How to Make an Ice Cream Cake
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This Homemade Ice Cream Cake is a total showstopper! With layers of moist chocolate cake, creamy homemade no-churn ice cream, rich fudge sauce, crumbled chocolate cookies, and whipped topping, it’s the perfect way to celebrate a birthday, graduation, or any special occasion!
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- Helpful Tools & Equipment
- In Photos: How To Make An Ice Cream Cake At Home
- How To Store & Transport Ice Cream Cake
- More Delicious No-Bake Recipes
This cake looks fancy, but don’t let that fool you. It’s surprisingly simple to put together. You can make it ahead of time, and it’s also highly customizable. If you’re craving fruity, chocolatey, or classic vanilla flavors, this dreamy dessert covers all the bases.
When I was a teenager, I worked at Dairy Queen, and their ice cream cakes were my favorite! It was so much fun and it set me on the path of creating beautiful and delicious things with food!
Cakes have been one of my favorite things to make for a really long time. There are so many on the site, but there’s nothing quite like an ice cream cake. It’s like all the best desserts rolled into one!
Here’s Why You’ll Love This Recipe
- Perfectly layered: Every slice has cake, cookies, fudge, and ice cream in every bite.
- Totally customizable: Use any flavor of ice cream, cookies, or toppings you like.
- Make-ahead friendly: It stores beautifully in the freezer until you’re ready to serve.
- No ice cream maker needed: This creamy, no-churn ice cream comes together in just minutes.
- Crowd-pleasing: This one always gets rave reviews and looks gorgeous on the table.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
This list is long, but don’t be intimidated. There are a lot of repeats that are used across multiple elements of the cake.
For the Cake
We use a homemade cake layer for this recipe, but if you want to hit the easy button, pick one up from the bakery! That’s a huge time-saver, and you’ll be supporting a small business, too. Win/win.
- Granulated sugar: Sweetens and helps retain moisture.
- All-purpose and cake flours: The mix gives structure and softness.
- Unsweetened cocoa powder: For that deep chocolate flavor.
- Baking powder and baking soda: To help the cake rise beautifully.
- Kosher salt: Balances the sweetness and enhances the flavor of the chocolate.
- Unsalted butter: Adds richness and tender texture.
- Large eggs: Farm fresh eggs are the best, but any grocery store eggs will do the trick.
- Sour cream: Adds some tang and makes the cake super moist.
- Vanilla extract: Use the real deal please, and stay far away from the imitation vanilla!
Not into chocolate cake ? Use one of these recipes to change up the flavor!
For the Hot Fudge Layer
Again, I like my sweet from scratch, and this is based on my Homemade Hot Fudge Sauce recipe, but if you have a nice jar of high-quality hot fudge in the pantry? Break it out. I won’t judge.
- Heavy cream: Creates a rich, velvety base.
- Corn syrup: Keeps the sauce smooth and glossy.
- Brown sugar: Adds a hint of molasses flavor.
- Unsweetened cocoa powder: Intensifies the chocolate flavor.
- Water: Thins the sauce just enough.
- Kosher salt: Enhances and balances the sweetness.
- Semi-sweet chocolate: Melted into the sauce for that fudgy consistency.
- Unsalted butter: Gives shine and smooth texture.
- Vanilla extract: Adds warmth and depth.
- Oreo cookies: Crushed into pieces for a crunchy layer.
I used Oreos that I just broke into bite-sized pieces. The added crunch gives this ice cream cake so much interesting texture!
You could use another kind of cookie too if you like. I think vanilla wafers would be delicious, or crispy chocolate chip cookies, peanut butter cookies, or gingersnaps!
For the Strawberry Ice Cream
Same story, different component. Homemade ice cream is so worth it, but you could certainly grab a carton of your favorite store-bought ice cream instead.
- Heavy cream: Whipped to give body and airiness.
- Sweetened condensed milk: Sweetens and maintains a creamy texture.
- Kosher salt: Balances the sweetness.
- Pureed strawberries: For fresh, fruity flavor.
- Chopped strawberries: Add bursts of texture and real fruit flavor.
For the Vanilla Ice Cream
- Heavy cream: The base of this no-churn version.
- Sweetened condensed milk: Keeps it scoopable.
- Vanilla extract: Vanilla bean paste also works well here, if you have it!
