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Grandma’s Ice Cream Crunch Cake

  • Author: Northern Yum
  • Total Time: 30


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


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


  • 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!


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

  • Prep Time: 30
  • Category: Dessert

Keywords: ice cream cake, caramel, chocolate

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