Say goodbye to store-bought desserts and hello to your new favorite celebration showstopper! This homemade ice cream cake is a true classic, blending creamy layers with crunchy goodness.
Best of all, it’s a completely no-bake recipe, making it incredibly simple for any home cook. Get ready to easily customize this delightful frozen treat for birthdays, holidays, or just because!
Table of Contents
Why You’ll Love This Ice Cream Cake
- Perfect for Any Celebration: This impressive ice cream cake is a guaranteed crowd-pleaser for any special occasion.
- Simple, Completely No-Bake Assembly: Forget the oven! This recipe focuses on easy layering and freezing, perfect for beginners.
- Customizable with Favorite Flavors: Choose any ice cream and topping combinations to make it uniquely yours.
- Features Irresistible Crunchy Layers: The crushed cookie and hot fudge create a delightful texture contrast.
- Easy Make-Ahead Dessert: Assemble days in advance, then simply decorate before serving for a stress-free experience.
- Serves a Crowd Effortlessly: A generous size makes this the ideal dessert for family gatherings and parties.
Ingredients
Gather these simple ingredients to create your stunning no-bake ice cream cake. Always start with high-quality components for the best flavor.
- 10 Oreo cookies (110g)
- 2 Tablespoons (28g) unsalted butter, melted
- 1.5 quarts (1.42L) chocolate ice cream, softened (or other flavor)
- 1 cup (8 ounces/227g) homemade hot fudge (or use store-bought), divided
- 1.5 quarts (1.42L) strawberry ice cream, softened (or other flavor)
- 2 cups (480ml) heavy cream, cold
- 1/3 cup (40g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- Optional for garnish: sprinkles
Notes & Substitutions
- Ice Cream Flavors: Feel free to get creative! Popular combinations include chocolate and vanilla, coffee and salted caramel, or mint chip and cookies and cream. Just ensure they soften similarly.
- Hot Fudge: Make your own homemade hot fudge for a richer flavor, or choose a high-quality store-bought option for convenience. Warm it slightly before spreading.
- Oreo Cookies: Graham crackers, Biscoff cookies, chocolate wafers, or even crushed pretzels make fantastic alternatives for the crunchy base and middle layers.
- Adding a Cake Layer: You can incorporate a pre-baked, cooled cake layer as the very bottom layer. Freeze it first to prevent crumbling when you add the ice cream.
Equipment
Having the right tools makes assembling your ice cream cake a breeze. These items are commonly found in most kitchens.
- 9-inch or 10-inch springform pan (3 inches high): Essential for easy unmolding of your layered dessert.
- Plastic wrap: Use generously to line the pan, ensuring simple removal.
- Food processor or blender: Quickly crushes cookies for the delicious crust.
- Electric mixer (handheld or stand): Perfect for whipping fluffy homemade cream.
- Rubber spatula/large spoon: Helps spread softened ice cream and fudge evenly.
- Optional: piping bag and tip: For decorative whipped cream borders and designs.
Instructions For The Best Ice Cream Cake
Follow these steps to build your magnificent homemade ice cream cake. Working efficiently is key when dealing with softened ice cream.
- Prepare Oreo crust mixture: In a food processor or blender, pulse 10 Oreos (including the cream filling) into a coarse crumb. You should have about 1 cup of crumbs. Mix these crumbs with the melted butter and set aside.
- Line pan with plastic wrap: Remove your desired bottom-layer ice cream (like chocolate) from the freezer to soften for 10 minutes. While it softens, generously line a 9×3-inch or 10×3-inch springform pan with plastic wrap, ensuring plenty of overhang on all sides.
- Spread first softened ice cream layer: Scoop the softened chocolate ice cream into the lined pan. Working quickly, use the back of a large spoon or a rubber spatula to spread it into an even layer. Place the pan in the freezer for 30 minutes to firm up.
- Add hot fudge and Oreo crumb layer: While the first layer freezes, prepare your hot fudge. Either make it from scratch or warm up store-bought fudge until it has a spreadable consistency. Pour and spread 1/2 cup of hot fudge evenly over the chilled first ice cream layer. Then, sprinkle the prepared Oreo mixture evenly over the fudge.
- Freeze again to firm up: Place the pan back in the freezer for another 30 minutes. After 20 minutes, remove your desired top-layer ice cream (like strawberry) from the freezer to soften for 10 minutes, preparing for the final layer.
- Spread second softened ice cream layer: Drizzle the remaining 1/2 cup of hot fudge over the Oreo layer. Working quickly, spoon and spread the softened strawberry ice cream evenly over the fudge. Ensure the entire surface is covered.
- Cover and freeze for 12+ hours: Cover the pan tightly with plastic wrap or aluminum foil. Freeze the assembled ice cream cake for at least 12 hours, or up to 2 days, to ensure it is completely firm and stable.
- Prepare homemade whipped cream: If you want to serve the cake on a separate plate, place your desired cake stand or cutting board in the freezer for at least 30 minutes. This prevents the cake from melting too quickly. Using an electric mixer, beat cold heavy cream, confectioners’ sugar, and vanilla extract on medium-high speed until stiff peaks form, about 4 minutes.
- Unmold and frost cake quickly: Remove the frozen ice cream cake from the freezer. Carefully remove the rim from the springform pan. Use the plastic wrap overhang to lift the cake, then gently peel off the plastic. Place the cake on the bottom of the springform pan or your pre-chilled serving plate. Working swiftly, spread the whipped cream over the top and sides of the cake.
