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Fudge Sundae Ice Cream Cake

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“This cake is a real favorite and oft requested dessert around here. I got the recipe from my friend Pat about 10 years ago, and I can't tell you how many times I have made it, always to rave reviews. Quick, easy and delicious, it is a winner all around.”
READY IN:
1hr 15mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring corn syrup, sugar and butter to a boil over low heat, stirring occasionally.
  2. Remove from heat.
  3. Stir in rice crispies.
  4. Press into bottom of a 9 X 13-inch pan.
  5. Stir together peanut butter, fudge sauce and corn syrup.
  6. Spread half of this mixture over the crust.
  7. Freeze until firm.
  8. Spoon slightly softened ice cream into frozen crust.
  9. (IF you buy it in a block, this is easier, as you can just slice it and place it into the crust) Warm remaining topping and drizzle over top.
  10. Keep frozen until about 10 minutes before you want to serve it.
  11. Also good with strawberry jam drizzled over it as well.
  12. I garnish this with shaved chocolate, crushed peanuts,chopped maraschino cherries and marshmallow fluff.
  13. You could also add some sliced bananas just before serving and then it is just like a dressed up banana split!

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