Description
Build a show-stopping, no-bake ice cream cake with a crunchy Oreo crust, layers of chocolate and strawberry ice cream, ribbons of hot fudge, and a fluffy vanilla-whipped cream finish. It’s the ultimate make-ahead party dessert—sliceable, stunning, and irresistibly creamy.
Ingredients
For the Cake Layers
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Oreo cookies — 10 cookies (110 g)
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Unsalted butter, melted — 2 Tbsp (28 g)
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Chocolate ice cream, softened — 1.5 quarts (1.42 L)
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Homemade hot fudge (or store-bought), divided — 1 cup (8 oz / 227 g)
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Strawberry ice cream, softened — 1.5 quarts (1.42 L)
For the Whipped Cream Topping
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Cold heavy cream — 2 cups (480 ml)
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Confectioners’ sugar — 1/3 cup (40 g)
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Pure vanilla extract — 1 1/2 tsp
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Sprinkles (optional) — for decorating
Instructions
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Prepare the Oreo crust: Pulse 10 Oreo cookies (cream and all) into coarse crumbs. In a bowl, combine with melted butter until evenly moistened; set aside.
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First ice cream layer: Line a 9–10 inch springform pan with overlapping plastic wrap, leaving overhang. Soften chocolate ice cream 10 minutes, then spread into an even layer in the pan. Freeze 30 minutes.
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Fudge + crunch: Warm fudge until spreadable. Spread ½ cup over the chocolate layer. Sprinkle and lightly press the Oreo crumb mixture on top. Freeze 30 minutes.
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Second ice cream layer: While the pan chills, soften strawberry ice cream 10 minutes. Drizzle the remaining ½ cup fudge over the Oreo layer, then spread strawberry ice cream evenly on top.
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Final freeze: Cover tightly and freeze at least 12 hours (up to 2 days) until very firm.
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Chill the serving plate: Freeze your cake stand/serving plate for 30 minutes before decorating.
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Whip + decorate: Beat cold heavy cream, confectioners’ sugar, and vanilla on medium-high until stiff peaks, about 4 minutes. Release the springform rim, lift the cake out using the plastic wrap, peel it off, and set cake on the chilled plate. Quickly frost the top and sides with whipped cream; add sprinkles if desired.
Notes
- Pan size: A 9-inch springform yields a taller cake; 10-inch yields wider/thinner layers.
- Soften smart: Ice cream should be spreadable, not melted. If too soft, return to freezer briefly.
- Flavor swaps: Mix and match ice cream flavors (vanilla, cookies-and-cream, mint chip).
- Crust options: Use chocolate wafer cookies or gluten-free chocolate sandwich cookies for a GF version.
- Stabilized topping: For longer hold, beat in 1 Tbsp instant vanilla pudding mix with the cream and sugar.
- Make-ahead: Assemble up to 2 days ahead. After decorating, you can freeze uncovered 15 minutes to set, then cover lightly and freeze up to 1 hour before serving.
- Storage: Freeze leftovers well covered for up to 1 month.
- Prep Time: 25 minutes
- Category: Dessert
- Method: No-Bake, Frozen
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 46 g
- Sodium: 220 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
