Name: Homemade Ice Cream Cake Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 7 h 35 min
Cuisine: American
Ingredients: 15 whole Oreos, crushed; 3 tablespoons (1 ½ oz / 43 g) butter, melted; 1 ½ quart (1.4 liter) container vanilla ice cream; ¾ cup (8 oz / 225 g) store-bought hot fudge sauce; 1 ½ quart (1.4 liter) container chocolate ice cream; 1 ½ cups (12 fl oz / 360 ml) heavy whipping cream; ½ cup (2 oz / 57 g) powdered sugar; Maraschino cherries, for decoration; Sprinkles, for decoration

Jump to Recipe· 4.1 from 4 reviews

If you’re craving a show-stopping dessert that feels like a celebration in every bite, this Homemade Ice Cream Cake Recipe is exactly what you need. Combining rich chocolate cookie crunch, creamy layers of chocolate and vanilla ice cream, and a fluffy whipped cream frosting with playful cherries and sprinkles, this cake is easy to assemble but looks and tastes like a masterpiece. Whether it’s a birthday, a warm afternoon treat, or just because, this recipe brings joy, fun textures, and irresistible sweetness to your table.

Ingredients You’ll Need

The image shows a round, three-layer cake on a white marbled surface with white paper underneath. The bottom layer is a thick, light brown mousse or cream with a smooth texture and some visible wrinkles. The middle layer is a thin, dark brown chocolate layer, smoother and shinier than the bottom. The top layer is a thick, off-white cream with a slightly wrinkled texture and some small indentations. The cake’s side shows slight imperfections and a small torn section near the top layer. The overall colors transition from light brown at the bottom to dark brown in the middle and creamy white at the top. photo taken with an iphone --ar 4:5 --v 7

Every ingredient here plays an essential role in crafting the perfect balance of flavor and texture. These simple ingredients come together to create that dreamy, creamy texture and rich flavor that you’ll love.

Oreos, 15 whole, crushed: The iconic chocolate cookie with cream adds that classic crunch and deep chocolate flavor.
Butter, 3 tablespoons melted: Helps bind the cookie crumbs and adds a silky richness.
Vanilla ice cream, 1 ½ quart container: Smooth and creamy, this forms the sweet, cool base layer.
Hot fudge sauce, ¾ cup: Adds warm, gooey pockets of chocolate yumminess that melt in your mouth.
Chocolate ice cream, 1 ½ quart container: A rich counterpart to vanilla, giving the cake a perfect duo of flavors.
Heavy whipping cream, 1 ½ cups: The foundation for the light and fluffy frosting layer.
Powdered sugar, ½ cup: Sweetens the whipped cream frosting with a silky smoothness.
Maraschino cherries: Adds a bright pop of color and a burst of sweetness on top.
Sprinkles: For whimsical decoration and a bit of extra crunch.

How to Make Homemade Ice Cream Cake Recipe

Step 1: Prepare the Chocolate Cookie Filling

Start by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper. Mix crushed Oreos with melted butter until all crumbs are coated, then spread evenly on the baking sheet. Baking the cookie mixture briefly not only enhances flavor but makes sure it stays crunchy when added to the ice cream layers. After 10 minutes of baking, let the cookie crust cool completely before layering.

Step 2: Soften and Spread the Vanilla Ice Cream

Let the vanilla ice cream sit out for 10 minutes to soften just enough to spread smoothly without melting completely. Transfer it to a bowl and stir gently to achieve an even softness, preventing icy chunks. Line a 9-inch springform pan with plastic wrap, then evenly spread the softened vanilla ice cream at the bottom, creating a smooth foundation for your cake.

Step 3: Add the Chocolate Cookie Crust and Hot Fudge

Sprinkle the cooled chocolate cookie crumb mixture right over the vanilla ice cream, pressing down lightly. This helps the crust adhere and adds a delightful crunch next. Drizzle warm or room temperature hot fudge sauce evenly on top to create luscious, molten pockets of chocolate flavor. Then pop the cake into the freezer for at least one hour to set this layer solid.

Step 4: Spread the Chocolate Ice Cream Layer

While the cake freezes, soften the chocolate ice cream in the same way as the vanilla—leave it out for 10 minutes, stir until evenly soft but not melted. Remove the cake from the freezer and gently spread the chocolate ice cream over the cookie and fudge layer, creating a uniform top. Fold the excess plastic wrap over the chocolate layer to smooth out the surface, then freeze for another two hours so everything sets beautifully.

