The Leftover Chocolates & Candy Ice Cream Cake Recipe

The Leftover Chocolates & Candy Ice Cream Cake Recipe

Here’s a slight teaser for my Monday post – 10 Dessert Trends in Vancouver for 2012.

Alright. Don’t lie. How many of you still have chocolate left from Valentine’s Day? I’m sensing some hands. And Christmas? Don’t be shy, I still have some from last year. And then Halloween? Uh huh. And how bout Halloween 2010? There has got to be some of you. You either forgot about them, got sick of them, or went too crazy when they went for 50% off. We’ve all been there and done that, or at least know someone who has been there and done that.

So now what?! It’s almost Easter and you plan to get all the discount chocolate and candies all over again, but you’re not even finished with the ones you have. You can’t really save them for the kids trick or treating this year, or you could, but it’s not in good taste – literally and figuratively. On the other hand, chocolate and candy don’t really go bad, at least not the kind you’re buying at the grocery store; but eventually you want to do something with your stash and not have it sit there for another year. So what to do? Well here’s an idea.

I don’t even have an official “recipe” for this, so just take the idea and run with it. That’s essentially what I’m doing because the cake you see was made by my friend, and I just made my own version using his idea. There are several recipes for this, but here’s mine. I’m not sure if I would even call it a “recipe”, because it’s honestly the easiest thing, but it tastes great!

The Leftover Chocolates & Candy Ice Cream Cake “Recipe”

It’s an Ice Cream Cake 2.0 and it’s more Rachael Ray than Martha Stewart. You can make it more Martha Stewart by making your own ice cream, cake and chocolates, but that’s not the point of this recipe. It would also be a waste to use high quality hand made chocolate for this. You’re supposed to use up your leftover chocolate, not go through the money, time and effort to make your own.


  • 3 Pint Vanilla bean ice cream (get the good stuff that will refreeze well)
  • 1 Pint your favourite ice cream (get the good stuff that will refreeze well)
  • 1 ½ cups leftover cake/muffins/donuts
  • 10-16 wafer cookies or Oreos, depending on size (choose a hard/crispy/crunchy cookie)
  • 3 cups leftover chocolates/candies
  • My preference of chocolates/candies for texture/flavour: Malteasers, Twix, Bounty Bars, Toblerone, Turtles, Clodhoppers, Ferrero Rochers, pretzels
  • 1 cup toasted peanuts and/or crushed pretzels
  • 1 can condensed milk

 **You can really use whichever ice cream, chocolates, candies, cake and cookies you want, so personalize the “recipe” as you wish. My measurements are rough, so just eat the leftovers.


1. Line a deep loaf pan with plastic wrap until the plastic extends off the edges. Make sure there is enough plastic wrap to cover the finished product after the pan is filled.

2. Roughly chop all leftover chocolates and candies.

3. Mix 2 cups of the chopped chocolate and candies in slightly softened vanilla ice cream. Reserve the remaining 1 cup.

4. Layer the bottom of the pan with half the slightly softened vanilla ice cream mixture. Press down and smooth out with a spatula.

5. Sprinkle with leftover cake/muffins/donuts roughly crumbled.

6. Sprinkle with ½ cup of leftover chocolate and candy mixture.

7. Scoop and drop slightly softened chocolate ice cream. Press down and smooth out with a spatula. Don’t worry if the cake and chocolate rolls into the chocolate ice cream as you spread an even layer. Freeze for an hour.

8. Sprinkle with remaining leftover chocolate and candy mixture.

9. Scoop and drop the remaining slightly softened vanilla ice cream mixture on top. Press down and smooth out with spatula. Again, don’t worry if the chocolates roll into the ice cream as you spread an even layer.

10. Roughly chop the cookies and layer on top of ice cream. Make sure cookie layer is pressed into ice cream layer.

11. Cover with plastic wrap and refreeze for 2-3 hours until firm.

12. Prepare dulche de leche using condensed milk.

13. To serve: Uncover and lift the ice cream cake out of the pan using the plastic wrap. Flip it over so that the cookie layer is on the plate and the top is the ice cream layer. Spread the dulche de leche and sprinkle with toasted peanuts and/or crushed pretzels. Slice and serve.


  • john says:

    Hey Mijune,
    This ice cream cake looks amazing! I just have a question as to what classifies as “good stuff ice cream” are there any name brands within supermarkets? or do you use gelato quality ice cream? Please let me know! Thanks!!

  • LotusRapper says:

    “You can make it more Martha Stewart by making your own ice cream, cake and chocolates …..”

    LOL. I think she milks the cows, grows the wheat (for the cake flour) and flies to central Mexico to harvest the cocoa beans all by herself first ………..

  • Mijune says:

    @john – Good question! I would use Mountain Dairy in Abbotsford, Häagen-Dazs although pricey or The Udder Guys. I wouldn’t use quality gelato or gelato at all. Good quality gelato is actually very soft and it would never hold with this cake… it would also be a waste to use in this case. Go for the ones I listed! 🙂

    @LR – yeah for a regular jill like me… that’s just a BIT intense. 😉

  • Linda says:

    ooooo looks good! i can’t wait till i can eat dairy again lol… did i tell you i caught the stomach flu? i’ve been on the BRAT diet since wednesday 🙁

    mmm i think the best part is the dulce de leche! mmmmmmmmmmm

  • Jayda Home says:

    Linda! How can you torture yourself by reading Mijune’s blog while you are subsiding on bananas, rice, apples and toast? haha….. I love the BRAT diet! … at least when I’m sick. This recipe is totally necessary for me….. I fall into the category of going a little crazy with apres-holiday sales of chocolate….. I buy a tonne but then get sick of it and it sits around waiting ever so patiently until it dies a slow blooming death. Bruno won’t touch it since he’s much more a Thomas Haas and Thierry type of chocolate guy and I’m more Coffee Crisp and Aero type of girl (much to his horror!)….. oh well, I guess the French have higher standards than west coasters (at least ones of Scottish background like myself)….. after being so much in France, I don’t wonder why!

  • Linda says:

    Jayda, i’m actually not a chocolate lover! lol i know, you must be gasping right now lol 🙂

    BRAT diet was ok but when i ate a banh mi yesterday, my whole mouth was watering from all that flavour!

  • Jayda Home says:

    haha…. my mom’s been sick and I took her out for a bahn mi for lunch….she sure didn’t seem to mind eating the whole sandwich even though she claimed not to be hungry……

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