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Ice Cream Cake Recipe

Ice Cream Cake Recipe

Hello, foodies, Anne Carter welcomes you all to Beyond The Bayou Blog to make your day even brighter with our recipes. One such recipe to make your day is Ice Cream Cake. Summertime is here, and this simple homemade ice cream cake is the ideal frozen treat.

On a hot summer day, I felt like treating my friends to something special. So, I decided to make an ice cream cake for our backyard barbecue. I layered vanilla ice cream between soft ice cream cake.

Decorating it with whipped cream and rainbow sprinkles, the kitchen buzzed with excitement. When I served it, everyone went quiet at the first bite, then erupted with praise. The mix of flavors was pure heaven, and seeing my friends enjoy it made all the effort worth it.

If you want to impress your friends too, grab your apron and stay tuned for the next few minutes to see how it’s done!

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This ice cream loaf cake features layers of buttery sprinkle cake and ice cream while chocolate ganache and sprinkles add a delicious and decorative finishing touch.
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Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 55 minutes
Freezing time: 2 hours
Total Time: 3 hours 40 minutes
Calories: 839kcal
Author: Anne Carter
Servings: 6

Equipment

  • Mixing Bowl
  • Spatula
  • Cake Pan
  • Freezer

Ingredients

For the Cake:

  • 2 quarts 1892.71 ml chocolate ice cream, freshly churned or softened
  • 1 recipe Hot Fudge Sauce prepared and cooled
  • 24 Oreo cookies finely chopped
  • 2 quarts 1892.71 ml vanilla ice cream, freshly churned or softened

For the Whipped Cream Frosting:

  • 2 cups 476 ml heavy cream
  • 4 tablespoons granulated sugar
  • 2 teaspoons vanilla extract

Instructions

  • Butter a 9-inch springform pan lightly.
  • Layer chocolate ice cream evenly on the pan’s bottom. Freeze for 30 minutes.
  • Spread hot fudge sauce over the chocolate ice cream. Add chopped Oreos and press gently. Freeze for another 30 minutes.
  • Add a layer of vanilla ice cream over the Oreos. Freeze for at least 8 hours or overnight.
  • One hour before serving, unmold the cake. Invert it onto a plate, remove the pan’s bottom, and return it to the freezer for 10 minutes.
  • While the cake is freezing, whip heavy cream, sugar, and vanilla until fluffy. Spread it over the cake quickly. Decorate with sprinkles if desired. Allow the cake to soften for 5 minutes before slicing. Dip a knife in hot water and wipe clean between slices for neat cuts.

Nutrition

Calories: 839kcal | Carbohydrates: 100g | Protein: 11g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 671mg | Potassium: 584mg | Fiber: 3g | Sugar: 67g | Vitamin A: 1295IU | Vitamin C: 1mg | Calcium: 296mg | Iron: 4mg
Keyword best ice cream cake recipe, easy ice cream cake recipe, ice cream cake recipe, oreo ice cream cake recipe

What to Serve with Ice Cream Cake?

What to Serve with Ice Cream Cake

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