This ice cream cake brings together everything you love about those iconic layered frozen treats, but made right in your own kitchen. Rich chocolate ice cream, sweet strawberry ice cream, crunchy Oreo crumbs, ribbons of hot fudge, and clouds of homemade whipped cream all come together in one spectacular dessert.
I first made this cake for Emma's 7th birthday party last summer, and honestly, I wasn't sure it would work. But when I pulled it from the freezer and saw those perfect layers, I felt like I'd cracked some kind of birthday cake code. The best part? You can customize every single layer to match your family's favorite flavors. If you're looking for more crowd-pleasing treats, try my Easy Spumoni Cookies Recipe or these Healthy Strawberry Muffins Recipe for a lighter option.
Why You'll Love This Ice Cream Cake
This homemade version rivals anything you'd buy at the store. The Oreo crust adds a satisfying crunch between the creamy layers, and making it yourself means you control the flavors. Swap strawberry for mint chip, use vanilla instead of chocolate, or add peanut butter cups to the fudge layer.
It feeds a crowd (10 to 12 people), looks impressive when you slice into it, and most of the work happens in the freezer while you do other things. Plus, there's no baking involved, which makes it perfect for hot summer days when you don't want to turn on the oven. My Best Pumpkin Muffins Recipe requires the oven, but this cake? Just your freezer and a little patience.
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Ice Cream Cake Ingredients
Here's what you'll need to build your ice cream cake from bottom to top.
See Recipe Card Below This Post For Ingredient Quantities
Cake:
Oreo cookies: These get crushed into crumbs and mixed with butter to create the crunchy middle layer. Leave some bigger chunks for texture.
Unsalted butter: Melted and mixed with the Oreo crumbs to help them stick together and stay crispy when frozen.
Chocolate ice cream: Forms the rich, creamy bottom layer. Soften it slightly before spreading so it layers evenly. You can swap this for any flavor you love.
Homemade hot fudge: Adds ribbons of chocolate between the layers and helps everything stick together. Store-bought works great too if you're short on time.
Strawberry ice cream: Creates the pretty pink top layer. Like the chocolate layer, soften it first for easy spreading.
Topping:
Heavy cream: Whips up into soft, fluffy peaks for the final topping. Make sure it's cold straight from the fridge.
Confectioners' sugar: Sweetens the whipped cream and helps it hold its shape.
Pure vanilla extract: Adds warmth and rounds out the sweetness.
Sprinkles: Optional, but they make the cake feel like a real celebration.
How To Make Ice Cream Cake
These steps build your Ice Cream Cake layer by layer, with freezing time in between.
Prepare the Oreo crust: Pulse 10 Oreos (cream filling and all) in a food processor until you have coarse crumbs with some larger chunks. Mix the crumbs with melted butter and set aside.
Prepare the pan: Line your 9×3-inch or 10×3-inch springform pan with plastic wrap, making sure it overhangs the edges. This makes it easy to remove the cake later.
Layer the chocolate ice cream: Let the chocolate ice cream sit at room temperature for 10 minutes to soften. Scoop it into the prepared pan and spread it into an even layer with a spoon. Freeze for 30 minutes until firm.
Add hot fudge and Oreo crumbs: Pour ½ cup of hot fudge over the frozen chocolate layer and spread it evenly. Sprinkle the Oreo mixture on top. Freeze for another 30 minutes.
Layer the strawberry ice cream: Soften the strawberry ice cream for 10 minutes. Drizzle the remaining ½ cup of hot fudge over the Oreo layer. Spread the strawberry ice cream evenly over the fudge. Freeze the cake for at least 12 hours and up to 2 days.
Prepare the whipped cream topping: In a large bowl, beat the cold heavy cream, confectioners' sugar, and vanilla on medium-high speed until stiff peaks form, about 4 minutes.
Assemble the cake: Freeze your serving plate for at least 30 minutes. Remove the cake from the freezer, release the springform pan rim, and peel away the plastic wrap. Place the cake on the frozen plate and spread whipped cream over the top and sides. Pipe a border with a piping tip if you want it fancy. Add sprinkles.
Serving: Slice and serve right away, or freeze for up to 1 hour before serving. Dip a sharp knife in hot water for clean slices. Store leftovers covered in the freezer.
Substitutions and Variations
Ice cream flavors: Use any combination you love. Mint chip and chocolate, cookies and cream with vanilla, or coffee and caramel all work beautifully.
Crust options: Swap Oreos for chocolate graham crackers, vanilla wafers, or even crushed pretzels for a sweet and salty twist.
Fudge sauce: Caramel sauce, peanut butter sauce, or raspberry sauce make great alternatives to hot fudge.
Whipped topping: If you're short on time, use 2 cups of store-bought whipped topping instead of making fresh whipped cream.
Mix-ins: Fold mini chocolate chips, chopped nuts, or crushed candy bars into the ice cream layers for extra texture.
Equipment For Ice Cream Cake
A food processor or blender makes quick work of crushing the Oreos into crumbs.
