ice cream cake
This easy, no-bake homemade ice cream cake is a customizable, crowd-pleasing dessert perfect for summer celebrations. It features a delicious cookie crust, layers of vanilla and chocolate ice cream, and hot fudge, topped with whipped cream and sprinkles. A fantastic make-ahead option, it offers delightful textures and flavors with minimal effort, making it ideal for any party.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 8 hours
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake, Freezing
- Cuisine: American
Ingredients
1 (14.3-ounce) package Chocolate Sandwich Cookies
6 tablespoons Unsalted Butter
1.75 quarts Vanilla Ice Cream
1.75 quarts Chocolate Ice Cream
1 (12-ounce) jar Hot Fudge Topping
1 (8-ounce) container Whipped Topping
Sprinkles, chocolate shavings, or candy pieces
Instructions
- Lightly grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal
- In a food processor, pulse the chocolate sandwich cookies until finely ground. Alternatively, place them in a zip-top bag and crush them with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter until well combined. Press the mixture firmly and evenly into the bottom of the prepared springform pa
- Place the pan with the crust into the freezer for at least 15-20 minutes
- While the crust chills, let your first ice cream flavor (e.g., vanilla) soften slightly at room temperature for about 10-15 minutes. It should be pliable enough to spread but not melted. Spoon the softened vanilla ice cream over the frozen crust, spreading it evenly to the edges. Smooth the top with an offset spatula or the back of a spoo
- Return the pan to the freezer for at least 1 hour, or until the ice cream layer is firm
- Once the vanilla ice cream is firm, evenly spread about half of the hot fudge topping over it. If your fudge is too thick, microwave it for a few seconds to make it more spreadable. Freeze again for another 30 minutes to firm up the fudge
- Soften your second ice cream flavor (e.g., chocolate) as you did the first. Carefully spread it over the firm hot fudge layer, smoothing the top
- Cover the springform pan tightly with plastic wrap and freeze the ice cream cake for a minimum of 6 hours, or ideally, overnight
- When ready to serve, remove the cake from the freezer. Let it sit at room temperature for about 10-15 minutes to soften just slightly. This makes slicing much easier. Carefully remove the sides of the springform pan. Frost the top and sides of the cake with thawed whipped topping. Drizzle with the remaining hot fudge and decorate with sprinkles or other desired toppings. Slice with a sharp knife dipped in hot water for clean cuts. Enjoy your glorious homemade ice cream cake!
Notes
Perfectly soften ice cream: Ensure ice cream is soft enough to spread (like soft-serve), but not melted. Take it out 10-15 minutes before use, checking consistency frequently.
Chill everything: Ensure crust and each ice cream layer are thoroughly frozen before adding the next to prevent mixing and create distinct layers.
Grease and line: Always grease and line the bottom of the springform pan with parchment paper for incredibly easy cake release and to prevent sticking.
Smooth layers: For smooth layers, use an offset spatula or the back of a large spoon. Warm the spatula slightly with hot water if needed.
Prevent freezer burn: After assembling, cover your ice cream cake tightly with at least two layers of plastic wrap, pressing it directly onto the surface.
Clean slices: When serving, dip a long, sharp knife into hot water, wipe it clean, and then slice. Repeat this process for each slice for professional-looking portions.
Make ahead: This recipe is ideal for meal prep; make your ice cream cake a day or two in advance to allow plenty of time to freeze solid.
Storage: Store properly wrapped in an airtight container or the springform pan with several layers of plastic wrap and foil for up to 1-2 weeks in the freezer.
Serving leftovers: For convenience, you can pre-slice your ice cream cake before its final freeze and wrap each slice individually to grab just one portion without thawing the entire cake.
Find it online: https://powerecipe.com/ice-cream-cake/