No-Bake Ice Cream Cake
A decadent, stress-free no-bake ice cream cake layered with creamy ice cream, cookie crunch, rich fudge, and whipped cream—perfect for birthdays and celebrations!
Ingredients
- 1.5 quarts chocolate ice cream, softened
- 1.5 quarts vanilla ice cream, softened
- 20 Oreo cookies or other chocolate sandwich cookies
- 2 tablespoons unsalted butter, melted
- 1 cup hot fudge sauce divided
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Sprinkles, crushed cookies, chocolate curls optional garnishes
Instructions
- Line a 9-inch springform pan with plastic wrap, leaving overhang for easy removal.
- Spread softened chocolate ice cream evenly in the pan. Freeze for 30 minutes.
- Crush cookies in a zip-top bag using a rolling pin. Mix with melted butter.
- Spread half the hot fudge over the chocolate ice cream layer. Add the cookie mixture on top, pressing down gently. Freeze for 15 minutes.
- Spread softened vanilla ice cream over the cookie layer. Cover with plastic wrap and freeze for at least 4 hours or overnight.
- Make whipped cream by beating heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Remove cake from the pan, peel off plastic wrap, and transfer to a serving plate.
- Frost the cake with whipped cream and decorate with sprinkles, crushed cookies, or chocolate curls if desired.
- For clean slices, dip a sharp knife in hot water and wipe dry between cuts. Serve immediately.
Notes
Customize this cake with any ice cream flavors you love—try combos like mint chip + cookies and cream, or caramel swirl + coffee. Add a 9-inch cake layer at the base for extra texture. Assemble up to 2 days in advance and frost the day of. Let sit at room temp for 5 minutes before slicing if too firm. Store leftovers wrapped and frozen for up to 1 week.