Ice Cream Cake
Making an Ice Cream Cake from scratch is simple! This layered ice cream cake recipe features both chocolate and vanilla ice cream, a fudge center with cookie crunchies and an easy whipped cream frosting.
Ingredients
- 1.5 qt container vanilla ice cream
- 1.5 qt container chocolate ice cream
- 3/4 cup hot fudge sauce
- 3/4 cup crushed Oreo cookies
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- rainbow sprinkles for decorating
Instructions
- Line an 8×3 inch round cake pan or springform pan with clear plastic wrap.
- Let the chocolate ice cream soften for 10-15 minutes. Add the softened chocolate ice cream to the cake pan. Spread until even and smooth. Freeze for 1 hour.
- Pour the chocolate fudge sauce over the chocolate ice cream layer. Freeze for 30 minutes.
- Sprinkle the crushed sandwich cookies over the chocolate sauce layer. Place back in the freezer for another hour.
- Let the vanilla ice cream soften at room temperature for 10-15 minutes. Then, spread the vanilla ice cream over the crushed cookies. Place back in the freezer for at least 4 hours, until very firm.
- Remove the cake pan from the freezer and use the plastic wrap to remove the ice cream from the cake pan. You can also invert it onto a platter if you’re having trouble removing it with the plastic wrap. Place in the freezer while you make the whipped cream frosting.
- Add the heavy cream, powdered sugar and vanilla to a large mixing bowl. With an electric mixer, whisk on medium speed for 3-4 minutes, until stiff peaks form.
- Remove the cake from the freezer and frost with the prepared whipped cream and decorate with sprinkles or more crushed sandwich cookies. Serve immediately or freeze until ready to serve.
Notes
- Store homemade ice cream cake in the freezer for up to 1 week, wrapped tightly in an airtight container for best results. While it will be safe to eat it for up to 2 months, it will have the best flavor and texture if eaten within 7 days.
- Be sure to follow the instructions and freeze the cake well between each additional layer.
- Feel free to swap out other ice cream flavors for the chocolate and vanilla used here, or experiment with different fillings and toppings.
- I used a 3 inch deep 8-inch round cake pan to make this ice cream cake. If your cake pan is not that deep you may need to use two cake pans to freeze the ice cream layers, then put them together on your platter. A springform pan can also be used.
- Make this recipe gluten-free by using gluten-free Oreos.