Ultimate homemade ice cream cake (Printable Version)
A show-stopping no-bake dessert with Oreo crust, layered ice creams, fudge ribbons, and fluffy whipped cream finish.
# Everything You’ll Need:
→ Cake Layers
01 -
10 Oreo cookies (110 g)
02 -
2 tablespoons unsalted butter, melted (28 g)
03 -
1.5 quarts chocolate ice cream, softened (1.42 L)
04 -
1 cup hot fudge, divided (8 oz / 227 g)
05 -
1.5 quarts strawberry ice cream, softened (1.42 L)
→ Whipped Cream Topping
06 -
2 cups cold heavy cream (480 ml)
07 -
1/3 cup confectioners’ sugar (40 g)
08 -
1 1/2 teaspoons pure vanilla extract
09 -
Sprinkles (optional, for decorating)
# Steps to Cook:
01 -
Pulse Oreo cookies into coarse crumbs. Combine with melted butter until evenly moistened and set aside.
02 -
Line a 9–10 inch springform pan with plastic wrap, leaving overhang. Soften chocolate ice cream for 10 minutes, then spread evenly in the pan. Freeze for 30 minutes.
03 -
Warm half of the hot fudge until spreadable. Spread over the chocolate layer, then sprinkle and lightly press Oreo crumbs on top. Freeze for 30 minutes.
04 -
Soften strawberry ice cream for 10 minutes. Drizzle remaining hot fudge over Oreo layer, then spread strawberry ice cream evenly on top.
05 -
Cover the pan tightly and freeze at least 12 hours or up to 2 days until very firm.
06 -
Freeze the cake stand or serving plate for 30 minutes before decorating.
07 -
Beat cold heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form, about 4 minutes. Remove the springform rim and lift the cake out using the plastic wrap. Peel off wrap and place cake on chilled plate. Frost top and sides with whipped cream and add sprinkles if desired.
# Extra Suggestions:
01 -
For a taller cake, use a 9-inch springform pan; a 10-inch pan yields wider, thinner layers.
02 -
Ice cream should be softened enough to spread, but not melted. Return to freezer briefly if too soft.
03 -
Substitute ice cream flavors as desired (e.g., vanilla, cookies-and-cream, mint chip).
04 -
For a gluten-free version, use gluten-free chocolate sandwich cookies.
05 -
To stabilize whipped cream, add 1 tablespoon instant vanilla pudding mix during whipping.
06 -
Assemble up to 2 days in advance. After decorating, freeze uncovered 15 minutes to set, then cover lightly and freeze up to 1 hour before serving.
07 -
Store leftovers well covered in the freezer for up to 1 month.