Make these custom Mini Ice Cream Cakes using a cookie crust, your favorite ice cream, chocolate fudge, caramel, cool whip, and your favorite fun-size candy bar!
This post has been sponsored by Ferrero. All thoughts and opinions are my own.
I grew up requesting Oreo Ice Cream Cake for pretty much every birthday! So, when I decided I wanted to make them as individual ice cream cakes, I basically just took that recipe and adapted it! Then, I started customizing the Mini Ice Cream Cakes to each cake eaters preferences! These Mini Ice Cream Cakes have by far become a favorite!
I always love stocking up on my favorite classic candy bars at Walgreens, because they always have a great selection and great prices. Our favorites are the Fun Size Butterfinger®, Baby Ruth®, and Crunch® Bars. They can be found in the candy and snack section of Walgreens – and the best part is you can save when you shop now. Click here for the coupon.
INDIVIDUAL MINI ICE CREAM CAKE
Why do we like Mini Ice Cream Cakes? Because everyone in the family gets their favorite flavors with very little extra work! Plus, my kids love to get involved by making their own mini ice cream cake! We’ll make them as a middle of the day activity and save them for a late-night dessert! Everyone can choose their favorite flavor of ice cream, cookie crust, and candy bar layer!
This fun treat is SUPER easy to make! So, let’s get started!
MINI ICE CREAM CAKE INGREDIENTS
This recipe makes four 10oz individual ice cream cakes. Use this ingredient list and measurements as guidelines, but you may need to make adjustments based upon what containers or bowls you’re using to make your individual ice cream cakes.
- ½ Carton of Ice Cream (your choice of flavor)
- Cool Whip
- Hot Fudge
- 1 row of Chocolate Cookies or 2.5 cups of Wafer Cookies
- ¼ Cup Butter, Melted
- 6 Butterfinger® , Baby Ruth® , or Crunch® Fun Size bars
HOW TO ASSEMBLE AN ICE CREAM CAKE
1- To start, remove your ice cream from the freezer so it can begin softening. You need it soft enough that you’ll be able to smooth it out in your individual containers.
2- Take the fun-sized candy bars that you bought at Walgreens and choose your favorites! Chop them up into little pieces using a knife, and then set them aside. You’ll be using the chopped candy bars as a layer in your ice cream cake, as well as a sprinkled topping.
3- Place your cookies in a large air-tight bag, and use a rolling pin to crush them to make your crust mixture. For the crust, I like to use either chocolate cookies or wafer cookies. If I’m using vanilla-based ice cream, I prefer to use crushed chocolate cookies for my crust. If I’m using chocolate-based ice cream, I prefer to use a crushed vanilla wafer cookie crust. What’s so great about making individual-sized ice cream cakes, is that you can really customize each ice cream cake to each cake eaters liking!
4- Melt ¼ cup butter in the microwave. Then coat your crushed cookie with the melted butter.
5- Press ¼ cup of the crust mixture into the bottom of each of the bowls.
6- Measure approx 2 large scoops of soft/semi-melted ice cream on top of the crust and press it down and smooth it out using a spoon.
7- Spread the hot fudge and caramel on top of the ice cream (to preference). You can use only one of them or both! Just add whatever you like (or the cake consumer likes)!
8- Sprinkle the chopped Butterfinger, Baby Ruth, and/or Crunch over the hot fudge and caramel layer and then put the bowls into the freezer to harden the current ice cream cake layers. The time will depend on how soft your ice cream was when you added it to your bowl. Usually, about 15 minutes is sufficient here.
9- After the current ice cream has solidified, add a layer of cool whip, and then sprinkle the top again with your chopped candy of choice!
Now you’ll just need to freeze the cakes for another hour, and then they’re ready to serve!
If you’re on a time crunch, consider taking your fun-sized candy bars and chopping them up for an Ice Cream Sundae Bar! My kids love Butterfinger because it adds a great texture to desserts, and the peanut butter flavor is their favorite! You can’t go wrong with a simple classic Crunch and it’s always my husband’s choice! And my personal favorite, the new and improved Baby Ruth! The dry roasted peanut, caramel and smooth nougat combination can’t be beaten!
HOW TO MAKE AN ICE CREAM CAKE
- Four 10 oz bowls
- ½ Carton Ice Cream your choice of flavor
- 1 Carton Whipped Topping
- 6 tbsp Hot Fudge
- 6 tbsp Caramel
- 15 Chocolate Cookies
- ¼ cup Butter melted
- 6 Fun Sized Candy Bars Butterfinger® , Baby Ruth® or Crunch®
- To start, remove your ice cream from the freezer, so it can begin softening. You need it soft enough to smooth out in your individual containers.
- Take the mini candy bars of your choice, and chop them up with a knife into little pieces. Set aside. You'll be using the chopped candy bars as a layer in your ice cream cake, as well as a sprinkled topping.
- Place your cookies in a large ziplock bag and use a rolling pin to crush them to make your crust mixture. For the crust, I like to use either chocolate cookies or vanilla wafer cookies.
- Melt ¼ cup butter in the microwave. Then coat your crushed cookie with the melted butter.
- Press ¼ cup of the crust mixture into the bottom of each of the bowls.
- Measure approx 2 large scoops of soft/semi-melted ice cream on top of the crust and press it down using a spoon.
- Spread the hot fudge and caramel on top of the ice cream (to preference).
- Sprinkle the chopped Butterfinger, Baby Ruth and/or Crunch over the hot fudge and caramel layer and then put the bowls into the freezer to harden the current ice cream cake layers. The time will depend on how soft your ice cream was when you added it to your bowl. Even 10-15 will probably be long enough. You need it just firm enough to be able to spread the whipped topping, without the icecream mixing into it.
- After the current ice cream cake has solidified, add a layer of whipped topping and then sprinkle the top with your chopped candy of choice!
- Freezer for another hour and serve!
PRO TIPS:Feel free to customize your mini ice cream cakes to whatever the 'cake consumer' loves! You can use both the hot fudge and caramel, or just one, or neither!
CRUST OPTIONS:Another fun crust option is to use about 25 Vanilla Wafer Cookies and follow the same crust directions. I love pairing the vanilla wafer cookies with a chocolate ice cream cake!
I hope you guys enjoy this fun dessert recipe as much as we do!
If you’ve tried this recipe, I’d love it if you’d comment and rate the recipe! I love to hear feedback and answer questions!
Make sure to pin this post for later too! Thanks, friends! Have a great day!