Alexia's Famous Ice Cream Cake
No‑bake graham cracker crust layered with softened ice creams, cookies, candies, and sauces — party favorite.
"A no-bake, crowd-pleasing masterpiece — layers of ice cream, cookies, and fudge that’ll make everyone scream for seconds!" - Alexia
Ingredients
- 1 box graham cracker crumbs
- Butter (per graham cracker crust directions)
- Sugar (per graham cracker crust directions)
- Hot fudge sauce
- Peanut butter
- Sundae caramel topping
- Reese’s Peanut Butter Cups (chopped)
- Reese’s Pieces
- Chocolate sprinkles (jimmy’s)
- Reese’s Peanut Butter & Chocolate Shell topping
- Nutter Butter cookies (crushed)
- 2 (1.5-quart) containers ice cream (Alexia uses Breyers Cookie Dough and Chocolate Peanut Butter)
- 1 springform pan
Instructions
Prepare the Crust
Make the graham cracker crust according to the box directions. Pour the crust mixture into a springform pan, pressing tightly along the bottom and sides with a pastry spatula or potato masher until smooth and compact. Freeze for 2 hours until solid.
Add the First Ice Cream Layer
Allow your first flavor of ice cream to soften at room temperature. Spread it evenly into the frozen crust. Crush Nutter Butter cookies and layer them over the ice cream. Add dollops of hot fudge and peanut butter on top. Freeze for 1 hour.
Add the Second Ice Cream Layer
Once the first layer is set, spread your second flavor of ice cream over the top. Drizzle with caramel sauce and sprinkle with chopped Reese’s cups, Reese’s Pieces, chocolate sprinkles, and more crushed Nutter Butters.
Finish and Freeze
Drizzle the top with Reese’s Peanut Butter & Chocolate Shell topping. Freeze the entire cake for at least 4 hours or overnight until completely firm.
Serve
Remove from the freezer about 10–15 minutes before serving to soften slightly. Slice, serve, and enjoy the ultimate crowd-pleasing ice cream cake!