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Homemade Ice Cream Crunch Cake
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If you’re only going to make one ice cream cake recipe, this should be it. It doesn’t need a springform pan or a food processor. You don’t even need to bake anything. Layers of ice cream, crushed OREO Thins, hot fudge sauce, and homemade whipped cream are stacked, frozen, and ready to steal the spotlight at your next birthday party (or Tuesday). This one’s easy, fun, and actually holds together when you slice it. Not all ice cream cakes can say that.
Ice Cream Cake Basics
This no-bake, super simple recipe is made up of three different parts. All equally important and delicious.
The Ice Cream
I used two 1.5 quart containers of Breyers ice cream; one chocolate and one vanilla. That’s 3 whole quarts of ice cream OR 3/4 of a gallon if you’re counting. See my variations below to switch things up.
The Crunchy Filling
Falling in love with Dairy Queen Crunch Cakes at an early age, I’ve learned that magic shell and chocolate wafer crackers aren’t going to cut it for me! Plus, I could make it better. 😉 So I used crushed OREO Thins and store bought hot fudge sauce. And it was so good. It was decided by everyone that this was the most delicious part of the cake.
The Ice Cream Cake Frosting
The “frosting” of an ice cream cake is actually just homemade whipped cream! It’s easy to spread, easy to slice, and adds a little extra delicious creamy bite to the cake.
Ingredients Needed For Ice Cream Cake
For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Here’s what you’ll need to make this homemade ice cream cake:
- Vanilla ice cream – Softened just enough to press into a smooth, even layer
- Chocolate ice cream – The other half of this dreamy duo
- Hot fudge sauce – Adds that rich, chocolatey drama right in the middle
- OREO Thins – Crushed into small pieces for the perfect crunchy layer
- Heavy whipping cream – Whipped until it hits stiff peaks
- Sugar – To lightly sweeten the whipped cream frosting
- Vanilla extract – Just a splash makes a big difference
- Rainbow sprinkles – Optional, but honestly, why not?
Variations
- Swap the OREO Thins with chocolate chips, candy bars, or crushed cookie dough bites
- Stir peanut butter into the hot fudge for a salty-sweet combo
- Try Cool Whip instead of homemade whipped cream for a shortcut
- Use a layer of pound cake between the ice cream layers for an actual cake layer
Try Different Ice Cream Flavor Combinations
Using different flavors of ice cream, types of cookies or fillings can really allow you freedom in creating a unique and super delicious ice cream cake. Here are a few ideas! The sky really is the limit here.
- Mint Chocolate Chip: Mint Chocolate Chip ice cream + crushed thin mint cookies + hot fudge filling
- Butter Pecan: Butter Pecan ice cream + chopped pecans and shortbread cookies + butterscotch filling
- Chocolate Brownie: Chocolate Brownie ice cream + chopped brownie filling + chocolate sauce filling
- Reese’s: Reese’s Peanut Butter Ice Cream + chopped Reese’s Peanut butter cups and chopped peanuts + hot fudge sauce filling
- Ultimate Oreo: Oreo ice cream + chopped Oreos + hot fudge filling
How to Make Ice Cream Cake
While the process to making an ice cream cake is super simple, it is time consuming (freeze times) and you’ll want to plan ahead. For full recipe details, see the printable recipe card and helpful tutorial video down below.
1. Remove Ice Cream from Freezer + Prep Cake Pans
Remove ice cream from the freezer and defrost about 15 minutes. While ice cream is softening, line two 8-inch cake pans well with plastic wrap, leaving several inches of overhang.
2. Spoon + Press Ice Cream into Prepared Pans + Freeze
Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you go. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.
3. Place Serving Platter into Freezer (1 hour before)
1 hour before assembling cake, place serving platter into freezer. (Make sure your platter can freeze!)
4. Make the Whipped Cream Frosting + Refrigerate
Place heavy whipping cream, sugar, and vanilla extract into a large bowl and whip until stiff peaks form. Refrigerate.
5. Assemble the Cake
Remove ice cream layers and serving platter from freezer. Unwrap the tops of the ice cream layers and using the excess plastic wrap, remove layers from pans. Place chocolate layer on the bottom.
Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2 inch border.
Sprinkle crushed OREO Thins over hot fudge and press down gently. Add vanilla ice cream layer overtop.
Spread whipped cream overtop of the entire cake and add sprinkles as desired.
6. Freeze Cake Until Ready to Serve
Once the cake is assembled, place back into the freezer until ready to serve. (Remove cake from freezer about 15 minutes before ready to serve so it’s soft enough to slice through.)
Pro Tip: To get a clean cut slice, run very hot tap water over a large butcher knife. Place knife through the top of the ice cream cake and slice a triangle piece of your desired size. Rinse knife with hot water and repeat.
Storage + Make Ahead Directions
Store your ice cream cake in an airtight container or tightly wrapped in aluminum foil for up to one week. After that, ice crystals will begin to form and the flavor of the cake will begin to diminish.
To Make Ahead: You can make the ice cream layers ahead and keep them frozen for a few days before assembling. Just wait to add the whipped cream frosting until the last step to keep things fresh. If using fresh strawberries or other fruit, add just before serving.
More Ice Cream Recipes to Try!
- Chocolate Chip Cookie Ice Cream Sandwiches
- Homemade Rocky Road Ice Cream
- Homemade Vanilla Ice Cream
- Homemade Chocolate Ice Cream
- Ice Cream Sandwich Cake – easiest dessert ever
This is the easiest-ever ice cream cake, and the best part? It looks impressive but comes together with store-bought ice cream and a little planning. Make it once and you’ll never go back to the grocery store version again. The printable recipe card is below as well as a super helpful video! Enjoy!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Ice Cream Cake
This Homemade Ice Cream Cake recipe is better than store bought, guaranteed!! Filled with Oreos and hot fudge, this is the ultimate dessert.
Ingredients
- 1.5 quarts vanilla ice cream
- 1.5 quarts chocolate ice cream
- 3/4 cup hot fudge sauce
- 12 OREO thins crushed
- 1 1/2 cups heavy whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- rainbow sprinkles or other decorations as desired.
Instructions
- Remove ice cream from the freezer and defrost about 15 minutes.
- While ice cream is softening, line two 8-inch cake pans well with plastic wrap, leaving several inches of overhang.
- Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you go. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.
- 1 hour before assembling cake, place serving platter into freezer. (Make sure your platter can freeze!)
- Place heavy cream, sugar and vanilla into a large bowl and whip until stiff peaks form. Refrigerate.
- To assemble cake: remove ice cream layers and serving platter from freezer. Unwrap the tops of the ice cream layers and using the excess plastic wrap, remove layers from pans. Place chocolate layer on the bottom. Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2 inch border. Sprinkle crushed OREO thins over hot fudge and press down gently. Add vanilla layer overtop. Spread whipped cream overtop of the entire cake, add sprinkles as desired and freeze until ready to serve.
Video
Nutrition
Calories: 742kcalCarbohydrates: 86gProtein: 10gFat: 41gSaturated Fat: 24gCholesterol: 133mgSodium: 316mgPotassium: 632mgFiber: 3gSugar: 70gVitamin A: 1425IUVitamin C: 1.7mgCalcium: 312mgIron: 2.5mg
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