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Easy No-Bake Layered Ice Cream Cake

A decadent slice of layered ice cream cake topped with whipped cream, chocolate drizzle, and cookie crumbs.
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Make this easy, no-bake layered ice cream cake for your next celebration. This recipe uses simple ingredients to create a crowd-pleasing frozen dessert perfect for birthdays or summer parties.

Ingredients

Scale
  • 1 (9-inch) springform pan
  • 1 package (14.3 ounces) chocolate sandwich cookies (like Oreos)
  • 6 tablespoons unsalted butter, melted
  • 1.5 quarts vanilla ice cream, softened slightly
  • 1.5 quarts chocolate ice cream, softened slightly
  • 1 cup hot fudge sauce, slightly warmed
  • 1 cup crushed chocolate sandwich cookies (for topping)
  • 1 cup whipped topping (store-bought or homemade), softened
  • Optional: Sprinkles for decoration

Instructions

  1. Prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper.
  2. Make the crust: Crush the chocolate sandwich cookies in a food processor until fine crumbs form. Mix the crumbs with the melted butter until evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Freeze the crust for 15 minutes.
  3. First ice cream layer: Spread the slightly softened vanilla ice cream evenly over the frozen crust. Smooth the top with an offset spatula. Freeze for at least 1 hour, or until firm.
  4. Fudge layer: Drizzle half of the warm hot fudge sauce over the hardened vanilla layer. Freeze for 15 minutes to set the fudge slightly.
  5. Second ice cream layer: Spread the slightly softened chocolate ice cream over the fudge layer. Press down gently to create an even layer. Freeze for at least 2 hours, or until completely firm.
  6. Final topping: Spread the whipped topping evenly over the chocolate ice cream layer. Drizzle the remaining hot fudge sauce over the whipped topping. Sprinkle the crushed cookies and optional sprinkles on top.
  7. Freeze: Cover the cake loosely with plastic wrap and freeze for a minimum of 6 hours, or preferably overnight, before serving.
  8. Serve: When ready to serve, run a thin knife dipped in hot water around the edge of the cake before releasing the springform side. Slice and serve immediately.

Notes

  • For a Cookies and Cream variation, mix 1 cup of crushed Oreos into the softened vanilla ice cream before spreading the first layer.
  • If you want a fudgier cake, use a store-bought brownie layer instead of the cookie crust. Press the brownie into the pan and freeze before adding the ice cream.
  • This is a great make-ahead frozen dessert; it keeps well for up to two weeks in the freezer if tightly wrapped.

Nutrition

Find it online: https://cravybite.link/easy-no-bake-ice-cream-cake-recipe/