If you’re looking for a frugal alternative to store-bought ice cream cakes, I’ve got the recipe for you!
This is a whole lot cheaper than a prepared ice cream cake, especially if you manage to find ice cream on a good sale.
Store-bought ice cream cakes usually just come in chocolate and vanilla, but you can buy whatever ice cream you like and switch up the flavors every time you make this one.
Allergy-friendly options!
This cake can be gluten-free if you choose ice cream with no gluten and you buy rice cereal that is certified gluten-free.
Aaaaand it can be nut-free as well if you leave out the peanut butter and choose nut free ice cream.
How big is this cake?
This serves up to 16, depending on how large you make your slices, so if you have a small family, you might want to cut the recipe in half. You’ll end up with a shorter cake, but it still tastes just as good.
The recipe calls for a 9 inch springform pan, which is what I use, but if you don’t have one, you could just use a 9×13 pan and cut the cake into squares instead of wedges.
Cake Directions
There’s a printable below, but here’s the basic idea.
First, melt chocolate chips (plus peanut butter if you like) and then stir it into a big bowl of rice cereal.
Then you can press some into the bottom of a springform pan, add a layer of ice cream, add more cereal, add another layer of ice cream, and top with more cereal, like so:
Or if you are in a hurry and don’t feel like messing with layers, you can freeze the cereal mixture until it’s hard, like this:
Then you can break it into pieces, fold it into the softened ice cream, and press the whole thing into a springform pan.
Either way, once you’re done, you can cover it with plastic wrap or foil, and freeze until serving time.
When you’re ready to serve your cake, loosen the sides of the springform pan and slice the cake into wedges.
If the cake is really hard and difficult to slice, you can let it sit for a few minutes so that it will soften.
The original recipe says to garnish the cake with whipped cream and strawberries, but I’ve never bothered with that. I think it’s just fine as is. 
Ice Cream Crunch Cake
This homemade ice cream cake is much cheaper than the premade ones from the store, and you can customize it with whatever flavors you like!
Ingredients
- 6 cups crisp rice cereal, such as Rice Krispies
- 12 oz. package chocolate chips
- 2/3 cup peanut butter (optional)
- 1 gallon of ice cream, whatever flavor you like, so long as it goes with peanut butter and chocolate
Instructions
- Combine peanut butter (if using) and chocolate chips in a small saucepan. Cook and stir over low heat until chocolate is melted.
- Measure rice cereal into a large bowl. Add melted chocolate and mix until cereal is evenly coated.
- Spoon 1/3 of the cereal mixture into the bottom of a 9-inch springform pan to cover bottom. Press gently down with spatula; place pan in freezer for 10 minutes.
- Soften half gallon ice cream; spread over cereal crust in pan. Cover with another 1/3 cereal mixture; place in freezer until firm.
- Soften second half gallon ice cream; spread in springform pan. Cover ice cream layer with remaining cereal mixture, cover pan with foil, and freeze until serving time.
- Let cake sit at room temperature to soften slightly before slicing and serving.
Notes
You can leave out the peanut butter to make this a nut-free cake. Just be sure to choose ice cream flavors with no nuts.
If you don't want to make layers of ice cream and the crunch mixture, after step 2, spread cereal mixture onto a sheet pan and freeze until firm. Once firm, break cereal into small pieces, mix with softened ice cream, and spread into springform pan.
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Nutrition Information
Yield 16 Serving Size 1 sliceAmount Per ServingCalories 578 Total Fat 35g Saturated Fat 15g Trans Fat 0g Unsaturated Fat 17g Cholesterol 58mg Sodium 299mg Carbohydrates 62g Fiber 4g Sugar 41g Protein 10g
Samantha FIsher says
This looks so yummy! I never knew that there was a recipe to make an ice cream cake! Who knew!
Franci says
Oh wow, that looks so good, even in the middle of winter!
