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Slice of ice cream cake on a white plate with a fork with the rest of the cake in the background.
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5 from 2 votes

KitKat Ice Cream Cake

This no-bake mocha Kit Kat Ice Cream Cake is a heavenly blend of coffee ice cream studded with Kit-Kat pieces and blanketed in chocolate whipped cream.
Course Dessert
Cuisine American, Ice Cream
Prep Time 15 minutes
Cook Time 0 minutes
Freezing (inactive) time 6 hours
Total Time 6 hours 15 minutes
Servings 14 servings
Calories 555kcal
Author Kim Peterson

Equipment

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

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.
  • Leftover ice cream cake should be well covered and will last one month in the freezer.

Nutrition

Serving: 1 slice | Calories: 555kcal | Carbohydrates: 67g | Protein: 10g | Fat: 30g | Cholesterol: 75mg | Sodium: 211mg | Potassium: 376mg | Fiber: 3g | Sugar: 51g | Vitamin A: 1040IU | Vitamin C: 2mg | Calcium: 262mg