Chill out with a slice of ice cream cake! This crowd-pleasing, totally no-bake Dairy Queen-inspired treat combines two of your favorite ice cream flavors, plus layers of crunchy Oreo cookies, homemade hot fudge, and whipped cream. Because this cake needs to freeze for at least 12 hours prior to serving, it’s a great make-ahead dessert for celebrations.
Need a celebratory ice cream dessert? Obviously it’s easiest to just pick up a ready-made ice cream cake from the grocery store or ice cream shop, but if you’ve never made an ice cream cake before, I encourage you to try it at least once! And if you love it, be sure to check out these copycat desserts to make at home for more ideas!
It requires a few back-and-forth trips between the freezer and counter, but other than that, it’s surprisingly easy—absolutely no baking and very few tools and ingredients needed.
And just wait for the moment the jaws drop open when you tell your guests you made this yourself! (And they’ll pretty much remain open until their plates are licked clean. I know this from experience.)
This Homemade Ice Cream Cake Is:
- A fun frozen dessert perfect for a summertime celebration
- 5 layers of cool, creamy decadence
- Easy to make, completely no-bake recipe
- Customizable with your favorite flavors of ice cream
- Ribboned with homemade hot fudge
- Topped with fluffy whipped cream and cheerful sprinkles
- As tempting as cookie ice cream sandwiches, but made in 1 pan to serve a group
- A great make-ahead option to add to your list of BBQ cookout desserts.
You can use any flavors of store-bought ice cream you want. Chocolate + strawberry is a favorite combination in my family, but you could also try: chocolate + peanut butter, chocolate + mint chip, cookies dough + chocolate, or coffee + cookies and cream. The combination is entirely up to you.
One reader, April, commented: “I’ve made ice cream cakes several times before. But the hot fudge and Oreo layer in this recipe takes it to the next level! This will be the staple recipe used in our house from here on out. ★★★★★“
One reader, Stacie, commented: “This was a big hit for my daughter’s birthday party! We’ll definitely be making it again. The fudge/Oreo layer in the middle is everything! ★★★★★“
5 Layers to Love
- Ice Cream: Start with a 1.5-quart carton of ice cream, and let it soften.
- Hot Fudge: I highly recommend making your own homemade hot fudge—it tastes so much better than store-bought and takes just 5 minutes on the stove.
- Crushed Oreo Cookies + Melted Butter: A layer of crushed Oreos mixed with melted butter adds incredible texture to this cake, while keeping the assembly easy and totally no-bake. Melted butter helps the Oreos stay a bit crunchy, and also helps adhere them to the two layers of ice cream. I tested this recipe without the butter, and the two layers completely separated. (Literally, the top layer fell off the cake. It was quite the cleanup job!)
- Ice Cream: A second 1.5-quart carton of softened ice cream, in another flavor.
- Whipped Cream: Homemade whipped cream is quick to make and the perfect topping for this frozen dessert. The recipe below yields enough to cover the cake, plus some extra for decorative piping detail. It’s nice to have a second homemade element to this dessert, since we’re using store-bought ice cream and Oreos.
I like to garnish it with sprinkles for a festive finish. Because of course I do!
Best Pan to Use:
You need a 9-inch or 10-inch springform pan that’s at least 3 inches high. If you don’t have a pan this size, you can turn this into a quarter sheet cake using a 9×13-inch pan, or halve the recipe for an 8×2-inch square pan.
Whichever pan you use, line it with plastic wrap. Why? You will have a heck of a time slicing this frozen cake while it’s still inside the pan! You’ll want to completely remove the cake and place it on a frozen or cold cutting board or cake plate to slice. And, if using a springform pan like pictured, the plastic wrap prevents any melty ice cream leakage.
Ice Cream Cake Success Tips (Learned From Experience!)
I made a slew of ice cream cakes the past month, determining the most successful (and non-melty) way to frost and serve this chilly dessert. Take my advice:
- Take the ice cream out of the freezer and let it sit and soften for 10 minutes before layering.
