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Ice Cream Cake

Ice cream cake with an Oreo cookie crust, layered vanilla and strawberry ice cream, and a hot fudge ribbon. No-bake method makes a clean-slice birthday ice cream cake with whipped cream swirls and rainbow sprinkles.
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Prep Time 30 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookies
  • 24 Oreo cookies crushed
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
sprinkles
  • 1 Rainbow or patriotic sprinkles

Equipment

  • 1 springform pan

Method
 

Make the Oreo crust
  1. Mix crushed Oreo cookies with melted butter until evenly coated, then press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes until set.
Layer vanilla ice cream
  1. Spread slightly softened vanilla ice cream in an even layer over the Oreo crust, smoothing the top. Freeze for 1 hour until firm.
Add the fudge ribbon
  1. Drizzle slightly cooled hot fudge sauce over the vanilla layer in a thin ribbon. Freeze for 15 minutes to firm up.
Layer strawberry ice cream
  1. Spread slightly softened strawberry ice cream over the fudge layer, smoothing the top. Cover with plastic wrap and freeze for at least 4 hours or overnight.
Finish and serve
  1. Run a warm knife around the edge, release the springform, and transfer the cake to a serving plate. Keep it cold while finishing the topping.
  2. Pipe whipped topping swirls around the top edge, then scatter rainbow or patriotic sprinkles across the center. Slice with a hot knife and serve immediately.

Notes

Pro tip: for clean layers and neat slices, soften the ice creams just enough to spread and use a warm (not hot) knife for cutting. Store covered in the freezer for up to 2 weeks; for best texture, avoid repeated thawing. Freezing is yes—freeze the finished cake, then slice after it’s firm. If you want a lighter option, swap in reduced-fat ice cream and a stabilized whipped topping.