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Ice Cream Cake

Ice cream cake with an Oreo cookie crust, layered vanilla and strawberry ice cream, and a hot fudge ribbon. No-bake assembly makes clean slices, with swirled whipped cream and rainbow sprinkles on top.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 springform pan

Method
 

Build the Oreo crust
  1. Mix crushed Oreo cookies with melted butter until the crumbs look evenly coated, then press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes to set the crust.
Layer vanilla ice cream and chill
  1. Spread softened vanilla ice cream in an even layer over the Oreo crust, smoothing the top as you go. Freeze for 1 hour until firm.
Add the fudge ribbon
  1. Drizzle hot fudge sauce over the vanilla layer in an even ribbon, letting it sink slightly into the ice cream. Freeze for 15 minutes to lock the fudge in place.
Layer strawberry ice cream and freeze
  1. Spread softened strawberry ice cream over the fudge layer, smoothing the top and keeping the surface level. Cover with plastic wrap and freeze for at least 4 hours or overnight.
Slice and top
  1. Run a warm knife around the edge, release the springform, and transfer the cake to a serving plate. Keep the knife warm for cleaner edges.
  2. Pipe whipped cream swirls around the top edge and scatter sprinkles across the center. Slice with a hot knife and serve immediately.

Notes

For the cleanest slices, chill the serving plate too and keep your knife warm as you cut—wipe and rewarm between slices. Store covered in the freezer for up to 2 weeks; slices freeze well, but best texture is within 1 week. No-bake swap: use dairy-free ice cream and dairy-free whipped topping for an easier dairy-free version.