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Ice Cream Sundae Cake

Ice cream sundae cake is a no-bake frozen dessert built in a springform pan with a brownie or Oreo base, hot fudge ribbon, and vanilla ice cream. It’s finished with whipped topping, rainbow sprinkles, and cherries for a true sundae-in-cake shape.
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Prep Time 30 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Oreos or brownie base
  • 24 Oreos Use crushed Oreos for a quick crust, or use cooled baked brownies as the base layer.
  • 24 brownie base If using brownies, ensure the layer is fully cooled before assembling.
vanilla ice cream
  • 0.5 gallon vanilla ice cream Soften just until spreadable.
hot fudge sauce
  • 0.5 cup hot fudge sauce Drizzle over the ice cream and swirl gently.
caramel sauce
  • 0.5 cup caramel sauce Drizzle over the ice cream and add extra drizzle for finishing.
whipped topping
  • 2 cup whipped topping Spread smooth over the frozen cake top and sides.
rainbow sprinkles
  • 1 rainbow sprinkles Use generously for the festive top.
maraschino cherries
  • 1 maraschino cherries Add at least one cherry per slice.
chopped peanuts (optional)
  • 1 chopped peanuts Optional garnish for extra crunch.

Equipment

  • 1 springform pan

Method
 

Build the frozen base
  1. Press the crushed Oreos or cooled brownie base firmly into a 9-inch springform pan to form an even crust. Freeze for 15 minutes, until the base looks set and holds its shape.
  2. Spread the softened vanilla ice cream over the crust in an even layer. Drizzle hot fudge sauce and caramel sauce over the ice cream and swirl gently so streaks remain visible.
Freeze until firm
  1. Freeze for 4 hours until completely firm throughout. The surface should feel hard and sliceable rather than soft.
Frost and decorate
  1. Top with whipped topping and spread it smooth over the top and sides. Use a flat spatula to seal the edges so the frozen layers stay covered.
  2. Decorate the cake with rainbow sprinkles, additional drizzled hot fudge and caramel, chopped peanuts if using, and maraschino cherries. Finish with a bright sprinkle layer on top so it matches the sundae look.
Final freeze and slice
  1. Freeze for 2 more hours before slicing to ensure clean cuts. The cake should be fully frozen and firm enough to slice without cracking the whipped topping.

Notes

Pro tip: soften the vanilla ice cream only until spreadable—too warm can make the hot fudge and caramel bleed together. Store covered in the freezer for up to 1 week; for best texture, slice just before serving. Freezing is yes—this cake freezes well, though sprinkles may look slightly dull after long storage. For a dairy-light option, use dairy-free vanilla ice cream and a dairy-free whipped topping.