This homemade ice cream cake brings together layers of smooth chocolate and strawberry ice cream, a crunchy Oreo cookie base, ribbons of hot fudge, and clouds of freshly whipped cream on top. It's the kind of frozen dessert that makes birthdays feel extra special, and it tastes just like the classic Dairy Queen version you remember. I first made this cake for Liam's seventh birthday, and watching him blow out the candles while the fudge layer started to glisten under the glow was one of those small, perfect kitchen moments.
If you love simple, impressive desserts, you might also enjoy my Easy Strawberry Peach Galette Recipe or these Best Double Chocolate Chip Cookies for your next celebration.
Why This Ice Cream Cake Will Become Your Go-To Frozen Dessert
This no bake ice cream cake checks every box for a stress-free, crowd-pleasing treat. It's simple to put together, totally customizable with your favorite ice cream flavors, and it looks bakery-beautiful when you slice into those perfectly layered colors. You can make it days ahead, which means less work on party day and more time to enjoy the celebration.
The crunchy Oreo crust adds texture, the hot fudge brings richness, and the homemade whipped cream topping tastes so much better than store-bought frosting. Plus, kids absolutely love choosing their own ice cream combinations.
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Ice Cream Cake Ingredients
These ingredients come together to create a frozen dessert cake that rivals any store-bought version.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake:
- Oreo cookies: These form the crunchy base layer. You'll pulse them into coarse crumbs and mix them with butter for a simple, no-bake crust that adds texture between the ice cream layers.
- Unsalted butter: Melted butter binds the Oreo crumbs together so they hold their shape when you slice the cake.
- Chocolate ice cream: This is your bottom layer. Soften it slightly so it spreads easily, but don't let it melt completely or it won't freeze back smoothly.
- Hot fudge: Homemade or store-bought both work beautifully. You'll divide it between two layers for ribbons of rich, fudgy sweetness throughout the cake.
- Strawberry ice cream: The top layer brings a fruity contrast to the chocolate. You can swap this for any flavor you love.
For the Topping:
- Heavy cream: Cold heavy cream whips up into soft, fluffy peaks that taste far better than store-bought whipped topping.
- Confectioners' sugar: Sweetens the whipped cream without making it grainy. Powdered sugar dissolves smoothly into the cream as you whip it.
- Pure vanilla extract: Adds a warm, sweet flavor to the whipped cream topping.
- Sprinkles (optional): A handful of colorful sprinkles makes the cake look festive and fun, especially for birthdays.
How to Make This Ice Cream Cake
Follow these steps to build your homemade Dairy Queen cake from the bottom up.
Prepare the Oreo crust: Add the Oreos (cream filling and all) to a food processor or blender and pulse until you have coarse crumbs with a few larger chunks. You should end up with about 1 cup of crumbs. Stir in the melted butter until everything is evenly moistened, then set it aside.
Line the pan: Take your chocolate ice cream out of the freezer and let it sit on the counter for about 10 minutes to soften slightly. While you wait, line your springform pan with two pieces of plastic wrap, making sure there's plenty of overhang on all sides. This makes it easy to lift the cake out later.
Spread the first ice cream layer: Scoop the softened chocolate ice cream into the lined pan. Working quickly so it doesn't melt too much, use the back of a large spoon to spread it into an even layer across the bottom. Pop the pan into the freezer for 30 minutes.
Add the hot fudge and Oreo layer: While the first layer freezes, warm your hot fudge until it's spreadable but not too runny. After 30 minutes, take the pan out of the freezer and pour half a cup of hot fudge over the chocolate ice cream, spreading it gently. Sprinkle the Oreo crumb mixture evenly on top.
Freeze and prep the second flavor: Return the pan to the freezer for another 30 minutes. About 20 minutes into that freeze time, take your strawberry ice cream out to soften for 10 minutes.
Build the top layer: Drizzle the remaining half cup of hot fudge over the Oreo layer. Working quickly again, spoon and spread the softened strawberry ice cream into a smooth, even layer on top.
Freeze overnight: Cover the whole pan tightly with plastic wrap or aluminum foil and freeze for at least 12 hours. You can make this up to 2 days ahead if you want to get a jump on party prep.
Optional step for serving: If you're planning to serve the cake on a platter instead of the springform base, put your cake plate or cutting board in the freezer for at least 30 minutes before assembly. A frozen plate keeps the cake from softening too quickly.
Make the whipped cream: In a mixing bowl, combine the cold heavy cream, confectioners' sugar, and vanilla. Use a handheld or stand mixer with the whisk attachment and beat on medium-high speed until stiff peaks form, about 4 minutes. Don't overbeat or it'll turn grainy.
Decorate and serve: Take the frozen cake out of the freezer and carefully remove the springform pan rim. Lift the cake using the plastic wrap handles and gently peel the wrap away. Place the cake back on the base or onto your frozen serving plate. Working quickly, spread the whipped cream over the top and sides using a spatula. If you have a piping bag and a Wilton 1M tip, you can pipe a pretty border around the edges. Add sprinkles if you like.
Slice and enjoy: Serve the cake immediately, or freeze it for up to 1 hour before slicing. Use a very sharp knife and dip it into hot water between each slice for clean cuts. Store any leftovers covered in the freezer.
Smart Swaps and Substitutions
This Ice Cream Cake is endlessly flexible.
Ice cream flavors: Swap chocolate and strawberry for vanilla and mint chip, cookies and cream and cookie dough, or coffee and caramel. Just stick with flavors that complement each other.
Crust: If you're not an Oreo fan, try crushed graham crackers, vanilla wafers, or even chocolate chip cookies mixed with melted butter.
