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Ice Cream Cake

Ice cream cake made with a crunchy Oreo crust, layered vanilla and strawberry ice cream, and a hot fudge ribbon. The no-bake method freezes each layer for clean slices, finished with swirled whipped topping and rainbow sprinkles.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies crushed
  • 5 tbsp butter melted
Ice cream layers
  • 1.5 quarts vanilla ice cream slightly softened
  • 1.5 quarts strawberry ice cream slightly softened
  • 0.5 cup hot fudge sauce slightly cooled
Topping
  • 2 cups whipped topping or stabilized whipped cream
  • rainbow or patriotic sprinkles

Equipment

  • 1 springform pan

Method
 

Make the Oreo crust
  1. Mix the crushed Oreos with the melted butter, then press firmly into the bottom of a 9-inch springform pan and level the surface for an even base. Freeze for 15 minutes until set.
Layer and freeze the vanilla base
  1. Spread the slightly softened vanilla ice cream in an even layer over the Oreo crust, smoothing the top. Freeze for 1 hour until firm.
Add the fudge ribbon
  1. Drizzle the slightly cooled hot fudge sauce over the vanilla layer, aiming for an even ribbon across the surface. Freeze for 15 minutes to lock it in.
Add strawberry layer and freeze
  1. Spread the slightly softened strawberry ice cream over the fudge layer and smooth the top. Cover with plastic wrap and freeze for at least 4 hours or overnight until completely solid.
Finish and serve
  1. Run a warm knife around the edge, release the springform, and transfer the cake to a serving plate. Keep the top covered if your kitchen is warm to prevent softening.
  2. Pipe whipped cream swirls around the top edge and scatter sprinkles across the center so the colors show clearly in each slice. Slice with a hot knife and serve immediately.

Notes

For the cleanest slices, chill your knife under hot water and wipe it dry between cuts, then return the cake to the freezer between servings. Store covered in the freezer up to 2 weeks; thaw in the fridge for 10–15 minutes for easier slicing. For a lighter option, use reduced-fat whipped topping (and a lower-fat ice cream if available) while keeping the same freezing times to maintain structure.