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Ice Cream Cake

Ice cream cake with an Oreo cookie crust, layered vanilla and strawberry ice cream, and a fudge ribbon. No-bake method makes a clean, sliceable layered dessert with whipped cream swirls and rainbow sprinkles.
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Prep Time 30 minutes
freeze 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookie crust
  • 24 Oreo cookies Crushed into fine crumbs.
  • 5 tbsp butter Melted.
Ice cream layers
  • 1.5 qt vanilla ice cream Slightly softened.
  • 1.5 qt strawberry ice cream Slightly softened.
Fudge ribbon
  • 0.5 cup hot fudge sauce Slightly cooled.
Topping
  • 2 cup whipped topping or stabilized whipped cream For piping swirls.
  • 1 Rainbow or patriotic sprinkles To decorate.

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Build the Oreo crust
  1. Mix crushed Oreos with melted butter until evenly moistened, then press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes until set.
Freeze the vanilla layer
  1. Spread slightly softened vanilla ice cream in an even layer over the Oreo crust and smooth the top. Freeze for 1 hour until firm.
Add the fudge ribbon
  1. Drizzle slightly cooled hot fudge sauce over the vanilla layer in an even ribbon. Freeze for 15 minutes to set slightly.
Freeze the strawberry layer
  1. Spread slightly softened strawberry ice cream over the fudge layer and smooth the top. Cover with plastic wrap and freeze for at least 4 hours or overnight until fully firm.
Finish and serve
  1. Run a warm knife around the edge, release the springform, and transfer the cake to a serving plate. Work quickly to keep edges clean.
Decorate and slice
  1. Pipe whipped topping swirls around the top edge and scatter sprinkles across the center. Slice with a hot knife and serve immediately.

Notes

For the cleanest slices, warm the knife under hot water, wipe dry, and re-warm between cuts. Store covered in the freezer up to 1 week. Freezing is required for this recipe; do not refrigerate for long periods. For a dairy-light option, use dairy-free vanilla and strawberry ice cream in equal amounts and choose a dairy-free hot fudge sauce.