Ice Cream Cake: an irresistible, easy-to-make cake everyone will love

Who doesn't love ice cream cake? It's the perfect dessert to serve on a hot summer's day, especially when you want to make a fabulous treat without having to turn on the oven. This easy Oreo ice cream cake is a sure-fire hit. Made with tasty layers of chocolate and vanilla ice cream, chocolate fudge sauce, crushed Oreo cookies, and covered in homemade whipped cream, each bite is such a treat to the taste buds.

Ice cream cake is surprisingly easy to make at home, and is guaranteed to be far more delicious than anything you'd pick up at a supermarket. Make this tasty ice cream cake for birthdays, barbecues, and potlucks – just leave it in the freezer until it's time to serve it so the cake doesn't melt.

Tips for Making the Best Ice Cream Cake

Don't forget to let the ice cream soften before packing it into the cake pans.

Sprinkles, chocolate curls, crushed Oreos, and nonpareils are all great toppings for decorating your ice cream cake.

There are loads of delicious ice cream cake variations to try. Use mint chip ice cream and crushed thin mint cookies. For chocolate peanut butter ice cream cake, use chocolate and peanut butter ice cream and add chopped chocolate peanut butter cups in place of crushed cookies. To make butter pecan ice cream cake, use butter pecan ice cream, add chopped pecans, and use a butterscotch sauce in between layers.

How to Store Ice Cream Cake

Ice cream cake can be kept in the freezer for up to 7 days.

How to Make Ice Cream Cake 

Allow the ice cream to slightly defrost for 15 minutes.

Line 2 cake pans with cling film, making sure to cover the bottom and sides of the pans, and leaving a few inches of overhang on the sides.

Spoon the chocolate ice cream into the first pan.

Cover with cling film.

Put the vanilla ice cream into the second pan. Press the ice cream down to get rid of air pockets.

Layer cling film over the top and freeze both ice creams overnight.

Put the serving plate into the freezer for one hour. Beat heavy whipping cream, sugar, and vanilla in a large bowl to form stiff peaks. Cover and refrigerate.

To assemble the ice cream cake, take the ice cream and serving plate out of the freezer. Place the chocolate layer on the serving platter.

Spread a layer of hot fudge over the ice cream, leaving 1/2-inch around the edges. Top the fudge layer with crushed Oreo cookies.

Put the vanilla ice cream layer over the Oreo cookies.

Cover the entire cake with whipped cream and garnish with sprinkles.

Place in the freezer until you're ready to serve it.

Notes

Use two 8-inch cake pans to make your ice cream cake.