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Ice Cream Cake

Ice cream cake with Oreo crust, two layers of vanilla and strawberry ice cream, and a ribbon of hot fudge—no baking required. After freezing, slice cleanly with a warm knife to reveal distinct layers topped with whipped cream swirls and rainbow sprinkles.
Print Recipe Pin Recipe
Prep Time 30 minutes
Freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookies
  • 24 Oreo cookies Crushed for the crust
butter
  • 5 tbsp butter Melted
vanilla ice cream
  • 1.5 qt vanilla ice cream Slightly softened
strawberry ice cream
  • 1.5 qt strawberry ice cream Slightly softened
hot fudge sauce
  • 0.5 cup hot fudge sauce Slightly cooled
whipped topping or stabilized whipped cream
  • 2 cup whipped topping or stabilized whipped cream For swirled topping
rainbow or patriotic sprinkles
  • 1 rainbow or patriotic sprinkles For scattering across the top

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 until the crust looks set and holds together.
Layer vanilla ice cream
  1. Spread the vanilla ice cream in an even layer over the Oreo crust, smoothing the top as you go. Freeze for 1 hour until firm to the touch.
Add the fudge ribbon
  1. Drizzle the slightly cooled hot fudge sauce over the vanilla layer, creating a visible ribbon. Freeze for 15 minutes so the fudge firms up.
Layer strawberry ice cream
  1. Spread the strawberry ice cream over the fudge layer and smooth the top, then cover with plastic wrap. Freeze for at least 4 hours (or overnight) until fully solid through the center.
Unmold and finish
  1. Run a warm knife around the edge, release the springform, and transfer the cake to a serving plate. Wipe the knife as needed for cleaner edges.
  2. Pipe swirls of whipped topping around the top edge, then scatter rainbow or patriotic sprinkles across the center. Slice with a hot knife and serve immediately for the cleanest layers.

Notes

For the cleanest slices, run a warm knife around the edge right before unmolding and again for each cut; wipe and re-warm between slices. Keep leftovers covered in the freezer for up to 1 week. Freezing is yes—this cake freezes well for up to 1 month, but sprinkles may soften slightly. For a dairy-free swap, use dairy-free Oreo cookies and dairy-free vanilla/strawberry ice cream plus dairy-free whipped topping.