Milky Way Ice Cream Cake Recipe

Some days are just a little more decadent than others.  Some days deserve to be – Game Day, for one.  While this may not work perfectly for tailgating, when you’re “homegating” with friends, people always bring a ton of appetizers and drinks, and ordering pizza is a given, but too often dessert gets neglected.  Not anymore (especially with this special Milky Way Bite coupon)!

I love the flavors of a Milky Way candy bar.  The nougat and caramel and chocolate are so yummy.  If you know me, setting out candy bars just isn’t my way of entertaining – even on Game Day.  Instead, I decided to recreate my love of Milky Way in cake form.  Well, ice cream cake form – because the only thing better than cake is ice cream cake, right?

The ice cream cake has a lovely pound cake base with homemade caramel sauce over it.  The caramel gets thick and gooey and chewy, which makes a fun contrast in the cake – and yes, almost turns it into a knife and fork kind of event.  The premium ice cream is blended with chopped Milky Way Bites, because you need to have actual Milky Way in there to get the nougat flavor and texture.  I topped it with a super easy ganache for the chocolate layer that is to die for, and decorated it with more Milky Way Bites (but resisted putting them in the shape of something like “Go ‘Cats!” which was a challenge for me).

This is not a dessert for the faint of heart.  It’s rich and yes, decadent, but it is so tasty.  Mister Man was eating his so fast that I couldn’t capture anything but a blur of motion before his slice completely disappeared.  That’s a win, right?

Think you might be up to creating this dessert – or one like it?  I’ll make it easier on you, as I have a coupon.  It’s valid on either Milky Way Bites or Snickers Bites.  The best part is that the coupon doubles in value if you share it with your friends, so get the word out there, and you can get $2 off a 7 ounce package or $0.50 off a 2.83 ounce pacakge.  Just hope that your store isn’t sold completely out of the Snickers Bites like mine was (seriously – huge empty shelf).

You’re ready for the recipe now, aren’t you?  Here’s the thing: There aren’t all that many ingredients.  This is just a dessert that takes some time to put together.  Because you’re freezing each layer, you can very easily make it piece by piece over days at a time.  Each component is relatively easy, so long as you don’t expect this to come together in a couple hours.

Milky Way Ice Cream Cake

Ingredients:

15 T butter, unsalted and divided
1 1/2 c sugar, divided
2 eggs
1 t vanilla bean paste (or extract)
1/2 t salt
1 c flour
1 1/2 c heavy whipping cream, divided
8 oz dark chocolate, chopped (or good quality chips)
2 c premium vanilla ice cream
1 7 ounce bag Milky Way Bites

Directions:
Start by making your cake.  Preheat your oven to 350 degrees and grease and flour a 6 cup loaf pan.  Make sure it isn’t a brand new nonstick pan, as you will be using a knife later to ensure your cake comes out easily when it’s done.

Freeze 15-18 Milky Way Bites candy bars for use later.

Have 1/2 c (one stick) of butter at room temperature, along with the 2 eggs.  Cream together your butter and sugar.

Add your eggs one by one, beating between additions.  Using a spatula carefully stir in the flour until just mixed.  You don’t want to overmix this or you will have holes in your cake.

Pour the batter into your loaf pan and carefully spread it to the edges to ensure an even thickness to your cake.

Bake for 30 minutes until golden brown and your cake tester comes out clean.  You should see the edges of the cake just starting to pull away from the pan, as well.

Let this cool 10 minutes in the pan, then remove the cake from the pan and cool entirely on a rack.  Clean your pan, spray the sides with nonstick spray as you’ll use this to mold your ice cream cake.

Start on your caramel, which you can do while your cake is baking if you like or the next day or whenever you have time.  If you make it ahead of time, you can store it in the fridge for up to 2 weeks.  Make sure you have all your ingredients at the ready, as once this starts to go, it goes fast.  Add 1 cup of sugar to a heavy saucepan and make sure it is a good size saucepan as the caramel will bubble up.  Heat your stove to medium high.

Whisk periodically.  As soon as you start to see evidence of the sugar melting, start whisking constantly.  It will take less than five minutes to get to this point.  You’ll see that it starts to get a little sandy, then starts to get bigger clumps before melting entirely.  Whisk to keep the sugar from burning until it has melted.  At that point, do not whisk anymore, or your sugar may seize.

Periodically swirl the pan if needed, but cook until it has turned a beautiful amber color and is at 350 degrees.  Immediately add 6 T butter and whisk to incorporate the butter.  It will bubble and fizz up, which is completely normal.

As soon as the butter has been completely incorporated, remove the pan from the heat and add 1/2 cup of heavy whipping cream.  Whisk again until it is fully incorporated.  Once the caramel is smooth, add 1/2 t salt and whisk again.  Let this cool to room temperature, or refrigerate if you are making it ahead.  Once it is cooled, place your cake back into the loaf pan with the greased sides.  Spread the caramel in an even layer atop the cake and place it in the freezer.

While the caramel is cooling, or while you’re baking your cake, start on your ganache for the top.  This needs to cool completely and be a little thick before you can add it to the top, so be sure to give it enough time.  Measure out 8 ounces of chocolate and place in a heat proof bowl.

Heat your remaining 1 cup of heavy whipping cream in a saucepan until it is just starting to steam.  Pour this over your chocolate and walk away.  As tempting as it is to stir, wait for a few minutes, then add the remaining 1 T butter and start stirring carefully from the center.  You want to be sure not to add any excess air to your ganache but that the cream and butter are fully incorporated into the chocolate.  Stir for a minute after it looks like it’s come together.

