Easy 5 Layer Ice Cream Cake

Simple and divine 5 layer ice cream cake sitting on top of an Oreo crust! Cool off and celebrate with this recipe on sallysbakingaddiction.com

This weekend means tank tops, barefeet, sunscreen, air conditioning, and all things the dog days of summer embody. This weekend also means a balmy 65% humidity, hair frizz reaching astronomical heights, did I mention AC? and back-to-school commercials haunting our TV screens. Turning on our ovens sounds like evil torture and ice-cold coffee is our bestie.

The spirit of summer is strong as ever right now and a 5 layer ice cream cake saves the day. It keeps us all smiling, satisfied, and COOL.

I do not have a solution for the frightening frizzy hair. But please send me your tips.

Simple and divine 5 layer ice cream cake sitting on top of an Oreo crust! Cool off and celebrate with this recipe on sallysbakingaddiction.com

I guess right now would be the time to admit that I rarely make ice cream cake. In the past, we’ve always picked it up from the store. And I’m somewhat attached to my oven. One may even call it a baking addiction, but whatever.

Truth is, I’m always so nervous to make ice cream cakes because I have an irrational fear the layers will either separate or just melt together and the whole thing will look like a sprinkled chocolate blob. I care what my desserts look like too much (hi, have we met?) to waste my efforts on a blob risk!!

But I quieted my fears this past week because I’m testing dessert recipe #2 for Kevin’s upcoming birthday bash. Here’s dessert recipe #1! We’re having kids and adults over and I figured an ice cream cake would be the perfect large batch dessert to serve everyone. Not to mention, Kevin LOVES ice cream.

Chocolate ice cream for 5 layer ice cream cake on sallysbakingaddiction.com

So let me break down these layers for you.

There are 5 layers in this ice cream beauty:

  1. Oreo cookie crust
  2. Chocolate ice cream
  3. Peanut butter cup ice cream
  4. Hot fudge
  5. Whipped cream + sprinkles on top

You can use any flavors of ice cream you want. Chocolate and peanut butter is a must in this household, but I feel like chocolate and cookies ‘n’ cream would be outrageously good. Or even vanilla and strawberry for a neapolitan vibe.

Oreo cookie crust for 5 layer ice cream cake on sallysbakingaddiction.com

Chocolate ice cream for 5 layer ice cream cake on sallysbakingaddiction.com

Here's how to make a simple and divine 5 layer ice cream cake on sallysbakingaddiction.com

And, because we all love lists, let me tell you what I learned from my recipe testing.

Ice Cream Cake Tips

  1. Soften the ice cream and stir it around in a bowl to smooth it out before layering in. Stirring the ice cream to create a smooth uniform texture makes layering so much easier!
  2. Freeze the cake for 15 minutes in between adding each layer. This prevents the blob.
  3. Make sure you have at least an hour to prepare the cake. See #2.
  4. Use a little less butter in the Oreo crust. More butter made the frozen crust way too firm and cutting was quite difficult.
  5. Let the cake sit in the freezer for a lifetime. Or at least overnight.
  6. Run a sharp knife under hot water when slicing; this helps create a clean cut.

The final two layers, the hot fudge and the whipped cream, are both homemade. I encourage from-scratch! (And if you make the ice cream layers from scratch, you are SUPER human. I actually have a peanut butter cup ice cream recipe in Sally’s Candy Addiction if you’re tempted…)

Anyway, I understand if you just want to pick up a jar of hot fudge, but the hot fudge sauce I made is easily the best I’ve ever tasted. Brown Eyed Baker’s recipe yields a little more than we need for this cake, but I’m certainly not upset with leftover hot fudge. Homemade whipped cream is quite simple. There’s 1 step: whip it. If you have a mixer, you can make homemade whipped cream. It’s so soft!

Here's how to make a simple and divine 5 layer ice cream cake on sallysbakingaddiction.com

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 two will sort of mesh together (but not in an ugly blob way) as you spread and that’s OK! Make sure you place it all in the freezer for 15 minutes before spreading the whipped cream on top.