- Kosher salt: Just a pinch, and don’t sub in table salt. It is not the same.
You don’t have to do two different ice creams. I just wanted to be fancy! Some other great ice cream options could be coffee ice cream, mint chocolate chip, or chocolate!
For the Whipped Cream Frosting
Whipped cream tops this ice cream cake off in the most spectacular way! It’s like an ice cream sundae, in cake form!
My whipped cream frosting recipe has a little bit of cream cheese in it to keep it stable. It doesn’t taste cream-cheese-y, but it whips up a lot stiffer than just cream, and it stays that way for much longer.
- Cream cheese: Stabilizes and adds great flavor. Make sure it is room-temperature or you’ll get lumps in the final product.
- Powdered sugar: Sweetens and helps the whipped cream hold its shape.
- Heavy cream: Whipped until light and fluffy. Use a cold cream and cold bowl for the best results!
- Vanilla extract: Because vanilla is life.
For the Decorations
- Hot fudge sauce: It looks beautiful and tastes amazing, so use a heavy hand if you’re into that kind of thing.
- Rainbow sprinkles: Match it to your party’s theme or whatever holiday you’re making this for!
- Maraschino cherries: The perfect retro touch. Buy extra. A few will probably disappear from the cake.
Helpful Tools & Equipment
If you like to bake, you probably already have most of these tools.
- Cake Pan: I used an 8-inch diameter round pan.
- Plastic Wrap: Line the pan with plastic wrap when forming the ice cream layer.
- Ice Cream Scoop: Or just a big spoon, to scoop the ice cream into the pan.
- Silicone Spatula: For pushing the ice cream into shape.
- Offset Spatula: A handy tool for frosting cakes.
- Piping Bag: For applying the decorations (the bigger the better, imo!). This one is optional.
- Piping Tip: Also for decorating. I used a jumbo open star tip.
In Photos: How To Make An Ice Cream Cake At Home
Step 1: Bake the Cake
- Cool completely, then wrap and freeze for later use.
- Preheat the oven to 325°F.
- Mist an 8-inch round cake pan with non-stick spray and line with parchment circles.
- Whisk together the dry ingredients in a large mixing bowl.
- Add the butter in pieces and mix on low until the texture resembles damp sand.
- Beat in the eggs one at a time, scraping the bowl after each addition.
- Add the sour cream and vanilla, and beat until the mixture is fluffy and smooth.
- Transfer the mixture to the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 2: Make the Hot Fudge Sauce
- Combine cream, corn syrup, brown sugar, cocoa, water, salt, and half the chocolate in a small pot.
- Bring to a boil, then simmer for 5 minutes.
- Off heat, stir in remaining chocolate, butter, and vanilla.
- Cool to room temperature.
Step 3: Make the Strawberry Ice Cream
- Whip the cream to stiff peaks.
- Fold in condensed milk, salt, pureed strawberries, and chopped strawberries.
- Freeze for 4 hours, or until the mixture is firm.
Step 4: Make the Vanilla Ice Cream
- Whip the cream to stiff peaks.
- Gently fold in condensed milk, vanilla, and salt.
- Freeze until solid, about 4 hours.
Step 5: Make the Whipped Cream Frosting
- Fold in vanilla.
- Beat cream cheese and powdered sugar until smooth.
- Slowly stream in the heavy cream while beating on medium-low.
- Once all cream is added, whip to stiff peaks.
Step 6: Assemble the Cake
Line an 8-inch pan with plastic wrap.
Scoop strawberry ice cream into an even layer.
Smooth with a spatula.
Top with vanilla ice cream and smooth again.
Wrap tightly and freeze until firm.
Spread hot fudge over the frozen cake layer.
Then sprinkle on Oreo pieces.
Unmold the ice cream layer and place it on top of the cookie layer.
Frost the whole cake with whipped cream.
Drizzle hot fudge over the top edge, letting it drip down the sides.
Pipe a border around the base and top with swirls.
Decorate with sprinkles and cherries.
Draw the excess plastic wrap up and over the ice cream, and pop everything into the freezer until it’s nice and hard.
How To Store & Transport Ice Cream Cake
If I haven’t said it enough already, this cake should be stored in the freezer. It will melt if left out at room temperature or in the fridge.
Wrap it tightly in plastic wrap and it should keep for several months.
Your best bet for transporting this cake would be to place it in a large cooler and surround it with ice packs or dry ice.
