I’ve found that this homemade ice cream cake is the ultimate summer treat. It brings together moist chocolate cake, creamy ice cream, crunchy Oreo crumbs, and fluffy whipped cream into one dreamy dessert. It’s a freezer-friendly, crowd-pleasing cake that I can easily prepare ahead of time.

Homemade Ice Cream Cake

Why You’ll Love This Recipe

I love how effortless and flexible this cake is. I can use store-bought or homemade elements depending on how much time I have, and the layers come together beautifully. It’s also perfect for birthdays or barbecues, and everyone always asks for a second slice. Plus, it’s a fun way to combine two favorite desserts—cake and ice cream—into one delicious creation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

One 8-inch chocolate cake layer
About 1½ quarts chocolate chip or cookie-crumb ice cream, slightly softened
1 cup chocolate fudge sauce
12 Oreo cookies, chopped or crushed

Whipped cream for frosting:

2 cups cold heavy cream
¼ cup confectioner’s sugar
1½ teaspoons vanilla extract

Directions

Line an 8-inch round cake pan with plastic wrap, leaving extra overhang to lift the ice cream layer later. Spoon in the softened ice cream and press it down into an even layer. Cover with plastic wrap and freeze for about 2 hours, until firm.
Prepare or thaw your chocolate cake layer and make sure it’s completely cool.
Place the cake layer on a serving plate. Spread the fudge sauce evenly over the top, leaving a little border around the edge. Sprinkle crushed Oreos over the fudge.
Take the frozen ice cream layer out of the pan and place it on top of the cake layer. Wrap the whole cake in plastic wrap and freeze again while making the whipped cream.
In a mixing bowl, whip the cold heavy cream with the confectioner’s sugar and vanilla. Start on low speed, then increase to medium-high until soft peaks form.
Frost the entire cake with whipped cream. Pipe extra cream on top for decoration and sprinkle with more crushed Oreos if desired. Return to the freezer for at least an hour to firm up before serving.

Servings and timing

This cake serves about 12 people. It takes roughly 15 minutes to prepare each component, plus at least 2 hours of freezing time for the ice cream layer and another hour of freezing after assembly. I usually set aside around 2½ to 3 hours total from start to finish.

Variations

Sometimes I change up the flavors depending on what I have or what I’m craving. I might use vanilla or red velvet cake as the base. For the ice cream, I’ve tried mint chocolate chip, cookies and cream, and peanut butter swirl. Instead of Oreos, I’ve added chopped peanut butter cups, brownie bits, or crushed waffle cones. This cake is really easy to adapt.

storage/reheating

I store the cake in the freezer, either wrapped in plastic wrap or in an airtight container. It keeps well for up to a week. If I want to make it in advance, I freeze the individual layers (cake and ice cream) separately, then assemble closer to serving. When ready to slice, I let the cake sit at room temperature for about 10 to 15 minutes. Running a knife under hot water helps make clean cuts.

FAQs

How long does the ice cream cake last in the freezer?

I usually keep it for up to a week. It still tastes great, especially when stored in an airtight container to avoid freezer burn.

How long should I let it sit before slicing?

I take it out of the freezer about 10 to 15 minutes before slicing. That gives it just enough time to soften slightly, making it easier to cut.

Can I use different flavors of cake and ice cream?

Absolutely. I like experimenting with new combinations—vanilla cake with strawberry ice cream, or even brownie as the base. The possibilities are endless.

Can I use store-bought whipped topping instead?

Yes, if I’m short on time, I’ve used store-bought whipped topping and it works just fine. But I prefer the flavor and texture of homemade whipped cream.

Can I make this ahead of time?

Definitely. I often prep the layers a day or two in advance and assemble the cake the day before serving. It’s perfect for planning ahead for parties or special occasions.

Conclusion

This homemade ice cream cake is one of my favorite desserts to make and share. It’s simple, impressive, and totally customizable. I love how easy it is to assemble, and it always hits the spot on a warm day or when I need a fun dessert that everyone will enjoy. I’ll be making this one again and again.