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Ice Cream Cake

This homemade ice cream cake is a no-bake, layered dessert with an Oreo cookie crust, vanilla and strawberry ice cream, and a fudge ribbon. It freezes into clean slice layers, topped with swirled whipped cream and rainbow sprinkles for an easy birthday ice cream cake look.
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Prep Time 30 minutes
freezing 6 hours 30 minutes
Total Time 7 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust and layers
  • 24 Oreo cookies crushed
  • 5 tbsp butter melted
  • 1.5 qt vanilla ice cream slightly softened
  • 1.5 qt strawberry ice cream slightly softened
  • 0.5 cup hot fudge sauce slightly cooled
  • 2 cup whipped topping or stabilized whipped cream
  • 1 Rainbow or patriotic sprinkles

Equipment

  • 1 springform pan
  • 1 9-inch springform pan

Method
 

Make the Oreo crust
  1. Mix the crushed Oreos with the melted butter until evenly combined, then press firmly into the bottom of a 9-inch springform pan with a flat surface for a tight crust. Freeze for 15 minutes to set.
Freeze the vanilla layer
  1. Spread the slightly softened vanilla ice cream in an even layer over the Oreo crust, smoothing the top so it’s level. Freeze for 1 hour until firm (no soft spots).
Add the fudge ribbon
  1. Drizzle the slightly cooled hot fudge sauce over the vanilla layer in a thin, even ribbon. Freeze for 15 minutes to firm up before layering.
Freeze the strawberry layer
  1. Spread the slightly softened strawberry ice cream over the fudge layer, smoothing the top and covering completely. Cover with plastic wrap and freeze for at least 4 hours or overnight until fully set.
Unmold and decorate
  1. Run a warm knife around the edge, release the springform, and transfer the cake to a serving plate for clean sides. Wipe the knife between passes for the sharpest slice.
Serve
  1. Pipe whipped cream swirls around the top edge, scatter rainbow sprinkles across the center, and slice with a hot knife. Serve immediately for the best texture contrast between firm ice cream and creamy topping.

Notes

Pro tip: warm the knife under hot water and wipe dry between slices so the layers cut cleanly without smearing. Store covered in the freezer up to 7 days. Freeze yes—wrap tightly and freeze up to 2 months; thaw in the fridge 10–15 minutes before serving for easier cutting. For a dairy-light swap, use lactose-free ice cream or a dairy-free whipped topping while keeping the layering steps the same.