Honeycomb & Chocolate Ice Cream Cake

A delicious two layer honeycomb & chocolate ice-cream cake that is the perfect summer dessert. With chunks of gooey honeycomb and crunchy pieces of Oreo cookies… this simple ice cream cake is always a favourite.

A chocolate and vanilla ice-cream log drizzled with Ice Magic and decorations

When it comes to summer desserts, it’s hard to beat an ice cream cake!

Loved by kids and adults alike, this chocolate and honeycomb ice cream cake will keep you cool while enjoying a sweet and delicious dessert.

Sprinkles and Ice Magic over the top of an ice-cream cake.

Why You’re Going To Love This Recipe

No-Bake – forget about turning the oven on! All you need is a freezer and a mixing bowl!

Great kids recipe – this is a fantastic recipe for kids to make all on their own!

Perfect for Christmas – I LOVE making an ice-cream cake at Christmas. It makes the perfect accompaniment to other Christmas desserts too!

Make ahead of time – this can be made up to 2 weeks ahead of time (perfect if you’re prepping for the festive season).

Gold and silver sprinkles and chocolate sauce over a chocolate and vanilla ice-cream cake.

What You Need

Just 4 ingredients!! That. Is. It!

Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

  • Neapolitan ice-cream – I recommend using a 2 litre tub of neapolitan ice-cream for this recipe. A tub contains strawberry, chocolate and vanilla ice-cream (for this recipe we won’t be using the strawberry ice-cream)
  • Oreos – you can use Oreos or substitute for any other chocolate cookies.
  • Chocolate honeycomb – roughly chop chocolate honeycomb into smaller chunks. You can buy bags of chocolate honeycomb at the supermarket (or you can use Crunchie bars)
  • Ice Magic – (also known as Magic Shell) is a chocolate sauce sets firm when poured over ice cream and is used to decorate the cake.
The ingredients for a chocolate and honeycomb ice cream cake.

How To Make A Honeycomb & Chocolate Ice Cream Cake

It takes just 3 simple steps to make this sweet and creamy ice cream cake.

Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 – Divide The Ice Cream

Cut the neapolitan ice-cream into three sections – strawberry, chocolate and vanilla.

Place the strawberry ice-cream back into the tub and return to the freezer (we don’t need the strawberry section for this recipe).

Place the vanilla ice-cream and the chocolate ice-cream into separate bowls.

A wooden chopping board with neapolitan ice-cream being cut into three different flavours.

Step 2 – Prepare The Chocolate Layer

Add chopped Oreos to the chocolate ice cream and mix together until combined.

A bowl of chocolate ice-cream with chopped Oreos on top.
A bowl of chocolate ice-cream mixed with crushed Oreos.

Spread into the base of a prepared loaf tin (see tips below) and place into the freezer while you prepare the vanilla layer.

Chocolate ice-cream with Oreos mixed through in a lined rectangular loaf tin.

Step 3 – Prepare The Vanilla Layer

Add chopped honeycomb to the vanilla ice-cream and stir to combine.

A bowl of vanilla ice-cream with chunks of honeycomb on top.
A bowl of vanilla ice-cream with chopped honeycomb mixed through.

Spread on top of the chocolate layer and place back into the freezer to firm.

When ready to serve, turn the ice-cream cake out onto a flat board and decorate with Ice Magic.

A rectangular lined loaf tin filled with vanilla ice-cream and chunks of honeycomb.

How To Store This Ice Cream Cake

Making Ahead Of Time

This ice-cream cake can be made up to 2 weeks ahead of time. After adding the second layer, cover the entire top of the ice-cream cake (in the tin) with plastic wrap. Then cover with a tight layer of foil.

When ready to serve, turn the ice-cream cake out onto a serving plate or board and decorate with Ice Magic and whatever else you choose.

Freezing Leftovers

If you have any leftover ice-cream cake, simply place it into an airtight container and put back into the freezer.

This ice-cream cake is best consumed within 2 weeks.

Sprinkles and chocolate sauce on top of an ice-cream cake.

Recipe Tips & FAQ

Can I use different flavours of ice-cream?

Yes! Absolutely! You can use any flavours you like. I sometimes also add a third layer and use the strawberry ice-cream too (like in this Triple Layer Ice-Cream Pudding recipe).

How long does the ice-cream cake need to be frozen for?

A minimum of 6 hours is recommended, however, overnight is best as this allows the Oreos to go deliciously soft and the honeycomb to become oozy and gooey! YUM!

Softening the ice-cream

Allow the ice-cream to soften (but not melt) before stirring through the Oreos and honeycomb. Softening the ice-cream makes it far easier to mix.

