MoonPie Ice Cream Cake

moonpieCreated to satisfy a Kentucky coal miner’s desire for a “snack as big as the moon,” MoonPie’s layers of graham cookie, marshmallow, and chocolate are still a Southern favorite 100 years later. We brought this tasty treat into summer with this quick-fix loaf cake.

MoonPie Ice Cream Cake
Yields: About 6 servings
  • 1 (1½-quart) container chocolate chip ice cream, softened
  • 2 double-decker chocolate MoonPies, cut into 1-inch pieces
  • 2 cups frozen whipped topping, thawed
  • Garnish: chopped chocolate MoonPies
  1. Line a 9x5-inch loaf pan with parchment paper or plastic wrap, letting excess extend over sides of pan.
  2. Spread one-third of ice cream in bottom of prepared pan; sprinkle with half of chopped MoonPies. Repeat layers once. Spread remaining ice cream on top of loaf. Cover and freeze until firm.
  3. Uncover; place a chilled plate over loaf, and invert loaf. Gently remove parchment or plastic wrap. Spread whipped topping on top of loaf. Garnish with chopped MoonPies, if desired.



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