- Garnish, slice, and serve immediately: Garnish the frosted cake with sprinkles, if desired. For neat slices, use a very sharp knife, dipping it into a glass of hot water and wiping it clean between each cut. Serve your delicious ice cream cake immediately or freeze for up to 1 hour before serving. Keep any leftovers tightly covered in the freezer.
Pro Tips for Success
- Soften ice cream perfectly: Let ice cream sit at room temperature for just 10-15 minutes. It should be spreadable but not melted.
- Line pan generously: Ample plastic wrap overhang is crucial for easy lifting and unmolding of your homemade ice cream cake.
- Freeze thoroughly between each layer: This prevents layers from mixing and ensures a neat, defined look. Don’t rush this step.
- Don’t skip melted butter with cookies: The melted butter helps bind the cookie crumbs, creating a stable and delicious crust.
- Work swiftly with softened ice cream: Minimize the time ice cream spends out of the freezer to prevent excessive melting.
- Warm up store-bought fudge for spreading: A slightly warm, thin fudge layer is much easier to spread evenly over frozen ice cream.
- Freeze serving plate before assembly: A chilled platter buys you precious extra minutes before the ice cream cake starts to melt.
- Use a hot knife for clean slices: Dip your sharp knife in hot water and wipe it clean between each cut for perfectly smooth slices.
- Plan ahead, longer freeze is better: For the firmest, most stable cake, allow at least 12 hours of final freezing time, or even up to two days.
Serving, Storage & Variations
This versatile dessert offers endless possibilities for customization and convenience. Make this ice cream cake a family tradition!
When storing frozen desserts like this, proper wrapping can help prevent freezer burn.
- Serving: Present your beautiful ice cream cake on a chilled platter or cake stand. Serve immediately after decorating for the best texture.
- Storage: Keep any leftover cake tightly wrapped in multiple layers of plastic wrap or foil, then place it in an airtight container in the freezer. It stays fresh for up to 2 weeks.
- Ice Cream Flavor Combos: Experiment with different pairings like coffee and chocolate, strawberry and vanilla bean, or even tropical fruit sorbets for a lighter twist.
- Cookie Crust Options: Beyond Oreos, consider using chocolate chip cookies, ginger snaps, or even shortbread for a unique base.
- Add a Cake Layer: If you prefer a traditional cake base, bake a thin cake layer (like chocolate or vanilla), cool it completely, then freeze it before placing it at the bottom of your lined springform pan. Proceed with the ice cream layers on top.
Nutrition Information
This homemade ice cream cake is a delightful treat. Nutritional values can vary based on specific brands and exact measurements used. Below is an estimated nutritional breakdown per serving (assuming 12 servings).
| Nutrient | Estimated Value |
|---|---|
| Calories | 450-500 kcal |
| Total Fat | 25-30g |
| Saturated Fat | 15-20g |
| Cholesterol | 60-80mg |
| Sodium | 150-200mg |
| Total Carbohydrates | 50-60g |
| Sugars | 40-50g |
| Protein | 5-7g |
These are approximate values and can vary.
Frequently Asked Questions
Can I add a traditional cake layer to this?
Yes, you certainly can! Place a pre-baked and completely cooled cake layer as the very bottom layer after lining the pan. Freeze the cake layer first to keep it firm.
What if I don’t have a springform pan?
You can use a 9×13-inch pan or an 8-inch square pan instead. Just make sure to line it very generously with plastic wrap for easy lifting and removal.
Can I use other types of cookies for the crunch layer?
Absolutely! Any crunchy cookie or even graham crackers work wonderfully for both the base and the middle crunch layer of this ice cream cake.
Can this ice cream cake be made ahead of time?
Yes, this dessert is perfect for making ahead. You can assemble the entire cake up to 2 days in advance. Prepare the whipped cream topping up to 24 hours ahead, storing it in the fridge.
Conclusion
Creating your own homemade ice cream cake is incredibly rewarding, proving that delicious desserts don’t have to be complicated. This no-bake wonder delivers creamy, crunchy, and utterly irresistible layers with minimal effort.
Have fun customizing it with your favorite flavors and toppings, making it truly unique for any celebration or family gathering. Get ready to impress everyone with this easy, show-stopping frozen treat!
No-Bake Ice Cream Cake
Ingredients
Equipment
Method
- Pulse Oreos into crumbs and mix with melted butter. Set aside.
- Line a springform pan with plastic wrap. Soften the first ice cream layer for 10 minutes.
- Spread chocolate ice cream evenly in the pan. Freeze for 30 minutes.
- Spread 1/2 cup hot fudge over chocolate layer, then sprinkle Oreo crumb mixture evenly. Freeze 30 minutes.
- Soften strawberry ice cream for 10 minutes. Spread remaining fudge and strawberry ice cream over Oreo layer. Cover and freeze at least 12 hours.
- Beat cream, sugar, and vanilla until stiff peaks form for whipped cream.
- Unmold the cake using plastic wrap, frost with whipped cream, and garnish with sprinkles. Serve or freeze until ready.
Nutrition
Notes
- Swap cookie types or ice cream flavors to suit your taste.
- Use generous plastic wrap for easy removal.
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