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Ice Cream Cake

Ice cream cake with a no-bake Oreo crust, layered vanilla and strawberry ice cream, and a hot fudge ribbon. Finished with swirled whipped cream and rainbow sprinkles for an easy birthday ice cream cake look and slice.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crushed into fine crumbs.
  • 5 tbsp butter Melted.
Ice cream layers
  • 1.5 qt vanilla ice cream Slightly softened so it spreads smoothly.
  • 1.5 qt strawberry ice cream Slightly softened so it spreads smoothly.
  • 0.5 cup hot fudge sauce Slightly cooled before drizzling.
Topping
  • 2 cup whipped topping or stabilized whipped cream For piping swirls.
  • Rainbow or patriotic sprinkles Use as desired; for the center scatter and festive look.

Equipment

  • 1 springform pan

Method
 

Build the Oreo crust
  1. Mix the crushed Oreo cookies with the melted butter until evenly coated, then press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes to set the crust.
Freeze the vanilla layer
  1. Spread the slightly softened vanilla ice cream in an even layer over the Oreo crust and smooth the top. Freeze for 1 hour until firm.
Add the fudge ribbon
  1. Drizzle the slightly cooled hot fudge sauce over the vanilla layer in an even ribbon. Freeze for 15 minutes to firm up the fudge.
Freeze the strawberry layer
  1. Spread the slightly softened strawberry ice cream over the fudge layer, smoothing the top, then cover with plastic wrap. Freeze for at least 4 hours or overnight until completely firm.
Slice and finish
  1. Run a warm knife around the edge, release the springform, and transfer the cake to a serving plate. Keep it cold while you prepare the topping.
  2. Pipe whipped cream swirls around the top edge, scatter sprinkles across the center, and slice with a hot knife. Serve immediately for clean layers and crisp crumbs.

Notes

Pro tip: slightly soften the ice cream just enough to spread—if it melts, you’ll get cloudy layers. Store covered in the freezer for up to 7 days. For best texture, freeze a little longer (overnight) before slicing. To make it dairy-reduced, swap in a non-dairy vanilla and strawberry ice cream and use a dairy-free whipped topping (check that the fudge sauce is dairy-free).