Kit Kat Bar Ice-Cream Cake
Layers of ice cream + KIT KAT® bars + chocolate glaze = pure perfection. Sign us up for any dessert that doesn’t require turning on an oven.
1½ quarts vanilla ice cream, softened at room temperature for 5 to 10 minutes
24 snack-size KIT KAT® bars, unwrapped
Two 7.25-ounce bottles HERSHEY’S Chocolate Shell Topping
1. Line a 9-by-5-inch loaf pan with plastic wrap. Use at least two pieces, one to cover it lengthwise and one to cover it widthwise. Allow at least an inch of excess to hang over the sides.
2. Build the Ice-cream Cake: You’ll build the cake upside down, so what you put in the base of the pan will eventually be the top of the cake. Spoon a third of the ice cream into the pan and spread it into an even layer. Really pack the ice cream in; you don’t want any air pockets between the pan and the ice cream.
3. Press 8 Kit Kat bars into the ice cream in a line. If your pan won’t allow all four, break off 1 or 2 segments of the last Kit Kat bar so that it fits snugly.
4. Repeat the process with another third of the ice cream and another layer of 8 Kit Kat bars. Repeat once more, for a total of three layers of ice cream and three layers of Kit Kat bars, with the candy as the final layer. The pan should be full to the top edge.
5. Freeze the Cake: Chill in the freezer for at least 1 hour 20 minutes or up to overnight.
6. Use the plastic wrap hanging over the edges to lift the cake out of the pan. It should come out easily if it’s thoroughly frozen. If you have trouble, return the pan to the freezer for another 30 minutes to 1 hour.
7. Once you’ve removed the cake from the pan, invert it onto a cooling rack set on a baking sheet and peel away the plastic wrap.
8. Finish the Cake: Pour the Hershey’s Chocolate Shell Topping evenly over the cake. Start with the sides to make sure they’re totally covered and then glaze the top.
9. The cake can be sliced and served immediately or frozen up to one month until ready to serve.