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Klondike Ice Cream Bar Crunch Cake

A giant, no-bake ice cream cake featuring layers of crispy chocolate wafers, velvety vanilla no-churn ice cream, and a snappy 'magic shell' chocolate coating.
Print Recipe
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Wafer Base
  • 18 oz chocolate wafer cookies divided
  • 0.25 cup unsalted butter melted
  • 1 tbsp cocoa powder
Ice Cream Layer
  • 2 cups heavy whipping cream very cold
  • 14 oz sweetened condensed milk
  • 1 tbsp vanilla bean paste or extract
  • 0.25 tsp sea salt
Chocolate Shell
  • 12 oz semi-sweet chocolate chips
  • 0.33 cup refined coconut oil
  • 0.5 cup puffed rice cereal optional for crunch

Equipment

  • 8x8 inch square pan
  • Parchment paper
  • Hand mixer or stand mixer
  • Food processor
  • Microwave-safe bowl

Method
 

  1. Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides.
  2. Crush half of the wafers and mix with melted butter and cocoa. Press into the pan. Top with remaining whole wafers.
  3. In a large bowl, whip heavy cream until stiff peaks form.
  4. Gently fold in condensed milk, vanilla, and salt until smooth.
  5. Pour the mixture over the wafers and freeze for 4 hours until firm.
  6. Melt chocolate chips and coconut oil together in the microwave in 30-second bursts; stir in cereal if using.
  7. Pour the cooled (but liquid) chocolate over the frozen cake and tilt to cover.
  8. Freeze for an additional 2 hours. Slice with a hot knife and serve.

Notes

Ensure the cream is very cold before whipping for the best volume.