Klondike Ice Cream Cake

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Albertsons and Safeway stores are having a HUGE Anniversary Sale!  You can stock up on quite a few things to make some delicious treats and eats – like a Klondike Ice Cream Cake.

This sale is the perfect time to stock up on frozen treats like Klondike bars, Lipton tea, and even dressings and sandwich spreads like Hellmann’s mayonnaise.

I headed to my local Albertsons this past weekend so I could stock on some favorite items.  Plus, I wanted to get supplies to make my husband an ice cream cake.  It’s his favorite kind of cake, and I just never think to make one for him.  When I saw quite a few of the sale items were ice cream treats like Klondike Bars, I thought I’d finally make him one with a bit of a twist.

This ice cream cake will be layers of vanilla Klondike Bars between layers of Breyer’s Natural Vanilla ice cream.

Before you begin, let the ice cream sit out to be easily spreadable like the consistency of frosting.  However, keep the Klondike bars in the freezer until you’re ready to start building the cake.

Make sure you use a cookie sheet that will fit in your freezer.  I learned that the hard way as I have a side by side fridge.

To begin place four Klondike Bars in a square.  Then, cover them with a layer of ice cream.

Drizzle the hardening ice cream topping over the ice cream.  Since I was using Breyer’s Natural Vanilla ice cream, I decided to use a caramel topping.

Add a second layer of Klondike bars on the top.  It’s okay if the chocolate is a little cracked.  You’ll be able to easily hide that with the whipped cream frosting.

Then, add a second layer of ice cream over the second layer of Klondike Bars, and once again, drizzle the hardening topping.

Add one last layer of Klondike bars, so it is now a three-layer cake.

Now you’ll put it in the freezer for at least a couple hours.  You want the ice cream cake to be completely hard, so you can easily transfer it to a pretty serving plate without it falling apart.  I let mine sit in the freezer overnight for about 8 hours.

Next it’s time to make the whipped cream for the frosting.  Whenever I  make whipped cream as a frosting, I like to add a tablespoon of instant pudding powder.  For this batch of whipped cream, I used a white chocolate instant pudding, but vanilla is a good choice as well.  It’s a great stabilizing agent to make it last and not get runny or watery.  With the pudding, it’s sweet enough so that no sugar is needed with the whipped cream.

You can also use a frozen whipped topping to cover the cake if you don’t have time to make fresh whipped cream.

After I cover the cake with whipped cream, then I drizzle a bit more of the hardening ice cream topping before I pop it back in the freezer for another hour or two before serving it.

It’s always nice to have something warm to pair with a cold treat.  We enjoyed a cup of hot Lipton tea along with our ice cream cake.

Table of Contents

Klondike Ice Cream Cake

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5 from 3 reviews

• Author: Stephanie Pass
• Total Time: 5 hours
• Yield: 12-16 1x

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Description

Make a quick ice cream cake with Klondike bars between layers of ice cream.

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Ingredients

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• 2 packages of vanilla Klondike bars
• 1 pint of any flavor ice cream
• Hardening ice cream topping
• 3 cups whipping cream
• 2 tablespoons of instant pudding powder – vanilla or white chocolate flavor

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Instructions

1. Allow the ice cream to melt so that it is easily spreadable like the consistency of frosting.
2. Use a cookie sheet or pan that will fit in the freezer.
3. Lay out four Klondike bars in a square.
4. Next, spread a layer of ice cream over all 4.
5. Drizzle with the shell hardening ice cream topping.
6. Add a second layer of Klondike bars.
7. Spread a layer of ice cream over these Klondike bars and drizzle again with the topping.
8. Add the third layer of Klondike bars on the very top.
9. Place in the freezer for at least a couple of hours to harden the ice cream.
10. For the frosting – chill the mixing bowl for a few minutes in the freezer.
11. Pour in 3 cups of whipping cream and about 1 tablespoon of instant pudding powder. I used white chocolate flavor. Vanilla works well, too.
12. Beat with an electric mixer until stiff peaks form.
13. Spread the whipping cream over the cake and all down the sides.
14. Drizzle the hardening ice cream topping over the top and sides and then put it back in the freezer at least an hour before serving.
15. Slice and serve!

• Prep Time: 5 hours
• Category: Dessert
• Cuisine: American

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Albertsons/Safeway is your go to grocer. Shop the HUGE Anniversary sale and stock up on your favorite ice-cream brands now through 8/11. Check Alberstons HERE and Safeway HERE. I’d love to hear your favorite!

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