Ice Cream Cake
Easy Ice Cream Cake made with only five ingredients. Crunchy Oreo crumbs fill in between vanilla and chocolate ice creams. Topped with unsweetened whipped cream, it's the best dessert for summer.
- Prep time
- 20 min
- Cook time
- 3 hr 2 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 quart vanilla ice cream (softened)
- 3/4 quart chocolate ice cream (softened)
- 1 cup Oreo cookie chunks
- 1 cup heavy whipping cream
- 1 tablespoon sprinkles
Instructions
- 1
Soften the vanilla ice cream at room temperature for 15 minutes. Line a 6-inch cake pan with parchment paper. Use an ice cream scoop to transfer the softened ice cream to the pan, then spread it evenly with a spoon. Freeze for 30 minutes, or until firm.
- 2
Meanwhile, place the Oreo cookies in a plastic bag and tie a knot (or use a zipper bag). Crush the cookies into large chunks and evenly spread them over the vanilla ice cream layer.
- 3
Soften the chocolate ice cream at room temperature for 15 minutes before using. Scoop the softened chocolate ice cream over the cookie layer and spread it evenly with a spoon. Return it to the freezer and freeze for at least 2 hours until firm.
- 4
Prepare the whipped cream by beating heavy whipping cream with an electric mixer on high speed for about 5 minutes, until very soft peaks form. Remove the ice cream cake from the mold and transfer it to a plate. Top the cake with the whipped cream, spreading it out and allowing it to drizzle down the sides. Decorate with additional crushed Oreo cookies and sprinkles on top.
- 5
Finally, freeze the cake for 2 hours (or overnight) before serving. Serve the cake immediately after removing it from the freezer.