- Line the pan with plastic wrap.
- Freeze the cake as directed in the instructions in between adding your layers.
- Don’t skip the melted butter with the crushed Oreo cookies; the melted butter helps the two layers of hot fudge and ice cream adhere to one another.
- Work quickly. Read through the recipe so you understand each step.
- If using store-bought hot fudge, heat it up a bit. This makes it a little easier to spread on top of the ice cream.
- Freeze the cake for at least 12 hours (and up to 2 days).
- If you intend to serve this on a cake stand or other serving platter, freeze the cake stand/platter for 30 minutes before placing the ice cream cake on top and frosting it with the whipped cream. (Otherwise, it will melt immediately, making frosting very difficult!)
- For clean cuts, run a sharp knife under hot water before slicing. This trick works when cutting brownie ice cream sandwiches, too.
Here is the ice cream cake again with vanilla on the bottom layer. Have fun customizing your own ice cream cake using various flavors!
Ice Cream Cake FAQ
Yes—it can take the place of the bottom ice cream layer. Bake a cake in a 9-inch springform pan. I recommend the vanilla cake recipe from my homemade cake pops or the chocolate cake recipe from my chocolate cake pops. Both yield one 9-inch cake in a springform pan. After the cake cools, keep it in the pan, and freeze for 1 hour. Continue with assembling the remaining layers of the ice cream cake.
You can make this in a 9×13-inch pan, or halve the recipe for an 8×2-inch square pan. Be sure to line the pan with plastic wrap so you can easily remove the ice cream cake from the pan to slice it.
Yes, absolutely. Crushed crunchy chocolate chip cookies (homemade or store-bought), Nutter Butters, Nilla Wafers, graham crackers, and Biscoff cookies are some top choices. Any crunchy cookie works!
Yes. Reduce the ice creams to 1 quart each. Keep the hot fudge, Oreo, and whipped cream amounts the same. Your cake will be a bit shorter.
Homemade Ice Cream Cake (Like Dairy Queen)
- Prep Time: 2 hours
- Cook Time: 0 minutes
- Total Time: 14 hours (includes freezing)
- Yield: serves 10-12
- Category: Dessert
- Method: Freezing
- Cuisine: American
Description
This crowd-pleasing dessert combines two of your favorite ice cream flavors, plus layers of crunchy Oreo cookies, homemade hot fudge, whipped cream, and sprinkles. Read the recipe in full before starting so you’re prepped, and don’t skip freezing the layers during the assembly process. A 9×3-inch springform pan, 9×3-inch pan with removable bottom, or a 10×3-inch springform pan is ideal for this cake. For other pan options, or to add a layer of baked cake, see recipe Notes below.
Ingredients
Cake
- 10 Oreo cookies (110g)
- 2 Tablespoons (28g) unsalted butter, melted
- 1.5 quarts (48 ounces/3 pints/1.42L) chocolate ice cream, softened (or other flavor)
- 1 cup (8 ounces/227g) homemade hot fudge (or use store-bought), divided
- 1.5 quarts (48 ounces/3 pints/1.42L) strawberry ice cream, softened (or other flavor)
Topping
- 2 cups (480g/ml) heavy cream, cold
- 1/3 cup (40g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- optional for garnish: sprinkles
Instructions
- In a food processor or blender, pulse 10 Oreos (including the cream filling) into a coarse crumb; feel free to leave some larger chunks. You should have about 1 cup crumbs. Mix with the melted butter and set aside to use in step 4.
- Remove chocolate ice cream (or desired bottom-layer flavor) from the freezer and let it soften for 10 minutes. Meanwhile, line a 9×3-inch or 10×3-inch springform pan with plastic wrap. I usually use two pieces to ensure all sides have a little overhang. See recipe Note for other pan options.
- Scoop chocolate ice cream into lined pan and, working quickly, use the back of a large spoon to spread it into an even layer as best you can. Place it in the freezer for 30 minutes.