Sarah says
Just in time for my daughter’s birthday! Thanks!
Alea says
I am really excited about this recipe. I am going to surprise my kids this weekend.
BarbS says
Yum… that looks good! I’ve made a similar cake in my springform pan by first making a graham-cracker crust, and the filling it with softened ice cream and topping with chocolate sauce or something similar. My son does not particularly like cake or brownies (don’t ask me… I can’t explain why!) so I’m always looking for recipes for things that he might like.
Linda says
That looks so yummy!! One question, is there anything you can substitute for the peanut butter? My son has peanut and tree nut allergies so we can’t use peanut butter, almond butter, etc. I don’t think SunButter (made with sunflower seeds) would be very good in it
Thanks!
Amie says
WoW butter? It reminds me of peanut butter. My daughter can’t tell the difference. (No allergies it’s for school functions due to others having allergies.)
Kristen says
Franci, I always forget it’s freezing cold where you are! lol
Linda, oddly enough, I was just thinking about that today. I bet that you could just use straight chocolate chips, or maybe mix in a few teaspoons of butter. If you try it, let me know how it works, and I’ll add a note. That could be useful if you wanted to use something like black cherry ice cream, which wouldn’t taste good with peanut butter.
Tammy Brackett says
THANK YOU KRISTEN for anything NON BAKE during these sweltering summer days in the southeast! This looks great. Can’t wait to try it!
ksmedgirl says
Here is another ice cream cake suggestion we have used before:
Unwrap a box of ice cream sandwiches (rectangular) and put them in the bottom of a 9×13 pan. You may need to cut some to fit. Cover with a layer of cool whip, and, cut into squares,and serve. Can also make it a double decker if you ahve enough ice cream sandwiches. My kids are happy with this version of an ice cream store cake.
The Beer Soap Company says
That looks absolutely delicious. I will have to try it out. My favorite kind of cake is ice cream cake, particularly that crunchy chocolate bottom!
Off to a birthday party, keeping my fingers crossed for an ice cream!
CB says
Another recipe to add to my peanut butter/chocolate combination files… thanks!
Susan says
Just an added note, I have an aunt who has celiac disease (gluten intolerance) and she says this recipe is gluten free.
Sippin Syrup says
There is nothing better than chocolate and peanut butter!
sandra wyrick says
Just thought of something totally unrelated to this post ha ha, I am ok with not seeing your groceries posted in a pic., but guess what i will miss seeing? the childrens’ stuffed animals in the pics! So Sweet!!!!!!!!!!!
Dorthey says
This Cake is So Pretty & Fancy !
Gonna Make this for My Brothers BDay.
Do you Remember the Watermellon Ice cream
cake ?
Green color IceCream Put into a Bowl then
a Bowl in to the Green Icecream to make the
Shape stay & Freeze.
Then take out & remove the Inner bowl.
& Add Red Color IceCream or Sherbert
with some Choc Chips to look like seeds.
& Freeze again .
Then Slice n Seever
Amy Engle says
Yum! I’m going to make this soon. Thanks.
marina says
hi,
i have a question,
since you are using peanut butter, what can I replace it with?
my child and i know others are allergic to peanut butter but cake sounds awesome.
please advise
Kristen says
You can actually use just chocolate chips if you’d like…when I’ve done that, I’ve just added another 2/3 cup of chocolate chips and left the peanut butter out entirely.
marina says
thanks! will do that!
Marthalynn says
Just made this last night for my family. We follow a GF diet, so this is perfect for us! And I used Aldi Rice Cereal and their Chocolate Chips to make this and they worked just great. My question is this – how do you store leftovers?
Kristen says
I just store the leftover cake in the freezer, covered with plastic wrap. So glad that it worked out well for you!
Kristie Lawrence says
Made this today for my daughter’s 19th birthday. She wanted a cake for Cold Stone. It was $30 and served only eight people! I whipped this up in no time. Thanks for another great recipe!