Name: Homemade Ice Cream Cake
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: One 8-inch chocolate cake layer (from box mix or homemade); 1½ quarts cookie-flavored or chocolate chip ice cream, slightly softened; 1 cup chocolate fudge sauce; 12 Oreos, chopped; 2 cups cold heavy cream; ¼ cup confectioners’ sugar; 1½ teaspoons pure vanilla extract

Jump to Recipe·Print Recipe

I recently tried making a Homemade Ice Cream Cake, and it turned out to be a fun and rewarding experience. It’s a classic combination of cake and ice cream, layered together to create a showstopping dessert that’s as delicious as it is impressive.

Homemade Ice Cream Cake

Why You’ll Love This Recipe

I love how this recipe brings together two of my favorite desserts—chocolate cake and ice cream—into one. It’s budget-friendly and so easy to personalize with different flavors or toppings. I can make it ahead of time, which makes it perfect for birthdays, summer parties, or whenever I want a fun treat without last-minute stress.

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 (from box mix or homemade)
1½ quarts of cookie-flavored or chocolate chip ice cream, slightly softened
1 cup chocolate fudge sauce
12 Oreos, chopped

Whipped Cream Topping

2 cups cold heavy cream
¼ cup confectioners’ sugar
1½ teaspoons pure vanilla extract

Directions

I line an 8-inch cake pan with plastic wrap, letting the edges hang over the sides. Then I scoop the softened ice cream into the pan and press it down into an even layer. I cover it and freeze it for at least 2 hours, until it’s firm.
While the ice cream sets, I bake the chocolate cake layer and let it cool completely.
Once the cake is cool, I place it on a serving plate. I spread the fudge sauce over the top, leaving a small border around the edge, and sprinkle chopped Oreos on top.
I unwrap the ice cream layer and place it on top of the cake. I press it gently to set it in place, then cover the whole thing loosely with plastic wrap and freeze it again while I make the whipped cream topping.
To make the whipped cream, I beat the cold heavy cream, confectioners’ sugar, and vanilla in a chilled bowl until soft peaks form.
I frost the cake with the whipped cream and pipe a decorative border around the edges. I like to add a few extra Oreo crumbs on top before freezing it until ready to serve.

Servings and timing

This cake makes about 12 servings. The prep time is around 15 minutes, plus about 2 hours for freezing the ice cream layer and an additional 15 minutes for assembly and decoration. In total, I plan for about 2 hours and 30 minutes to make this cake from start to finish.

Variations

I like switching up the flavors depending on the occasion. I’ve tried mint chocolate chip ice cream with chocolate cake, strawberry ice cream with vanilla cake, and even peanut butter ice cream with crushed peanut butter cups on top. The options are endless, and I love how easily I can tailor it to everyone’s taste.

storage/reheating

I store the assembled cake in the freezer for up to one week, wrapped tightly or in an airtight container. If I prepare the cake or ice cream layers separately, they can be frozen individually for up to one month. When I’m ready to serve, I let the cake sit at room temperature for 10 to 15 minutes to make slicing easier. Using a warm knife also helps to cut clean slices.

FAQs

How long does ice cream cake last in the freezer?

I keep my finished ice cream cake in the freezer for up to a week. If I’m storing individual layers, they can last up to a month.

How long should I let it thaw before serving?

I usually let the cake sit at room temperature for 10 to 15 minutes before slicing so it softens slightly without melting.

Can I use different ice cream or cake flavors?

Yes, I love changing up the flavors. I’ve used everything from vanilla and funfetti to more adventurous combos like cookies and cream with peanut butter swirl.

Is whipped cream the only option for frosting?

Whipped cream works best because it stays soft even when frozen. Other frostings like buttercream tend to get too hard or crack when frozen, so I stick with whipped cream.

Can I make the layers in advance?

Definitely. I often bake the cake and press the ice cream layer the day before assembling. It saves time and makes the final prep a breeze.

Conclusion

Making this Homemade Ice Cream Cake has become one of my favorite go-to desserts. It’s simple, customizable, and a guaranteed crowd-pleaser. Whether I’m hosting a party or just craving a fun dessert, this cake never disappoints.