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Ice Cream Cake

This homemade ice cream cake is a no-bake layered dessert with an Oreo cookie crust, vanilla and strawberry ice cream, and a hot fudge ribbon. Finished with swirled whipped cream and rainbow sprinkles, it slices cleanly for birthdays or summer gatherings.
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Prep Time 30 minutes
Freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crushed (about crumbs).
  • 5 tbsp butter Melted.
Ice cream layers
  • 1.5 qt vanilla ice cream Slightly softened for spreading.
  • 1.5 qt strawberry ice cream Slightly softened for spreading.
  • 0.5 cup hot fudge sauce Slightly cooled before drizzling.
Topping
  • 2 cup whipped topping or stabilized whipped cream For swirls on top.
  • 1 Rainbow or patriotic sprinkles For scattering over the center.

Equipment

  • 1 springform pan

Method
 

Make the Oreo crust
  1. Mix the crushed Oreo cookies with the melted butter until evenly combined, then press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes until set.
Add 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.
Add the hot fudge ribbon
  1. Drizzle the slightly cooled hot fudge sauce over the vanilla layer in a thin ribbon. Freeze for 15 minutes to firm up.
Add the strawberry layer
  1. Spread the slightly softened strawberry ice cream over the hot fudge layer and smooth the top. Cover with plastic wrap and freeze for at least 4 hours or overnight until fully solid.
Unmold and top
  1. Run a warm knife around the edge, release the springform, and transfer the cake to a serving plate. Keep the slice-ready setup nearby.
Finish and serve
  1. Pipe whipped cream swirls around the top edge and scatter sprinkles across the center. Slice with a hot knife and serve immediately for the cleanest layers.

Notes

Pro tip: Slightly soften the ice cream just enough to spread without melting—if it looks glossy or runny, wait a few minutes. Store covered in the freezer for up to 2 weeks; for best texture, slice after it’s fully frozen. Freezing works well after assembly. If you want a lighter option, use stabilized whipped cream labeled low-sugar or a lighter whipped topping substitute (the structure stays similar).