- During that time, make your homemade hot fudge, or warm up pre-made hot fudge sauce so that it’s a spreadable consistency. Pour and spread 1/2 cup hot fudge evenly over the first ice cream layer, then top with Oreo mixture.
- Freeze for 30 minutes. After 20 minutes, remove strawberry ice cream (or desired top flavor) from the freezer to soften for 10 minutes.
- Drizzle remaining 1/2 cup hot fudge on top of Oreo layer. Working quickly, spoon and spread strawberry ice cream into an even layer as best you can.
- Cover with plastic wrap or aluminum foil and freeze for at least 12 hours and up to 2 days.
- Freeze the cake plate: If you want to serve the cake on something other than the bottom of the springform pan (or if you made this in a 9×13-inch pan or 8-inch square pan), place your desired cake plate/stand or cutting board in the freezer for at least 30 minutes. (The bottom ice cream layer will begin to melt immediately on a room-temperature surface.)
- Make the whipped cream topping: Using a handheld 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 minutes.
- Remove the frozen ice cream cake from the freezer. Remove the rim from the springform pan. Lift the cake up using the plastic wrap and carefully peel off the plastic. Place the cake back on the bottom of the springform pan, or the frozen cake plate/cutting board. Working quickly, spread the whipped cream all over the top and sides of the ice cream cake. Feel free to pipe a border around the top of the cake; I used Wilton 1M piping tip. Garnish with sprinkles, if desired.
- Slice and serve immediately or freeze for up to 1 hour before serving. (I don’t recommend longer than this.) Use a very sharp knife to cut, dipping it into a glass of hot water in between slices. Keep leftover ice cream cake covered in the freezer.
Notes
- Making Ahead: You can prepare this cake through step 7 up to 48 hours ahead. I do not recommend longer than that, as the ice cream cake becomes extremely difficult to cut through. Feel free to extend that time, but the cake will have to sit out for a bit before slicing (and the edges may begin to melt). You can also make the whipped cream ahead of time, up to 24 hours. Cover tightly and refrigerate until ready to use as frosting on the cake.
- Special Tools (affiliate links): Food Processor | 9×3-inch Springform Pan, 9×3-inch Pan with Removable Bottom or 10×3-inch Springform Pan | Electric Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
- To Use a 9×2-inch Springform Pan: Reduce the ice creams to 1 quart each. Keep the hot fudge, Oreo, and whipped cream amounts the same. Your cake will be a bit shorter.
- Other Pan Options: You can make this in a 9×13-inch pan, or halve the recipe for an 8×2-inch square pan. Be sure to line the pan with plastic wrap so you can easily remove the ice cream cake from the pan to slice it. In step 8, freeze the cutting board or whatever you are slicing/serving the cake on for at least 30 minutes.
- Instead of Oreos: Crushed crunchy chocolate chip cookies (homemade or store-bought), Nutter Butters, Nilla Wafers, graham crackers, and Biscoff Cookies are some top choices. Any crunchy cookie works!
- Can I Use Homemade Oreos? I don’t recommend it. They aren’t crunchy enough.
- Bottom Cake Layer Instead of Ice Cream: Instead of ice cream, the bottom layer can be a cake and I recommend making this in a 9×2- or 9×3-inch springform pan. I recommend the vanilla cake recipe from my homemade cake pops or the chocolate cake recipe from my chocolate cake pops. Both yield one 9-inch cake in a springform pan. After the cake cools, keep it in the pan, and freeze it for 1 hour. Continue with assembling the cake with the hot fudge/Oreo/top ice cream layer. No need to wrap the pan in plastic wrap. Note that if you used a 9×2-inch springform pan, only 1 quart of top-layer ice cream will fit instead of 1.5 quarts. In step 9, before removing the springform pan’s rim, run a sharp knife around the edges to loosen the ice cream.
Reader Comments and Reviews
Hello! Can I use coconut oil instead of butter? Also wondering if a dairy free ice cream would work that has either cashew or coconut milk? Thanks!
Hi Danielle, we haven’t tested it, but dairy free butter or coconut oil should hold the Oreo crumbs together. Dairy free ice cream shouldn’t be a problem either. Let us know what you try!
