Chocolate Vanilla Ice Cream Cake

  • 1 quart chocolate ice cream
  • 24 ounces hot fudge sauce (Hershey's Hot Fudge Topping)
  • 12 Oreo cookies
  • 1/2 cup Heath Bits O' Brickle
  • 1 quart vanilla ice cream

Whipped Cream Frosting

  • 2 1/2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 3 tablespoons nonfat powdered milk
  • 2 teaspoons pure vanilla extract
  • rainbow sprinkles


Chocolate Vanilla Ice Cream Cake

  1. Lightly grease the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with parchment paper.

  2. In a stand mixer fitted with a paddle attachment, churn the chocolate ice cream until it becomes soft and spreadable.

  3. Using a silicone spatula, spread the softened chocolate ice cream evenly in the bottom of the springform pan. Place the springform pan in the freezer for about 30 minutes.

  4. While the chocolate layer hardens, pour the hot fudge sauce into a medium bowl. Stir the sauce to loosen it for easier spreading. Set the bowl aside.

  5. Separate the cream from the 12 Oreo cookies. Finely chop the Oreo wafers. Discard the cream. Set the chopped wafers aside.

  6. Remove the springform pan from the freezer. Spread the hot fudge topping over the chocolate ice cream. Sprinkle both the finely chopped Oreo cookies and the Heath Bits O' Brickle over the hot fudge topping. Place the pan back in the freezer for about 30 minutes.

  7. While the springform pan is in the freezer, churn the vanilla ice cream in a stand mixer fitted with a paddle attachment. Churn until the ice cream becomes soft and spreadable.

  8. Remove the springform pan from the freezer. Using a silicone spatula, carefully spread the softened vanilla ice cream on top of the Oreo cookie and Heath Bits O' Brickle layer. The vanilla ice cream layer will be slightly more difficult to spread, since the hot fudge topping will not be completely frozen.

  9. Cover the springform pan with tinfoil. Freeze for at least 8 hours.

  10. Before you release the cake from the springform pan, you must chill the large plate and the cake stand for about 5 minutes. This will keep the ice cream cake from melting when it makes contact with them.

  11. Remove the springform pan from the freezer. Turn the pan upside down over the chilled large plate. Wrap the pan in a warm kitchen towel. The towel will help loosen the ice cream cake from the pan. Gently push down on the base of the pan to slide the cake out of the pan and onto the plate. Discard the parchment paper. Immediately place the large plate with the cake on it into the freezer for about 15 minutes.

  12. Remove the ice cream cake from the freezer. Top the cake with the chilled cake stand and turn the cake and stand right side up. Place the cake stand with the cake on it into the freezer for at least 15 minutes.

Whipped Cream Frosting

  1. In a stand mixer fitted with a whisk attachment, whip the heavy whipping cream, powdered sugar, nonfat powdered milk, and vanilla extract at medium-high speed until the cream is light and fluffy. Remove the cake from the freezer.

  2. Working swiftly, use a long offset spatula to top the center of your cake with the frosting. Carefully spread the frosting evenly just past the edges of the cake. Use the overhang of frosting to coat the sides of the cake.

  3. Place the rest of the frosting into a disposable piping bag fitted with a Wilton 21 piping tip. Pipe a border around the top and bottom edges of the ice cream cake. Add the rainbow sprinkles to the top of the cake. Place the cake back in the freezer for about 30 minutes.

  4. Remove the cake from the freezer. Prepare a hot knife to cut slices of the ice cream cake easily. Dip your knife in a glass of hot water or run it under a hot faucet. Wipe the blade clean with a kitchen towel, and cut a slice of the cake. Repeat for each slice. Enjoy!


Ice Cream Cake

  • 9-inch springform pan
  • cooking spray
  • parchment paper
  • stand mixer with paddle and whisk attachments
  • silicone spatula
  • medium bowl
  • tinfoil
  • large plate (chilled)
  • cake stand (or cake turntable)
  • 2 kitchen towels
  • long offset spatula
  • disposable piping bag
  • Wilton 21 piping tip
  • knife

Recipe Notes

The homemade whipped cream frosting yields about 4 cups.

Check out these essential baking tools every home baker needs.

I scream, you scream, we all scream for ice cream! Ice cream cake is perfect for any celebratory occasion. This irresistible dessert is popular with people of all ages, and it is a refreshing change of pace from traditional cake, especially for a summer bash.

With a little patience and some extra space in your freezer, you can easily prepare ice cream cake at home. And you can make it any way you want -- the potential flavor combinations and toppings are unlimited.

Ice Cream Cake Flavor Combinations And Toppings

ice cream cake
Brittany Baxter

Our homemade ice cream cake consists of a classic combination of chocolate and vanilla ice cream. Sandwiched between the ice cream is a crunchy layer of cookie crumbles and toffee bits on top of gooey chocolate fudge. The cake is coated in a light and fluffy whipped cream frosting mixed with powdered milk and sugar. The powdered milk gives the topping a delicious and creamy milk flavor. Both the powdered milk and powdered sugar help stabilize the cream so that it keeps its shape. There are numerous flavor and topping options -- here are some for inspiration:

  • Add different kinds of ice cream to the mix, such as cookie dough, strawberry, chocolate chip, coffee, or mint.
  • Add a homemade brownie base to your ice cream cake.
  • Substitute caramel sauce or marshmallow filling for the fudge for a unique taste.
  • Tint your homemade whipped cream frosting with AmeriColor Soft Gel Paste, or flavor it with unsweetened cocoa powder.
  • Top your ice cream cake with maraschino cherries, chocolate jimmies, or chopped candy bars.

This yummy ice cream cake will be a hit at your next birthday bash or ice cream social. Skip the freezer section at the grocery store and create a delicious masterpiece at home!

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