There is nothing more delightful than enjoying a big slice of ice cream cake on a hot summer day. It’s the ultimate summer dessert, combining the best of both worlds: cake and ice cream! It’s definitely one of those desserts with next to no leftovers as the kids always gobble up every last crumb.
Making a homemade ice cream cake may seem daunting at first, but it is surprisingly simple. Just keep in mind that freezing takes time, and you will need to make sure you have freezer space for the cake. There’s nothing worse than doing all the leg-work of starting the cake only to realize there isn’t enough room in the freezer!
Ice cream — I recommend using real dairy ice cream. Sometimes you’ll see ice cream labeled as “frozen dessert,“ which might seem confusing. Ice cream is made from milk fats, while a frozen dessert uses vegetable oil fats instead. I find that “frozen dessert” does not soften as evenly and doesn’t refreeze as nicely.
Chocolate cake — you can use my favorite chocolate cake recipe and freeze the two extra layers in the recipe or a box mix. It’s up to you!
Hot fudge — again, feel free to use my hot fudge recipe or buy it from the store. The hot fudge sauce is not just to decorate the cake with but to help the Oreos stick to the cake layer. Using a substitute like chocolate syrup won’t work as it won’t firm up the same.
1. Line an 8-inch cake pan with plastic wrap. Transfer all the ice cream to your lined cake pan and then cover with another layer of plastic. Press down into a flat layer and freeze.
2. Prepare and cool an 8-inch chocolate cake and cover the top with the chocolate fudge sauce using an offset spatula.
3. Sprinkle chopped cookies on top of the hot fudge.
4. Remove the ice cream layer from the freezer, unwrap it, and place it on top of the fudge. Cover the whole thing in plastic and place in the freezer while you make the whipped cream.
5. Combine cold whipping cream, sugar, and vanilla and mix starting on low. Gradually increase speed to high and mix until very soft peaks form. Finish off by whisking the whipped cream by hand until the peaks firm up. See my Whipped Cream Recipe for more instructions.
6. Cover the cake with the whipped cream and transfer the rest to a piping bag fitted with a large closed star (846) tip.
7. Pipe a drip of chocolate onto the edge of the entire cake.
8. Pipe a scalloped pattern onto the top edge of the cake with the reserved whipped cream. Press crumbled cookies onto the bottom edge, and the cake is ready to serve.