Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Classic Ice Cream Cake Recipe

Classic Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 38 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 10 slices 1x
  • Category: Desserts
  • Method: No-cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Classic Ice Cream Cake layers creamy vanilla ice cream with a crunchy chocolate cookie crust, a sprinkle of rainbow confetti, rich chocolate shavings, and fluffy whipped cream swirls topped with bright maraschino cherries. Perfect for birthdays, parties, and summer celebrations, it’s a nostalgic, no-bake frozen dessert that thrills kids and adults alike with every creamy, crunchy bite.

Ingredients

Units Scale

For the Cookie Crust

  • 1 1/2 cups crushed chocolate sandwich cookies (such as Oreos)
  • 1/4 cup melted unsalted butter

For the Ice Cream Layers

  • 1/2 gallon vanilla ice cream, softened
  • 1/4 cup rainbow sprinkles
  • 1/4 cup chocolate shavings or mini chocolate chips

For the Whipped Cream Topping

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Garnish

  • Maraschino cherries, for garnish

Instructions

  1. Prepare the Pan: Line a round springform pan with parchment paper to ensure the cake releases easily after freezing.
  2. Form the Crust: In a bowl, combine the crushed chocolate sandwich cookies with melted butter, mixing until all crumbs are evenly coated. Firmly press this mixture into the base of the pan to create an even crust layer. Freeze for 15 minutes to set.
  3. Layer the First Ice Cream: Spread half of the softened vanilla ice cream over the chilled crust, using a spatula to smooth the surface for an even layer.
  4. Add Sprinkles and Chocolate: Sprinkle a layer of rainbow sprinkles and chocolate shavings (or mini chocolate chips) over the ice cream, ensuring even coverage for crunch and color.
  5. Add Remaining Ice Cream: Gently spoon the rest of the softened vanilla ice cream on top. Smooth it out evenly, then freeze the cake for at least 4 hours or until completely firm.
  6. Whip the Cream: In a chilled mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form to make the whipped cream topping.
  7. Decorate the Cake: Remove the frozen cake from the pan. Using a piping bag or spoon, pipe the whipped cream decoratively around the edges of the cake.
  8. Garnish and Finish: Top each whipped cream swirl with a maraschino cherry. For extra sparkle, add more chocolate shavings or a handful of sprinkles on top if desired.
  9. Slice and Serve: For clean slices, use a knife warmed in hot water. Serve immediately and enjoy!

Notes

  • Soften the ice cream until it’s spreadable but not melted for easier layering.
  • Customize your cake with different ice cream flavors or cookie bases.
  • Freeze the cake overnight for the firmest texture.
  • Store leftover cake in the freezer, tightly wrapped, for up to one week.
  • Add extra sprinkles right before serving for a fresh, colorful touch.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 32g
  • Sodium: 180mg
  • Fat: 24g
  • Saturated Fat: 13g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 60mg

Find it online: https://recipes.mbeams.com/classic-ice-cream-cake-recipe/