Layered Ice Cream Dessert Recipe

layered ice cream dessert with candles

This pretty refreshing layered ice cream dessert can be made with a variety of flavor combinations, and is super impressive to serve to your friends and family. Though it takes some prep work, it is easy enough to make with your kids, or in advance as it freezes and holds perfectly. The nut crust adds a great saltiness to the rich and creamy dessert.



Layers of ice cream

1.5 quart premium chocolate ice cream

1.5 quart premium cookie dough ice cream

2 pints Ben & Jerry’s Peanut Butter Half Baked


1 1/2 cup chopped nuts (walnuts or pecans)

1/2 cup (stick) of butter, melted

1/2 cup all-purpose flour

2 Tbsp. sugar


Grease a springform pan with Pam or butter. Preheat oven to 350 degrees.

Place nuts, flour, and sugar in a food processor fitted with a metal blade. Process nuts until they are fine. Pour in melted butter and pulse a few times to combine.

Press nut mixture into the bottom of prepared pan. Bake 10 to 12 minutes, making sure the nuts do not burn. Remove from oven and cool on a wire rack.

Temper first ice cream flavor in a bowl. Spoon into a 9″ cake pan lined with plastic wrap, leaving excess on both sides for lifting out of the pan later. Smooth layer and top with a second piece of plastic wrap, smoothing a second time with your hands over the top of the plastic. Freeze for 20 to 30 minutes.

Remove cake pan from freezer and discard top layer of plastic. Lift ice cream layer out by the overhanging edges of plastic wrap, and turn into the springform pan. Remove bottom layer of plastic. Use fingers to extend the ice cream to the edges, meeting the pan.

Place springform pan with ice cream layer back in the freezer.

Repeat with second and third layers. (You can do all simultaneously if you have more than one 9″ cake pan).

Remove outside of the springform pan and serve. Enjoy!


To unmold the layered ice cream dessert from the springform pan, run a hot, wet towel around the outside of the removable piece to loosen it a bit. Unfasten and remove.

Use a sharp knife dipped in hot water before slicing the dessert. Rinse the knife and run through hot water between each cut.

Sit the ice cream dessert (still on the metal bottom of the springform pan) on a damp, folded paper towel or napkin in the center of a serving plate or cake stand to keep it from sliding.

Wrap the dessert well in plastic to store in the freezer.


Keywords: ice cream, dessert,