Here at Delish, we like our candy bars jumbo-sized—so big that you won't ever find them at the store. Exhibit A: Twix Pound Cake. Exhibit B: This Kit Kat cake. The latter is my favorite because of one very important ingredient: ICE CREAM. (Don't tell Twix.)
This ice cream cake is made entirely from store-bought ingredients, which means absolutely anyone can make it. Yes, you! To replicate the crispy layers in the original candy bar, I used sugar wafers. The cream-filled cookies look shockingly similar to what you see when you bite into a Kit Kat. Plus, they fit nicely in the pan. Graham crackers would work too, but we're not JV here and you aren't either.
There are two chocolate components in this recipe: hot fudge—to layer with the ice cream and cookies—and magic shell. Watching magic shell transform from syrup to candy coating in mere seconds never ceases to ignite shrieks of delight. It's (appropriately) magical.
To achieve the perfect candy bar shape, use your loaf pan. ICYMI: It's your secret weapon for ice cream cake. To painlessly invert the frozen cake onto a serving platter, I highly recommend lining the pan with parchment paper. Plastic wrap, which we used it for our banana split cake, works too but is harder to free from the pan.
GET THE RECIPE HERE.
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