The Easiest Homemade Ice Cream Cake

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If making a homemade ice cream cake sounds terrifying to you, don’t worry!

I’ve got the easiest homemade ice cream cake recipe for you today.

This ice cream cake is amazing. The tastiest, most scrumptious dessert I can think of. I love dessert so much, so that says a lot.

I love ice cream and my family LOVES ice cream. So this is definitely a win in our family!

I really don’t care for actual cake in ice cream cakes. Something about it getting frozen and it seems to always be very dry. Not a big fan of that.

And if you don’t use actual cake… no baking! The best part of this recipe!

So this ice cream cake doesn’t have cake in it. But if you love cake in your ice cream cake, you can definitely alter the recipe to include cake.

I love making this ice cream cake for family birthdays and special occasions! It is that good.

Are you ready to make the easiest homemade ice cream cake ever?

Ingredients:

1/2 gallon chocolate ice cream

1/2 gallon vanilla ice cream

Hot fudge sauce

1 package of Oreo’s

2 – 8 oz packages of whipped topping (Cool Whip) – refrigerate to thaw from frozen before use

*Note: You can use whatever flavor of ice cream that you wish! Or even chocolate whipped topping if you prefer. Or even different cookies. Go crazy with it!

Directions:

Line two round cake pans with aluminum foil and fill one with chocolate ice cream and one with vanilla. Place in freezer to harden.

If you use the simple cardboard ice cream boxes, you can cut the box and slice the ice cream to layer in the pans or just scoop out and press into the pans. You can leave these in the freezer covered overnight if needed!
Make your filling – crushed oreos and hot fudge sauce.

When you are almost ready to assemble the cake, add about a row of oreos to a Ziploc bag and crush them. Heat the hot fudge sauce in the microwave for about 30-60 seconds.
Assemble the cake.

Take your frozen ice cream pans from the freezer, place one ice cream down on the cake board, and pull the aluminum foil away. Add your hot fudge sauce (save some for the topping) and crushed Oreo’s. Place the other ice cream pan on top, and remove the foil. Place back in freezer for at least one hour (much easier to ice when the ice cream is very frozen).
Ice the cake.

Using a spatula and whipped topping, ice the cake and smooth as best you can. I wouldn’t worry about getting too perfect here – we can hide imperfections with oreos and more whipped topping!
Decorate.

Heat the leftover hot fudge sauce until it’s runny but not too hot (or it will melt the icing), add to a cake decorating bag (or a Ziploc bag), snip the end of the bag, and drizzle the sauce around the edges.

Add whipped topping to a cake decorating bag with a large star tip to make dollops/rosettes around the top. Add Oreo’s to decorate.

If you didn’t eat all the leftover Oreo’s, add some crushed ones to the bottom edge. This also helps hide any imperfections. So if you’re cake didn’t look so great iced, why not just cover it with Crushed Oreo’s! No one will care once they taste it.