ICE CREAM CAKE RECIPE
This homemade ice cream cake is definitely a must-try recipe for summer! It’s easy to prepare and everyone loves it. Vanilla and chocolate ice cream are two popular flavors that match perfectly in one cake. Plus, it’s filled with tons of crunchy Oreo crumbs in between the layers and brings the taste to the next level.
One other thing I love about this cake is the whipped cream topping. It’s made with unsweetened whipped heavy cream. Evenly frost the cake with the whipped cream and freeze it for several hours. The frozen whipped cream becomes a creamy popsicle layer on the top which helps to balance out the sweetness of the entire cake. The best dessert for summer, ever!
WHY THIS RECIPE WORKS?
It’s an easy and fun recipe to make at home with only five ingredients.
Create your own cake with two favorite flavors of ice cream, filled with your choice of cookies. Freeze it for at least 4 hours and the most decadent dessert is ready to serve.
It’s a perfect dessert recipe for all occasions, especially in summer.
RECIPE INGREDIENTS
This delicious ice cream cake recipe calls for only five ingredients: vanilla ice cream, chocolate ice cream, Oreo cookies, heavy whipping cream, and sprinkles.
HOW TO MAKE ICE CREAM CAKE?
First, layer softened vanilla ice cream into a round pan lined with parchment paper and freeze for 30 minutes until firm.
Next, crush up the cookies in a bag and spread them evenly on top of the vanilla ice cream. Then, add the softened chocolate ice cream layer to the top. Freeze for 2 hours until firm.
Finally, top with whipped cream and decorate with Oreo cookies and sprinkles. Freeze the cake for at least 2 more hours or overnight before serving.
COOK’S TIPS
For the best result, please follow these tips:
- Soften the ice cream at room temperature for 15 minutes before using it.
- To have a smooth cut on the first slice, you can rinse the knife with warm water and wipe it with a paper towel.
- Make sure the cake is firm enough before serving. You can always freeze the cake for a longer time if needed.
- This recipe makes a 6-inch round cake. If you double the ingredients, it will fill a 9-inch pan.
FREQUENTLY ASKED QUESTION
Store the leftover ice cream cake in an airtight container and keep it in the freezer for up to 2 weeks.
Always keep the ice cream cake in the freezer to remain frozen and firm. Remove the cake out of the freezer right before serving, and put it back in the freezer immediately once you’re done slicing.
HOW MANY CALORIES PER SERVING?
This recipe has 231 calories per serving.
Ice Cream Cake
Easy Ice Cream Cake made with only five ingredients. Crunchy Oreo crumbs fill in between vanilla and chocolate ice creams. Topped with unsweetened whipped cream, it's the best dessert for summer.
Ingredients
- 3/4 quart vanilla ice cream softened
- 3/4 quart chocolate ice cream softened
- 1 cup Oreo cookie chunks
- 1 cup heavy whipping cream
- 1 tablespoon sprinkles
Directions
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1
Soften the vanilla ice cream at room temperature for 15 minutes.
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2
Line a 6-inch cake pan with parchment paper. Use an ice cream scoop to transfer the softened vanilla ice cream to the pan, and spread evenly with a spoon. Freeze it for 30 minutes until hard.
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3
Meanwhile, transfer Oreo cookies to a plastic bag and tie a knot (or use a zipper bag). Crush up the cookies into big chunks and evenly spread them on top of the vanilla ice cream layer.
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4
Soften the chocolate ice cream for 15 minutes at room temperature before using it.
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5
Scoop softened chocolate ice cream over the cookie layer and spread evenly with a spoon. Put it back in the freezer and freeze for at least 2 hours until firm.
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6
Prepared the whipped cream by beating the heavy whipping cream with an electric hand mixer on high speed for 5 minutes until very soft peaks form. Remove the ice cream cake from the mold and transfer it to a plate. Top the cake with whipped cream. Spread out the cream and allow it to drizzle down the sides. Decorate with more crushed Oreo cookies and sprinkles on top.
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7Finally, freeze the cake for 2 hours (or overnight) before serving.
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8Serve the cake immediately after removing it from the freezer.
Recipe Video
Recipe Notes
Resource adapted from Goodhousekeeping
- Soften the ice cream at room temperature for 15 minutes before using it.
- To have a smooth cut on the first slice, you can rinse the knife with warm water and wipe it with a paper towel.
- Make sure the cake is firm enough before serving. You can always freeze the cake for a longer time if needed.
- The amount of ingredients will make a 6-inch cake. If you double it, it can fill a 9-inch pan.
Best