A 9×3-inch or 10×3-inch springform pan with a removable bottom is ideal. The springform makes it easy to unmold the cake without breaking those pretty layers.
Plastic wrap lines the pan and helps you lift the frozen cake out cleanly.
A large spoon or spatula spreads the ice cream layers evenly.
A handheld or stand mixer with a whisk attachment whips the cream to stiff peaks. You could do it by hand, but your arm will get tired.
A piping bag and Wilton 1M tip are optional but make decorating the top look professional.
Storage and Make-Ahead Tips
This layered Ice Cream Cake needs at least 12 hours in the freezer before you add the whipped cream, so plan ahead. You can make it up to 2 days early.
Once you add the whipped cream topping, serve it within 1 hour. If you freeze it longer than that, the cake becomes rock-hard and difficult to slice.
Store leftover slices in an airtight container in the freezer for up to 1 week. The texture stays best in the first few days.
If you want to make it even further ahead, freeze the cake without the whipped cream for up to 1 month. Add the fresh whipped cream right before serving.
Serving Suggestions
This birthday ice cream cake is perfect on its own, but here are some ways to make it even better.
Drizzle extra hot fudge or caramel sauce over each slice right before serving. The warm sauce melts slightly into the cold ice cream.
Serve with fresh berries on the side. Strawberries, raspberries, or blueberries add a bright, fresh contrast.
Add a scoop of a third ice cream flavor next to each slice for an over-the-top sundae experience.
Pair it with a cup of hot coffee or espresso. The warm drink and cold cake is a classic combination.
Expert Tips
Soften your ice cream properly. Ten minutes at room temperature is usually right, but check it. You want it spreadable, not melted. If it gets too soft, stick it back in the freezer for 5 minutes.
Work quickly when spreading each layer. The longer the ice cream sits out, the more it melts. Have your pan ready and your tools nearby.
Don't skip the freezing time between layers. Those 30-minute freezes keep each layer distinct and prevent them from blending together.
Use a hot knife for clean slices. Dip your knife in hot water, wipe it dry, and slice. Repeat between each cut.
Freeze your serving plate. This keeps the bottom layer from melting the second you set the cake down.
FAQ
Do we have ice cream cake in the UK?
Yes, ice cream cake are available in the UK, though they might not be as common as in the US. You can find them at some supermarkets and specialty dessert shops, or make your own at home using this recipe.
Is ice cream cake different from ice cream?
Yes, ice cream cake is a layered frozen dessert that combines ice cream with other elements like cake, cookies, fudge, and whipped cream. Regular ice cream is just the frozen dairy dessert on its own.
What are ice cream cakes made of?
Ice cream cakes are made of layers of ice cream (usually two or more flavors) combined with mix-ins like cookie crumbs, fudge, or cake. They're topped with whipped cream or frosting and often decorated with sprinkles or other toppings.
Is ice cream cake top shelf?
In terms of quality, a well-made homemade ice cream cake can absolutely be considered top shelf, especially when you use premium ice cream and fresh ingredients. In terms of freezer storage, keep it on a flat, stable shelf where it won't get bumped or tilted.
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Pairing
These are my favorite dishes to serve with Ice Cream Cake
Ice Cream Cake
Ingredients
Cake:
- 10 Oreo cookies 110g, or any crunchy chocolate cookie
- 2 Tablespoons unsalted butter melted (to bind the crumbs)
- 1.5 quarts chocolate ice cream softened (or preferred flavor)
- 1 cup homemade hot fudge or store-bought, divided
- 1.5 quarts strawberry ice cream softened (or preferred flavor)
Topping:
- 2 cups heavy cream cold (for whipped cream topping)
- ⅓ cup confectioners’ sugar for sweetness
- 1 and ½ teaspoons pure vanilla extract for flavor
- Optional: Sprinkles for garnish
Instructions
- Pulse the Oreo cookies in a food processor or blender until you achieve coarse crumbs.
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Mix the crushed Oreos with the melted butter and set aside.
- Remove the chocolate ice cream from the freezer and let it soften for 10 minutes.
- Line a 9x3-inch springform pan with plastic wrap, ensuring there is an overhang on all sides.
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Scoop the softened chocolate ice cream into the pan and spread it into an even layer.
- In the meantime, prepare the hot fudge. Heat it until it reaches a spreadable consistency.
- Spread ½ cup of the hot fudge over the chocolate ice cream layer, then top with the Oreo mixture.
- Remove the strawberry ice cream from the freezer and allow it to soften for 10 minutes.
- Spread the remaining ½ cup of hot fudge over the Oreo layer.
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Scoop the softened strawberry ice cream into the pan and spread it into an even layer.
- To prepare the whipped cream topping, beat the cold heavy cream, confectioners’ sugar, and vanilla extract in a stand mixer until stiff peaks form, about 4 minutes.
- Once frozen, remove the ice cream cake from the springform pan and place it on a frozen cake plate or board.
- Spread the whipped cream evenly over the top and sides of the cake. You may pipe a decorative border if desired.
- Slice and serve immediately or freeze for up to 1 hour before serving.
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