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Ice Cream Cake

Ice cream cake with an Oreo cookie crust, layered vanilla and strawberry ice cream, and a fudge ribbon for a no-bake birthday-ready summer dessert. Slice clean layers with swirled whipped cream and rainbow sprinkles for a showy, creamy 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.
Ice cream layers
  • 1.5 quarts vanilla ice cream Slightly softened for spreading.
  • 1.5 quarts strawberry ice cream Slightly softened for spreading.
  • 0.5 cup hot fudge sauce Slightly cooled.
Toppings
  • 2 cup whipped topping or stabilized whipped cream For swirls on top.
  • 1 Rainbow or patriotic sprinkles For scattering over the top.

Equipment

  • 1 springform pan
  • 1 mixing tools

Method
 

Make the Oreo crust
  1. Mix the crushed Oreo cookies with the melted butter until the crumbs look evenly coated, then press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes to set the crust.
Freeze the vanilla layer
  1. Spread the slightly softened vanilla ice cream in an even layer over the Oreo crust, smoothing the top as you go. 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 fudge.
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.
Unmold and finish
  1. Run a warm knife around the edge, release the springform, and transfer the ice cream cake to a serving plate. Work quickly so the edges stay clean as you move it.
Top, slice, and serve
  1. Pipe whipped cream swirls around the top edge and scatter the rainbow or patriotic sprinkles across the center. Slice with a hot knife and serve immediately for the neatest layers.

Notes

Pro tip: For crisp, bakery-style slices, use a hot knife and wipe it clean between cuts. Store covered in the freezer up to 1 week. Freezing yes—freeze any leftover slices again in an airtight container. For a dairy-light swap, use no-sugar-added ice creams or a dairy-free whipped topping if you want a lighter profile.