Cool off with a slice of no-bake ice cream cake! This easy summertime treat combines two of your favorite ice cream flavors, hot fudge, homemade whipped cream, and sprinklesโall on top of an Oreo cookie crust. Because this cake needs to freeze for at least 12 hours prior to serving, it’s a great make-ahead dessert option for birthday parties, BBQs, Father’s Day, 4th of July, Labor Day, and more.
We’re tackling a never-before-seen recipe on my website today: ice cream cake! This easy and refreshing treat is made for summertime celebrations and should always be included in your line up of cookout desserts. With 5 layers to love, it keeps us smiling, satisfied, and cool all season long.
Why You’ll Love This Ice Cream Cake
- 5 layers of decadence
- Easy no-bake recipe
- Use your favorite ice cream flavors
- Something for everyone to enjoy
- Ribbons of fudge throughout
- Topped with cheerful sprinkles
- Like cookie ice cream sandwiches, this is a wonderful make-ahead dessert
5 Layers to Love
There are 5 layers in this ice cream beautyโlet’s review each one:
- Oreo Cookie Crust: This cookie crust comes together with just 2 ingredients: Oreo cookies and melted butter. Be sure to use the entire cookie (the chocolate cookies and the cream filling) when pulsing the cookies into crumbs. Since this recipe fits a 9×13-inch pan, I slightly scaled up my regular Oreo cookie crust. And if you love the Oreo crust here, be sure to try it in my peanut butter ice cream pie next!
- Chocolate Ice Cream
- Peanut Butter Cup Ice Cream
- Hot Fudge: Use a store-bought variety or make your own! I used this homemade hot fudge sauce.
- Whipped Cream & Sprinkles: We top with homemade whipped cream for the final layer. You’ll appreciate how quickly and easily it comes together! For a finishing touch, garnish with colorful sprinkles for the ultimate dessert.
You can use any flavors of ice cream you want. Chocolate and peanut butter is a favorite combination in my family, but you could also try: chocolate + cookies ‘n’ cream, vanilla + strawberry, chocolate + mint chip, chocolate + vanilla, or coffee + cookies ‘n’ cream. The options are endless!
Here are a few step photos of the process. It’s really not as much work as it seems, though you will take a few trips back and forth from the freezer. You’ll find a video tutorial and the full recipe at the bottom of the page.
After you make the Oreo cookie crust and tightly pack it into the pan, freeze it for 15 minutes. During this time, get your first flavor of ice cream ready (below). Spread this ice cream onto the crust and freeze it.
Get your second flavor of ice cream ready. Spread this ice cream onto the first layer of ice cream and freeze it (below).
While the 2 ice cream layers are freezing, prepare your hot fudge. You’ll let the hot fudge sauce cool down after making it, but it will never be as cold as the ice cream layer underneath it. Because of the difference in temperature, the hot fudge and the top layer of ice cream swirl togetherโthis is to be expected. Place the cake back in the freezer for 15 minutes before spreading the whipped cream on top.
Make the whipped cream. Spread this on top of the hot fudge and add sprinkles (below). Freeze until ready to serve! As the cake freezes, the inside layers stay separate, but move around quite a bit, creating beautiful layers.
Ice Cream Cake Success Tips
- Soften the ice cream and stir it around in a bowl to smooth it out before layering. Stirring the ice cream creates a uniform texture which makes layering so much easier.
- Freeze the cake for 15โ30 minutes in between adding each layer.
- Make sure you have at least an hour to prepare the cake. See #2.
- Follow the Oreo crust recipe below. More butter than written below (we use 1/2 cup today) made the frozen crust way too firm, and cutting was quite difficult.
- If using store-bought hot fudge, slightly heat it up. This makes it a little easier to spread on top of the ice cream. The hot fudge and the top layer of ice cream will sort of mesh together as you spread and that’s OK!
- At a minimum, let the cake freeze overnight (and up to a few days).
- For clean cuts, run a sharp knife under hot water before slicing. This trick works when cutting brownie ice cream sandwiches too.
Homemade Whipped Cream
Homemade whipped cream is so easy to make and the perfect topping for our ice cream cake. And it’s nice to have a homemade element to this cake, especially if you’re using store-bought ice cream and hot fudge. You only need 3 simple ingredients to whip up a batchโit’s light, refreshing, and adds a wonderful texture to today’s frozen dessert.
