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Ice Cream Cake

Ice cream cake made with a crunchy Oreo crust, layered vanilla and strawberry ice cream, and a hot fudge ribbon. No-bake assembly freezes into clean sliceable layers topped with swirled whipped cream and rainbow sprinkles.
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Prep Time 30 minutes
freezing 6 hours 30 minutes
Total Time 7 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 count Oreo cookies Crushed into fine crumbs.
  • 5 tbsp butter Melted, then cooled slightly if very hot.
Ice cream layers
  • 1.5 qt vanilla ice cream Slightly softened so it spreads evenly.
  • 1.5 qt strawberry ice cream Slightly softened so it spreads evenly.
  • 0.5 cup hot fudge sauce Slightly cooled for a clean drizzle.
Topping
  • 2 cup whipped topping or stabilized whipped cream Kept cold for easy piping/swirl texture.
  • 0.5 Rainbow or patriotic sprinkles Use as much as you like for a visible, festive top.

Equipment

  • 1 springform pan
  • 1 knife

Method
 

Make the Oreo crust
  1. Mix crushed Oreos with melted butter until the crumbs look evenly coated, then press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes to set the crust.
Freeze the vanilla layer
  1. Spread the vanilla ice cream in an even layer over the Oreo crust and smooth the top with gentle pressure. Freeze for 1 hour until firm.
Add the fudge ribbon
  1. Drizzle the slightly cooled hot fudge sauce over the vanilla layer in a thin, even ribbon. Freeze for 15 minutes to firm up before the next layer.
Freeze the strawberry layer
  1. Spread strawberry ice cream over the fudge layer and smooth the top, then cover with plastic wrap. Freeze for at least 4 hours or overnight until fully set.
Unmold and finish
  1. Run a warm knife around the edge to loosen, release the springform, and transfer the cake to a serving plate. Work quickly so the edges don’t melt.
  2. Pipe whipped cream swirls around the top edge and scatter sprinkles across the center. Slice with a hot knife and serve immediately.

Notes

For the cleanest slices, keep the cake fully frozen right up to cutting and wipe/rehang the hot knife between cuts. Store covered in the freezer for up to 2 weeks (best texture in the first week); freeze yes for any leftovers, wrap tightly to prevent freezer burn. If you want a more “ice-cream-shop” texture, use real ice cream brands (or swap to no-churn ice cream) instead of stabilized frozen dessert products.