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Ice Cream Sundae Cake

Ice cream sundae cake that’s no-bake and built like a classic sundae, with a brownie/Oreo base, hot fudge ribbon, vanilla ice cream, and caramel drizzle. Freeze it until fully firm, then finish with whipped topping, sprinkles, and a maraschino cherry for an easy birthday dessert.
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Prep Time 30 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Oreo or brownie base
  • 24 count Oreos or brownie base Crushed Oreos or baked cooled brownies
  • 1 brownie base Use either option from the base line above
Ice cream layer
  • 0.5 gal vanilla ice cream Softened to spread
  • 0.5 cup hot fudge sauce For drizzling and swirling
  • 0.5 cup caramel sauce For drizzling and swirl
Toppings
  • 2 cup whipped topping Use whipped topping for a smooth finish
  • 1 Rainbow sprinkles For topping
  • 1 Maraschino cherries For topping
  • 1 Chopped peanuts Optional

Equipment

  • 1 springform pan

Method
 

Build and first freeze
  1. Press the Oreo crust or layer cooled brownies into a 9-inch springform pan, packing it evenly across the bottom. Freeze for 15 minutes to set the base.
  2. Spread the softened vanilla ice cream over the base in an even layer. Drizzle the hot fudge sauce and caramel sauce over the ice cream and swirl gently to create ribbons.
  3. Freeze for 4 hours until completely firm. Keep it level so the layers stay even.
Top and finish
  1. Top with whipped topping and spread it smoothly over the top and sides. Work quickly so the ice cream base stays firm.
  2. Decorate with rainbow sprinkles, drizzled fudge and caramel, chopped peanuts if using, and maraschino cherries. Add decorations on top and along the sides for a sundae look.
  3. Freeze for 2 more hours before slicing. Let it sit at room temperature for 5 minutes for cleaner cuts.

Notes

For the cleanest slices, run the knife under hot water and wipe between cuts. Store leftovers covered in the freezer for up to 2 weeks (freezing works well). If you want a dairy-free version, use dairy-free vanilla ice cream and a dairy-free hot fudge/caramel swap, keeping the freezing times the same.