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Ice Cream Sheet Cake

Ice cream sheet cake is a no-bake, party-sized frozen dessert with an Oreo crust, two ice cream flavors, and a whipped topping canvas for easy birthday-style decorating. This 9x13-style sheet pan frozen cake layers vanilla and chocolate ice cream with hot fudge before a colorful sprinkle finish.
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Prep Time 20 minutes
freezing 6 hours
Total Time 6 hours 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 48 Oreo cookies Crushed fine for a cohesive crust.
  • 0.5 cup unsalted butter Melted, then combined with crumbs.
Ice cream layers
  • 0.5 gallon vanilla ice cream Softened enough to spread.
  • 0.5 gallon chocolate ice cream Softened enough to spread.
  • 2 cup hot fudge sauce Warm/drizzleable for even coverage.
Topping and decoration
  • 2 tub whipped topping Use thawed whipped topping for smooth coverage.
  • 1 Colorful sprinkles For a candy-like sprinkle finish.
  • 1 gel frosting for decoration For piping lines and birthday-cake style details.

Equipment

  • 1 sheet pan

Method
 

Make the Oreo crust
  1. Combine crushed Oreos and melted butter, then press the mixture into a 12x18 sheet pan. Press firmly so the crust holds together when sliced.
  2. Freeze the crust for 20 minutes to firm it up before adding ice cream.
Add vanilla and chocolate ice cream layers
  1. Spread vanilla ice cream over half the crust, then spread chocolate ice cream over the other half, meeting in the middle for a neapolitan effect. Use an even layer so the slices show clear stripes.
Freeze with hot fudge
  1. Drizzle hot fudge sauce over the ice cream, spreading it lightly so it doesn’t just pool in one spot. Freeze for 4 hours so the sauce sets.
Top and decorate
  1. Cover the top completely with whipped topping, smoothing to the edges. Make sure there are no ice cream gaps showing through.
  2. Decorate with colorful sprinkles and gel frosting piping to mimic a decorated birthday cake. Add piping details while the surface is still firm for clean lines.
Final freeze and slicing
  1. Freeze for at least 2 more hours before slicing into squares. Let slices sit briefly just to clean the cut, if needed, before serving.

Notes

Pro tip: soften the ice cream just enough to spread—if it gets too warm, it can seep and blur the neapolitan halves. Store covered in the freezer up to 1 week; freeze slices in a single layer, then stack once firm for up to 2 months. Freezing is required for this recipe, and it’s naturally gluten-containing due to Oreos (swap for gluten-free chocolate sandwich cookies for a gluten-free version).