This ice cream cake tastes just like you’d get from your favorite ice cream shop, with a thick layer of vanilla and chocolate ice cream, filled with crushed Oreo cookies and hot fudge in the middle. It’s perfect for serving up at a birthday, or any special occasion!
Ice Cream Cookie Cake – Better than DQ or BR!
This homemade ice cream cake is better than you’d get from Dairy Queen or Baskin Robbins. It’s the perfect summer dessert, but let’s be honest, I love a good ice cream cake all year long. This ice cream cake has two layers of ice cream, with that amazing crunchy chocolatey cookie layer slathered with a thick layer of hot fudge in the middle. Then it’s all coated in some homemade whipped cream for the “frosting” to hold the cake together, and it’s perfect for practically any occasion.
Ice cream cakes are one of our go to birthday cakes, and we’re usually grabbing one from the store, but this homemade version is even better! It’s totally customizable with your favorite ice cream flavors for each layer, but you can’t say no to the fudge cookie layer in the middle.
The middle layer of this ice cream cake is the best part, there is a classic crunchy cookie and fudge layer that is out of this world, if you’ve never had an ice cream from DQ, or similar, then you’ll just have to take my word for it. But I promise it’s the best!
How to Make Ice Cream Cake
- First you’re going to want to prepare the pan for your ice cream cake, you’ll want a tall pan (Use an 8 or 9inch spring form pan) because we want thick layers of ice cream. Line the pan with plastic wrap to help you with removal of the cake later.
- Get the bottom layer of ice cream (I used chocolate) out to soften for about 20 minutes, once it is softened enough to scoop and spread add the ice cream to the prepared cake pan and spread the top evenly to level it. Place the pan in the freezer to freeze this layer for about 30 minutes.
- Crush up your Oreo cookies by finely chopping them, or place them in a bag and smashing them with a hammer.
- Spread the hot fudge sauce over the top of the chocolate ice cream layer (you can heat it a little bit to thin it, but you don’t want it too hot, you don’t want it to melt the ice cream). Then sprinkle the Oreo cookie crumble evenly over the top. Freeze the ice cream cake again for about 2 hours.
- About 20 minutes before you’re ready to add the top ice cream layer (I used vanilla ice cream for the top) bring the ice cream out to room temperature to soften. Add the vanilla ice cream over the cookie crumbs and spread it evenly over the top. Freeze the ice cream cake again for at least 3 hours, or until it is firm.
- Whip the heavy cream, powdered sugar and vanilla extract together in a large mixing bowl and use a mixer on high speed to form stiff peaks.
- Carefully remove the ice cream cake from the pan and place it on a cake stand or serving plate (just remember if it’s tall you need your cake to fit in the freezer still!)
- Frost the cake with the whipped cream, covering the sides and top of the cake completely. Then decorate the edges or top of the cake as desired. Freeze the cake again, I usually recommend overnight, but until the cake is frozen solid.
Remove the cake from the freezer about 5 minutes before serving and slice it up and serve.
DIY Ice Cream Cake Recipe Tips
- You can use any flavors of ice cream that you prefer. Instead of chocolate and vanilla try mint and chocolate, or try cookie dough and cookies and cream, you name it, just pick two flavor combinations that mix well together. How could would it be with cake batter ice cream on top.
- Dip the knife you’re using to cut the cake in a glass of hot water, then wipe it clean with a towel in between cutting each slice.
- The cake melts pretty fast, so make sure to slice it up and serve it quickly after bringing it out of the freezer. When you’re not slicing and serving, keep the cake in the freezer.
How to Store Homemade Ice Cream Cake
This ice cream cake should be stored in the freezer. It will melt quickly if not kept in the freezer. It will stay good wrapped carefully with plastic wrap, or in an airtight container in the freezer for up to 7 days. Ice crystals will form on the cake and lower it’s quality after that amount of time. I recommend serving the cake within 24 to 48 hours after making the ice cream cake.
If you have any leftover ice cream cake, you can store the leftovers for up to 6 or 7 days in the freezer after serving. Store the leftovers by placing the remaining cake in an airtight container. Or by slicing up individual pieces and wrapping them first in plastic wrap, then in a freezer safe bag.
This homemade ice cream cake is as good or better than Dairy Queen, or Baskin Robbins. It’s the perfect ice cream dessert, with creamy smooth layers of ice cream and the crunchy fudgy chocolatey Oreo cookie middle. It’s heavenly, delicious, and so perfect served up for a birthday, summer party, or any occasion.
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Ice Cream Cookie Cake
- 1.5 QT Chocolate ice cream
- 1.5 QT Vanilla ice cream
- 12 oz hot fudge
- 20 Oreo Cookies
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 TBS vanilla extract
- Line an 8 or 9 inch spring for pan with plastic wrap, across the bottom and up the sides of the pan. (I used 2 pieces).
- Set the chocolate ice cream out of the freezer to soften for about 15 to 20 minutes. Then scoop the chocolate ice cream into the bottom of the prepared pan, and spread it evenly across the top. Place it in the freezer for 30 minutes.
- Remove the cake from the freezer. Spread the hot fudge over the chocolate ice cream evenly. **
- Crush Oreo cookies in a ziplock bag with a mallet, or chop them up with a knife, until you have a roughly chopped crumble.
- Sprinkle the Oreo pieces evenly over the top of the hot fudge sauce.
- Place the ice cream cake back in the freezer for about 2 hours.
- Get the vanilla ice cream out of the freezer about 20 minutes before you need it to slightly soften. Then remove the ice cream cake from the freezer and spread the vanilla ice cream evenly over the top of the cookie layer, all the way to the edges. Smooth the top. Place it back in the freezer for 2 more hours.
- Add the whipping cream, powdered sugar and vanilla extract to a large bowl (the bowl of a stand mixer with a whisk attachment works great) and whip them together until stiff peaks are formed.
- Remove the ice cream cake from the freezer and carefully remove the ice cream cake from the spring form pan by unlatching the sides and lifting it out with the plastic wrap onto a serving plate. Carefully remove the plastic wrap from the sides and bottom of the cake.
- Use the whipped cream like a frosting to completely frost the edges and top of the cake smoothly. Use any remaining whipped cream to pipe rosettes or other designs onto the cake if desired.
- Add sprinkles if desired.
- Freeze the cake for at least 30 minutes, or until ready to serve.