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Ice Cream Cake

Ice cream cake lovers will love this homemade no-bake Oreo ice cream cake with a crunchy cookie crust, vanilla and strawberry layers, and a fudge ribbon. Finish with swirled whipped cream and rainbow sprinkles for a birthday-ready, summer ice cream dessert slice.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 count Oreo cookies Crush into fine crumbs.
  • 5 tbsp butter Melted and slightly cooled.
Ice cream layers
  • 1.5 qt vanilla ice cream Slightly softened for spreading.
  • 1.5 qt strawberry ice cream Slightly softened for spreading.
  • 0.5 cup hot fudge sauce Slightly cooled so it drizzles without melting the layers.
Topping
  • 2 cup whipped topping or stabilized whipped cream Whipped or ready to pipe.
  • 1 Rainbow or patriotic sprinkles Use as desired for the center and festive look.

Equipment

  • 1 springform pan
  • 1 freezer

Method
 

Make and freeze the Oreo crust
  1. Mix the crushed Oreo cookies with the 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 and create a firm base.
Layer vanilla ice cream and firm it up
  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 so the next layer doesn’t smear.
Add the fudge ribbon
  1. Drizzle the slightly cooled hot fudge sauce over the vanilla layer to form a ribbon. Freeze for 15 minutes to lock it in before adding strawberry ice cream.
Layer strawberry ice cream and freeze fully
  1. Spread the slightly softened strawberry ice cream over the fudge layer and smooth the top, then cover with plastic wrap. Freeze for at least 4 hours or overnight until fully set.
Unmold and finish with whipped cream and sprinkles
  1. Run a warm knife around the edge, release the springform, and transfer the cake to a serving plate. Work quickly so the edges release cleanly and the slice stays neat.
Serve
  1. Pipe whipped cream swirls around the top edge and scatter sprinkles across the center. Slice with a hot knife and serve immediately for crisp layers and clean cuts.

Notes

For the cleanest slices, slightly warm the knife under hot water and wipe between cuts. Store the assembled cake covered in the freezer for up to 2 weeks; it does not require thawing, but let it sit 5–10 minutes before slicing. Freezing for longer is fine, but texture can soften after extended time. For a lighter option, swap one ice cream layer for reduced-fat vanilla or strawberry ice cream (texture will still be layered, but slightly softer).