More Frozen Favorites
- Ice Cream Cake (choose your flavor!)
- Blueberry Lemon Icebox Cake
- Blueberry Crumble Ice Cream
- Brownie Baked Alaska
- Ice Cream Loaf Cake
Easy 5 Layer Ice Cream Cake
- Prep Time: 1 hour, 15 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours
- Yield: 12 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
Simple and divine 5-layer ice cream cake sitting on top of an Oreo crust. Cool off and celebrate with this easy recipe!
Ingredients
- 30 regular Oreos (not Double-Stuf)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1 quart chocolate ice cream, softened
- 1 quart your choice flavor ice cream, softened (I used peanut butter cup)
- 1 and 1/2 cups (420g) hot fudge (store-bought or homemade hot fudge sauce)
Whipped Cream
- 1 cup (240ml) heavy cream
- 2 Tablespoons (15g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- sprinkles
Instructions
- Make the crust:ย In a food processor or blender, pulse 30 Oreos (including the cream filling) into a fine crumb. You should have about 3 cups crumbs, or 330g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9×13-inch pan. With medium pressure using your hand, pat the crumbs down into the bottom to make a compact, thick crust. Freeze for 15 minutes.
- During that time, place the softened chocolate ice cream in a bowl and give it a good stir to rid any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen crust. Freeze for 15โ30 minutes. (Closer to 30 minutes is ideal.)
- During that time, place the 2nd ice cream flavor into a bowl and stir it until it is smooth and very soft. Carefully spread on top of the chocolate ice cream. Freeze for 15โ30 minutes. (Closer to 30 minutes is ideal.)
- Make sure the hot fudge is spreadable consistency. You may have to slightly heat it if using store-bought. Spread it on top of the ice cream as best you can. Because it is not as cold as the ice cream layer, the two will slightly mix together as you spread. That’s ok. Freeze for 15โ30 minutes. (Closer to 30 minutes is ideal.)
- Make the whipped cream:ย Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form, about 4โ5 minutes. Spread on top of hot fudge layer, then top with sprinkles. Cover with aluminum foil and freeze for at least 12 hours before serving (and up to a few days).
- Use a very sharp knife to cut, making sure you are cutting into the crust. Keep leftovers in the freezer.
Notes
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl |ย 9×13-inch Pan | Electric Mixer (Handheld or Stand)
- Ice Cream: 1 quart of ice cream is 2/3 of a standard 1.5 quart container. So you’ll use a little more than half of the container for each ice cream layer.
Reader Comments and Reviews
This recipe is absolutely delicious. My only challenge being the Oreo crust stuck to the pan in some sections. Maybe I pressed down too hard in some sections? Could I use parchment paper or maybe apply a very sparse amount of butter to pan bottom? I used glass, not metal, would this make a difference? Appreciate your feedback. Have been asked to make for a family party next month. Thank you
Hi GayLynn, You can try lining the bottom of your pan with parchment paper. That usually does the trick!
Is this a different ice cream cake than you had listed before? The photos look the same but I had directions for a 13 x 9 and not putting Oreo in the middle with hot fudge with having Oreo cookies as the bottom crust.
Hi JoAnn, this is our oldest ice cream cake recipe and we haven’t archived any, either. This recipe is for a 9×13 pan and doesn’t have Oreo crumbs in the middle. Could you be mixing this recipe up with our other Ice Cream Cake? That one has Oreo crumbs with fudge in the middle.
Thank you, I believe I did mix the two up, not seeing that there were two recipes. My apologies. Thanks for clarifying.
I’m realizing that 9×13 wont be big enough for me, how should I adjust the measurements if I’m using a 11×15 pan instead?
Thanks!
Hi Mackenzie, we’re not sure of the exact scale for that size pan, but this cake pan sizes and conversions guide should be a helpful reference.
Making this for Easter dessert and loving how easy it is and versatile. I used vanilla and butter pecan ice cream thus tine. I want to make this for it daughters bday (summer baby) and I know she’d love it with strawberry ice cream. Love your recipes, my confidence in baking is much higher because of your detailed recipes. Thanks so much
This looks SO good! (like all of your recipes) How do you think just a layer of cake in the middle (between the ice cream flavors) would work?
