An Ice Cream Cake is the ultimate dessert for any celebration or gathering, combining two all-time favorites: cake and ice cream! Perfect for birthdays, summer barbecues, or simply as a sweet indulgence, this versatile dessert can be customized to your taste with various flavors and toppings. And the best part? You don’t even need to be a pro baker to pull off this show-stopping dessert!
In this recipe, we’ll walk you through how to make a simple and delicious homemade ice cream cake using store-bought ingredients, as well as how to create your own variations. Get ready for layers of rich cake, creamy ice cream, and delicious toppings that will have everyone asking for more.

What is an Ice Cream Cake?
An Ice Cream Cake is exactly what it sounds like—a layered dessert that combines cake (or cookie crumbs) with layers of ice cream, all topped with whipped cream, frosting, or even ganache. The beauty of an ice cream cake lies in its versatility; you can mix and match flavors of ice cream, cake, cookies, and toppings to create endless combinations. Typically, the cake is assembled in a springform pan to give it a classic, cylindrical shape, but other shapes are possible too, depending on your creativity.
Ingredients List for Ice Cream Cake
For the Ice Cream Cake:
- 2 pints of ice cream – Use your favorite flavors. Vanilla and chocolate are classic, but feel free to get creative!
- 1 9-inch round cake layer – Use store-bought, homemade, or boxed mix cake (cooled completely if homemade). You can also use cookie crumbs for a no-bake option.
- 1 cup hot fudge sauce – For layering (optional but adds an extra decadent touch).
- 1 cup cookie crumbs or crushed Oreos – Adds a delicious crunch to the layers.
- Whipped cream – For frosting the outside of the cake. You can use homemade or store-bought.
- Sprinkles, chocolate chips, or candy – Optional toppings for decoration.
Optional Add-ins:
- Caramel sauce – To drizzle between layers.
- Chopped nuts – Adds extra texture and crunch.
- Fresh fruit – Sliced strawberries, bananas, or raspberries work well with certain ice cream flavors.
Substitutions and Variations
Here are some great ways to customize your ice cream cake to suit your taste:
- Cookie Base Option: If you prefer not to use cake, create a base using 2 cups of crushed cookies (such as Oreos or graham crackers) mixed with ¼ cup melted butter. Press it firmly into the bottom of your pan and freeze before layering with ice cream.
- Gluten-Free Option: Use a gluten-free cake layer or cookie crumbs to make the cake gluten-free.
- Vegan Ice Cream Cake: Use dairy-free ice cream and whipped coconut cream. Swap the cake layer for a vegan cake or cookie crumbs.
- Brownie Base: Instead of cake, use a chewy brownie layer for extra richness. Store-bought or homemade brownies work equally well.
- Flavor Combinations: Try mixing and matching flavors like mint chocolate chip with fudge, cookies and cream with caramel, or strawberry with chocolate. There’s no wrong combination!
Step-by-Step Cooking Instructions

Here’s how to make an easy, delicious ice cream cake with layers of ice cream, cake (or cookie crumbs), and whipped cream.
Step 1: Prepare the Cake or Cookie Base
- If using cake: Bake a 9-inch round cake according to the package directions, or use a homemade recipe. Let the cake cool completely before assembling the ice cream cake. If you're using a store-bought cake, trim the top to create an even surface.
- If using cookies: Crush your cookies (such as Oreos or graham crackers) in a food processor or with a rolling pin, mix them with ¼ cup melted butter, and press them into the bottom of a lined springform pan. Freeze for 15-20 minutes to set.
Step 2: Soften the Ice Cream
- Remove your chosen ice cream flavors from the freezer and let them soften for about 10-15 minutes. The ice cream should be soft enough to spread easily but not completely melted.
Step 3: Assemble the Layers
- Place your cake layer or cookie base at the bottom of a 9-inch springform pan. If you don’t have a springform pan, line a regular round cake pan with plastic wrap for easy removal.
- Spread one pint of softened ice cream evenly over the base. Use the back of a spoon or spatula to smooth the layer.
- If you’re adding hot fudge, cookie crumbs, or caramel sauce, drizzle or sprinkle it over the ice cream layer before adding the next layer.
- Add your second flavor of ice cream on top and spread it evenly.
- If desired, drizzle more hot fudge or add more cookie crumbs for additional texture between the layers.
Step 4: Freeze the Cake
- Once you’ve assembled all the layers, cover the cake with plastic wrap and place it in the freezer for at least 4-6 hours, or overnight for best results. The ice cream needs to be fully frozen before you add the frosting or toppings.
How to Frost and Decorate Your Ice Cream Cake
Once your cake is fully frozen, it’s time to frost and decorate!
Step 1: Frost with Whipped Cream
- Remove the ice cream cake from the freezer and take it out of the springform pan. If you used a regular pan, lift the cake out using the plastic wrap.
- Frost the outside of the cake with whipped cream. You can use homemade whipped cream, store-bought, or even whipped topping like Cool Whip.
- Smooth the whipped cream evenly over the top and sides with an offset spatula or the back of a spoon.
Step 2: Decorate the Cake
- Add toppings like sprinkles, chocolate chips, cookie crumbs, or candy pieces for a fun, colorful look.
- You can also drizzle more hot fudge, caramel, or melted chocolate over the top.
- If you’re feeling fancy, pipe some decorative swirls of whipped cream along the edges of the cake.
