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 fudge. 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!
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.
- Oreos: Next, 20 Oreos will add the perfect amount of crunch and flavor. They’ll be used as one of the center layers!
- Butter: 1/2 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!
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 1/3 of the cooled fudge on top, and leave space about 1/2 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
- Crushed Twix
- Crushed Reese’s Cups
- Extra Oreos
- Chopped glazed pecans or walnuts
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.
- Gluten-Free Birthday Cookie Cake
- Healthy Mini Cheesecake Recipe
- Chocolate Protein Mug Cake
- Gluten-Free Chocolate Cake with Peanut Butter
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 48oz chocolate ice cream
- 48oz cookies and cream ice cream
- 20 oreo cookies
- 1/2 stick butter, melted
- 12 oz bag chocolate chips
- 1 can coconut milk
- 1 tub cool whip
- Allow ice cream to rest for two hours until softened.
- Line 8 inch cake pans with parchment paper, I did three strips per pan so it would be easy to pull out in once piece. Repeat for 2nd pan.
- Pour chocolate ice cream into one pan and cookies and cream ice cream into the other.
- Freeze for at least 4 hours.
- While freezing, making oreo crumble by pulsing oreos and melted butter in food processor. Scrap down sides as needed or until oreos are crumbly but able to stick together. Set aside.
- In a sauce pan, heat coconut milk until bubbling, about 4-5 minutes. Turn off heat and add chocolate chips. Stir until all melted. Set aside and let cool.
- Once cakes are frozen, take out bottom later (I did chocolate). Pour about 1/3 of cooled fudge on top, leaving about 1/2 inch from the edge so it doesn’t spill over.
- Add as much crumbled oreo on top of fudge as you can, about half or more, pack it down with hand.
- Put back in freezer for at least 2 hours. Take cool whip out to defrost.
- After 2 hours, take out both cakes and remove them from pan. I lined a baking sheet with parchment paper and layed down the chocolate/fudge/oreo layer as the base. Flip the cookies and cream layer upside down on top of the chocolate layer to make a stacked cake. You want to work quickly because it melts fast.
- Ice the entire cake with the tub of cool whip and then back into the freezer for at least 4 hours. I did overnight.
- Decorate the cake with more fudge, whipped cream, sprinkles. You will have leftover fudge, but can pour all over the cake if you wish.
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