Whatever will you do with your leftover Valentine’s Candy? {Recipe}

I know what you’re thinking – “leftover” and “candy” don’t typically end up in the same sentence.  Kinda like “leftover” and “wine”. #MissionImpossible   BUT should it happen, maybe Cupid delivered waaaay more than you needed this year?  Something I deemed impossible, but someone, somewhere had an abundance and came up with this delightful recipe for Vanilla Ice Cream Cake with Valentine’s Chocolates and Dark Chocolate Crust.  leftover candy cake

I wouldn’t blame you if you wanted to go clear your local market’s clearance shelves of unwanted candy just to make this.  Layers upon layers of ice cream, candy, and heaven.

Shared by Chocolate & Spice Bakeryaward-winning chef and cookbook author Megan Romano of


Vanilla Ice Cream Cake with Valentine’s Chocolates and Dark Chocolate Crust


  • ·         4 oz                 butter
  • ·         1/2 c                granulated sugar
  • ·         1/4 t                 vanilla extract
  • ·         1 each             egg yolk
  • ·         3/4 oz              cocoa powder
  • ·         1/4 t                 salt
  • ·         1c                    all-purpose flour

·         1/2 to 1 gallon of ice cream **1/2 gallon is recommended for a 6” cake

·         Valentine’s Day chocolates finely chopped

·         Desired amount of dark chocolate fudge and honey caramel sauces

Method for Chocolate Short Bread

  • ·         Preheat oven to 320 degrees Fahrenheit
  • ·         Place butter in a mixing bowl and cream until smooth
  • ·         Add sugar gradually
  • ·         Add vanilla extract and egg yolk
  • ·         Sift remaining dry ingredients  and add to the butter mixture in 2 parts
  • ·         Place dough between two sheets of parchment paper
  • ·         Using a rolling pin to roll dough away from you for a thin sheet
  • ·         Chill dough for 20 minutes
  • ·         Place on a sheet tray and bake for 8-10 minutes
  • ·         When dough is cool, crumble dough for fine texture and press into desired mold for freezing ice cream cake

Method for Cake Construction

  • ·         Each item is layered on top of another and then frozen for 15 minutes so that each layer is distinct
  • ·         The layers are ordered as: dark chocolate shortbread, vanilla ice cream, fudge sauce, candy bars, vanilla ice cream, honey caramel sauce, candy bars, vanilla ice cream then topped with fudge sauce
  • ·         When ready to serve, use a crème brulee blow torch to warm the sides of the ring mold and lift to remove
  • ·         Use a sharp knife dipped in hot water to cut each slice of cake and serve

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