One summer afternoon at our lakeside cabin, my grandchildren begged for a dessert that was “fun to look at and even more fun to eat.” I didn’t want the usual cookies or brownies, so I thought about how we could build something colorful and playful together.
We gathered around the small cabin kitchen table, Kit Kats and M&M’s scattered like treasure, and I knew this cake would be the highlight of our weekend. The children helped line the pan with the Kit Kats, giggling as they tried to make the walls perfectly straight. My husband kept sneaking handfuls of M&M’s, claiming he was “taste-testing for quality control.”
By the time we finished, everyone had chocolate on their fingers, the kitchen smelled of crushed Oreos, and the freezer was working overtime to set our masterpiece. Each layer feels like unwrapping a gift, and the final result is both impressive and delightfully simple. This Kit Kat Ice Cream Cake isn’t just dessert; it’s a memory-maker.
Short Description
A no-bake ice cream cake made with layers of Oreo crust, creamy ice cream, chocolate fudge, Kit Kats, and M&M’s, finished with a candy-coated crunch.
Key Ingredients
- 24 oz Oreo cookies
- 1 cup butter (2 sticks), melted
- 21 regular Kit Kat chocolate bars (for outside of cake)
- 4 regular Kit Kat chocolate bars, chopped (for between the layers)
- ¾–1 cup chocolate fudge sauce (room temperature or refrigerated)
- 1 bag (10 oz) M&M’s
- 1 batch Kit Kat ice cream (or store-bought)
- 1 batch Kit Kat chocolate ice cream (or store-bought)
Tools Needed
- 9-inch springform pan (lined with parchment)
- Food processor or rolling pin with zip-top bag
- Spatula
- Sharp knife
- Freezer space (ample room for setting cake)
Cooking Instructions
Step 1: Prepare the crust
Let the ice cream soften at room temperature for about 10 minutes. Crush Oreo cookies in a food processor until fine. Mix with melted butter until it feels like damp sand. Press into the bottom of the springform pan to form an even crust.
Step 2: Add the Kit Kat wall
Stand Kit Kat bars vertically around the edge of the pan with the logo facing outward, gently pressing them into the crust so they hold. Freeze 10 minutes to set.
Step 3: Layer with chocolate ice cream
Spread softened Kit Kat chocolate ice cream evenly over the crust. Smooth the top. Freeze at least 2 hours until firm.
Step 4: Build the middle layers
Top the ice cream with a layer of chocolate fudge sauce. Sprinkle chopped Kit Kat pieces over it. Spread softened Kit Kat (vanilla) ice cream on top. Freeze another 2 hours.
Step 5: Finish with topping
Spread a thin layer of fudge sauce over the top. Cover completely with M&M’s, pressing lightly so they stick. Freeze at least 6 hours or overnight for best slices.
Step 6: Serve and enjoy
Run a sharp knife under hot water for clean slices. Serve straight from the freezer for the best texture.
Why You’ll Love This Recipe
Candy Wonderland: Every bite is a mix of cookies, chocolate, ice cream, and candy crunch.
No Oven Needed: Perfect for hot days when you don’t want to bake.
Family Friendly: Kids can help with almost every step.
Showstopper: Looks as good as it tastes—guaranteed to impress guests.
Make Ahead: Ideal for birthdays or parties since it can be prepped the day before.
Mistakes to Avoid & Solutions
Ice cream too hard to spread: Let it sit 5–10 minutes; don’t microwave or it will melt unevenly.
Kit Kats falling over: Freeze the crust with Kit Kats for 10 minutes before layering. If they slip, use a thin smear of fudge sauce as glue.
Crust crumbling: Press firmly with the back of a spoon or flat-bottomed glass to compact.
M&M’s sliding off: Always spread fudge sauce before adding candies; it acts as glue.
Messy slices: Heat the knife under hot water, wipe between cuts, and slice quickly.
Serving and Pairing Suggestions
Serve as the centerpiece of a birthday party with candles tucked into the M&M’s.
Pair with a cup of strong coffee for adults or cold milk for kids.
Present it at summer cookouts alongside grilled fruit for contrast.
For a festive touch, use themed M&M’s (holiday colors, school spirit colors, etc.).
Storage and Reheating Tips
Store in the freezer, covered with plastic wrap and foil, up to 1 week.
Keep slices wrapped individually in parchment for easy grab-and-serve.
Do not reheat, serve frozen only.
FAQs
1. Can I use store-bought ice cream instead of homemade?
Yes, just choose good-quality vanilla and chocolate to keep the flavor rich.
2. Do I have to use a springform pan?
It’s best for clean removal, but you can use a deep cake pan lined with parchment for lifting.
3. Can I substitute different candies?
Absolutely—Reese’s Pieces, crushed Oreos, or mini peanut butter cups all work well.
4. How do I prevent freezer burn?
Cover tightly with plastic wrap and then foil. Store away from strong-smelling foods.
5. Can I make it smaller?
Yes, halve the ingredients and use a 6-inch pan for a mini version.
Tips & Tricks
Crush Oreos ahead of time and store in a sealed bag to save prep time.
Use slightly softened ice cream for even spreading but not melted.
Decorate with extra Kit Kat pieces on top for flair.
Make it festive by tinting whipped cream and piping around the edges.
Recipe Variations
Peanut Butter Lover’s Version: Swap half the Oreos with peanut butter sandwich cookies, use peanut butter ice cream, and top with Reese’s Pieces instead of M&M’s.
Mint Chocolate Twist: Replace Kit Kat chocolate ice cream with mint chocolate chip and drizzle with hot fudge plus crushed peppermint candy.
Berry Delight: Use strawberry ice cream for one layer and top with fresh berries and white chocolate drizzle.
Caramel Crunch: Add caramel sauce along with the fudge and sprinkle toffee bits between layers.
Nutty Indulgence: Add a layer of chopped toasted almonds or hazelnuts for crunch.
Final Thoughts
When I first pulled this cake from the freezer and set it on the table, I could see my grandchildren’s eyes widen as though they’d discovered treasure. They tapped the Kit Kat walls with their forks and carefully scooped up M&M’s before diving into the creamy layers inside. My husband, who rarely gets excited about desserts, claimed two slices and said it was “better than any bakery cake.”
What makes this dessert special isn’t just its candy-coated charm, but the joy of putting it together with loved ones. It’s the kind of recipe that brings out laughter, teamwork, and a bit of playful mess. Even the quiet process of slicing through its colorful top feels like unveiling something magical.
Indulgent Kit Kat Ice Cream Cake
Ingredients
- 24 oz Oreo cookies
- 1 cup butter 2 sticks, melted
- 21 regular Kit Kat chocolate bars for outside of cake
- 4 regular Kit Kat chocolate bars chopped (for between the layers)
- ¾–1 cup chocolate fudge sauce room temperature or refrigerated
- 1 bag 10 oz M&M’s
- 1 batch Kit Kat ice cream or store-bought
- 1 batch Kit Kat chocolate ice cream or store-bought
Instructions
- Let the ice cream soften for 10 minutes. Crush Oreo cookies and mix with melted butter, then press into a springform pan as the crust.
- Stand Kit Kat bars vertically around the edge and freeze for 10 minutes.
- Spread chocolate ice cream over the crust and freeze for 2 hours. Add a layer of fudge sauce, chopped Kit Kat pieces, and then vanilla ice cream.
- Freeze another 2 hours. Top with a thin layer of fudge sauce and cover with M&M’s, pressing gently.
- Freeze for at least 6 hours or overnight. Slice with a hot knife and serve straight from the freezer.
