Milky Way Ice Cream Cake

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!

5 from 2 votes

Print Pin

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 1

Cook Time: 30

Additional Time: 2

Total Time: 3 30

Servings: servings

Calories: 601kcal

Author: Michelle

Ingredients

For the cake:

1/2 cup unsalted butter
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour

For the caramel sauce:

1 cup sugar
6 tablespoons unsalted butter
1/2 cup heavy whipping cream
1/2 teaspoon salt

For the ganache:

1 cup heavy whipping cream divided
8 ounces dark chocolate chopped (or good quality chips)
1 tablespoon unsalted butter

For assembly:

2 cups premium vanilla ice cream
7 ounces bag Milky Way Bites

Instructions

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.
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.
1/2 cup unsalted butter, 2 eggs, 1/2 cup sugar
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.
Clean your pan, then spray the sides with nonstick spray as you'll use this to mold your ice cream cake.
Start on caramel while the cake bakes. Add 1 cup of sugar to a heavy saucepan. Heat stove to medium high.
1 cup sugar
Whisk periodically. As soon as you start to see evidence of the sugar melting, start whisking constantly until it melts entirely.
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.
6 tablespoons unsalted butter, 1/2 cup heavy whipping cream
Once the caramel is smooth, add 1/2 tablespoon 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.
1/2 teaspoon salt
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.
8 ounces dark chocolate
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.
1 cup heavy whipping cream, 1 tablespoon unsalted butter
Let cool on counter or in fridge until a thick fudge sauce consistency.
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.
7 ounces bag Milky Way Bites
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.
2 cups premium vanilla ice cream
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.
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.

Equipment

Amish Broom Cake Tester

Nonstick Loaf Pan

1 1/2 Quart Saucepan

Notes

Store in the freezer when not serving immediately, wrapped in plastic, or in a good storage container.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.