Name: Ice Cream Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 7 h 55 min
Cuisine: American
Ingredients: 1 cup flour; 3/4 cup sugar; 1/3 cup cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 egg; 1/2 cup milk; 1/4 cup oil; 1 tsp vanilla extract; 1/2 cup hot water; 1.5 quarts cookies-and-cream ice cream; 1.5 quarts vanilla ice cream; 15 Oreo cookies, crushed; 1 1/2 cups heavy cream; 1/4 cup powdered sugar; 1 tsp vanilla extract; 10 crushed Oreos (or about 4–6 whole Oreos); Fresh strawberries (optional, suggested pairing); Milk (optional, suggested pairing)

Jump to Recipe

If you have a sweet tooth and love the perfect combination of creamy, crunchy, and chocolatey, this Ice Cream Cake Recipe is bound to become your new favorite dessert. Imagine layers of rich cocoa cake sandwiched between luscious cookies-and-cream and vanilla ice creams, all topped with fluffy whipped cream and crunchy Oreo bits. It’s a delightful treat that feels like a celebration in every bite, perfect for birthdays, special occasions, or simply indulging yourself on a sunny afternoon.

Ingredients You’ll Need

The magic of this Ice Cream Cake Recipe comes down to a handful of simple but essential ingredients. Each one plays a key role in creating the perfect balance of flavors and textures, from the moist cocoa cake base to the creamy swirls of ice cream and crunchy Oreo toppings.

1 cup flour: The structural base for our moist and tender cake layer.
3/4 cup sugar: Adds just the right amount of sweetness to keep everything balanced.
1/3 cup cocoa powder: Gives a rich chocolate depth that pairs beautifully with the ice cream.
1 tsp baking powder: Helps the cake rise to the perfect fluffiness.
1/2 tsp baking soda: Enhances the cake’s texture and tenderness.
1/4 tsp salt: Balances and boosts all the sweet and chocolatey flavors.
1 egg: Binds the cake ingredients for a smooth, even crumb.
1/2 cup milk: Moisturizes the cake for softness that melts in your mouth.
1/4 cup oil: Keeps the cake rich and luscious without drying out.
1 tsp vanilla: Adds warmth and complexity to the cake batter.
1/2 cup hot water: Unlocks the cocoa’s full flavor and makes the batter silky.
1.5 quarts cookies-and-cream ice cream: The first creamy layer with irresistible chocolate cookie chunks.
1.5 quarts vanilla ice cream: Smooth and classic, it marries all the flavors elegantly.
15 Oreo cookies (crushed): Mix-ins and toppings that add crunch and nostalgia in every bite.
1 1/2 cups heavy cream: For whipping up the light-as-air frosting that crowns the cake.
1/4 cup powdered sugar: Sweetens the whipped cream without graininess.
1 tsp vanilla: Just a dash to transform whipped cream into flavorful frosting.
Optional: 10 crushed Oreos (4-6 whole Oreos): Extra garnish or mix-ins for an even bigger Oreo punch.

How to Make Ice Cream Cake Recipe

Step 1: Bake the Cake Layer

Start by preheating your oven to 350°F and preparing a 9-inch springform pan. Mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl. In another bowl, whisk together the egg, milk, oil, and vanilla. Combine the wet and dry ingredients until just blended, then stir in the hot water carefully—it will thin the batter but enhances the chocolate flavor beautifully. Pour this into your pan and bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Let the cake cool completely and then level it for an even surface – this is the perfect foundation for your layers.

Step 2: Prepare the Vanilla Ice Cream Mixture

While the cake cools, take your vanilla ice cream out of the freezer for a few minutes until it’s soft enough to stir in the crushed Oreos. This adds a wonderful texture and deepens the flavor profile of the vanilla layer, enhancing each bite of the finished ice cream cake.

Step 3: Assemble the First Ice Cream Layer

Line your springform pan with plastic wrap, so it’s easy to remove the cake later. Place the cooled cake layer at the bottom, then spread the cookies-and-cream ice cream evenly over it. Make sure to smooth it out nicely and pop the pan into the freezer for 2 hours. This step firms the ice cream into a solid yet creamy base for the next layer.

Step 4: Add the Oreo-Vanilla Ice Cream Layer

Once your first ice cream layer has set, gently spoon the Oreo-vanilla ice cream mixture over it. Spread it evenly to cover the entire surface, then freeze again for a solid 4 hours or preferably overnight. This ensures your layers hold firm and slice beautifully.

Step 5: Whip and Frost with Cream

Whip your heavy cream with powdered sugar and vanilla until stiff peaks form. This frosting adds a delicate, airy balance to the dense ice cream layers and cocoa cake. Spread the whipped cream over the top of the frozen layers with a spatula, making sure to cover all sides if you want a neat finish. Sprinkle with extra crushed Oreos for that classic Oreo crunch and visual appeal. Pop the whole cake back in the freezer for at least 30 minutes to set the frosting.

How to Serve Ice Cream Cake Recipe

Garnishes

A sprinkle of crushed Oreos is classic, but why stop there? Fresh strawberries provide a juicy, fruity contrast that brightens the entire cake experience, while a light drizzle of chocolate sauce or caramel can elevate the dish to decadent new heights. These simple touches make every slice feel like a gourmet treat.

