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Ice Cream Cake

Serves 14-16 depending on how big a slice you want.


  • 1 Tub 1800g – walls soft scoop light vanilla ice cream
  • 200 g Chocolate chips
  • 50 g Honeycomb Chunks
  • 5 Wagon Wheels chopped into small pieces
  • Dark chocolate for grating
  • Salted caramel sauce – I used Jude’s
  • You will also need a 20- 23cm springform tin & clingfilm


  • Place the full ice cream tub into a mixing bowl.
  • Line a 20- 23cm springform tin with clingfilm, both the bottom and the sides so you have some hanging over at the top.
  • Chop the wagon wheels into small pieces, leaving one to the side to top them cake.
  • Mix 4 of the chopped wagon wheels, 150g of chocolate chips, all the honeycomb into the ice cream.
  • Scrape the mixture into into the springform tin, flatten and smooth the top of the cake, cover with clingfilm and place in the freezer to firm.
  • Once the cake has firmed up, remove from the freezer, release the spring form tin and and lift the cake out by the clingfilm, remove the clingfilm and place on a plate.
  • Top the cake with the leftover 50g of chocolate chips, the chopped wagon wheel and the grate some dark chocolate over the top.
  • Let the cake soften enough to slice and then serve with warmed caramel sauce (be careful when warming the sauce, it only needs a few seconds in the microwave)
  • You can place any leftover cake back in the freezer if you can resist eating it all.


Calories are based on 14 slices and don’t include the salted caramel sauce.
Nutritional Value per slice from 14 slices not including caramel sauce
Calories per slice 328
Protein 5.7g
Carbs 44.1g
Fat 13.9g