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Dorothy Thomas

Ice Cream Cake Recipe

A delicious, no-bake Ice Cream Cake with layers of creamy ice cream, crunchy cookies, and rich chocolate sauce. Perfect for birthdays, parties, or a refreshing summer dessert!
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 6 hours
Servings: 10 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 quarts (softened) Vanilla ice cream
  • 1.5 quarts (softened) Chocolate ice cream
  • 24 cookies (crushed) Chocolate sandwich cookies (Oreos)
  • ¼ cup Butter (melted)
  • ½ cup Butter (melted)
  • 1 cup Whipped cream
  • For garnish Sprinkles (optional)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Spatula
  • Electric mixer (optional)
  • Parchment paper

Method
 

  1. Crush the chocolate cookies into fine crumbs.
  2. Mix with melted butter until well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
  4. Freeze for 15 minutes to set.
  5. Spread the softened vanilla ice cream over the crust in an even layer.
  6. Drizzle hot fudge sauce on top.
  7. Freeze for 1 hour to firm up.
  8. Add the softened chocolate ice cream as the next layer.
  9. Smooth the top with a spatula.
  10. Cover with plastic wrap and freeze for at least 4-6 hours (or overnight).
  11. Once fully set, remove from the springform pan.
  12. Top with whipped cream and sprinkles (if using).
  13. Slice and enjoy!

Notes

✔ Make Ahead: This cake can be made 2-3 days in advance.
✔ Variations: Use different ice cream flavors (strawberry, mint chocolate chip) or add nuts for crunch.
✔ Serving Tip: Let it sit at room temperature for 5-10 minutes before slicing for cleaner cuts.