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a slice of ice cream cake being lifted away from the rest of the cake with a spatula
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5 from 1 rating

Easy Ice Cream Cake Recipe

This homemade ice cream cake recipe is a keeper! I've made this recipe more times than I can count, mastering all the tricks to avoid issues like melting, cracking or uneven layers. When you follow my step-by-step guide, you'll be shocked at how easy it is to make your own ice cream cake that always wows a crowd!
Prep Time1 hour
Chill Time1 day
Course: Dessert
Cuisine: American
Keyword: ice cream cake
Servings: 16 slices
Author: Beth

Equipment

Ingredients

Layer 1 - Chocolate Ice Cream

  • 48 oz chocolate ice cream

Layer 2 - Chocolate Fudge Ganache

  • ½ cup heavy whipping cream
  • 2 cups semi-sweet chocolate chips might be semi-sweet for the correct texture
  • 2 Tbsp light corn syrup helps prevent the ganache from freezing into a solid

Layer 3 - Chocolate Crunch

  • 20 oreo cookies with the cream, crushed into crumbs
  • 3 Tbsp unsalted butter melted

Layer 4 - Vanilla Ice Cream

  • 48 oz vanilla ice cream

Topping - Frost cake with whipped cream

  • 1 pint cold heavy whipping cream 2 cups
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • Sprinkles for decorating

Instructions

  • Prepare the Springform Pan: Line the bottom and sides of an 8 or 9-inch springform pan with plastic wrap. This will help when removing the ice cream cake.
  • Layer 1 - Chocolate Ice Cream: Allow the chocolate ice cream to soften slightly at room temperature for about 10-15 minutes. Once softened, spread it evenly into the bottom of the prepared springform pan. Smooth the surface with a spatula. Place the pan in the freezer to firm up for 30-60 minutes while you prepare the next layer.
  • Layer 2 - Chocolate Fudge Ganache: In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips and light corn syrup. Let it sit for a minute, then stir until smooth and well combined. Allow the ganache to cool to room temperature. You want it to be thick. While it cools, prepare the chocolate crunch layer.
  • Layer 3 - Chocolate Crunch: In a bowl, combine the crushed Oreo cookies and melted butter until well mixed. Spread the mixture evenly onto a baking sheet lined with a silicone mat or parchment paper. Bake at 350ºF (175ºC) for 8-10 minutes until the crumbs are slightly toasted. Remove from the oven and let them cool completely.
  • Finish Layer 2 - Chocolate Fudge Ganache: Pour/Spread the ganache over the chocolate ice cream layer in the springform pan, spreading it evenly with a spatula.
  • Finish Layer 3 - Chocolate Crunch: Sprinkle the chocolate crunch layer evenly over the chocolate fudge layer. Cover and return to the freezer for 2 hours.
  • Layer 4 - Vanilla Ice Cream: Allow the vanilla ice cream to soften slightly at room temperature for about 10-15 minutes. Spread the softened vanilla ice cream evenly over the chocolate crunch layer. Smooth the surface with a spatula. Place the pan back in the freezer and allow the cake to freeze completely, preferably for at least 4-6 hours or overnight.
  • Undo the springform pan and use the plastic wrap to gently lift the cake from the pan and transfer it onto a cardboard cake circle or serving plate. Return it to the freezer while you prepare the whipped topping.
  • Whipped Topping: Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes. Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape. Frost the entire cake (sides and top) with the whipped cream frosting using a spatula. Use a piping bag and star tip to decorate the edges of the cake with whipped cream if desired. Decorate with sprinkles as desired. Return the cake to the freezer for 1-2 hours, or longer if desired.
  • When ready to serve, let it sit at room temperature for a few minutes to slightly soften for easier slicing.

Nutrition

Serving: 1slice | Calories: 856kcal | Carbohydrates: 107g | Protein: 10g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 435mg | Potassium: 610mg | Fiber: 5g | Sugar: 73g | Vitamin A: 981IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 4mg