Hi! My grown daughter is requesting this cake for her August bday while trailering on the Salmon River (full hookup). We arrive Sunday and bday is Thursday. I have a great freezer in trailer. Can I safely make this at home on Saturday evening for Thursday consumption? I understand it might be a melty on edges. That would be OK. I can make whipped cream in my trailer without a problem. Thoughts?
Hi Paula, You can prepare this cake through step 7 up to 48 hours ahead. We do not recommend longer than that, as the ice cream cake becomes extremely difficult to cut through. Feel free to extend that time, but the cake will have to sit out for a bit before slicing (and the edges may begin to melt). Hope this helps!
Hi! I made this for my daughter’s birthday last year and she is requesting it again this year! yay haha. The trouble I ran into last year was the cake was melting before I really had a chance to cut into it. I followed every step exactly. Side note: We live in AZ and her birthday is in July 🙂
Any suggestions on how to keep it from melting so quickly? (might be a silly question since I live in the desert haha)
Hi Maria, it can be tricky, especially in warm weather! You can pop the cake back in the refrigerator as needed to help prevent excess melting. Even just a few minutes between slices can help. We’re so glad this is a favorite for your family!
How would I tweak this recipe if I’m using homemade ice cream (no churn)?
Hi Bridget, we find homemade ice cream too soft to use here . It’s definitely doable, but the cake will melt quickly. Let us know if you try anything.
It was my first time making this, and I did it with vanilla and chocolate ice cream instead. But it was so good, and really fun to make! My kids and husband loved it, but I think I’ll do double the amount of Oreos and fudge for a bigger layer of crunch next time. But this recipe was awesome! Thank you for such great recipes, I need to get the recipe book soon ❤️
I’m confused about how you transfer the cake onto the cake plate. Do you flip it upside down off of the plastic? Thanks!
Hi Piper! We don’t flip the cake. Lift the cake up using the plastic wrap and carefully peel off the plastic. Place the cake back on the bottom of the springform pan, or the frozen cake plate/cutting board.
Can chocolate sauce be used instead of fudge?
Hi Naomi, you need the thickness of hot fudge. Chocolate sauce is a bit too thin. You can use store-bought hot fudge, though.
I bought a spring form pan that is 10×14. Do I need to increase the recipe and if so, should I double it??
I’d like if the whip cream layer was harder – more like the cake. Can I frost with the whip cream
and then freeze the whole thing? Is there a reason you don’t suggest doing it this way?
Hi Chris, you could freeze the whole prepared cake, but we find it gets a little too hard to cut into. You can let it sit at room temperature for just a bit to soften up a little before slicing.
Is it possible to add berries to the crumb layer in the middle of the cake?
Hi Wjjo, berries may make it more difficult for the crumb layer to stay together. If you are looking for berry flavor, we’d recommend a berry ice cream or a berry sauce drizzled over individual slices. Enjoy!
Thanks for the advice. I had freshly picked strawberries available so I made your strawberry sauce. I used Nonni’s Limoncello Biscotti Bites for the crust (delicious!) and spread some strawberry sauce on it before adding a cake layer. More biscotti crumbs mixed with strawberry sauce for the middle and vanilla ice cream for the top layer. Drizzled more sauce on the top and added sliced strawberries. “Best birthday cake ever, Grandma!” From a 7-year-old who knows what he’s talking about! It was really good. Thanks for the inspiration.
This was so incredibly delicious!!! Huge success. I followed the recipe exactly and included the homemade hot sauce. Thank you so much for sharing. I will definitely be making this again!
I’m thinking of using homemade custard ice cream in this cake. Any concerns or suggestions about that?
Hi Marcia, we find it’s too soft. It’s definitely doable, but the cake will melt quickly.
I am currently making this and I know it will be a hit . I am 20 minutes away from the home in which we will be enjoying it . can I frost it with the whip cream prior to my arrival . do you have any suggestions for me ?
