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
- 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
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