An ice cream cake that is easy to make at home and will have your guests begging for the recipe! This ice cream cake has a homemade whipped cream frosting, two layers of ice cream, and a fudgy, cookie crumbled layer.
Are you looking to make an ice cream cake comparable to a store bought cake, if not a little better? I made an ice cream cake for my son’s birthday last year and to be honest, I was a little overwhelmed. It seemed like so many steps and such a process. Some recipes turned this dessert into a three day process, which is just a little too long.
I recently made this simplified version of ice cream cake for a co-worker’s birthday and it was a big hit. I had so many people asking for the recipe and I’ve made it several more times at home with much success.
Here’s the first tip: you don’t need to kill yourself making homemade ice cream or homemade fudge sauce. Using a good brand of store bought ice cream and hot fudge sauce ends up tasting fantastic and will save you a lot of time and extra steps.
Here are the benefits of making an ice cream cake at home:
- You get to pick the flavors of ice cream for the different layers.
- You can make this cake at home for less than half the price of a store bought cake.
- It taste amazing!!!
Here’s the downside:
1. Since ice cream melts, you’ll be required to keep placing your unfinished cake in and out of the freezer several times before it’s completely ready.
2. All together, it will take approximately 30 minutes of prep time and at least 4 hours of freezing time.
Although there are a lot of waiting periods in this dessert, it’s really not labor intensive. It’s like laundry. Start a load and walk away. Same with this dessert. You can easily get this ice cream cake made start to finish within a few hours. Once you take a bite, you’ll realize it was time well spent.
Here’s how to make Ice Cream Cake:
You’ll need to buy two half gallon containers of ice cream. You can stick with traditional vanilla and chocolate ice cream for the layers or you can mix and match as you like. (You’ll only need 3 quarts of ice cream for this recipe so you’ll have a little ice cream left over in each container)
Set ice cream container for first layer on counter for approx. 10 minutes to let soften. While waiting for ice cream to soften, make the cookie crumble layer. Place Oreo cookies in food processor and pulse (or chop into small pieces using cutting board). Set aside.
Take a 9-inch springform pan and line bottom with a fitted piece of parchment paper. (Springform pans leak so parchment paper will help not make such a mess) Spread softened ice cream into springform pan. Cover with aluminum foil and place in freezer for at least ten minutes to harden. (This picture shows cookies and cream but you can use vanilla if making traditional ice cream cake)
Add jar of hot fudge sauce (I used Hershey’s) on top of ice cream layer. Spread from the middle outward to avoid ice cream blending too much with hot fudge.
Sprinkle chopped Oreo cookies on top of ice cream layer. (I left mine a little bigger, but you can chop finer if you like)
Cover top of pan with aluminum foil again and place back in freezer for at least 10 to 15 minutes to allow for hot fudge layer to harden. Please don’t skip this step. If you add ice cream right away, the ice cream will swirl together with hot fudge and you’ll lose the distinct layers for the ice cream cake.
While you have the springform pan in the freezer, take out second container of ice cream and allow to set out on counter to soften (think soft serve consistency). I’d recommend adding ice cream to a medium sized bowl and stirring to a softened state before adding to springform pan. I found it a little more difficult to spread if ice cream was still hard.
Cover spring form pan with aluminum foil and let freeze for at least 3 hours.
How to prepare frosting:
In large bowl, add in heavy whipping cream, powdered sugar, and vanilla extract. Blend with electric mixer on medium speed for about a minute and then proceed to blend on high speed until stiff peaks form.
Remove springform pan from freezer. Skim butter knife around edges of spring form pan and then release latch. (pictures of two different ice cream cakes I made)
Place ice cream cake on cake plate or flat plate. Spread thin layer of whipped cream on top and sides of ice cream cake. Make sure to work quickly. If ice cream cake starts to melt, you’ll need to place back in freezer for a few minutes.
Tip: I would start with an initial layer of whipped cream similar to doing a a top coat when frosting a regular cake. Freeze for at least 30 minutes and then refrost again to give more of a polished look.
If you’d like to decorate the top of cake. I would wait at least thirty minutes for the whip cream frosting to firm up and then decorate as desired. Add whipped cream to piping bag and use decorating tip of choice. I added a border to the perimeter of the cake using a Wilton 1M decorating tip and sprinkles on top.
At this point, your ice cream cake is essentially done. You’ll need to place back in freezer for another 30 minutes to let frosting or decoration layer harden; otherwise your done!
When ready to serve cake, take out of freezer and let sit at room temperature for 20 to 30 minutes before slicing.
Ice Cream Cake
Ice Cream Cake made from home that will taste better than store bought. Homemade whipped cream frosting, hot fudge sauce with cookie crumbles nestled between layers of ice cream.
Ice Cream Cake
- 1 1/2 quarts vanilla ice cream, softened
- 1 1/2 quarts chocolate ice cream, softened
- 12.8 oz Hershey’s hot fudge sauce
- 6 Oreo cookies, finely chopped
Whipped Cream Frosting:
- 1 1/4 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Ice Cream Cake
Place piece of parchment paper underneath springform pan.
2. Set first ice cream container on counter for at least 10 minutes to soften. Place Oreo cookies in food processor or use cutting board to finely chop. Set aside.
3. Add softened ice cream to springform pan. Cover with foil and place in freezer to harden for at least 10 minutes.
4. Add jar of hot fudge sauce on top of first ice cream layer, spreading from middle of cake outward. Sprinkle crushed Oreo cookies on top of hot fudge layer. Cover springform pan with foil and return to freezer for at least 15 minutes.
5. Allow second choice of ice cream to soften on countertop for 10 – 15 minutes. Add ice cream to medium sized bowl and stir until soft-serve consistency.
6. Add final layer of softened ice cream to springform pan. Return covered pan to freezer for at least 3 hours.
7. Skim knife along edges of springform pan and release latch of pan. Place on cake plate to frost.
Whipped Cream Frosting
In large bowl, add heavy cream, powdered sugar and vanilla extract.
2. Blend with electric mixer on medium speed for 1 minute.
3. Turn up speed to high and continue to blend for 4 or 5 minutes, or until stiff peaks form.
4. Remove frozen ice cream cake and quickly frost top and sides of cake with whipped cream frosting. Return cake to freezer for 30 minutes.
5. Use spatula to add second layer of whipped cream to cake. Place remaining whipped cream in piping bag and use decorating tip of choice to finish decorating cake.
6. Add sprinkles of choice.
7. Remove frozen ice cream cake from freezer and allow 20 to 30 minutes before slicing.