Chocolate Nutter Butter Truffle Ice Cream Cake

What is better than chocolate nutter butter truffle ice cream cake? Pretty much nothing. It is by far the most delicious cake I have ever made. I made this cake for my mother-in-law’s 60th birthday party last week and it was a hit! I don’t mean to toot my own horn, but it was so good that my husband and I fought over the last piece. He’s even requested that I make it again for his birthday next month. I’m already excited to eat a piece (or two) of this cake again!

Here’s what you’ll need:
1 box chocolate cake mix
1 jar hot fudge
1/2 gallon chocolate chip ice cream
1 package nutter butter cookies
1 8oz. package cream cheese
1 bag Wilton chocolate candy melts
2 9″ round silicone baking pans
Cake Layers
We’re going to start in the middle with the ice cream layer, because the ice cream will need the most time to set. Let your ice cream soften for a couple minutes at room temperature and spread it into a 9″ inch round pan. I used silicone because it is very easy to transfer the layers out of the pan and into the cake. For convenience later, place saran wrap in the bottom of your pan, making sure the edges hang over the side of the pan. This makes it easy to take the ice cream out of the pan. The ice cream will take a while to set, at least a couple hours. This step is best done early in the day, or even better, the night before.

After the ice cream is set, or just before it’s done, bake the chocolate cake. I took a 9″ round silicone pan and used almost the entire cake mix. I had enough batter left over to make about 4 cupcakes. This provided a good sized layer for the cake. After the cake is cooled, cut the top off so the cake is level. (And of course eat the leftover cake top while you work!)

To assemble the nutter butter layer, send a package of nutter butter cookies through the food processor or blend them in a blender, until finely chopped.

Mix the chopped nutter butters together with a block of softened cream cheese. 
Then spread it into a 9″ round pan and store in the refrigerator or freezer until you are ready to assemble your cake. 


Pour over about half a jar of hot fudge over the chocolate cake, making sure that the fudge is not too hot. In fact, if you can, don’t even heat up the fudge. It can make things complicated when you add the ice cream. Trust me, I know. Then, working quickly, place the ice cream layer on the cake. Spread over the rest of the jar of hot fudge. Now, add the nutter butter truffle layer. At this point you may need to place the cake in the freezer to firm up a little.

To top it all off, melt your chocolate in the microwave and pour it over the whole cake, again, working quickly for the sake of the ice cream. Place the cake back in the freezer and you’re done!

Perfection! 🙂

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