Crafting Delicious Ice Cream Cakes

For the Cake

We’re featuring a delightful homemade chocolate cake layer for this recipe, offering a rich, deep flavor and perfect texture. However, if time is a factor, feel free to use a good quality store-bought cake layer or even a boxed mix for convenience. Opting for a bakery-made cake can also be a wonderful way to support a local business!

• Granulated sugar: Provides sweetness and contributes to the cake’s tender crumb and moisture retention.
• All-purpose and cake flours: This precise blend creates a cake with optimal structure and a wonderfully soft, delicate texture.
• Unsweetened cocoa powder: Essential for imparting that rich, intense chocolate flavor that makes the cake so irresistible.
• Baking powder and baking soda: These leavening agents work in harmony to ensure your cake rises beautifully, resulting in a light and airy texture.
• Kosher salt: A touch of salt is crucial for balancing the sweetness and truly enhancing the deep flavors of the chocolate.
• Unsalted butter: Adds richness, moisture, and a tender mouthfeel to the cake. Ensure it’s softened for proper creaming.
• Large eggs: Act as a binder and add structure and moisture. While farm-fresh eggs are lovely, any good quality grocery store eggs will work perfectly.
• Sour cream: The secret to an extra moist and tender cake, sour cream also adds a subtle tang that complements the chocolate.
• Vanilla extract: Always opt for pure vanilla extract. Its warm, aromatic notes are vital for enhancing all the other flavors in the cake. Avoid imitation vanilla for the best results.

If you prefer a different cake flavor, this recipe is incredibly versatile! Consider swapping out the chocolate cake for one of these delicious alternatives to perfectly match your taste or occasion:

• Vanilla Cake
• White Cake
• Red Velvet Cake
• Pumpkin Cake
• Banana Cake
• Gingerbread Cake
• Marble Cake
• Funfetti Cake
• Angel Food Cake
• Carrot Cake

For the Hot Fudge Layer

While I adore the superior flavor of homemade hot fudge, this recipe also welcomes a high-quality, store-bought hot fudge sauce if you’re looking to save a step. No judgment here – choose what works best for you!

• Heavy cream: Forms the rich, velvety base that gives the fudge its luxurious texture.
• Corn syrup: Key for preventing crystallization, keeping the sauce wonderfully smooth and glossy.
• Brown sugar: Contributes a deeper sweetness and a hint of molasses, adding complexity to the chocolate flavor.
• Unsweetened cocoa powder: Works alongside the chocolate to intensify the fudgy, chocolatey goodness.
• Water: Helps achieve the perfect consistency, thinning the sauce just enough.
• Kosher salt: A pinch of salt brightens the chocolate flavor and balances the sweetness.
• Semi-sweet chocolate: Melted into the warm sauce, it provides the essential fudgy consistency and rich chocolate taste.
• Unsalted butter: Adds shine, enhances the smooth texture, and contributes to the overall richness.
• Vanilla extract: A crucial aromatic, it adds warmth and depth, complementing the chocolate beautifully.
• Oreo cookies: Crushed into bite-sized pieces, these add a delightful crunch and extra chocolate flavor to the layer.

The beauty of using Oreos, simply broken into bite-sized pieces, is the incredible textural contrast they bring to this ice cream cake. The crisp, crumbly cookies against the smooth fudge and creamy ice cream create a truly exciting bite.

However, feel free to customize your crunchy layer! Other excellent cookie options include vanilla wafers for a softer crunch and classic flavor, thin and crispy chocolate chip cookies for a familiar favorite, peanut butter cookies for a nutty twist, or even spicy gingersnaps for a unique warmth.

For the Strawberry Ice Cream

Making your own no-churn ice cream is incredibly satisfying and delicious, but don’t hesitate to use a carton of your favorite store-bought strawberry ice cream for an equally fantastic result.

• Heavy cream: Whipped to stiff peaks, this forms the airy, foundational body of our no-churn ice cream.
• Sweetened condensed milk: This is the magic ingredient that sweetens the ice cream and keeps it wonderfully creamy and smooth without the need for an ice cream maker.
• Kosher salt: A small amount brightens the fruit flavor and balances the sweetness.
• Pureed strawberries: Infuses the ice cream with natural, vibrant strawberry flavor and a smooth fruit swirl.
• Chopped strawberries: Added for bursts of fresh fruit flavor and delightful textural pieces throughout the ice cream.

For the Vanilla Ice Cream

• Heavy cream: The essential base for achieving a rich and creamy no-churn vanilla ice cream.
• Sweetened condensed milk: Guarantees a perfectly sweet and scoopable ice cream texture, eliminating the need for churning.
• Vanilla extract: Crucial for classic vanilla flavor. For an even more intense and visually appealing vanilla, consider using vanilla bean paste.
• Kosher salt: Just a tiny pinch makes a big difference, enhancing the vanilla and balancing the sweetness. Be sure to use kosher salt, as table salt has a different texture and salinity.

For the Whipped Cream Frosting

A cloud of stabilized whipped cream frosting is the ideal finish for this ice cream cake, elevating it to the realm of a grand ice cream sundae in cake form!

