Easy Ice Cream Cake

Ice cream cake is one of those desserts that never disappoints. It’s surprisingly easy to make, always a crowd favorite, and perfect for celebrating special occasions.

Growing up, I requested ice cream cake for every birthday because I’ve never been a big fan of traditional cake. So when my oldest son, Thomas, asked for one for his fourth birthday, my mama heart was full. Ice cream has always been his favorite dessert, and making this homemade version felt extra special. What started as a birthday request may just become one of our favorite family traditions.

What you need to make easy ice cream cake + substitutions:

• Ice Cream– You’ll need two cartons of ice cream for this recipe. Technically, you could use just one flavor, but where’s the fun in that? My son requested chocolate and cookie dough ice cream for his birthday cake, and it turned out to be the perfect combination. I originally wanted to use cookies and cream too, but couldn’t find a brand I loved, so we stuck with his first choice. Feel free to use any flavors your family enjoys. Chocolate, vanilla, cookies and cream, mint chocolate chip, birthday cake, and strawberry would all be delicious options. I used Tillamook ice cream for this cake, and it was my first time trying it. Needless to say, I’ll definitely be picking up more flavors soon! Need a dairy-free option? Simply substitute your favorite dairy-free ice cream. And here’s a fun fact: Oreos are dairy-free, making them a great option for many dietary needs.
• Oreos– Oreos create the perfect chocolate cookie crust and add that classic ice cream cake flavor everyone loves. I also sprinkled extra crushed Oreos on top for garnish. Want to switch things up? Golden Oreos would be delicious with vanilla, strawberry, or birthday cake ice cream. You could even add colorful sprinkles for a fun birthday twist.
• Butter– Melted butter helps bind the crushed Oreos together to create a simple, sturdy crust. It only takes a few minutes to make and gives this ice cream cake the perfect foundation. if you’re going for more vanilla or fruit type flavors! I sprinkled extra oreos on top as the topping. You could even add sprinkles too!

If you love this, you may also love:

• Chocolate Chip Cookie Cake
• Funfetti Snack Cake
• No Churn Ice Cream

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Easy Ice Cream Cake

Ice cream cake is one of those desserts that never disappoints. It's surprisingly easy to make, always a crowd favorite, and perfect for celebrating special occasions.

Growing up, I requested ice cream cake for every birthday because I've never been a big fan of traditional cake. So when my oldest son, Thomas, asked for one for his fourth birthday, my mama heart was full. Ice cream has always been his favorite dessert, and making this homemade version felt extra special. What started as a birthday request may just become one of our favorite family traditions.

Course Dessert

Keyword birthday, birthday cake, cake, chocolate, cookie dough, ice cream, kid friendly, sprinkles

Servings 0

Ingredients

For the Oreo Crust Version:

• 24 oreos plus 5-6 more for topping
• 4 tbsp salted butter melted
• 48 oz chocolate ice cream (or any flavor)
• 48 oz cookie dough ice cream (or cookies & cream)

For the Brownie Crust Version:

• 1 package ghiradelli brownie mix
• 2 48oz containers cookies & cream ice cream (or my oreo no churn ice cream)
• oreos chopped, for topping

Instructions

For the Oreo Base:

• Add the Oreos to a food processor and pulse until fine crumbs form. If you don’t have a food processor, place the Oreos in a zip-top bag and crush them with a rolling pin until finely crushed.
• Melt the butter in the microwave or on the stovetop.
• In a large bowl, combine the Oreo crumbs and melted butter until evenly mixed.
• Firmly press the mixture into the bottom of a 9-inch springform pan. Freeze for 15 minutes to set.
• While the crust chills, let your first ice cream flavor soften. I used chocolate chip cookie dough. Once softened, stir it in a bowl until smooth and spreadable.
• Remove the crust from the freezer and spread the first ice cream layer evenly over the top. Freeze for 30 minutes.
• While the first layer freezes, soften your second ice cream flavor. I used chocolate ice cream.
• Spread the second ice cream layer evenly over the frozen first layer.
• Place 5-6 Oreos in a zip-top bag and crush them into small pieces. Sprinkle over the top of the cake. Add sprinkles if desired.
• Cover tightly with aluminum foil and freeze for at least 12 hours before serving.

For the Brownie Crust Version:

• Prepare a batch of brownies according to the package directions and bake in a 9×13-inch pan. Let cool completely.
• Allow the ice cream to soften at room temperature for 10-20 minutes until spreadable.
• Spread the softened ice cream evenly over the cooled brownies.
• Sprinkle the top with crushed Oreos.
• Cover tightly with foil and freeze for at least 4 hours, or until firm.
• Slice and serve.

Notes

NOTES:

*I used 48 ounces of ice cream per layer, which creates very thick layers. For a thinner cake, use about 24-32 ounces per layer. You can also make this in a 9×13 pan, you just have to use the entire package of oreos for the base.
* This recipe is very forgiving, so don’t worry about exact measurements.
* You can make the cake several days in advance and keep it frozen until ready to serve.

*You can also top the ice cream cake with hot fudge swirled on top and/ or a layer of whipped cream. My kids don’t love either so I don’t add them but highly suggest if you want!