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Ice Cream Cake

No-Bake Chocolate Vanilla Ice Cream Cake Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Calories: 458
Ingredients Method Notes

Ingredients
  

  • 24 Oreo cookies
  • 4 tbsp unsalted butter, melted
  • 1.5 quarts vanilla ice cream
  • 1 cup hot fudge sauce, room temperature
  • 1.5 quarts chocolate ice cream
  • 1 cup heavy cream, cold
  • 2 tbsp powdered sugar
  • Sprinkles, chopped peanuts, or mini chocolate chips, for decorating (optional)

Method
 

  1. Pulse Oreos into fine crumbs, mix with melted butter, and press firmly into a 9-inch springform pan. Freeze 15 minutes.
  2. Soften vanilla ice cream until spreadable, spread over the frozen crust, and freeze 30 minutes.
  3. Spread the hot fudge over the frozen vanilla layer, leaving a small border, and freeze 10 minutes.
  4. Soften chocolate ice cream, spread it over the fudge layer, and smooth the top. Freeze at least 4 hours.
  5. Whip cream with powdered sugar to soft peaks, spread over the unmolded cake, decorate, and freeze 15 minutes. Slice with a hot knife and serve.

Notes

The active time is short, but the cake needs a minimum of 4 hours in the freezer to set, making it a great make-ahead dessert. Let the assembled cake sit out for a few minutes before slicing so the knife glides through without cracking the layers.