The very best and super easy chocolate, caramel & honeycomb ice cream cake!!! You wont believe how simple and delicious this cake is! Two layers of ice cream cake decorated with caramel and chocolate sauces, extra honeycomb, Malteser bunnies and more! This cake is sure to impress…
Growing up, ice cream cakes were always my favourite when it came to birthdays. There used to be this really yummy one that you could buy from the supermarket with neapolitan ice cream and sprinkles (actually it’s probably still there!!). But anyway, I’ve moved on from the bought versions to homemade ones… and OMG!!!
Yep, I might prefer the homemade versions now, but my love for ice cream cake is just as strong as ever (probably even more so!). I love that homemade ice cream cakes:
- are SO, SO easy!
- you can add in any crazy toppings and flavourings you like (it’s like your very own Cold Rock in your kitchen).
Last year I made this Triple Layer Ice Cream Pudding Cake – it’s crazy good. Insanely good! But this year, I decided to come up with a new, equally as delicious, and totally simple ice cream cake. And so, my friends, I bring to you… my super easy chocolate, caramel & honeycomb ice cream cake. AMAZINGLY DEEEEEELISH!
So, there’s two easy-peasy layers to this cake. The bottom layer is made from chocolate ice cream and crushed up Oreo biscuits. Yep, I told you it was easy! And the top layer is made from vanilla ice cream with chunks of chocolate honeycomb. Drool worthy, right??
Well! Let me tell you what really makes this super easy chocolate, caramel & honeycomb ice cream cake so darn good. The toppings!!! I used chocolate Ice Magic, caramel sauce, silver coated chocolate balls and Malteser bunnies (actually I used Malteser reindeers because I wanted this cake to be Christmassy – but you could just use the normal bunnies or even Freddo frogs!).
Seriously, how simple is that!? And a little tip is to buy a tub of neapolitan ice cream, allow it to soften slightly, turn the entire tub of ice cream onto a chopping board, and with a large knife, slice the ice cream into vanilla and chocolate sections (leave the strawberry in the tub for a cheeky midnight snack!).
Also, if you use a loaf tin (like I did in the photos), it makes it SO easy to slice the ice cream cake. Just make sure everyone gets a Malteser bunny!!!
- 1 X 2 litre tub neapolitan ice cream
- 150g chocolate Oreo biscuits, chopped
- 150g chocolate honeycomb, chopped
- Ice Magic, caramel sauce, silver coated chocolate balls, Malteser bunnies (or reindeers), to decorate
- Line a rectangular loaf tin with two sheets of cling wrap, allowing the sides to overhang.
- Take the neapolitan ice-cream out of the freezer and leave it for about 5 minutes to soften slightly.
- Squeeze the sides of the container to loosen and then overturn onto a chopping board.
- Cut the ice-cream into 3 seperate slices - chocolate, vanilla and strawberry. Place the strawberry back into the tub (you wont need it for this cake) and place the vanilla and chocolate sections into seperate containers and pop back into the freezer.
- Take the vanilla ice-cream out of the freezer and allow it to soften (but not melt).
- Add the chopped chocolate honeycomb and stir to combine.
- Spoon into the bottom of the cling wrap lined loaf tin, smooth the top and place into the freezer for 30 minutes or until set.
- Take the chocolate ice-cream out of the freezer, mix in the chopped Oreo biscuits and spread evenly over the top of the vanilla layer.
- Place it back into the freezer and cover the top with cling wrap.
- Leave overnight.
- When you're ready to serve the ice cream cake, take it out of the freezer, remove the cling wrap and turn onto a plate (you might need to wipe off any little ice-cream smears!).
- Squeeze the Ice Magic in lines all over the cake, allowing it to drip down the sides (you won't need the entire bottle).
- Repeat with the caramel sauce (if you're using a thick caramel sauce, pop it in the microwave for a few seconds so that it is easy to drizzle).
- Decorate with Malteser bunnies and silver coated chocolate balls.
- Pop back into the freezer for 20 minutes to firm up.
- Serve immediately.