Description

ndulge in this easy-to-make, customizable homemade ice cream cake that combines your favorite ice cream flavors layered over a crunchy cookie crust and topped with luscious whipped cream. Perfect for birthdays, summer gatherings, or any celebration, this no-bake cake is both impressive and incredibly delicious. The step-by-step method ensures smooth layers and a dessert that tastes like it came from a bakery. With plenty of room for creativity in flavors and toppings, this recipe is a must-try for anyone who loves ice cream and cake—why choose when you can have both?

Ingredients

Scale

2 quarts of ice cream (2 flavors of choice)
24 chocolate sandwich cookies (or graham crackers)
5 tablespoons melted butter
1 cup stabilized whipped cream (or store-bought whipped topping)
Optional: fudge sauce, caramel sauce, crushed candy bars, or sprinkles for layering and decoration

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Instructions

Crush cookies finely and mix with melted butter. Press into the bottom of a 9-inch springform pan and freeze 15 minutes.
Soften first ice cream flavor and spread evenly over crust. Freeze 1 hour.
Optional: add a drizzle or sprinkle of filling (fudge, caramel, crushed candy). Freeze 15 minutes.
Soften second ice cream flavor and layer on top. Freeze 1–2 hours.
Remove pan sides carefully. Frost with whipped cream and decorate as desired.
Freeze cake for at least 4 hours before serving. Let sit 10 minutes before slicing.

Notes

Soften ice cream to make spreading easier.
Freeze between layers to keep them distinct.
Use a warm knife to slice clean pieces.
Stabilize whipped cream for longer-lasting frosting.

Prep Time: 30 minutes
Cook Time: 5–6 hours (including layering)
Category: Dessert
Method: No-bake, freezer-based
Cuisine: American

Nutrition

Serving Size: 10–12
Calories: 350
Sugar: 28g
Sodium: 120mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg