Basic Ice Cream Cake Recipe



 

Basic Ice Cream Cake Recipe

Ingredients

  • 1 tub (1.5–2 liters) ice cream, softened slightly

  • 1 package chocolate or vanilla cookies (Oreos, graham crackers, or any crunchy cookie)

  • 4–6 tbsp melted butter (for the crust)

  • 1 tub whipped cream or 2 cups fresh whipped cream

  • Optional toppings:

    • Chocolate syrup

    • Caramel sauce

    • Sprinkles

    • Crushed nuts

    • Extra cookie crumbs

    • Fruit or berries

Instructions

1. Prepare the Base

  1. Crush cookies in a food processor or by hand using a plastic bag and rolling pin.

  2. Mix cookie crumbs with melted butter until the texture resembles wet sand.

  3. Press firmly into the bottom of a 9-inch springform pan or a loaf pan lined with plastic wrap.

  4. Freeze for 15–20 minutes to firm up.

2. Add the First Layer of Ice Cream

  1. Scoop softened ice cream onto the crust.

  2. Spread evenly using a spatula.

  3. Freeze again for 30–45 minutes until firm.

3. Add Optional Middle Layer (Recommended!)

Choose one or more of the following to add amazing flavor:

  • Crushed cookies

  • Chocolate chips

  • Fudge or caramel drizzle

  • Crushed peanuts

  • Thin cake layer (leftover brownies work great)

Spread over the top of the first ice cream layer.

4. Add the Second Ice Cream Layer

(If you want a single-layer cake, skip this.)

  1. Spread a second layer of softened ice cream on top.

  2. Smooth the surface and freeze for 2–4 hours, or overnight for best results.

5. Frost the Cake

  1. Spread whipped cream over the entire cake.

  2. Freeze again for 30 minutes to set the frosting.

6. Decorate

Right before serving, add:

  • Chocolate drizzle

  • Caramel

  • Sprinkles

  • Cookie crumbs

  • Fruit slices

  • Crushed candy bars

7. Serve

  • Allow the cake to thaw for 5–10 minutes before slicing.

  • Cut with a knife dipped in warm water for clean slices.

Tips for Success

  • Softening ice cream: Leave it at room temperature for about 5–10 minutes, enough to spread but not melted.

  • Firm layers: Freeze between steps so each layer stays clean and distinct.

  • Make ahead: Ice cream cake tastes best when prepared 1–2 days in advance.


OTHER SOURCE

Ice Cream Cake INGREDIENTS
  • 15 Chocolate crème-filled sandwich cookies
  • 3 Tb Butter or margarine
  • 2 Favorite candy bars
  • 2 quarts Flavored ice cream
  • 12 oz Frozen whipped topping, thawed
Ice Cream Cake INSTRUCTIONS 

On a cutting board, finely chop cookies, 2-3 at a time. 
Place butter in small microwave-cooker.
 Microwave on HIGH 30 seconds or until melted. 
Mix in cookie crumbs.
 Press crumb mixture onto bottom of a springform pan. 
Freeze 15 minutes. 
 Cut candy bar into 4-5 pieces; wrap in plastic wrap and freeze 10 minutes. Chop into small pieces. 
Cut ice cream container apart to expose block of ice cream. 
Cut half of ice cream into 1-inch-thick slices. 

Arrange ice cream slices over cookie crust, cutting pieces to fit. 
Spread into a smooth layer. 
Sprinkle with chopped candy bar. 
Top with remaining ice cream prepared the same way as first layer. 
Smooth top with spreader. 
Cover with aluminum foil. 
 Freeze 3 hours or overnight. 
Attach open star tip to a decorator. Fill tube with whipped topping and set aside. 
Run knife around edge of ice cream cake.
 Release collar from pan. 
Lightly frost top and side of ice cream cake with remaining whipped topping. 
Decorate with whipped topping using decorator. 
Top with sprinkles. Freeze 1 hour or overnight. 
Once whipped topping is frozen lightly cover cake with plastic wrap. 
The Ice cream cake recipe is ready to serve, cut into wedges. Nice one ! 


Basic Ice Cream Cake Recipe Video:





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