Helpful Tips & Tricks
- Before you even get started, make sure to clear out a large space in your freezer. This is a big boy, and you’re going to need to pull it in and out of the freezer several times.
- There are a lot of components here, so allow yourself a lot of time. Consider giving yourself at least a day, maybe two, to get this all put together without it melting at any point.
- The ice cream softens up fast! Work quickly, or your cake will lose its shape.
- Make sure all the ingredients are prepped before you start assembling. The cookies should be crumbled, the frosting made, etc. You don’t want to be doing that while the ice cream is out.
- Keep everything as cold as possible while you’re working. If at any point things start getting melty, put it all right back into the freezer.
- Again, it’s so important that everything stays cold! Don’t be afraid to take lots of long breaks while making this ice cream cake. It will allow everything to keep nice and solid in the freezer!
More Delicious No-Bake Recipes
How to Make Ice Cream Cake
Ingredients
For the cake
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (62.5 g) all-purpose flour
- 1/4 cup (31.25 g) cake flour
- 1/2 cup (43 g) unsweetened cocoa powder
- 3/4 teaspoon (3 g) baking powder
- 1/2 teaspoon (2 g) baking soda
- 1/4 teaspoon (1.5 g) kosher salt
- 1/2 cup (113.5 g) unsalted butter, softened
- 2 (88 g) eggs, large
- 1/2 cup (115 g) sour cream
- 1 teaspoon (4 g) vanilla extract
For the hot fudge layer
- 1/2 cup (119 g) heavy whipping cream
- 1/2 cup (170.5 g) corn syrup
- 1/3 cup (73.33 g) brown sugar, lightly packed
- 1/4 cup (21.5 g) unsweetened cocoa powder
- 1/4 cup (59.15 g) water
- 1/4 teaspoon (1.5 g) kosher salt
- 8 ounces (226.8 g) chocolate, divided
- 3 tablespoons (42 g) unsalted butter
- 1 teaspoon (4 g) vanilla extract
- 24 (288 g) Oreo cookies, broken into bite-sized pieces
For the strawberry ice cream
- 2 cups (476 g) heavy whipping cream, cold
- 14 ounces (396.89 g) sweetened condensed milk
- 1/8 teaspoon (0.75 g) kosher salt
- 16 ounces (453.59 g) strawberries, pureed
- 8 ounces (226.8 g) strawberries, roughly chopped
For the vanilla ice cream
- 2 cups (476 g) heavy whipping cream
- 14 ounces (396.89 g) sweetened condensed milk
- 2 teaspoons (8 g) vanilla extract
- 1/8 teaspoon (0.75 g) kosher salt
For the whipped cream frosting
- 8 ounces (226.8 g) cream cheese, (full-fat, the kind in a brick)
- 1 cup (120 g) powdered sugar
- 2 3/4 cups (654.5 g) heavy whipping cream, cold
- 1 teaspoon (4 g) vanilla extract
For the decorations
- additional hot fudge sauce
- rainbow sprinkles
- maraschino cherries
Instructions
To make the cake
- Preheat the oven to 325 degrees F.
- Generously mist an 8-inch diameter cake pan with non-stick spray, and line with circles cut from parchment paper.
- Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
- Cut the butter into smaller pieces and add it to the dry ingredients.
- Mix on low speed until the mixture resembles damp sand (30 seconds to a minute).
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- When all of the eggs are fully incorporated, add the sour cream and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
- Transfer the batter to the prepared pans and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.
- Allow the cake to cool completely in the cake pan, then remove it, wrap it tightly in plastic wrap, and freeze it.
To make the hot fudge layer
- Place the cream, corn syrup, brown sugar, cocoa, water, salt, and half the chocolate in a small pot.
- Stirring occasionally, allow the mixture comes to a boil.
- Turn the heat down to low and simmer for 5 minutes.
- Remove from the heat and whisk in the remaining chocolate, butter, and vanilla extract.
- Transfer the hot fudge sauce to a mason jar or other heat-safe vessel, and allow it to cool completely.
To make the strawberry ice cream
- In a large mixing bowl with an electric mixer fitted with the whisk attachment, whip the cream until it holds stiff peaks.
- Fold in the condensed milk, salt, pureed strawberries, and chopped strawberries.
