Grandma’s Ice Cream Crunch Cake

This ice cream crunch cake is full of chocolate and caramel goodness. Vanilla ice cream with caramel and a chocolate crunch topping. It’s so easy to make and so delicious.

The best recipes are the ones that bring back fond memories.  And the ones that bond us together.

This recipe for ice cream crunch cake is my Grandma Opal’s published in the Olsen Family cookbook.  Which is basically the bible of cookbooks in our family.

Caramel Chocolate Ice Cream Crunch Cake

My Grandmother used to make this in a 13 X 9 pan and my Mother still does.  Today I’m sharing a version made in a spring-form pan.

If you are looking for something different to make for Father’s Day — this is it.  Who doesn’t love chocolate, peanuts, ice cream, and caramel!

Grocery List

• 1/2 gallon of vanilla ice cream
• 1 box of chocolate cake mix (any kind really)
• 3/4 cup butter
• 1 package or jar of peanuts (enough to make 1/2 cup of chopped peanuts)
• 1 jar or bottle of caramel topping

Instructions & Recipe Tips

Preheat your oven to 350 degrees.

Then melt 3/4 cup of butter.  Add the butter to a medium-sized mixing bowl.

Next, add 1 box of chocolate cake mix.  Chop enough peanuts to make 1/2 cup and add.  Mix all 3 ingredients well.

Prep a cookie sheet with parchment paper.  (If you don’t have parchment paper that’s fine, it just makes cleanup a little easier.)  Spread the chocolate and peanut mixture evenly over the cookie sheet.

Bake at 350 degrees for about 11 minutes.

While you are waiting, take the ice cream out to soften.

Remove the crunch mixture from the oven and stir it continuously while it cools.

Once it cools, add half to the bottom of a spring-form pan.

Then scoop the entire 1/2 gallon of vanilla ice cream on top.  Spread evenly with a spatula.

Drizzle caramel over the vanilla ice cream.

Then add the other half of the crunchy pieces on top.

Cover and stick in the freezer for at least a couple of hours before serving.

When you are ready to serve — slice and drizzle with caramel.  Enjoy!

Other fun options – scoop ice cream into a bowl and then add crunchy pieces and caramel.  Or make individual cupcakes in a muffin pan or silicone baking cups.

Grandma’s Ice Cream Crunch Cake

★★★★★

5 from 1 reviews

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Grandma’s ice cream crunch cake. Vanilla ice cream, chocolate nutty crunch with caramel topping. So good.

• Total Time: 30

Ingredients

Units USM Scale 1x2x3x

• 3/4 c butter (melted)
• 1 box chocolate cake mix
• 1/2 c chopped peanuts
• 1/2 gal vanilla ice cream
• 1 bottle or jar of caramel topping

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Instructions

• Preheat the oven to 350 degrees.
• Then melt 3/4 cup butter. Add to a medium-sized mixing bowl.
• Add 1 box of chocolate cake mix.
• Chop enough peanuts to make 1/2 cup. Add to the chocolate cake mix and butter.
• Mix all 3 ingredients well.
• Prep a cookie sheet with parchment paper. (If you don’t have parchment paper that’s fine, it just makes cleanup a little easier.)
• Spread the chocolate and peanut mixture evenly over the cookie sheet.
• Bake at 350 degrees for about 11 minutes.
• While you are waiting, take the ice cream out to soften.
• Remove the chocolate cake mixture from the oven and stir continuously until it cools.
• Once it cools, add half to the bottom of a spring-form pan.
• Then scoop the whole 1/2 gallon of vanilla ice cream on top. Spread evenly with a spatula.
• Drizzle caramel over the vanilla ice cream.
• Then add the other half of the crunchy pieces on top.
• Cover and stick in the freezer for at least a couple of hours before serving.
• When you are ready to serve — slice and drizzle with caramel. Enjoy!

Notes

You can make in a 13 X 9 pan as well.

• Author: Northern Yum
• Prep Time: 30
• Category: Dessert

Keywords: ice cream cake, caramel, chocolate

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Caramel Chocolate Ice Cream Crunch Cake