Once the ganache is made, leave is on the counter for a couple hours or place it in the fridge, stirring periodically to ensure that it retains an even texture.  When it is thick like a good hot fudge sauce, it’s ready to use.

Scoop out your ice cream, and let it sit on the counter for 10 to 15 minutes to soften slightly. You don’t want it to melt but you want it to stir and spread easily.  Chop approximately the Milky Way Bites candy bars that you had in the freezer, cutting them into quarters or a little smaller.  Add these to your ice cream and stir.

Remove the cake topped with caramel from the freezer.  Run a knife carefully around the caramel to ensure your cake is going to easily release when you’re finished.  Add the ice cream in an even layer atop the caramel and replace the cake in the freezer for another 1-2 hours so that the ice cream completely freezes again.

Run a knife along the ice cream and pop your cake out of the loaf pan.  Set it on your serving dish and spread the ganache atop the ice cream in an even, thick layer.  Decorate the top with additional Milky Way Bites candy bars and freeze again.

When you are ready to serve your ice cream cake, run a sharp knife through hot water to make it easier to slice.  Cut your slice at least 1/2 to 1 inch thick to ensure that the cake stays together, as the caramel will be a barrier layer and the cake will fall apart otherwise.  Store in the freezer when not serving immediately, wrapped in plastic or in a good storage container.  This will be good for weeks in the freezer – if it lasts that long!

So what do you think?  Is this the perfect #GameDayBites dessert recipe, or what? #cbias

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Milky Way Ice Cream Cake

Yield: 1 cake

Prep Time: 1 hour

Cook Time: 30 minutes

Additional Time: 2 hours

Total Time: 3 hours 30 minutes

This ice cream cake will remind you of a Milky Way candy bar with the chocolate and caramel and creaminess over a fantastic cake base!

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Ingredients

For the cake:

• 1/2 c butter, unsalted
• 1/2 c sugar
• 2 eggs
• 1 t vanilla
• 1/2 t salt
• 1 c flour

For the caramel sauce:

• 1 c sugar
• 6 T butter, unsalted
• 1/2 c heavy whipping cream
• 1/2 t salt

For the ganache:

• 1 c heavy whipping cream, divided
• 8 oz dark chocolate, chopped (or good quality chips)
• 1 T butter, unsalted

For assembly:

• 2 c premium vanilla ice cream
• 1 7 ounce bag Milky Way Bites

Instructions

1. Make cake first. Preheat oven to 350 degrees and grease and flour a 6 cup loaf pan. Freeze 15-18 Milky Way Bites candy bars for use later.
2. Have 1/2 cup butter at room temperature, along with the 2 eggs. Cream together your butter and 1/2 cup sugar. Add your eggs one by one, beating between additions. Using a spatula carefully stir in the flour until just mixed.
3. Pour batter into loaf pan and spread it to the edges. Bake for 30 minutes until golden brown and your cake tester comes out clean. Let cool 10 minutes in the pan, then remove from the pan and cool entirely on a rack.
4. Clean your pan, then spray the sides with nonstick spray as you'll use this to mold your ice cream cake.
5. Start on caramel while the cake bakes. Add 1 cup of sugar to a heavy saucepan. Heat stove to medium high.
6. Whisk periodically. As soon as you start to see evidence of the sugar melting, start whisking constantly until it melts entirely.
7. Periodically swirl the pan if needed, but cook without stirring until it turns a beautiful amber color and is at 350 degrees. Immediately add 6 tablespoons butter and whisk to incorporate the butter. Once incorporated, remove pan from heat and add 1/2 cup heavy whipping cream. Whisk again until it fully incorporated.
8. Once the caramel is smooth, add 1/2 t salt and whisk again. Let this cool to room temperature, then place your cake back into the loaf pan with the greased sides. Spread the caramel in an even layer atop the cake and place it in the freezer.
9. While the caramel cools or the cake bakes, start on your ganache. This needs to cool completely and be a little thick before you can add it to the top, so be sure to give it enough time. Measure 8 ounces chocolate and place in a heat proof bowl.
10. Heat remaining 1 cup of heavy whipping cream in a saucepan until just starting to steam. Pour over chocolate and let melt without stirring, then add remaining 1 tablespoon butter and stir slowly.
11. Let cool on counter or in fridge until a thick fudge sauce consistency.
12. Scoop ice cream, and let it sit on the counter for 10 to 15 minutes to soften slightly. Chop approximately half the frozen Milky Way Bites candy bars, cutting into quarters or a little smaller. Add to ice cream and stir.
13. Remove cake topped with caramel from freezer. Run a knife carefully around the caramel to ensure your cake is going to easily release when you're finished. Add ice cream in an even layer atop the caramel and freeze the cake for another 1-2 hours.
14. Run a knife along the ice cream and pop your cake from the loaf pan. Set on your serving dish and spread the ganache atop ice cream in an even, thick layer. Decorate with additional Milky Way Bites candy bars and freeze again.
15. To serve ice cream cake, run a sharp knife through hot water to make it easier to slice. Cut each slice at least 1/2 to 1 inch thick to keep the cake from breaking apart. Store in the freezer when not serving immediately, wrapped in plastic or in a good storage container. This will be good for 2 weeks in the freezer.

Recommended Products

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Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 601Total Fat: 37gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 116mgSodium: 266mgCarbohydrates: 62gFiber: 2gSugar: 50gProtein: 5g

This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

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