Celebrate in style with this Homemade Ice Cream Cake Recipe! Made with two types of ice cream, Oreos, and chocolate fudge, you absolutely cannot go wrong.

A Quick Look

Recipe Name: Homemade Ice Cream Cake Recipe
Ready In: 480 minutes
Serves: 14 slices
Main Ingredients: chocolate ice cream, cookies and cream ice cream, oreo cookies, butter, bag chocolate chips, coconut milk, tub cool whip, Sprinkles
Why You'll Love It: Celebrate in style with this Homemade Ice Cream Cake Recipe! Made with two types of ice cream, Oreos, and chocolate fudge, you absolutely cannot go wrong.

It's never been easier to make ice cream cake

If there's one type of cake that sounds intimidating to make at home, it's an ice cream cake. But trust, if you can make a chocolate cake or a red velvet cake or even a fancy-schmancy pie, you can make your own ice cream cake!

The truth is, it's actually a pretty simple process when you use your favorite brand of store-bought ice cream. Preparation involves transferring the ice cream into cake pans to create cake layer shapes, blitzing the Oreos, and making chocolate hot fudge sauce. After that, it's smooth sailing with simple assembly!

This cake is perfect for any occasion. You can use it as a birthday cake, an anniversary dessert, or any other sort of celebration. Heck, you can even enjoy it just because! The perfect no bake dessert for summer.

Ingredients in this homemade ice cream cake recipe

This ice cream cake is made using two types of ice cream along with an Oreo layer and a delish chocolate fudge. Here's everything you'll need:

Ice cream: To make an ice cream cake, you have to have ice cream! You will need 48 oz of chocolate ice cream, and another 48 oz of cookies and cream. You can also use vanilla ice cream or strawberry ice cream - whatever works for you!
Oreos: Next, 20 Oreos will add the perfect amount of crunch and flavor. They'll be used as one of the center layers! Those cookie crumbs combe with the butter to make the best crumble.
Butter: ½ stick of melted butter is needed to help the Oreos break down nicely.
Chocolate chips: You can never have too much chocolate, so grab a 12 oz bag to make chocolate fudge.
Coconut milk: 1 can of coconut milk will help the chocolate chips melt down into the perfect texture.
Cool whip: Next, use 1 tub of cool whip for flavor and decoration.
Sprinkles: Last but not least, sprinkles will add that last bit of flavor and color to the cake!

Photo of ingredients for Homemade Ice Cream Cake Recipe with labels.

Tools you'll need to make this recipe

To make this homemade cake, you'll need a few kitchen items. First, you'll need two 8-inch cake pans for forming the ice cream cake layers. You'll also need parchment paper, a food processor, a spatula, a saucepan, and a baking sheet.

How to make an Oreo ice cream cake

This recipe comes together easily. Just be sure you follow each item step by step and try to be quick when the ice cream is involved!

First, allow the ice cream to rest until softened.

Then, line the cake pans with parchment paper. I used three strips per pan to make it easy to get the ice cream out in one piece.

Next, pour the chocolate ice cream into one pan and the cookies and cream into the other.

Freeze for at least 4 hours.

While freezing the ice cream, make the Oreo crumble by pulsing the Oreos and melted butter in a food processor. Scrape down the sides as needed, or until the Oreos are crumbly and able to stick together. Set the mix aside.

In a sauce pan, heat the coconut milk until it bubbles. It should take around 4-5 minutes. Turn off the heat and add chocolate chips. Stir until everything is melted and a fudge forms, and then set aside to cool.

Once the cakes are frozen, take out the bottom layer of cake. I used the chocolate. Pour about ⅓ of the cooled fudge on top, and leave space about ½ inch from the edge so it doesn't spill over the sides.

Next, add as much crumbled Oreo on top as you can, using about half (or more). Pack it down with your hands.

Put the cake pan back in the freezer and freeze for at least 2 hours. Remove the cool whip to defrost.

After 2 hours, take both cakes from the freezer and remove them from the pans. Line a baking sheet with parchment paper and lay down the chocolate/fudge/Oreo layer as the base. Next, flip the cookies and cream layer upside down on top of the chocolate layer to make a stacked cake. Work quickly, because it melts fast.

Next, ice the entire cake with the tub of cool whip and then put the cake back in the freezer for at least four hours. I froze mine overnight.

Finally, decorate the cake with more fudge, whipped cream, and sprinkles. You will have leftover fudge, so feel free to pour it all over the cake if desired.

Optional topping ideas

Once your ice cream cake is created, feel free to add extra goodies on top! You can use anything you'd use as an ice cream topping. Ideas include:

Crushed pretzels
M&Ms
Crushed Twix
Crushed Reese's Cups
Extra Oreos
Chopped glazed pecans or walnuts

Recipe Tips

Can I use different flavors of ice cream?
Absolutely! You can use any flavors that you'd like. Vanilla or chocolate chip cookie dough work well!

Can I use different cake pan sizes?
You can! Feel free to use any sizes. You may need to adjust ingredient measurements to use more or less fillings and toppings depending on the size of the cake layers.

If you liked this recipe, you'll want to try these!

In the mood for some more dessert? I sure am! Here are some more delicious treats to try this week.

Recipe by Erin Morrissey and Photos by The Mindful Hapa

Erin Antoniak