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Ice Cream Cake

Total Time: 20 minutes


  • 4 cups Malt-O-Meal® Honey Graham Toasters® cereal crushed
  • ½ cup unsalted butter melted
  • 4 cups chocolate ice cream softened
  • 6.2-ounces milk chocolate bar chopped into small chunks
  • 1 8-ounce container frozen whipped topping thawed
  • 1 ½ cups mini marshmallows
  • ¾ cup marshmallow bits


  • Line a 9x5-inch loaf pan with plastic wrap where enough hangs over the sides to cover the top of the cake once it's assembled. Spray the plastic wrap with non-stick cooking spray.
  • In a large bowl, stir together the crushed cereal and melted butter until well combined. Press 1 ½ cups of the cereal mixture into the bottom of the prepared loaf pan.
  • Spread 2 cups softened chocolate ice cream over the cereal layer. Sprinkle with ⅓ of the chopped chocolate chunks.
  • In a large bowl, stir together the mini marshmallows and thawed whipped topping. Spread half over the top of the chocolate chunks layer. Sprinkle with ½ cup marshmallow bits.
  • Repeat layers with 1 ½ cups cereal, remaining chocolate ice cream, half of the remaining chocolate chunks and remaining marshmallow whipped topping mixture. Reserve the remaining marshmallow bits for the very top of the cake.
  • Sprinkle the remaining cereal over the marshmallow whipped topping layer. Sprinkle the remaining chocolate chunks over the cereal and then the remaining marshmallow bits over the chocolate chunks.
  • Pull the plastic wrap that's hanging over the sides of the pan to loosely cover the top of the cake. Place cake in the freezer for at least 4 hours.
  • When ready to serve, lift cake from the pan using the sides of the plastic wrap. Cut into slices with a large sharp knife and serve. Store leftover cake in the freezer.