Kit Kat Ice Cream Cake

Why You’ll Love This Recipe

I love this recipe because it looks impressive but is actually easy to put together. There’s no baking involved, and I can use store-bought ice cream to make it even quicker. The Kit Kat crust and border add both crunch and style, while the Oreo base and fudge layers create that classic cookies-and-cream flavor everyone goes crazy for. Plus, the colorful M&M topping makes it feel like a celebration in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

24 oz Oreo cookies
1 cup butter (2 sticks), melted
21 regular Kit Kat bars (to line the outside)
4 regular Kit Kat bars, chopped (for the middle layer)
¾–1 cup chocolate fudge sauce (room temp or chilled)
1 bag (10 oz) M&M’s
1 batch Kit Kat ice cream (or vanilla)
1 batch Kit Kat chocolate ice cream (or chocolate)

Directions

Prepare the Crust:

1. I let the ice cream sit at room temperature for about 10 minutes to soften.

2. I crush the Oreo cookies in a food processor until finely ground, then mix with the melted butter until combined.

3. I press this mixture into the bottom of a parchment-lined 9-inch springform pan to form a firm base.

Add the Kit Kat Wall:

4. I stand the Kit Kat bars vertically around the inside edge of the pan, logo side out. I gently press them into the Oreo crust to help them stay in place.

5. I freeze the crust and Kit Kat wall for 10 minutes to help everything firm up.

Layer with Chocolate Ice Cream:

6. I spread a thick, even layer of softened Kit Kat chocolate ice cream over the crust and smooth it out.

7. I freeze the cake for at least 2 hours until firm.

Build the Middle Layers:

8. Once the first ice cream layer is frozen, I spread a layer of fudge sauce over it.

9. I sprinkle the chopped Kit Kat pieces over the sauce.

10. Then I spread a layer of softened vanilla Kit Kat ice cream over the top.

11. I return the cake to the freezer for another 2 hours to set.

Finish with Topping:

12. Once fully frozen, I spread another layer of fudge sauce on top.

13. I cover the top of the cake with M&M’s, gently pressing them into the fudge so they stay in place.

14. I freeze the entire cake for at least 6 hours or overnight for the cleanest slices.

Serve and Enjoy:

15. When I’m ready to serve, I run a sharp knife under hot water and wipe it dry between slices for smooth, clean cuts.

16. I serve it straight from the freezer, and let everyone enjoy the rich, creamy, and crunchy layers.

Servings and Timing

Servings: 10–12
Prep Time: 20 minutes (plus assembly)
Freeze Time: 6–8 hours (or overnight)
Total Time: About 7–9 hours (mostly inactive)

Variations

• I sometimes swap the M&M’s for crushed peanut butter cups or sprinkles depending on the occasion.

• For a minty twist, I use mint chocolate chip ice cream and add chopped Andes mints.

• If I want to reduce the sweetness, I use dark chocolate fudge sauce and semi-sweet chocolate chips instead of M&M’s.

• I’ve even made a mini version using a loaf pan for smaller gatherings or gifts.

Storage/Reheating

I keep the cake stored in the freezer, covered tightly with foil or plastic wrap.
It stays fresh for up to 2 weeks. I slice it straight from the freezer, and it holds its shape perfectly.
No reheating needed—it’s meant to be served frozen!

FAQs

Can I make this cake ahead of time?

Yes! I actually prefer to make it a day in advance so it has plenty of time to firm up overnight in the freezer.

Do I have to use Kit Kat-branded ice cream?

Not at all. I use any vanilla and chocolate ice creams I like—Kit Kat flavors just add a fun theme and extra crunch.

What keeps the Kit Kat bars in place?

I press them gently into the soft Oreo crust, and the freezing step helps them stay secure. Once the first ice cream layer is added, they’re locked in.

Can I use a different candy topping?

Absolutely. Crushed Oreos, chocolate chips, Reese’s Pieces, or chopped nuts all work great as alternatives.

How do I get clean slices?

I dip a sharp knife in hot water, wipe it dry, and slice quickly. I repeat this step between slices for neat results.

Conclusion

This Kit Kat Ice Cream Cake is my go-to dessert when I want something fun, festive, and guaranteed to wow a crowd. With its crunchy base, creamy layers, rich fudge, and candy topping, every bite is a celebration. Whether I’m making it for a birthday, holiday, or just because, it’s always a hit—and always worth the freezer space.