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 15-30 minutes in between adding each layer.
  3. Make sure you have at least an hour to prepare the cake. See #2.
  4. I used a little less butter in the Oreo crust and the recipe below reflects that. 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

  • Author: Sally
  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 12+ hours or overnight
  • Yield: 12 servings
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


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


  • 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


  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 9×13 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 15-30 minutes. (Closer to 30 minutes is ideal.)
  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 15-30 minutes. (Closer to 30 minutes is ideal.)
  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 15-30 minutes. (Closer to 30 minutes is ideal.)
  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.


  1. 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.

Keywords: ice cream cake, easy ice cream cake

 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


  1. Theresa Doerfler says:

    This recipe was a big hit with my family! I made it for our Memorial Day spread and not even two weeks later, I was making it again! I tried a new (to me) hot fudge sauce that was on sale and we all thought it made that layer so yummy! Went back to get it again and had to splurge on it as it was no longer on sale! But, worth every penny! From the Oreo crust to the homemade whipped topping, this dessert is scrumptious! It has now gone in the file of family favorites! Thanks Sally!

  2. Can I omit the hot fudge? I’m wondering if it provides some layering between the 2 different ice cream flavors? My son does not like hot fudge. Crazy, right? LOL Thanks in advance.

    1. Hey Laura! It really just separates the two layers of ice cream, but you could definitely skip it. 🙂

      1. Laura Kiene says:

        Thank you! I made the oreo cookie crust using mint oreos, home made vanilla and mint chocolate chip ice cream, along with the home made whipped cream. Can’t wait to see how it turns out.

  3. How far ahead of time can this be made?

    1. You can make this up to a few days in advance!

  4. When you say “use a little less butter” do you mean less than the recipe lists? Less than 1/2 cup?

    1. Hi Suz! The written recipe reflects the reduced butter. Follow the recipe as written.

  5. I’m sorry to say the layering didn’t work out for me. 🙁 Maybe my idea of slightly softened is different or my freezer is just not that cold but I waited a lot longer than 15 minutes, more like 45 and when I put my vanilla layer on top of the chocolate it just sank right through. I’m sure it will still be very tasty, but not layered. I think I will try the recipe again when I have a lot of free time and don’t need to rush through the steps.

  6. Has anyone had any luck freezing for 1/2 that time in a stand up deep freezer.

  7. I do not know how I have not seen this recipe before! It looks so good. I have a small family so 12 servings might be too much. Will it work if I half this recipe?

    1. Yes! This recipe can be adapted so many ways – cutting it in half isn’t a problem. Enjoy!

      1. Hai Sally, what size pan is preferred if we are halfing the recipe?

      2. 9×9 inch square baking pan would be great.

  8. Debbie Nielsen says:

    This was simply delicious! I used Edy’s Double Fudge Brownie for the second quart of ice cream. I took the easy route all the way through the recipe (!) and used Smucker’s hot fudge sauce–only about 2 oz. total. For the whipped cream, I used Cool Whip with Oreo Mix-Ins (OMG–this is an event in itself and has “binge emotional eating” all over it!). The end product was a raving success! Thanks so much for this wonderful treat!

  9. Thank you so much Sally for the prompt response

  10. Can you put the fudge on top of the oreo crust and just use one gallon of any ice cream flavor

    1. Absolutely!

  11. Thank you for your quick response I cant wait to try this for my family gathering this weekend ❤

  12. What do you think of adding whipped cream close to serving time so it doesnt harden up but stays fluffy?

    Can i make one layer per day so it hardens completely before i add the next layer? Thanks!

    1. Hi Sarah, You can absolutely serve this with fresh whipped cream if you wish. You can also freeze one layer per day – the only difference will be that they don’t swirl together as much as my photos. Enjoy!

  13. My brother lives ice cream. I made this cake for his birthday last week. Never mind that it was 25 degrees and snowing!. It was a hit! I used chocolate and strawberry ice cream. He said it was everything he loved in one dessert. I made the hot fudge sauce and the whipped cream. Yummy! Thanks Sally!

  14. I typically really like Sally’s recipes, but this one was not so great. Obviously it tasted good because who doesn’t like ice cream? But the Oreo crust stuck to the bottom of my pan and no one got to eat it, and it was the one part that had actually been made by me. It was definitely a waste of Oreos. Check out other recipes from Sally, they’re usually awesome!

  15. This was my first time making an ice cream cake. It was easy and turned out great. Everyone loved it! I used less oreos (27) and it was enough for the 9X13. I used Dutch Chocolate ice cream, Cookies & Cream ice cream, and for the hot fudge layer I used a store bought ‘Epic coffee chocolate sauce’. I didn’t realize it said coffee when I bought it but it was fantastic and tasted perfect in the cake.
    Thanks for sharing this recipe! I will definitely make it again.

    1. I’m so glad you enjoyed it, Janet. Coffee chocolate sauce sounds amazing!

  16. Can i replace hot fudge with nutella?

    1. Sure can, Jats!

  17. Hi Sally,

    I could not get whipping cream to make the homemade cream. Can I sub Reddi-Whip?

    1. Store-bought whipped cream (unless it is frozen whipped topping) doesn’t freeze very well, but you can certainly try it!

  18. Would your no-churn ice cream recipe work in this recipe?

    1. Yes, but you may want to freeze the layers and full cake for a little longer since it’s a softer ice cream.

  19. Hi Sally!!

    I’m hoping to make this for a birthday celebration- but probably need to halve the recipe. I have a few questions:

    1)Can I use your blueberry crumble ice cream as one of the ice cream layers

    If yes what would be a good second ice cream flavour to compliment it -Vanilla?

    2) I saw a rainbow cake ice cream recipe somewhere- don’t think it was yours – would something like that work in this?

    I also have to add I’ve been trying so many of your recipes from muffins, donuts to bagels and I’m loving! You’ve made a baker out of me

    1. Hi Teena! Thanks so much for saying hi. I fear the no churn blueberry crumble ice cream won’t set up enough to use in this layered cake– it would remain on the creamier side. You can definitely try it if you’d like. Vanilla pairs wonderfully with it. I haven’t tried rainbow cake ice cream before. But any store-bought ice cream flavor should work here!

      1. Thanks Sally – I’ll play safe and go with store about ice cream this time. I have been told that French vanilla is a favourite flavour- any other flavour recommendations that would go well with that?

  20. Hi Sally!

    We made this cake this weekend with golden Oreos on the bottom and it was delicious!! The only problem was when we went to get the cake out of the pan all the Oreo layer was completely stuck, do you have any suggestions for this?

    Thanks so much 🙂

    1. Hi Caroline, You can try lining the bottom of your pan with parchment paper. That usually does the trick!

  21. Hi sally I’m looking to make this at the weekend with my daughter but we don’t like fresh cream is there anything else we could use x

    1. This tastes awesome topped with chocolate ganache, Kerry! Sally has a great tutorial here: https://sallysbakingaddiction.com/chocolate-ganache/

  22. This was amazing! I made it for Father’s Day last weekend. Everyone LOVED it. Used mint chocolate and double chocolate ice creams. Making again and again this summer. Thanks Sally!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally