Description
This homemade ice cream cake layers moist chocolate cake, creamy ice cream, rich fudge sauce, crunchy Oreos, and fluffy whipped cream into a crowd-pleasing frozen dessert that’s perfect for summer celebrations.
Ingredients
1 8-inch chocolate cake layer
1½ quarts chocolate chip or cookie-crumb ice cream, slightly softened
1 cup chocolate fudge sauce
12 Oreo cookies, chopped or crushed
2 cups cold heavy cream
¼ cup confectioner’s sugar
1½ teaspoons vanilla extract
Instructions
- Line an 8-inch round cake pan with plastic wrap, leaving overhang. Spoon softened ice cream into pan, press evenly, cover, and freeze for 2 hours until firm.
- Prepare or thaw the chocolate cake layer and cool completely.
- Place cake layer on serving plate. Spread fudge sauce over top, leaving a small border. Sprinkle crushed Oreos over fudge.
- Remove ice cream layer from pan and place on top of cake layer. Wrap in plastic wrap and freeze while making whipped cream.
- In a mixing bowl, whip cold heavy cream with confectioner’s sugar and vanilla until soft peaks form.
- Frost cake with whipped cream, pipe decorations if desired, and sprinkle with extra Oreos. Freeze for at least 1 hour before serving.
Notes
- Swap chocolate cake for vanilla, red velvet, or brownie base.
- Use any favorite ice cream flavor—mint chocolate chip, cookies and cream, or peanut butter swirl work well.
- Replace Oreos with chopped candy bars, brownie bits, or crushed waffle cones.
- Freeze individual layers ahead and assemble closer to serving time.
- Let cake sit at room temperature for 10–15 minutes before slicing for easier cutting.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
