Go Back

Ice Cream Cake

Ice cream cake with an Oreo cookie crust, layered vanilla and strawberry ice cream, and a ribbon of hot fudge. This no-bake birthday ice cream cake is frozen until sliceable, then topped with swirled whipped cream and sprinkles.
Print Recipe Pin Recipe
Prep Time 30 minutes
Freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 count Oreo cookies Crushed into fine crumbs.
  • 5 tbsp butter Melted.
Ice cream layers
  • 1.5 qt vanilla ice cream Slightly softened for spreading.
  • 1.5 qt strawberry ice cream Slightly softened for spreading.
  • 0.5 cup hot fudge sauce Slightly cooled before drizzling.
Topping
  • 2 cup whipped topping or stabilized whipped cream For swirled whipped cream.
  • Rainbow or patriotic sprinkles Scatter across the center; amount to taste.

Equipment

  • 1 springform pan

Method
 

Make the Oreo crust
  1. Mix crushed Oreo cookies with melted butter until the crumbs look evenly coated, then press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes, until the crust feels set to the touch.
Layer the vanilla ice cream
  1. Spread vanilla ice cream in an even layer over the Oreo crust, smoothing the top with a flat surface. Freeze for 1 hour until firm.
  2. Drizzle hot fudge sauce over the vanilla layer in a thin ribbon and return the pan to the freezer. Freeze for 15 minutes to set the fudge.
Layer the strawberry ice cream
  1. Spread strawberry ice cream over the fudge layer and smooth the top until level. Cover with plastic wrap and freeze for at least 4 hours or overnight.
Finish and serve
  1. Run a warm knife around the edge of the frozen cake to loosen it, then release the springform and transfer the cake to a serving plate. Work quickly so the edges stay clean.
  2. Pipe whipped topping swirls around the top edge, then scatter rainbow or patriotic sprinkles across the center. Slice with a hot knife and serve immediately.

Notes

Pro tip: soften the ice creams just enough to spread—if they get too melty, the fudge can muddy the layers. Store leftovers covered in the freezer for up to 2 weeks. Freezing works well for this cake; avoid thawing before slicing. For a dairy-light swap, use dairy-free vanilla and strawberry ice cream and a dairy-free whipped topping, keeping the freezing steps the same.