Hi Brittany, I haven’t tested that for this recipe, but I don’t see why it wouldn’t work. Good luck!
Can I use store bought cool whip for the topping instead of making it?
Hi Kelly, absolutely.
Can I make the frosting a day in advance? My niece wants to help make for her daughter but she doesnโt have much time.
Hi Marcia, yes, you can chill the whipped cream in the refrigerator for up to 24 hours.
made this for my granddaughters 10th birthday.. wasn’t a piece left!!! The real whip creme is so much better than the fake stuff!!
This recipe was different to make since there was no actual baking involved. It was fun to try something new, and it was easy to make it gluten free with gf Oreos.
Could you use gingersnap cookies for the crust? If so, do you know approximately how much butter to use and how many cookies? Thanks!
Hi Chelsea, you definitely could use gingersnap cookies if you’d like. We haven’t tested it, but I think you should try the same amount of butter and 3 cups of crumbs. Enjoy!
This is my birthday cake go-to!!! I’ve made it for my two kids and my husband for each of their birthdays every year! It’s just the best!!!
I made this recipe for a work function and it was a hit! I, personally, do not like Oreos, so I used Chips Ahoy instead as the crumbled cookie crust with same measurements and butter and it turned out perfectly. I did not freeze too hard and was relatively easy to cut through – the trick where you run cold water on a large knife in between each slice really works nicely. I put strawberry on the bottom and before freezing that layer I added the homemade fudge (a different recipe that doesn’t use syrup), Sallys Salted Caramel recipe, and chopped hazelnuts. Then I did a chocolate ie cream layer and once again drizzled the caramel, fudge, and hazelnuts on it before freezing. I did the homemade whipped cream on top with some extra cookie crumbles and caramel for presentation and froze it overnight.
Just wow. The only thing I would change would be to make my own cookies rather than using the store bought ones… I hope to make this again. So easy – just a bit time consuming in between steps with the freezing.
I loved this recepie so much!!
Hi. If I make the dessert in a 9 inch, scale the Oreos back to 22, can I still use approximately 2 quarts of ice cream. The PB recipe calls for 1 quart and other layers, so just scale back the ice cream?
Hi Michelle, Yes you can scale back the ice cream for a smaller pan – it’s ok if your layers are thicker, they just make take a little more time to freeze.
Thank you. So do you think like 28 oz of the 2 types of ice cream and same amounts on fudge and whip cream? I am planning to serve it on Sunday.
Any change in the amount of Oreos I should Any change in the amount of Oreos I crush Any change in the amount of Oreos I crush if I make the cake in a 9 inch springform pan?
Hi Michelle, the quantities listed here are a little too much for a 9-inch springform pan. You can follow this recipe from our peanut butter ice cream pie as a guide.
Do you recommend a particular density ice cream or brand?
Hi Michelle, you can use any ice cream!
Can I make this in a 9 inch round spring form pan? Will it change the stature? Thanks
Hi Michelle, the quantities listed here are a little too much for a 9-inch springform pan. But this recipe is very forgiving so you can use your best judgement how thick to make each layer.
Any change in the amount of Oreos I should crush if I make the cake in a 9 inch springform pan?
Would it work to add the hot fudge before the second layer of ice cream so that the fudge is in between the two ice cream layers?
Hi Maya, while you could try it, because of the difference in temperature between the ice cream and hot fudge, the hot fudge and the top layer of ice cream swirl togetherโthis is to be expected. So, if used between two layers of ice cream, it will really be less of a defined layer and more of a swirl within the two layers of ice cream. Hope you enjoy it either way!
Hi, Can I substitute the hot fudge for Nutella?
Hi Sonia, we can’t see why not! You may want to heat it slightly so that it’s a bit easier to spread.
I will be making this again, but with modifications. I made 2 the first time around and observed better results on one vs the other. The differences are as follows:
1. Added 1-2 tablespoons more butter for the crust.
2. I would not recommend using vanilla ice cream. This recipe does better with a more unique flavor. Mint was a standout in our house, but I’m sure peanut butter is great also.
3. If using store bought chocolate syrup consider adding Oreos to it to thicken it and create a nice mixed layer.
I don’t have room in my freezer for a 9×13 and want to make this in a 8 or 9″ square. Should I just halve the ingredients?