Step 3: Freeze Again
- After decorating, return the cake to the freezer for at least 1 hour to set the whipped cream and toppings.
- When you're ready to serve, take the cake out of the freezer about 10-15 minutes before slicing so it's easier to cut through.
Common Mistakes to Avoid
- Not softening the ice cream properly: Don’t let the ice cream melt completely, or it will become too soupy to work with. You want it soft enough to spread but still firm enough to hold its shape.
- Skipping the freeze time: Be patient! Freezing between layers and after decorating is crucial for the cake to hold its shape and not melt.
- Using a warm knife to cut: Always use a sharp knife that’s been dipped in hot water before cutting the cake. This ensures clean slices and prevents the ice cream from sticking to the knife.
- Frosting a warm cake: Make sure your cake base is fully cooled before adding the ice cream layers, or it will melt the ice cream.
Serving and Presentation Tips
An ice cream cake is already a show-stopping dessert, but here are a few tips to make it even more impressive when serving.
How to Serve Ice Cream Cake
- Allow the ice cream cake to sit at room temperature for 10-15 minutes before slicing to make it easier to cut.
- Use a hot knife to get clean, neat slices. Simply dip the knife in warm water, wipe it dry, and slice through the cake.
- Serve each slice with additional toppings, like chocolate syrup, whipped cream, or fresh fruit.
Presentation Ideas for Ice Cream Cake
- Drip Effect: For a trendy presentation, drizzle warm chocolate ganache around the edges of the cake so it drips down the sides before adding whipped cream or sprinkles.
- Layer Visibility: Use a clear glass dish or a springform pan with a transparent side so you can see the beautiful layers of ice cream and cake.
- Fresh Fruit Topping: Decorate the top of your ice cream cake with fresh berries, sliced bananas, or kiwi for a fresh, vibrant look.
- Edible Glitter or Sprinkles: For a festive touch, add a sprinkle of edible glitter or colored sprinkles on top for birthday parties or celebrations.
Ice Cream Cake Recipe Tips
- Make Ahead: Ice cream cake is perfect for making ahead of time. You can prepare it up to a week in advance and keep it stored in the freezer.
- Storage: Wrap the cake tightly with plastic wrap or store it in an airtight container in the freezer. This helps prevent freezer burn and keeps the cake fresh.
- Transporting: If you need to transport the cake, keep it in the freezer until the last possible moment. Transport in a cooler with ice packs to keep it frozen.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought cake for the base?
A: Yes! Store-bought cake layers work perfectly fine for this recipe. You can also use store-bought brownie layers or even pre-made cookie dough for a quick base.
Q: Can I make an ice cream cake without cake?
A: Absolutely! Instead of a cake layer, use cookie crumbs, graham cracker crust, or even a layer of brownies as the base.
Q: How do I prevent the ice cream from melting while assembling?
A: Work quickly when assembling the cake and place it back in the freezer between steps if needed. Keep the ice cream in the freezer until you're ready to use it, and pre-freeze each layer for 15-30 minutes before adding the next one.
Q: How long does ice cream cake last in the freezer?
A: Ice cream cake can last up to a week in the freezer when properly wrapped in plastic wrap or stored in an airtight container.
Q: Can I use homemade ice cream for this recipe?
A: Yes! Homemade ice cream works great in an ice cream cake. Just be sure to allow it to firm up in the freezer before layering.
Conclusion
This Ice Cream Cake Recipe is the ultimate summer treat or celebration dessert, combining layers of creamy ice cream, moist cake (or cookie crumbs), and delicious toppings. The versatility of ice cream cake allows you to get creative with flavors and decorations, ensuring every bite is packed with fun and indulgence. Whether it’s for a birthday, a summer party, or just a weekend treat, this easy and customizable dessert is guaranteed to impress your family and friends. Enjoy!
PrintIce Cream Cake Recipe
This easy ice cream cake recipe is a crowd-pleasing dessert perfect for birthdays, summer gatherings, or any special occasion. Layered with your favorite ice cream flavors and a crunchy cookie or brownie base, this cake is as customizable as it is delicious. Topped with whipped cream, sprinkles, or chocolate drizzle, it's the ultimate frozen treat for everyone to enjoy.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 package chocolate sandwich cookies (about 24 cookies), crushed
- ¼ cup unsalted butter, melted
- ½ gallon vanilla ice cream, softened
- ½ gallon chocolate ice cream, softened
- 1 cup hot fudge sauce
- 1 cup whipped cream (optional, for topping)
- Sprinkles, chocolate chips, or other toppings (optional)
Instructions
- In a bowl, combine crushed cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Freeze for 15 minutes.
- Spread softened vanilla ice cream over the crust, smoothing the top. Freeze for 30 minutes.
- Spread a layer of hot fudge sauce over the vanilla ice cream. Freeze for 10 minutes to firm up.
- Add softened chocolate ice cream over the fudge layer, smoothing it evenly. Freeze for at least 4 hours, or until the cake is firm.
- Once fully set, remove the cake from the springform pan. Top with whipped cream, sprinkles, or other desired toppings.
- Slice and serve immediately.
Notes
- Use any ice cream flavor combination you like.
- For a quicker setup, freeze the cake overnight.
- You can use brownies or graham crackers instead of cookies for the crust.
- Let the cake sit at room temperature for a few minutes before slicing for easier serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38 g
- Sodium: 250 mg
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