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Ice Cream Crunch Cake in Glass Pan

Grandma’s Ice Cream Crunch Cake

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5 from 3 reviews

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

  • Total Time: 40 minutes
  • Yield: 16 servings 1x


Units Scale
  • 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

*For drizzling caramel on top just before serving, reserve part of the jar of caramel or buy a second jar.


  1. Preheat the oven to 350°F.
  2. Melt the butter and add to a medium-sized mixing bowl.
  3. Add chocolate cake mix.
  4. Chop enough peanuts to make 1/2 cup. Add to the chocolate cake mix and butter.
  5. Mix all 3 ingredients well.
  6. Prep a baking sheet with parchment paper. (If you don’t have parchment paper that’s fine, it just makes cleanup a little easier.)
  7. Spread the chocolate and peanut mixture evenly over the cookie sheet.
  8. Bake at 350°F for about 11 minutes.
  9. While you are waiting, take the ice cream out to soften.
  10. Remove the chocolate cake mixture from the oven and stir continuously until it cools.
  11. Once it cools, add half of the crunch to the bottom of a 13 x 9 pan.
  12. Carefully slice the 1/2 gallon of vanilla ice cream into 4 pieces (or scoop on top of chocolate crunch).
  13. Spread out the ice cream evenly with a spatula.
  14. Drizzle caramel over the vanilla ice cream. (Reserve some caramel for drizzling just before serving unless you have an extra jar/bottle.)
  15. Then add the other half of the crunchy pieces on top.
  16. Cover and stick in the freezer for at least a few hours before serving.
  17. When you are ready to serve — slice and drizzle with caramel. Enjoy!


  • Author: Kelsey Restemayer
  • Prep Time: 29 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American


  • Serving Size:
  • Calories: 420
  • Sugar: 34.7 g
  • Sodium: 150.4 mg
  • Fat: 28.3 g
  • Saturated Fat: 16.8 g
  • Carbohydrates: 37.7 g
  • Protein: 5.3 g
  • Cholesterol: 121.3 mg
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