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Homemade Ice Cream Cake Recipe

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4.1 from 4 reviews

This Homemade Ice Cream Cake recipe features layers of vanilla and chocolate ice cream with a crunchy Oreo cookie filling, hot fudge sauce, and a whipped cream frosting. It’s an easy yet impressive frozen dessert perfect for celebrations, combining creamy textures with delightful crunch and rich chocolate flavors.

Ingredients

Chocolate Cookie Filling

  • 15 whole Oreos, crushed
  • 3 tablespoons (1 ½ oz / 43 g) butter, melted

Ice Cream Cake

  • 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

Whipped Cream Frosting

  • 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

Instructions

  1. Make Chocolate Cookie Filling: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. In a medium bowl, mix crushed Oreos with melted butter until combined. Spread mixture evenly on the prepared baking sheet and bake for 10 minutes. Let it cool completely to room temperature.
  2. Prepare the Ice Cream Cake Base: Line a 9-inch (23 cm) springform pan with two sheets of plastic wrap placed in opposite directions with overhangs. Let the vanilla ice cream sit at room temperature for 10 minutes, then transfer it to a large bowl and stir until uniformly soft but still frozen enough to spread. Spread the softened vanilla ice cream evenly into the lined pan.
  3. Add Cookie Filling and Hot Fudge: Evenly spread the cooled chocolate cookie filling on top of the vanilla ice cream, pressing lightly so it adheres. Drizzle the hot fudge sauce over the cookie crumb layer. Freeze the cake for at least 1 hour to set.
  4. Add Chocolate Ice Cream Layer: Let the chocolate ice cream sit at room temperature for 10 minutes to soften, then stir in a large bowl until evenly spreadable but still frozen. Remove the cake from the freezer and carefully spread the chocolate ice cream layer over the frozen cookie and fudge layer. Fold the overhanging plastic wrap over the top layer, press gently to smooth the surface, and freeze the cake for at least 2 hours.
  5. Make Whipped Cream Frosting: Using a stand mixer fitted with a whisk attachment or a handheld electric mixer, whip the heavy cream and powdered sugar on medium-high speed until stiff peaks form, about 5 minutes.
  6. Unmold and Frost the Cake: Release and remove the sides of the springform pan. Carefully unwrap the plastic wrap and invert the cake onto a serving plate so the chocolate layer sits at the bottom. Quickly frost the entire cake with the whipped cream, decorating with piped rosettes if desired, as well as maraschino cherries and sprinkles.
  7. Freeze and Serve: Return the decorated cake to the freezer for at least 4 hours and up to 4 days before serving to ensure it is firm and ready to slice.

Notes

  • No need to remove the cream from the Oreos before crushing them—it adds to the flavor.
  • Baking the Oreos briefly with butter enhances their crunch in the ice cream cake.
  • To evenly soften ice cream for spreading, let it sit at room temperature then stir in a bowl to avoid icy texture upon refreezing.
  • Use any two smooth ice cream flavors you prefer, avoiding kinds with chunks for best results.
  • Swap Oreos for vanilla cream sandwiches, Nutter Butters, or biscoff cookies to better match your ice cream flavor pairings.
  • You can use homemade 2-ingredient ice cream for this recipe; if so, assemble and freeze immediately without prefreezing the ice cream.

Find it online: https://marthatasty.com/homemade-ice-cream-cake-recipe/