Protein: 3.0 Cholesterol: 41.4
Recipe by Sarah Koszyk at