This no-bake, mouthwatering mocha Kit Kat Ice Cream Cake is perfect for summer parties. Chopped Kit-Kat bars are mixed into coffee ice cream then blanketed with fluffy chocolate whipped cream all on top of an Oreo crust!

This recipe came about years ago at the request of my daughter for her birthday cake. And let me tell you, it’s been a huge hit ever since. No need to run out to Dairy Queen or Baskin Robbins!
It’s super easy to pull off and a total showstopper. And be sure to check out this other no-bake family and fan favorite: Piled High Ice Cream Sundae Pie with homemade chocolate raspberry sauce!
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Why You’ll Love this Ice Cream Cake
- Sinfully delicious!
- No-bake
- Make ahead
- Customizable
- Lasts in the freezer for a month!
Ingredients
Here are all the ingredients needed to make this amazing kit-kat cake. The specific amounts are included in the recipe card.
- Kit-Kat Bars
- Coffee Ice Cream or your favorite flavors
- Oreo Cookies
- Butter
- Heavy Cream
- Powdered Sugar
- Cocoa Powder
- Vanilla Extract
Instructions
You’ll start making the ice cream cake by placing the oreos in the bowl of a food processor and run until the cookies are fine crumbs. In food processor combine cookie crumbs with melted butter by pulsing a few times.
Lightly spray bottom of springform pan with nonstick spray. Press oreo mixture onto bottom of the pan. Freeze crust for 15 minutes until firm.
Let ice cream sit at room temperature a few minutes to soften. In a large bowl, mix most of the chopped kit-kat pieces into the softened ice cream with a spatula or spoon until well combined. Reserve the remaining kit-kat pieces for the top of the cake.
Spread the ice cream kit-kat mixture onto the frozen crust in an even layer. Make sure it’s spread to the side of the pan without any air pockets.
And, leave a good inch of excess space at the top for the next layer. Let your candy-studded ice cream layer reset in the freezer an hour or two before topping it off with the next layer.
In the bowl of a stand mixer bowl, combine whipping cream and vanilla. Sift powdered sugar and cocoa powder over.
Using the whisk attachment, beat cream mixture on medium-high speed until soft peaks form.
Evenly spread chocolate whipped cream over hardened layer of ice cream. You can sprinkle remaining chopped kit-kat candy bars over top now or when serving.
Cover cake with parchment paper or plastic wrap then with aluminum foil. Freeze at least 4 hours or overnight.
When ready to serve, let the cake sit at room temperature for 5 minutes. Then run a thin knife around the sides of the pan before removing the springform. Slice, serve and enjoy!
Recipe Tips
- Freeze each layer before adding the next so you can see the distinct layers on the outside of the cake once fully assembled.
- Place a baking sheet under the springform pan while freezing in case any softened ice cream leaks through.
- Don’t over beat the whipped cream so it doesn’t become grainy.
- When serving, dip a sharp knife into a glass of hot water to make slicing easier.
- You can make the cake in a high-sided cake pan lined with plastic wrap if you don’t have a springform pan. Follow the recipe directions and lift the cake out of the pan when ready to serve.
Variations
- Crust: Instead of oreos you can use chocolate wafter cookies or chocolate graham crackers.
- Ice Cream: Use your favorite or a combination of them to create more ice cream layers.
- Candy: I used dark chocolate kit-kats but use milk chocolate if you prefer. And substitute or add other candy, like M&Ms, Twix, Snickers or simply chocolate chips.
- Whipped Cream: If you’re short on time to make homemade, you can always use cool whip or add another layer of ice cream.
Kit Kat Ice Cream Cake FAQs
This Kit Kat ice cream cake is made with an Oreo crust then a thick layer of ice cream with kit-kat pieces mixed in and topped with chocolate whipped cream.
If you end up with any leftovers, wrap it well with plastic wrap and aluminum foil and freeze up to one month. When frozen longer than that the ice cream can become frost bitten and gritty.
This ice cream cake has no eggs. The Oreo crust is egg-free and the brand of ice cream I used does not contain eggs. Also, Kit-Kats do not have egg in them and the chocolate whipped topping is egg-free.
More Frozen Treats!
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📋 Recipe
KitKat Ice Cream Cake
Ingredients
CRUST
- 10 ounces Oreo cookies
- 3 tablespoons butter , melted
ICE CREAM CAKE
- 2 quarts coffee ice cream , softened
- 9 ounces KitKat bars dark or milk chocolate, chopped
- 1 ½ cups whipping cream
- 1 teaspoon vanilla extract , or 1 tablespoon Kahlua
- ½ cup powdered sugar
- ⅓ cup unsweetened cocoa powder
Instructions
CRUST
- Finely grind Oreos in a food processor. Add melted butter. Process until combined and crumbs are moistened.
- Press crumb mixture onto bottom of a 9-inch springform pan with 2 ¾-inch sides. Freeze for 15 minutes until firm.
ICE CREAM CAKE
- In a large bowl, mix chopped KitKats into softened ice cream. Reserve some KitKat pieces for top of cake, if desired.
- Spread mixture evenly over cookie crust. Make sure you reach the edges of pan and leave at least an inch of excess space to the top edge. Freeze 1-2 hours to set.
- In the bowl of a stand mixer bowl, combine whipping cream and vanilla. Sift powdered sugar and cocoa powder over.
- Using the whisk attachment, beat cream mixture on medium-high speed until soft peaks form. Spread mixture over hardened ice cream layer. Sprinkle reserved kitkat pieces over top or wait until serving. Freeze at least 4 hours or overnight.
- When ready to serve, run a thin knife around the pan's edges. Remove pan sides. Let cake stand at room temperature 5-10 minutes to soften a little to make slicing easier. Enjoy!
Notes
- Freeze each layer before adding the next so you can see the distinct layers on the outside of the cake once fully assembled.
- Place a baking sheet under the springform pan while freezing in case any softened ice cream leaks through.
- Don’t over beat the whipped cream so it doesn’t become grainy.
- When serving, dip a sharp knife into a glass of hot water to make slicing easier.
- Leftover ice cream cake should be well covered and will last one month in the freezer.
Nutrition
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Heidi | The Frugal Girls says
What a fantastic recipe! This looks absolutely dreamy!!!
Kim Peterson says
Thanks Heidi!