Homemade Ice Cream Cake
Homemade ice cream cake has layers of chocolate cake, cookie ice cream, fudge sauce and crushed Oreos. It’s simple and inexpensive to make!
Homemade ice cream cake is the best because it combines TWO desserts: chocolate cake and your favorite ice cream. Between the two layers is a rich chocolate fudge sauce and Oreo cookie crumbles. Anyone who loves ice cream will surely love this cake.
Why this recipe works: It uses simple, inexpensive ingredients that can be found at your local grocery store. The cake layers may be made ahead of time for easy prep. You can also experiment with different cake and ice cream flavors!
How to make homemade ice cream cake
- Prep ice cream layer: Transfer ice cream to a round 8-inch cake pan lined with plastic wrap. Spread ice cream evenly. Place it in the freezer to harden.
- Prep cake layer: Bake chocolate cake in a round 8-inch cake pan (I just use boxed cake mix). Freeze any leftover layer or use in another recipe. Cool cake completely.
- Assembly: Place chocolate cake on a serving plate. Spread chocolate fudge sauce on top, then sprinkle on the Oreo crumbs. Uncover the ice cream layer and place it on top of the cake with toppings. Cover loosely with plastic wrap and place the cake back in the freezer while preparing the frosting.
- Make whipped cream: Add cold heavy cream, confectioners’ sugar and vanilla to the bowl of a stand mixer (or use a hand mixer). Beat on low speed for about 10 seconds, then increase speed to medium-high and mix until soft peaks form, about 1 ½ to 2 minutes.
- Frost cake: Remove cake from the freezer and cover it in whipped cream. Use any extra whipped cream to pipe around the edge of the cake. Garnish with crushed cookie crumbs. Slice and serve or store in the freezer.
Ice cream cake is easy to make, but there are a few tricks to guarantee success. To start, make sure your cake layer is completely cooled. If it’s still warm from baking, then the ice cream will melt and cause a mess! This is also a good time to remind you that the fudge sauce should be room temperature (not hot). If it’s too thick to spread, reheat it, add a couple tablespoons of milk and then let it cool to room temperature again.
For the ice cream, let it soften up a bit before scooping and transferring it to a cake pan. This will help you spread the ice cream into an even layer so the cake isn’t lopsided. Be patient letting the ice cream refreeze. You want it to be hard for assembly.
Finally, for assembly, remember to work quickly—especially if you are making this in the summer. Ice cream does melt and there’s no way to prevent that unless you have a walk-in freezer to assemble the cake 🙂
Make ahead tips
For easy prep, make the layers ahead of time! The ice cream layer and the cake layer may be stored in the freezer for up to 1 month. Be sure the cake layer is completely cooled before double wrapping it in plastic wrap. The hot fudge sauce may be kept in an airtight container in the refrigerator for up to 4 months.
Once the cake is assembled, it may be stored in the freezer for up to 1 week. I suggest using an airtight cake container, but you can also loosely wrap the cake in plastic wrap. To avoid messing up the whipped cream frosting, freeze the uncovered cake for a couple hours until it is hardened, then wrap in plastic wrap.
Frequently Asked Questions
Ice cream cake will last up to one week when stored in an airtight cake container in the freezer. However, the individual layers may be stored in the freezer for up to 1 month before assembly.
Let ice cream cake thaw for 10 to 15 minutes or until it’s soft enough to cut with a sharp knife. It helps to run a knife under hot water before cutting.
Yes, other ice cream flavors and cake flavors will work in this recipe. Here are some suggestions for flavor combos: chocolate cake with chocolate ice cream; funfetti cake with vanilla ice cream and sugar cookie crumbles; chocolate cake with peanut butter swirl ice cream and chopped peanut butter cups; vanilla cake with strawberry ice cream and fresh strawberries.
I suggest whipped cream frosting because it will soften at the same rate as the ice cream (plus, it has a similar consistency). Regular frostings such as buttercream will crack and dry out so I do not recommend it.
If you’re feeling adventurous, try mixing up the cake and ice cream flavors! I love mint chocolate chip ice cream with chocolate cake and mint Oreos. What’s your favorite flavor of ice cream? Let me know how you like your ice cream cake in the comments and tag @ifyougiveablondeakitchen so I can see!
Get the Recipe: Homemade Ice Cream Cake
- One 8-inch chocolate cake layer, (box mix or your favorite chocolate cake recipe)
- 1 ½ quarts (6 cups) chocolate chip or cookie ice cream, slightly softened
- 1 cup chocolate fudge sauce
- 12 Oreos, chopped
- 2 cups (480 ml) cold heavy cream
- ¼ cup (30 g) confectioner’s sugar
- 1 ½ teaspoons pure vanilla extract
- Line an 8-inch cake pan with plastic wrap and scoop ice cream into the pan. Spread into an even layer, cover with plastic wrap and transfer to freezer to harden, about 2 hours.
- Prepare the 8-inch cake layer if you haven’t already. Freeze any leftover layers or use in another recipe. Cool cake completely.
- When the cake is cooled and the ice cream layer is hardened, start to assemble. Place chocolate cake on a serving plate. Spread chocolate fudge sauce on top leaving about 1/2-inch of space around the edges. Then sprinkle on the Oreo crumbs. Uncover the ice cream layer and place it on top of the cake with toppings. Cover the entire cake loosely with plastic wrap and place the cake back in the freezer while preparing the frosting.
- For the whipped cream frosting, add cold heavy cream, confectioners’ sugar and vanilla to a cold metal bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer). Beat on low speed to combine the ingredients, then increase speed to medium-high and mix until soft peaks form, about 1 ½ to 2 minutes (don’t overmix).
- Take the cake out of the freezer and cover it with whipped cream. Transfer remaining whipped cream to a frosting bag and pipe whipped cream around the edge of the cake. Garnish with crushed cookie crumbs. Slice and serve or store in the freezer until ready to serve. Let the cake sit on the counter for 10 to 15 minutes so it’s easier to slice.