Hot fudge: Use caramel sauce, peanut butter sauce, or even Nutella thinned with a little cream.
Whipped topping: If you're short on time, use store-bought whipped topping like Cool Whip, but homemade tastes so much better.
Dairy-free version: Use your favorite non-dairy ice cream and coconut whipped cream for a dairy-free treat.
Equipment For Ice Cream Cake
Having the right tools makes this springform pan ice cream cake come together smoothly.
- A food processor or blender helps you crush the Oreos quickly and evenly.
- A 9×3-inch or 10×3-inch springform pan is essential for clean assembly and easy removal. If you don't have a springform pan, use a regular pan with a removable bottom.
- Plastic wrap lines the pan and makes lifting the cake out a breeze.
- An electric mixer (handheld or stand) whips the cream to stiff peaks in just a few minutes.
- A piping bag with a Wilton 1M tip is optional but creates a beautiful, bakery-style border.
- A frozen cake plate or cutting board keeps the cake stable while you frost it.
How to Store Your Ice Cream Cake
This Ice Cream Cake keeps beautifully in the freezer.
Once assembled, cover the cake tightly with plastic wrap or aluminum foil and freeze for up to 1 week.
If you've already sliced it, wrap individual slices in plastic wrap and store them in an airtight container to prevent freezer burn.
Let the cake sit at room temperature for about 5 minutes before slicing if it's been in the freezer for more than a day. This makes cutting easier.
Don't leave the cake out for more than 15 minutes, or the ice cream will start to melt and lose its shape.
Serving Ideas and Pairings
Serve this Ice Cream Cake dessert with a few simple touches to make it extra special.
Drizzle extra hot fudge or caramel sauce over each slice just before serving. The contrast between the warm sauce and cold ice cream is incredible.
Add a handful of fresh berries like strawberries, raspberries, or blueberries on the side for a pop of color and freshness.
Serve alongside a cup of hot coffee or espresso for the adults. The bitterness of the coffee balances the sweetness of the cake beautifully.
Pair it with Easy Pumpkin Crumb Cake Muffins or Easy Apple Cheddar Pie if you're hosting a dessert bar at a party.
Expert Tips
Soften, don't melt: Let your ice cream soften just enough to spread easily, but don't let it turn soupy. About 10 minutes on the counter is perfect.
Work quickly: Once the ice cream is out of the freezer, move fast to keep it from melting. Have all your tools ready before you start assembling.
Use plastic wrap generously: Lining the pan with extra plastic wrap makes removing the cake so much easier. Don't skimp on this step.
Freeze between layers: Giving each layer time to firm up prevents them from mixing together and keeps your slices looking clean and defined.
Dip your knife: Running your knife under hot water and wiping it dry between slices gives you clean, professional-looking cuts.
Make it ahead: This cake actually benefits from sitting in the freezer for a day or two. The flavors meld together, and it's one less thing to worry about on party day.
FAQ
Is ice cream cake a thing in the UK?
Yes, ice cream cakes are available in the UK, though they're less common than in the US. You can find them at some supermarkets like Tesco, Sainsbury's, Waitrose, and Marks and Spencer, especially during the summer months or for special occasions. Making one at home like this gives you more control over flavors and freshness.
Can you turn ice cream into cake?
Absolutely. Ice cream cake is just layers of softened ice cream spread into a pan, frozen solid, and decorated. You don't bake anything, so it's technically not a traditional cake, but the layered presentation and frosting make it feel like one. It's one of the easiest desserts to make from scratch.
What are ice cream cakes made of?
Ice cream cakes are made from layers of ice cream (usually two or more flavors), a crunchy base like crushed cookies or cake crumbs, and toppings like fudge, caramel, or whipped cream. Some versions include actual cake layers, but this no-bake version keeps things simple with just ice cream, Oreos, hot fudge, and whipped cream.
What is Prince William's favorite cake?
Prince William reportedly loves chocolate biscuit cake, which is a no-bake British dessert made from crushed biscuits and chocolate. It's quite different from ice cream cake, but both are beloved for their simplicity and rich flavor. If you're looking for a royal-inspired treat, you might enjoy that recipe, but this ice cream cake is perfect for a more casual, fun celebration.
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Pairing
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Ice Cream Cake
Ingredients
Method
- Pulse the cookies in a processor or blender until you have coarse crumbs with some small chunks remaining, then stir them together with the melted butter and set aside.
- Let the chocolate ice cream sit at room temperature for about 10 minutes to soften, and line a tall springform pan completely with overlapping sheets of plastic wrap.
- Spoon the softened chocolate ice cream into the prepared pan and quickly smooth it into an even base layer, then place it in the freezer for 30 minutes to firm up.
- Warm the hot fudge until it spreads easily, then spread about half of it over the frozen chocolate layer and sprinkle the cookie mixture evenly on top.
- Return the pan to the freezer for another 30 minutes, and during the last 10 minutes let the strawberry ice cream soften on the counter.
- Drizzle the remaining hot fudge over the cookie layer, then spread the strawberry ice cream evenly over the top and smooth the surface.
- Cover the pan tightly and freeze the cake for at least 12 hours or until completely solid all the way through.
- In a large bowl, beat the cold heavy cream with the powdered sugar and vanilla until thick, fluffy, and holding stiff peaks.
- Remove the frozen cake from the pan using the plastic wrap, peel the wrap away, place the cake on a cold serving plate, and frost the top and sides with the whipped cream before adding sprinkles if using.
- Slice with a sharp knife warmed in hot water and serve right away, or return to the freezer for up to 1 hour before serving for cleaner slices.
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