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Mmm-Mmm Ice Cream Cake

Rated as 4.5 out of 5 Stars

"I have been making this for our daughters for their birthday cakes for a long time. It beats store-bought cake any day!"
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2 h 30 m servings 469
Original recipe yields 12 servings


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  1. Mix melted butter, brown sugar, almonds, coconut, and crushed cereal together in a bowl until thoroughly combined and crumbly. Press half the mixture into a 9x13-inch dish; reserve remaining mixture.
  2. Smooth the ice cream in an even layer over the crust. Sprinkle top with remaining cereal mixture.
  3. In a saucepan, combine the chocolate chips, corn syrup, and evaporated milk over low heat until the chocolate chips have melted; stir the mixture until combined and smooth. Heat to a bare simmer, and cook, stirring constantly, until the syrup has thickened, 5 to 10 minutes. Allow to cool for about 10 minutes, then drizzle syrup over the top of the cake. Freeze the cake until firm, at least 2 hours; remove about 15 minutes before serving.


  • Cook's Note:
  • Depending on the serving sizes, this dessert serves from 12-16. I use a heavy plastic container with a fitted lid so it is much easier to serve and store leftovers.

Nutrition Facts

Per Serving: 469 calories; 23.6 64 6 55 172 Full nutrition

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Read all reviews 4
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Fantastic! We don't like coconut, so substituted 1/2 cup of quick rolled oats in the mixture instead of the coconut. Fabulous flavour.

Delicious topping. Much better than store bought fudge topping as it gets very gummy when frozen. I went a step further. First I didn't have what I needed for base & I wanted to make a dessert &...

Always a hit when served. It's fantastic.

Would be making this again! I made no changes to this. It was perfect the way it was.??My company loved it.......