Hi Trudy! Could you transport it in a cooler?
Hi Sally! If using a 9×13 pan, should I increase the ingredients?
Hi Hope, we have not tested this recipe in a 9×13-inch pan before. We find a springform is best for ease of slicing and serving. If you do try it in a 9×13-inch pan, please do let us now how it goes.
Love Sally’s recipe!! Wanted to adk-my daughter wants a cotton candy ice cream cake bc she loves stitch and angel. So was gonna do cotton candy 4 one layer and vanilla as the other layer with golden oreos for middle crunch. Any ideas for a sauces in the middle other than the hot fudge? Thanks so much
Hi Katherine! That sounds like such a fun birthday cake! I think cotton candy and vanilla ice cream with Golden Oreos would be a very fun birthday cake. Instead of hot fudge, you could use marshmallow creme, a white chocolate ganache, or even a thin layer of strawberry sauce if she’d enjoy a fruity flavor. Just keep the sauce layer fairly thin so the cake slices neatly after freezing.
Thank you for your suggestions!
I made a white chocolate ganache to go with the cotton candy and vanilla flavours and it was a hit!!! Everybody loved this ice cream cake-it was all gone. My 6 yr old has now requested that I always make her this for her birthdays 🙂
What is the best way to store this if there are leftovers?
Hi Manda, You can simply keep the leftovers covered in the freezer.
Hello
I want to make this for my granddaughters birthday. Do you think it would travel 3 hours in a cooler?
Hi Joan, It really depends on your cooler as it would have to be able to stay as cold as a freezer for that long.
Delicious, easy-to-follow-recipe! I especially loved the homemade fudge. I didn’t have a springform pan, but I just halved the amounts of ice cream and whipped cream and prepared in a deep 8×8-inch dish with parchment paper and that worked great.
i could have sworn i’d made this before but with the oreo layer on the bottom- am i mis-remembering or thinking of a different recipe?? or, has this recently been revised to change the layering sequence? anyway thanks for sharing!!
Hi Arthur, could you be thinking of our Easy 5 Layer Ice Cream Cake instead? Hope this helps!
Hello Sally,
I am using an almond flavor Ice cream (Blue Moon) that I don’t think would pair well with chocolate. Is it possible to make the hot fudge sauce with white chocolate?
Thank you.
Hi Leanne! Using white chocolate would require additional testing. The sugar amounts would have to change. Let us know if you try anything! That being said, I am a blue moon ice cream fan (a Michigan native!) and think almond and chocolate would go together well, like a chocolate covered almond. But that’s just my two cents. Let us know what you try!
Hello Sally,
Thank you for the advice. I will stick with chocolate. My son’s birthday is in July so it will be awhile before I try it. I will let you know how it goes. I am excited to make this cake!!
Hi! I have made this cake twice now with the chocolate cake pop recipe as the base an it is a HUGE hit! So much so my daughter is requesting for her birthday which is the day we get back from a week vacation. Would the cake be okay if I make it and freeze it a week before? I would be using the chocolate cake pop recipe for the base so jsut the top layer is ice cream. I would add the whipped cream icing tge day it is served. Thank you! Love all of your recipes!!
Hi Lisa, we’re so glad this is a favorite for you! You can prepare this cake through step 7 up to 48 hours ahead. We do not recommend longer than that, as the ice cream cake becomes extremely difficult to cut through. Feel free to extend that time, but the cake will have to sit out for a bit before slicing (and the edges may begin to melt). Hope this helps!
Hi Sally,
Definitely a hit at my house. Made with gf Oreo cookies (to cater to one of my sons who can’t do gluten) for my other son’s birthday. I did 1 1/2 times the called for Oreo cookies and butter and also drizzled caramel sauce and sprinkled Skor bits on top of the whip cream topping. (My only changes.) My son told his wife it was the best ice cream cake he has ever had (better than DQ) which is high praise from him. Everyone liked it so much I’m making it again in a couple weeks for my husband’s birthday. I think it will be on regular rotation. Big thanks!