Hi Andi, You can halve the recipe for an 8ร8 inch pan, or even a 9 inch round pan if needed. Let us know if you give it a try!
I made this in an 8×8 pyrex last night and halved the ingredients. It just barely fit, but it it did! I used a full pint for each of the ice cream layers. I froze the top layer of ice cream for about 25 minutes and wish I had waited longer before adding the fudge layer. It was still pretty soft and quickly became a melty mess.
I used store bought fudge sauce with a bottle that looked good at the store, but it tasted a little weird and then I noticed the first ingredient was high fructose corn syrup. Hopefully the high quality ice creams I got make up for it and no one notices. I chose this recipe because I needed something that wasn’t going to take much active time. Next time I’ll either make my own sauce or find a better pre-made option.
This is a GREAT recipe for kids to help out with! I added a few sprinkles on the top because it seemed boring on it’s own, but in retrospect I wish I’d just sprinkled some crumbled oreos as a topping.
Followed the recipe except I used 6-7 T. Of butter and mint chocolate chip ice cream for the second layer. I also only let the ice cream soften just enough to stir and allowed way more than an hour to freeze each layer due to an extreme heat wave today. So an hour after the whipped cream layer was added, the cake was easy to slice and the perfect end to a sweltering day! Thanks for the recipe.
In the past whenever I’ve made ice cream cakes that had a chocolate wafer crust I had an impossible time cutting through it because it’s so hard. Do you have any tips or suggestions to prevent this from happening? Does using the oreo cookies make it easier to cut through?
Hi Anna, we haven’t has an issue with this Oreo cookie crust being too firm here.
I used 6-7 T of butter briefly ran my knife under warm water before slicing and had no issues. I also rubbed my butter wrapper around the pan before making the crust.
Hi Sally, what size dish is yours including depth? I have the Pyrex lasagna pan. Is that what you used? I believe it is 10×15 and 2 inches deep. Is this too big?
Hi Sam, we use a 9×13 baking dish that is about 2 inches deep. A 10×15 inch pan would be a bit too large for this recipe.
LOVE this recipe. I am not an expert baker, and I have made it twice in the past couple of months. Both were huge successes. My sister said it was the best ice cream cake she’s ever had. (Wow!) I use a 10-inch spring form pan and use half the crust mix on the bottom, the other half in the middle between the two ice cream layers. (I use 6 TBSP of butter for the crust.) I had never made whipped cream before, but your recipe made it so easy, and it was a perfect complement to the sweeter ingredients.. Thank you, Sally. I don’t think I’ll ever buy an ice cream cake again.
So glad this was a hit, Leah!
I made this with gelato and caramel sauce and it turned out very well. As so many other reviewers stated, however, the Oreo crust was difficult to cut through, even though I was careful to tamp it down with a lighter touch. Next time Iโd use just 6 or 7 Tbsp of butter, rather than a whole stick.
Hi Sally, how could I make this for just 4 people
Hi Mo, You can halve the recipe for an 8ร8 inch pan, or even a 9 inch round pan if needed. Let us know if you give it a try!
Would this work with gelato instead of ice cream?
Should work just fine!
Woohoo! Will let you know how it goes. You guys are the *best*!
I am wondering if this can be made in a springform pan?
Hi Susie, the quantities listed here are a little too much for a 9 inch springform pan. But this recipe is very forgiving so you can use your best judgement how thick to make each layer.
Hi, Can you substitute chocolate icebox cookies in place of Oreos? Thanks!
Hi Anne, if they’re crispy/hard like Oreos, that should work. Depending on the consistency (and since you won’t have the cream filling from Oreos), you may need to tinker with the amount of butter a bit. Let us know what you try!
I made this for my sonโs birthday. I only had time to freeze it for 6-7 hours. All of the layers were perfect and easy to cut, except for the Oreo crust. It was almost impossible to get it up. Next time I will probably just mix the Oreos into the ice cream and not worry about a crust. I used store bought hot fudge and homemade whipped cream. The kiddos especially enjoyed it of course.
I made this for my sonโs birthday. We all enjoyed it, however, the Oreo layer was almost impossible to get off the bottom of the pan. Next time I think I will mix the Oreos into the ice cream instead of having a crust. I was also only able to freeze it for about 6-7 hours. All of the other layers besides the Oreo were perfect and easy to cut through.
Maybe just line the pan with parchment paper?