Description
This homemade Ice Cream Cake is a deliciously indulgent dessert featuring layers of creamy chocolate and strawberry ice cream, crunchy Oreo cookie crumbs, rich hot fudge, and a fluffy whipped cream topping. It’s perfect for special occasions like birthdays, holidays, or any time you want a festive treat. Customizable with your favorite ice cream flavors and toppings, this no-bake cake is easy to prepare and can be made ahead of time, saving you stress on the big day. Each bite is a sweet, cold, and crunchy delight that everyone will love!
Ingredients
Cake
-
10 Oreo cookies (110g)
-
2 tablespoons (28g) unsalted butter, melted
-
1 1/2 quarts (1.42L) chocolate ice cream, softened (or other flavor)
-
1 cup (8 ounces/227g) hot fudge sauce, divided (homemade or store-bought)
-
1 1/2 quarts (1.42L) strawberry ice cream, softened (or other flavor)
Topping
-
2 cups (480ml) heavy cream, cold
-
1/3 cup (40g) confectioners’ sugar
-
1 1/2 teaspoons pure vanilla extract
-
Sprinkles, optional for garnish
Instructions
In a food processor or blender, pulse Oreo cookies (including cream filling) into coarse crumbs. Some larger chunks are fine. You should have about 1 cup of crumbs. Mix the crumbs with melted butter and set aside.
Remove chocolate ice cream from the freezer and let soften for 10 minutes. Meanwhile, line a 9×3-inch or 10×3-inch springform pan with plastic wrap, using two pieces for full coverage with overhang. (See Note below for alternative pan options.)
Scoop chocolate ice cream into the lined pan. Working quickly, use the back of a large spoon to spread it into an even layer. Freeze for 30 minutes.
During this time, prepare hot fudge sauce if making homemade, or warm store-bought sauce until spreadable. After 30 minutes, spread 1/2 cup of the hot fudge evenly over the chocolate ice cream layer. Sprinkle the Oreo crumb mixture evenly on top.
Freeze again for 30 minutes. After 20 minutes, remove strawberry ice cream from the freezer to soften for 10 minutes.
Drizzle the remaining 1/2 cup hot fudge over the Oreo layer. Working quickly, spoon and spread strawberry ice cream over the top in an even layer.
Cover the pan with plastic wrap or aluminum foil. Freeze for at least 12 hours and up to 2 days.
If using a cake plate or different serving surface, place it in the freezer for at least 30 minutes before assembling the cake to prevent melting.
Make the whipped cream topping by beating cold heavy cream, confectioners’ sugar, and vanilla extract with a handheld mixer or stand mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 4 minutes.
Remove the ice cream cake from the freezer. Remove the springform pan rim. Lift the cake using the plastic wrap and carefully peel off the plastic. Place the cake onto the frozen cake plate or cutting board.
Working quickly, spread whipped cream over the top and sides of the cake. Pipe a decorative border if desired, using a piping bag fitted with a large star tip. Garnish with sprinkles if using.
Slice and serve immediately or return to the freezer for up to 1 hour before serving. Use a very sharp knife dipped in hot water between slices. Keep leftover cake covered in the freezer.
Notes
If you don’t have a springform pan, no worries! You can also use a 9×13-inch baking dish or an 8-inch square pan lined with parchment or plastic wrap. This will make it easier to remove the cake once it’s frozen. Make sure to freeze your tools and cake plate in advance for the best results when assembling and serving the cake!
- Prep Time: 40
- Cook Time: 12H:30