Step 5: Frost Your Ice Cream Cake

Whip heavy cream and powdered sugar together until stiff peaks form—this creates a luxuriously fluffy frosting that is the perfect cold, creamy topping. Carefully release and unwrap the cake from the springform pan and plastic wrap, flipping it so the chocolate ice cream layer finishes on the bottom. Frost the top and sides quickly, decorating with rosettes, cherries, and sprinkles for that festive finishing touch. Freeze for at least four more hours or up to four days before serving.

How to Serve Homemade Ice Cream Cake Recipe

A round white cake with a smooth white cream layer all over it sits on a white plate, which has colorful sprinkles along the edge. The top edge of the cake is decorated with swirls of white whipped cream, each topped with a bright red cherry with a long stem. More colorful sprinkles are scattered on the whipped cream swirls. The background features a light blue wooden surface with some texture, adding a soft contrast to the white cake and plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elegant garnishes take this Homemade Ice Cream Cake Recipe from delicious to absolutely delightful. Fresh maraschino cherries not only add a bright red pop of color but a sweet counterbalance to creamy layers. Sprinkles bring a fun, joyful touch, perfect for celebrations. For extra flair, try a sprinkle of crushed cookies or a drizzle of additional hot fudge just before serving.

Side Dishes

This ice cream cake pairs wonderfully with light, fresh sides that won’t overwhelm. Consider serving alongside fresh berries for a tart contrast or a small bowl of mixed nuts for a crunchy texture contrast. If you want to keep it classic, a cup of hot brewed coffee beautifully complements the richness and sweetness of the cake.

Creative Ways to Present

Presentation is key when serving this homemade beauty. Try slicing perfect wedges and placing each on individual plates with a drizzle of chocolate or caramel sauce around. You could also serve mini scoops of different ice cream flavors on the side to complement the cake’s layers. For parties, consider making mini versions of this cake in small ramekins for personal dessert servings.

Make Ahead and Storage

Storing Leftovers

After the big event, cover leftover cake tightly with plastic wrap or foil to protect it from freezer burn and odors. Store it in the freezer and always keep it well wrapped to maintain the perfect texture of each layer.

Freezing

This Homemade Ice Cream Cake Recipe freezes beautifully, making it perfect to prepare days in advance. Just make sure your plastic wrap is snug and the cake is stored in an airtight container or wrapped tightly to avoid ice crystals forming on the surface.

Reheating

No reheating needed here! Simply remove the cake from the freezer about 10–15 minutes before serving to let it soften slightly for easier slicing and the best texture. Keep it cold until ready to enjoy for that perfect creamy experience.

FAQs

Can I use other types of cookies for the cookie filling?

Absolutely! While Oreos are classic, you can substitute with vanilla cream sandwiches, Biscoff cookies, or Nutter Butters. Each will add a unique flavor and crunch that pairs beautifully with your chosen ice cream flavors.

What if my ice cream melts too much while softening?

It’s important to let the ice cream soften evenly—stirring in a bowl helps with that. If it melts too much, when refrozen it can develop icy crystals, which affects texture. To avoid this, keep softening times short and stir gently.

Can I customize the ice cream flavors?

Yes! This recipe is very versatile. Use any two smooth ice cream flavors that you love. Just avoid those with mix-ins like nuts or chunks, as these can make spreading tricky.

How long can I keep the cake in the freezer?

The cake tastes best within 4 days of freezing. Beyond that, texture and flavor might start to degrade, but it will still be safe to eat for about 1–2 weeks if well wrapped.

Is this recipe suitable for making with homemade ice cream?

Definitely! Using your own homemade ice cream, especially simple 2-ingredient recipes, works wonderfully. Since homemade ice cream can be softer, there’s no need to freeze it before assembly—just make and assemble straight away, then freeze.

Final Thoughts

This Homemade Ice Cream Cake Recipe is one of those magical desserts that tastes indulgent and celebratory, yet is surprisingly straightforward to make at home. From the crunchy cookie layer to the smooth ice creams and fluffy whipped topping, it’s a showstopper every time. I can’t wait for you to try it and create some delicious memories with every bite!