- Transfer to a freezer-safe container, and freeze for 4 hours or until hard.
To make the vanilla ice cream
- In a large mixing bowl with an electric mixer fitted with the whisk attachment, whip the cream until it holds stiff peaks.
- Add the sweetened condensed milk, vanilla extract, and kosher salt, and fold together until well-combined.
- Transfer to a freezer-safe container, and freeze for 4 hours or until hard.
To make the whipped cream frosting
- Place the cream cheese and powdered sugar in a large bowl and beat on medium speed until smooth.
- Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.
- When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
- Fold in the vanilla extract.
To assemble the ice cream cake
- Line an 8-inch round cake pan with plastic wrap, allowing the excess to drape over the sides.
- Scoop about 6 large scoops of strawberry ice cream into the pan, flattening it into an even layer with a silicone spatula.
- Scoop about 6 large scoops of vanilla ice cream into the pan, flattening it into an even layer with a silicone spatula.
- Pull the excess plastic wrap up and over the ice cream, and freeze until hard.
- Place the cake on a serving platter and spread a thick layer of the hot fudge sauce over the top.
- Layer the Oreos over the hot fudge.
- Use the excess plastic wrap to pull the ice cream layer out of its cake pan, unwrap it, and place it on top of the Oreo layer.
- Frost the top and sides of the cake with whipped cream frosting.
- Drizzle hot fudge sauce along the top edge, allowing it to drip down the sides.
- Pipe a shell border of whipped cream frosting around the bottom edge of the cake, and garnish with sprinkles.
- Pipe 16 tall swirls of whipped cream frosting around the top edge of the cake, garnish with sprinkles, and top with maraschino cherries.
- Freeze the cake until just before serving.
Hi there
With the whipped cream frosting, can this be done the day before the cake gets eaten? Or should it be done before the cake is served? I’m planning on making this for my daughter’s birthday but unsure if the whipped cream will still be edible if it gets frozen, then dethawed. Also, when using store bought Icecream, how long before serving, should you take the cake out, so that it’s not too hard?
Hi Denise! You can make the cake and frost it all on the same day. It’s fine to freeze the frosting. As for your second question, it really depends on how warm it is in your house. I’d probably give it at least 5 or 10 minutes, if it’s still too hard to cut, give it a little more time. Good luck!
Hello Allie…
Going to attempt this for my granddaughters bday! Baker at heart! One quick questions… do you use only one 8” round cake? Or two? I kept re-reading instructions and couldn’t figure that out?
Thanks so much!
Aw, so cute! Yes it’s one layer of cake on the bottom. Good luck and happy birthday to your granddaughter!
Thank you so much for this recipe and for your detailed pictures. It went down a treat at a kids birthday!
I made it exactly as described except adding double the amount of icecream (by accident, I misread that you only need half a tub of each flavour). Regardless it came out awesome and the whipped cream frosting really smoothed over any lumps and bumps.
That’s so great to hear! I’m so happy you were pleased. TYSM for the 5-star rating!
Hello, just putting the finishing touches on this for kids birthday party tomorrow, but a bit concerned that the whole thing if frozen, means a mouthful of hard frozen cake, does this work? I will find out tomorrow, but am prepared to find lots of uneaten blocks of hard dark cake everywhere! Can’t really get around it though.
Hey Lisa! The cake does become slightly harder when frozen but it’s very fluffy so it’s not difficult to get a fork through it. And as the ice cream softens and melts it soaks the cake in a really delicious way. Hope you enjoy!
This is fabulous, thank you. When you say “half a carton” of ice cream, do you mean the traditional grocery store carton, or a pint of something like Ben and Jerry’s?
So sorry that’s unclear! I mean the larger grocery store carton. Thanks for the great question!
Who are you kidding saying this recipe is 30 minutes Prep time and 30 minutes Total time??? Your beautiful picture caught my attention and when I saw how little time it supposedly took, I had to investigate. But you every single component from scratch. I’m sure it tastes Heavenly, but it was very deceiving to say it only takes 30 minutes total to make, when in fact it takes hours and hours all-tolled. (Even if you just counted active prep time it would be more than 30 minutes)
I’m not sure if you read the notes at all but I do say several times that you can use store-bought components. You do not have to make it all from scratch, I only included instructions for those that want them. The assembly of the cake took me around 30 minutes, to stack all the layers and frost and decorate it.