As the cake freezes, the inside layers stay separate, but move around quite a bit. I loved the ribbons of hot fudge throughout and, of course, the sprinkles on top. ♥

Simple and divine 5 layer ice cream cake sitting on top of an Oreo crust! Cool off and celebrate with this recipe on sallysbakingaddiction.com

It’s really not as much work as it seems, though you will take a few trips back and forth from the freezer. DQ and Carvel, you’ve met your homemade match. Can’t wait to make this again next weekend!!

Easy 5 Layer Ice Cream Cake

Ingredients:

  • 36 Oreos (1 standard package)
  • 1/2 cup (115g) 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 yummy homemade)

Whipped Cream

  • 1 cup (240ml) heavy cream
  • 2 Tablespoons (15g) confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • sprinkles

Directions:

  1. Make the crust: In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into a 9x13 pan. (No need to grease the pan prior.) Make sure it is very tightly packed-- I use the back of a spatula to firmly press it in. Freeze for 15 minutes.
  2. 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 15 minutes.
  3. 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 15 minutes.
  4. 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 mesh together as you spread. That's ok. Freeze for 15 minutes.
  5. Make the whipped cream: 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 4-5 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!).
  6. Use a very sharp knife to cut, making sure you are cutting into the crust. Keep leftovers in the freezer.

Recipe Notes:

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.

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 More frozen treats right this way and no-bake everything is over here.

Simple and divine 5 layer ice cream cake sitting on top of an Oreo crust! Cool off and celebrate with this recipe on sallysbakingaddiction.com

72 comments

  1. Hi sally! I am so making an ice cream cake this weekend! Just because :). 
    I have a love for the Mr Richardson hot fudge  (I think that’s what it’s called anyways lol) I was wanting to have it between ice-cream layers tho..could I do a layer of ice cream..then that fudge..then ice cream…and just still freeze in between layers…would that work the same?! I want to put crushed up oreos in my fudge also for in the middle. If I did that. Would I still use an oreo crust? Or just start with ice cream? And I have seen people make it in a springform pan before too… 
    Thanks!

    • You can absolutely spread the hot fudge between the ice cream layers! No problem there at all. Crushed Oreos on top of the hot fudge layer would work too. Still do the Oreo crust though! So, you’ll need more than 1 package of Oreos. And a springform pan works just as well.

      • Ok thanks! I am going to try this weekend! I found a tutorial that uses a springform pan..and u put crust..then a layer of ice cream…they went up the sides with the first layer of ice cream, is that needed? Or can I just layer like normal?!

      • I’d just layer like normal.

  2. Hi again! Is this really thin in a 9by13? Would it fit in a smaller pan, and be thicker? 
    Thanks!

  3. I made this for my daughter’s birthday party today and it was amazing! I went the extra mile and used homemade ice cream. So, so good! It was worth making the hot fudge, too! It took a lot less time than I thought it would!

  4. Oh baby! I made this yesterday for my hubby’s birthday and it was out of this world tasty! I made the homemade hot fudge (SO worth it!) And I used chocolate ice cream with m&ms and birthday cake ice cream for my layers. Just insanely yummy. Hubby loves ice cream cake and was blown away by this one. He says he dreamt about coming home to leftovers all day today while he was at work.

  5. This looks delicious! My daughter requested an ice cream cake for her birthday; however, she likes the idea of brownies on the bottom and a layer of cookies in between the ice cream layers. I have not made an ice cream cake before so I’m wondering whether you think this combo would work. I know it would taste good but do you think I can avoid the blob?
    Thanks for any advice!

    • Hi Lydia! The brownie layer on the bottom would absolutely work. But I feel like it would be tricky getting the chocolate chip cookie layer in there. You’d have to bake it in a separate (size size) pan and lay it on top once it’s cooled. Then top with another layer of ice cream. This would be a very tall cake (but very good at that!!). Your daughter has a great idea though. Let me know if you try anything out.

      • THank you for the advice! I did a brownie layer on the bottom, followed by an ice cream layer, then a layer of crumbled sandwich cookies, a second ice cream layer, and a whipped cream and sprinkles topping. It was delicious, loved by all. I’m glad I found your recipe!

      • I’m so glad it worked!!

  6. How long can you keep it in the freezer? I was hoping to make it 2 weeks before my dad’s birthday, would the quality be affected?

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