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Ice Cream Cake Recipe

The perfect sweet treat for the summer, this Ice Cream Cake is so easy to make! Enjoy this cake all summer long!
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Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Calories 839 kcal

Ingredients
  

  • 1½ quarts  ice cream slightly softened
  • 1 8" chocolate cake layer
  • 14 Oreos
  • 1 cup hot fudge sauce room temp
  • 1  pint  heavy whipping cream
  • 3 tbsp  powdered sugar
  • 2 tsp  vanilla extract

Instructions
 

  • To start making this delicious dessert, first line an 8-inch cake pan with plastic wrap. Then, using an ice cream scoop, transfer all the ice cream to the pan. Once the ice cream is in the pan, cover it with another layer of plastic and press it down into a flat layer. Place the pan in the freezer to freeze.
  • Next, prepare the chocolate cake layer. You can either use your favorite chocolate cake recipe and freeze the two extra layers or use a box mix. Once the cake is cooled, place it on a serving plate or cardboard round.
  • When the ice cream layer is very hard and the cake is cooled, cover the top of the cake with fudge sauce and sprinkle chopped cookies on top. Remove the ice cream layer from the freezer and place it on top of the cake. Cover it with plastic and put it back in the freezer while you make the whipped cream.
  • Combine cold whipping cream, sugar, and vanilla in the bowl of your mixer fitted with a whisk attachment. If you prefer, you can use an electric hand mixer instead. Mix on low, gradually increasing speed to high until very soft peaks form. Whisk the mixture by hand until the peaks firm up, but be careful not to over-whip the cream as it may curdle.
  • Remove the cake from the freezer and cover it with the whipped cream. Smooth the top and sides, and then transfer the remaining whipped cream to a piping bag fitted with a large closed star (846) tip. Pipe a drip of chocolate onto the edge of the cake. Use warm fudge or make a simple ganache with 2 parts chocolate to one part cream to pipe a drip onto the top edge. Finally, pipe a scalloped pattern onto the top edge with the reserved whipped cream.
  • Press crumbled cookies onto the bottom edge of the cake, and it's ready to serve. You can store the cake in the freezer until ready to use. Before serving, remove the cake from the freezer and leave it on the counter for about 15 minutes to make slicing easier.

Notes

Nutrition Information:
  • 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 Ice Cream Cake