Choosing the right baking tin

I recommend using a small rectangular loaf tin – approximately 12cm x 24cm. If you don’t have a loaf tin, you can use a small round cake tin instead.

Lining the tin

To allow the ice-cream cake to be easily removed, line the tin with overhanging sheets of plastic wrap (Glad Wrap). When you’re ready to remove it, simply lift the sheets of plastic wrap up and the ice-cream cake will come out.

Decorating

You can decorate the honeycomb & chocolate ice-cream cake with absolutely anything you like. I generally like to use sprinkles and Ice Magic but you could add shaved chocolate, fresh berries, chopped honeycomb… anything you like!

A piece of vanilla, honeycomb and chocolate ice-cream cake.

More Ice Cream Cake Recipes

There’s just something SO delicious about an ice-cream cake, isn’t there?

Plus they’re perfect for a simple dessert, entertaining during the festive season, summer BBQs and more!

Here’s a few more of my favourite ice-cream cake recipes:

Chunks of honeycomb on a fork in front of a slice of chocolate ice-cream cake.

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A two layered homemade chocolate and honeycomb ice cream cake.

Honeycomb & Chocolate Ice Cream Cake

A delicious two layer honeycomb & chocolate ice-cream cake that is the perfect summer dessert. With chunks of gooey honeycomb and crunchy pieces of Oreo cookies… this simple ice cream cake is always a favourite.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: western
Keyword: chocolate ice cream cake
Prep Time: 20 minutes
Freezer time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 12 serves
Calories: 122kcal

Ingredients

  • 2 litres neapolitan ice cream
  • 150 g Oreos chopped
  • 150 g chocolate honeycomb chopped
  • Ice Magic and sprinkles to decorate

Instructions

  • Line a 12cm x 24cm rectangular loaf tin with two sheets of plastic 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 separate slices – chocolate, vanilla and strawberry. Place the strawberry back into the tub (you wont need it for this dessert) and place the vanilla and chocolate sections into separate containers and pop back into the freezer.
  • Take the chocolate ice-cream out of the freezer and allow it to soften (but not melt).
  • Add the chopped Oreos and stir to combine.
  • Spoon into the bottom of the lined loaf tin, smooth the top and place into the freezer for 30 minutes or until firm.
  • Take the vanilla ice-cream out of the freezer, mix in the chopped chocolate honeycomb and spread evenly over the top of the chocolate layer.
  • Place it back into the freezer and cover the top with plastic wrap.
  • Leave for a minimum of 6 hours (preferably overnight).
  • When you're ready to serve the ice cream cake, take it out of the freezer, remove the plastic 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). Decorate with sprinkles (optional).
  • Place back into the freezer for 20 minutes to firm up. Serve.

Notes

RECIPE NOTES & TIPS
Ingredients Info:
Neapolitan ice-cream – I recommend using a 2 litre tub of neapolitan ice-cream for this recipe. A tub contains strawberry, chocolate and vanilla ice-cream (for this recipe we won’t be using the strawberry ice-cream)
Oreos – you can use Oreos or substitute for any other chocolate cookies.
Chocolate honeycomb – roughly chop chocolate honeycomb into smaller chunks. You can buy bags of chocolate honeycomb at the supermarket (or you can use Crunchie bars)
Ice Magic – (also known as Magic Shell) is a chocolate sauce sets firm when poured over ice cream and is used to decorate the cake.
 
More Recipe Tips:
Making Ahead Of Time – This ice-cream cake can be made up to 2 weeks ahead of time. After adding the second layer, cover the entire top of the ice-cream cake (in the tin) with plastic wrap. Then cover with a tight layer of foil.
Freezing Leftovers – If you have any leftover ice-cream cake, simply place it into an airtight container and put back into the freezer.
Lining the tin – To allow the ice-cream cake to be easily removed, line the tin with overhanging sheets of plastic wrap (Glad Wrap). When you’re ready to remove it, simply lift the sheets of plastic wrap up and the ice-cream cake will come out.

Nutrition

Calories: 122kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 60mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Calcium: 6mg | Iron: 1.4mg
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26 Comments
  1. Grandy 2-6 says:

    Your recipes are AMAZING!!! but I’ve gotta ask…do you get a commission from the Tooth Fairy? 🙂

    1. Lucy Mathieson says:

      Hahahahaha oh I wish!!

  2. Karen Palmer says:

    Can’t wait to try out

    1. Lucy Mathieson says:

      Thank you!!

  3. Carly says:

    5 stars
    Absolutely delicious!

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