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4.67 from 6 votes
Ice cream cake frosted with whipped cream, decorated with sprinkles and maraschino cherries.
Print Recipe
Homemade Ice Cream Cake
Prep Time
45 mins
Freeze Time
5 hrs
Total Time
5 hrs 45 mins
 

My Homemade Ice Cream Cake is no-bake, easy to prep, and layered with fudge, crumble, and whipped cream—just like Dairy Queen, only better!

Servings: 16 slices
Author: Gemma Stafford
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 cups (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 cups (2 oz/57 g) powdered sugar
  • Maraschino cherries
  • Sprinkles
Instructions
To Make the Chocolate Cookie Filling

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

  2. In a medium bowl, combine the crushed Oreos with the melted butter, then spread evenly on the prepared baking sheet.

  3. Bake for 10 minutes, then let cool to room temperature

To Make the Ice Cream Cake

  1. Line a 9-inch (23 cm) springform pan with 2 sheets of plastic wrap in opposite directions and with enough length to hang over the edges.

  2. Let the vanilla ice cream sit at room temperature for 10 minutes, then transfer to a large bowl and stir it until it is evenly soft enough to spread but still frozen.

  3. Spread the ice cream into the prepared pan, then spread the chocolate cookie filling on top, pressing down lightly into the ice cream.

  4. Drizzle the hot fudge sauce over the cookie crumbs and freeze the cake for at least 1 hour.

  5. Let the chocolate ice cream sit at room temperature for 10 minutes, then transfer to a large bowl and stir it until it is evenly soft enough to spread but still frozen.

  6. Take the cake from the freezer and spread the chocolate ice cream on top.

  7. Fold the overhanging plastic wrap over the chocolate later, pressing down to cream and even surface. Freeze for at least 2 hours.

To Frost the Cake

  1. In the bowl of a stand mixer fitted with a whisk attachment (or with a large bowl and a handheld electric mixer) whip the cream and powdered sugar on medium-high speed to stiff peaks, about 5 minutes.

  2. Release the sides of the pan, unwrap the cake and invert it onto a serving plate so that the chocolate layer is on the bottom.

  3. Quickly frost the top and sides of the cake with the whipped cream, then decorate with piped rosettes (if desired), cherries, and sprinkles.

  4. Return the cake to the freezer for at least 4 hours (and up to 4 days) before serving.

Recipe Notes
  • Save a step: No need to scrape the cream out of the Oreos before crushing them!
  • Crunch tip: Baking the Oreos briefly with a little butter will help them stay crunchy in the ice cream.
  • Softening secret: When softening the ice cream, the outside of the tub will begin to melt before the center softens enough for spreading, so it is important to evenly soften the ice cream by stirring it in a bowl. If it melts too much, it will get icy as it refreezes.
  • Favorite ice cream: Chocolate and vanilla ice cream is the classic combination, but you can use any two ice cream flavors that you like in the same proportions. Just make sure the flavor you use is smooth, and not one with chips or chunks. 
  • Change up the crumble! Instead of Oreos you can use vanilla cream sandwiches, Nutter Butters or biscoff cookies if those better suit the flavors of ice cream that you choose.
  •  Homemade touch: This ice cream cake can be made with any two flavors of our homemade 2-ingredient ice creams. If doing this, there is no need to freeze the ice cream before assembly—simply make the ice cream, assemble the cake, and then freeze.