Side Dishes

Keep your sides simple so the cake can shine — a cold glass of milk is a timeless companion that complements the cookies-and-cream theme perfectly. For a grown-up twist, consider a small scoop of tangy berry sorbet alongside each slice to refresh the palate and balance the rich creaminess.

Creative Ways to Present

Ice cream cake is already a wow-worthy dessert, but presentation can take it even further. Try serving it on a cake stand dusted with cocoa powder or crushed Oreos, or slice it into individual mini servings using cupcake liners for a playful party dessert. Adding themed decorations or edible flowers can turn this into the centerpiece of any celebration.

Make Ahead and Storage

Storing Leftovers

Leftover slices can be stored in an airtight container in the freezer. This keeps the Ice Cream Cake Recipe fresh and creamy, just be sure to let slices thaw for a few minutes at room temperature before serving to enjoy the perfect texture and flavor.

Freezing

The beauty of this recipe is how freezer-friendly it is. You can prepare the entire cake several days ahead and store it tightly wrapped in the freezer until you’re ready to serve. Just remember to let it sit out for about 10 minutes before slicing for clean cuts without cracking.

Reheating

Reheating doesn’t apply here since this is a frozen dessert, but a great tip is to avoid letting your ice cream cake thaw completely. Partial softening makes for easier slicing and improved texture—just the right balance of firm and creamy.

FAQs

Can I use different flavors of ice cream in this Ice Cream Cake Recipe?

Absolutely! Feel free to swap out the cookies-and-cream or vanilla ice cream for your favorites like chocolate chip, mint chocolate chip, or even a fruity sorbet. Just make sure the flavors complement each other well for the best experience.

Do I need a springform pan to make this cake?

While a 9-inch springform pan is ideal for easy removal, you can also use a regular cake pan lined with plastic wrap for a similar effect. Just be extra gentle when unmolding to keep the layers intact.

Can I make this Ice Cream Cake Recipe dairy-free?

Yes! Use your favorite dairy-free ice creams and non-dairy whipped cream alternatives. For the cake, substitute milk with almond or oat milk and use oil instead of butter. It’s a fantastic way to enjoy this cake if you have dietary restrictions.

How far in advance can I assemble this cake?

You can assemble the ice cream cake up to 3 days ahead and keep it frozen. This makes it a fantastic make-ahead dessert for parties or occasions when you want less to do on the day of serving.

What’s the best tip for slicing a perfect piece?

Use a sharp knife dipped in hot water and wiped dry before each cut. This warm blade glides through the frozen layers cleanly, giving you neat slices without smashing the cake.

Final Thoughts

There is something truly magical about this Ice Cream Cake Recipe that brings joy every time you take a bite. With its luscious layers, crunchy Oreo surprises, and creamy finish, it’s a dessert that’s as fun to make as it is to eat. Whether you’re celebrating a special day or simply treating yourself, this cake is sure to delight. Don’t hesitate to whip up your own — once you do, you’ll wonder how you ever lived without homemade ice cream cake magic!

Ice Cream Cake Recipe

★★★★★

4.8 from 8 reviews

Author: Zoe
Total Time: 7 hours 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Ice Cream Cake recipe combines a moist, chocolate-flavored cake base with layers of creamy cookies-and-cream and vanilla ice cream, enriched with crushed Oreo cookies for added texture and flavor. Topped with whipped cream frosting and an Oreo garnish, this dessert is perfect for celebrations or a refreshing treat on warm days.

Instructions

Prepare and Bake Cake: Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the egg, milk, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and stir. Finally, add the hot water carefully to create a smooth batter. Pour the batter into a 9-inch springform pan and bake for 20–25 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool completely and level the top if necessary.
Prepare Vanilla Ice Cream Mixture: In a bowl, mix the vanilla ice cream with the crushed Oreo cookies until evenly combined. This will create a rich, textured ice cream layer.
Assemble First Ice Cream Layer: Line the springform pan with plastic wrap to facilitate easy removal later. Place the cooled cake layer into the pan. Spread the cookies-and-cream ice cream evenly over the cake. Then freeze this layer for at least 2 hours to allow it to firm up properly.
Add Second Ice Cream Layer: After the first ice cream layer is firm, spread the Oreo-vanilla ice cream mixture over it. Freeze the assembled cake for at least 4 hours, or until the ice cream layers are completely solid.
Prepare Whipped Cream Frosting: Using a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This creamy frosting will add a light finish to your cake.
Frost and Garnish: Remove the cake from the freezer and gently frost with the whipped cream mixture. Garnish the top with additional crushed Oreos for crunch and visual appeal.
Final Freeze and Serve: Freeze the fully assembled and frosted cake for an additional 30 minutes to set the frosting. When ready to serve, remove the cake from the pan using the plastic wrap, place it on a cake stand, and optionally serve with fresh strawberries and chilled milk for a delightful pairing.

Notes

Ensure the cake layer is completely cooled before assembling to avoid melting the ice cream.
Use softened ice cream for easier spreading layers.
Plastic wrap lining helps with easy removal of the cake.
For best results, freeze the cake immediately after layering and frosting to maintain firm texture.
Optional strawberries and milk enhance the dessert experience but are not required.
You can substitute regular Oreos with gluten-free cookies for a gluten-free version.
Let ice cream soften slightly before spreading to avoid tearing the cake or uneven layers.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking and Freezing
Cuisine: American