Take 5 Ice Cream Cake



Warning! This recipe definitely does not fall into the “healthy” category. It falls squarely in the “ice cream enthusiast” category. Make it. Eat it. Thank me later. I promise it is worth every single little teeny tiny calorie.

Have you ever had a Take 5 candy bar? I hadn’t until recently – they’re pretty hard to find – but they are everything that’s good about a candy bar. Chocolate. Pretzels. Caramel. Peanut Butter. They are ridiculous! I wanted to make a dessert using them but could’t find them at the store, so I decided to make a cake with all of the Take 5 goodies instead. And then I decided why not take it up a notch and make it an ice cream cake? Because honestly, I live for ice cream. There’s never a bad time for ice cream. And I knew I was going to be doing a lot of running this weekend so I could justify the calories. I can always justify the calories. 🙂

And it’s super easy to make too! You make the crust by pulsing together some chocolate wafer cookies with a stick of melted butter. Melt some caramels in a pan with a little water. Mix together softened ice cream with peanut butter, pretzels and chocolate chips. Assemble, freeze and wah-la! Dessert is done and you never had to turn on your oven. And FYI – If you can find the actual Take 5 candy bar, I would definitely crumble that up and mix it into the ice cream with the other ingredients and sprinkle it on top of the cake instead of the shaved chocolate.






Take 5 Ice Cream Cake
  • 1 package chocolate wafer cookies
  • 1 stick unsalted butter
  • 1 package caramel candies
  • 2 tablespoons water
  • ½ gallon vanilla ice cream
  • 1 cup peanut butter
  • 1 cup semisweet chocolate chips
  • 1 cup pretzels, crushed
  • ¼ cup shaved semisweet chocolate
  1. Set ice cream on counter to soften while you make the crust and the melted caramel.
  2. Place chocolate wafer cookies in a food processor and pulse until cookies are completely crumbled. Slowly add melted butter and pulse until cookies and butter are combined.
  3. Press into a 9" or 10" springform pan. Use the bottom of a glass to help distribute the crust evenly.
  4. Unwrap each caramel and put in a medium sized pan with the water. Melt caramels over low heat, stirring constantly so it doesn't burn. As soon as the caramels are melted spread over the cookie crust. It's important to do this while the caramel is still hot. It will harden as it cools and becomes difficult to spread.
  5. Place the softened ice cream in a large bowl and stir in the peanut butter, chocolate chips and pretzels until combined. Pour the ice cream on top of the crust and top with chocolate shavings.
  6. Freeze the cake for several hours before serving. If it's going to be in the freezer longer than a couple hours wrap it in plastic wrap to prevent freezer burn. When ready to serve, remove the sides of the springform pan and let the cake sit out for 10-15 minutes to soften slightly before cutting.


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1 Comment

  1. dina

    it looks delicious!


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