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Ice Cream Cake

Ice cream cake with an Oreo cookie crust, vanilla and strawberry ice cream layers, and a ribbon of hot fudge sauce. This no-bake, springform-pan dessert is topped with swirled whipped cream and rainbow sprinkles for a birthday-ready finish.
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Prep Time 30 minutes
Freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crushed into fine crumbs.
  • 5 tbsp butter Melted, then cooled slightly.
Ice cream layers
  • 1.5 qt vanilla ice cream Slightly softened for easy spreading.
  • 1.5 qt strawberry ice cream Slightly softened for easy spreading.
  • 0.5 cup hot fudge sauce Slightly cooled before drizzling.
Topping
  • 2 cup whipped topping or stabilized whipped cream Use cold for clean swirls.
  • 0.5 Rainbow or patriotic sprinkles Scatter across the center and as desired on top.

Equipment

  • 1 springform pan

Method
 

Build the Oreo crust
  1. Mix crushed Oreo cookies with melted butter until evenly coated, then press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes until the crust is set.
Freeze the vanilla layer
  1. Spread the slightly softened vanilla ice cream in an even layer over the Oreo crust, smoothing the top with a spatula. 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 drizzle.
Freeze the strawberry layer
  1. Spread the slightly softened strawberry ice cream over the fudge layer and smooth the top. Cover with plastic wrap and freeze for at least 4 hours or overnight.
Release, top, and slice
  1. Run a warm knife around the edge of the springform pan, release the ring, and transfer the cake to a serving plate. Work quickly so the edges stay crisp.
  2. Pipe whipped topping swirls around the top edge and scatter rainbow or patriotic sprinkles across the center. Slice using a hot knife and serve immediately.

Notes

Pro tip: For ultra-clean slices, warm the knife in hot water and wipe it dry between cuts. Store covered in the freezer up to 1 week; freeze-proof and ideal for make-ahead parties. For a dairy-light swap, use dairy-free vanilla and strawberry ice cream (and a dairy-free hot fudge) while keeping the same freezing times.