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Ice Cream Cake

Ice cream cake made with a crunchy Oreo butter crust, layered vanilla and strawberry ice cream, and a ribbon of hot fudge. No-bake assembly is topped with swirled whipped cream and rainbow sprinkles for a birthday-ready look.
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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: 1150
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crushed into fine crumbs.
  • 5 tbsp butter Melted.
Ice cream layers
  • 1.5 qt vanilla ice cream Slightly softened for spreadability.
  • 1.5 qt strawberry ice cream Slightly softened for spreadability.
  • 0.5 cup hot fudge sauce Slightly cooled before drizzling.
Topping
  • 2 cup whipped topping or stabilized whipped cream For swirls on top.
  • 1 Rainbow or patriotic sprinkles For scattering across the center and adding color.

Equipment

  • 1 springform pan (9-inch)

Method
 

Make the Oreo crust
  1. Mix crushed Oreo cookies with melted butter until evenly combined, then press firmly into the bottom of a 9-inch springform pan.
  2. Freeze the crust for 15 minutes until set.
Layer and freeze the ice cream
  1. Spread slightly softened vanilla ice cream in an even layer over the Oreo crust, smoothing the top.
  2. Freeze for 1 hour until firm.
  3. Drizzle slightly cooled hot fudge sauce over the vanilla layer in an even ribbon.
  4. Freeze for 15 minutes to help the fudge set.
  5. Spread slightly softened strawberry ice cream over the fudge layer, smooth the top, cover with plastic wrap, and keep fully covered.
  6. Freeze for at least 4 hours or overnight until solid.
Finish and serve
  1. Run a warm knife around the edge, release the springform, and transfer the cake to a serving plate.
  2. Pipe swirled whipped cream around the top edge and scatter sprinkles across the center.
  3. Slice with a hot knife, then serve immediately.

Notes

For clean slices, keep the knife warm and wipe between cuts. Store covered in the freezer up to 2 weeks; it also freezes well for up to 1 month. If you want a dairy-light option, use dairy-free vanilla and strawberry ice creams and choose a stabilized dairy-free whipped topping to hold the swirl.