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This Nutty Bar Ice Cream Cake combines two childhood favorites – nutty bars and ice cream. Add in some hot fudge sauce and peanuts and it’s time to celebrate!
Why You’ll Love This Recipe
There are just certain foods that evoke childhood memories. For me it is peanut butter and jelly sandwiches. I was a sack lunch kid and the best part of the sack lunch was not the peanut butter & jelly sandwich. It was what was waiting for you after you finished your sandwich. A treat your mother had put in there for you! I bet for many of you it was a Little Debbie® treat!! The Little Debbie Nutty Bar was always a favorite. Today’s recipe is a fun way to enjoy that favorite childhood treat.
Ingredients Needed
- Little Debbie® Nutty Bars. You can substitute with another brand/type of wafer cream cookie.
- Vanilla ice cream. Chocolate ice cream or peanut butter ice cream would also be delicious
- Peanut butter. I use creamy but could also use chunky.
- Hot fudge sauce. You can use store bought hot fudge or make your own using my favorite hot fudge sauce recipe. You can also use chocolate sauce if you prefer or even a peanut butter sauce!
- Peanuts. For garnish
How to Make a Nutty Bar Ice Cream Cake
- Line a 9 x 5 inch bread pan with plastic wrap or parchment paper.
- Layer Nutty Bars in bottom of the pan, single layer
- Spread half of ice cream over the top
- Mix together 1/4 C hot fudge and peanut butter and spread over top of ice cream.
- Add another single layer of Nutty Bars and remaining ice cream
- Wrap plastic wrap over top and place in freezer until firm.
- When ready to serve, remove from freezer and lift out of pan by plastic wrap.
- Unwrap, place on serving platter and drizzle with remaining hot fudge and garnish with peanuts.
Bring back and enjoy those childhood food memories with this Nutty Bar Ice Cream Cake!
Frequently Asked Questions
What can I use instead of a Nutty Bar?
If you are unable to find Nutty Bars you can substitute another type of cream wafer cookie.
How long will ice cream cake last in the freezer?
Stored in an airtight container it will last up to two months.
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Nutty Bar Ice Cream Cake
Ingredients
- 1 box of Little Debbie® Nutty Bars
- 1.5 quart vanilla ice cream
- 1/4 cup peanut butter
- 1/2 cup hot fudge sauce divided
- peanuts to garnish
Instructions
- Line bread pan with plastic wrap.
- Layer Nutty Bars in bottom of pan, single layer
- Layer half of ice cream over the top
- Mix together 1/4 C hot fudge and peanut butter and spread over top of ice cream.
- Add another single layer of Nutty Bars and remaining ice cream
- Wrap plastic wrap over top and place in freezer until firm.
- When ready to serve, remove from freezer and lift out of pan by plastic wrap.
- Unwrap, place on serving platter and drizzle with remaining hot fudge and garnish with peanuts.
Tips & Notes:
- If Little Debbie Nutty Bars aren’t available where you live you can use any kind of cream wafer cookie.
- This cake will last for up to two months stored in an airtight container in the freezer.
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Nutrition Facts:
Lucia smith says
I have tried the recipe for Debbie Nutty Bar with ghee replacing peanut butter as I am allergic to peanut. I have used organic ghee which is pure, lactose and casein-free. you may try ghee cooking also if you don’t peanut butter much. I prefer using Milkio grass-fed ghee for all culinary purposes.
Roxanne says
This looks wonderful. Going to make it for my husband’s birthday. Thanks for sharing.