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Ice Cream Cake

Ice cream cake with an Oreo cookie crust, layered vanilla and strawberry ice cream, and a hot fudge ribbon. No-bake, springform style with swirled whipped cream and rainbow sprinkles for a clean slice and bright layers.
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Prep Time 30 minutes
freezing 6 hours 45 minutes
Total Time 7 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crushed into fine crumbs.
  • 5 tbsp butter Melted.
Ice cream layers
  • 1.5 quarts vanilla ice cream Slightly softened so it spreads easily.
  • 1.5 quarts strawberry ice cream Slightly softened so it spreads easily.
  • 0.5 cup hot fudge sauce Slightly cooled for easier drizzling.
Topping
  • 2 cup whipped topping Or stabilized whipped cream.
  • 1 rainbow or patriotic sprinkles To finish the top and add color.

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Build the Oreo crust
  1. Mix the crushed Oreos with the melted butter until evenly coated, then press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
Freeze the vanilla layer
  1. Spread the slightly softened vanilla ice cream in an even layer over the Oreo crust, smoothing the top. Freeze for 1 hour until firm at freezer temperature.
Add the fudge ribbon
  1. Drizzle the slightly cooled hot fudge sauce over the vanilla layer, aiming for an even ribbon. Freeze for 15 minutes to set.
Freeze the strawberry layer
  1. Spread the slightly softened strawberry ice cream over the fudge layer, smoothing the top for full coverage. Cover with plastic wrap and freeze for at least 4 hours or overnight.
Finish and serve
  1. Run a warm knife around the edge, release the springform, and transfer the cake to a serving plate. Keep the cake cold until decorating.
  2. Pipe swirled whipped cream around the top edge, then scatter sprinkles across the center. Slice with a hot knife and serve immediately.

Notes

For the cleanest slices, chill the hot knife between cuts and wipe it dry before each slice. Store leftovers covered in the freezer for up to 1 week (best texture within 3–4 days). Freezing is yes—thaw in the refrigerator for 10–15 minutes before serving if it’s too hard. For a lighter option, use reduced-fat ice cream and stabilized whipped cream to help the layers hold their shape.