My special whipped cream frosting recipe includes a touch of cream cheese, which acts as a stabilizer. This brilliant addition ensures the whipped cream holds its shape beautifully and remains stiff and fluffy for much longer than plain whipped cream, without imparting any noticeable cream cheese flavor.

• Cream cheese: The key stabilizer that helps the frosting maintain its structure and adds a subtle richness. Ensure it’s at room temperature to avoid any lumps in your smooth frosting.
• Powdered sugar: Sweetens the cream cheese and also assists in stabilizing the whipped cream, helping it hold its peaks.
• Heavy cream: The foundation of the frosting, whipped until light, airy, and fluffy. For the best results, use very cold cream and a chilled mixing bowl.
• Vanilla extract: An absolute essential for its warm, fragrant essence, enhancing the overall flavor profile of the frosting.

For the Decorations

• Hot fudge sauce: Not just for a layer inside, an extra drizzle on top creates beautiful visual appeal and adds another layer of delicious chocolate. Don’t be shy if you love fudge!
• Rainbow sprinkles: These cheerful sprinkles are perfect for matching any party theme or holiday. They add a pop of color and a playful touch.
• Maraschino cherries: The quintessential retro topping! These vibrant cherries add a classic finishing touch and a burst of fruity sweetness. Be warned, they have a tendency to disappear quickly!

Helpful Tools & Equipment

If you’re an avid baker, you likely already have most of these essential tools in your kitchen. They will make the ice cream cake assembly process much smoother.

1. Cake Pan: An 8-inch diameter round pan is ideal for creating the perfect size and shape for your cake layers.
2. Plastic Wrap: Indispensable for lining the cake pan, which allows for easy removal and shaping of the ice cream layers without sticking.
3. Ice Cream Scoop: While a large spoon can work, a proper ice cream scoop makes transferring and distributing the ice cream into the pan much easier and more uniform.
4. Silicone Spatula: Excellent for gently spreading and smoothing the ice cream layers evenly without scratching your pan or plastic wrap.
5. Offset Spatula: A pastry chef’s secret weapon, an offset spatula is incredibly useful for applying and smoothing frosting on cakes, ensuring a professional finish.
6. Piping Bag: Optional but highly recommended for decorative frosting work, such as piping borders or elegant swirls. A larger bag is often easier to handle.
7. Piping Tip: For beautiful frosting details, a jumbo open star tip creates impressive rosettes and borders that elevate the cake’s appearance.

Step-by-Step Guide to Making Homemade Ice Cream Cake

Step 1: Bake the Cake

1. Preheat your oven to 325°F (160°C). Prepare an 8-inch round cake pan by misting it generously with non-stick spray and lining the bottom with parchment paper circles.
2. In a large mixing bowl, combine the granulated sugar, all-purpose flour, cake flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt. Whisk these dry ingredients together thoroughly.
3. Cut the softened unsalted butter into small pieces and add them to the dry ingredients. Mix on low speed until the mixture achieves a texture resembling damp sand, about 30-60 seconds.
4. Add the large eggs one at a time, beating well after each addition. Remember to scrape down the sides and bottom of the bowl with a silicone spatula to ensure everything is well incorporated.
5. Once all eggs are incorporated, add the sour cream and vanilla extract. Beat on medium speed for 60-90 seconds to fully aerate the batter and develop the cake’s structure, resulting in a light and fluffy crumb.
6. Transfer the prepared batter to your lined cake pan. Bake for approximately 30 to 40 minutes, or until a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
7. Allow the cake to cool completely in the pan before carefully removing it. Once fully cooled, wrap it tightly in plastic wrap and place it in the freezer. Freezing the cake makes it easier to handle and prevents crumbling during assembly.

Step 2: Make the Hot Fudge Sauce

1. In a small saucepan, combine the heavy cream, corn syrup, brown sugar, unsweetened cocoa powder, water, kosher salt, and half of the semi-sweet chocolate.
2. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once boiling, reduce the heat to low and let it simmer for 5 minutes, allowing it to thicken slightly.
3. Remove the pot from the heat. Immediately stir in the remaining semi-sweet chocolate, unsalted butter, and vanilla extract until everything is melted and the sauce is smooth and glossy.
4. Transfer the hot fudge sauce to a heat-safe jar or container and allow it to cool completely to room temperature. It will thicken further as it cools.

Step 3: Make the Strawberry Ice Cream

1. Using a large mixing bowl and an electric mixer (with a whisk attachment), whip the cold heavy cream until it forms stiff peaks.
2. Gently fold in the sweetened condensed milk, kosher salt, pureed strawberries, and roughly chopped strawberries until just combined. Be careful not to deflate the whipped cream.
3. Transfer the strawberry ice cream mixture to a freezer-safe container, smooth the top, and freeze for at least 4 hours, or until it is firm enough to scoop and hold its shape.

Step 4: Make the Vanilla Ice Cream

1. In a separate large mixing bowl, using an electric mixer with a whisk attachment, whip the cold heavy cream until it reaches stiff peaks.
2. Carefully fold in the sweetened condensed milk, pure vanilla extract (or vanilla bean paste), and a pinch of kosher salt until uniformly combined.
3. Transfer this vanilla ice cream mixture to another freezer-safe container. Freeze it until completely solid, typically around 4 hours.

Step 5: Make the Whipped Cream Frosting

1. In a large mixing bowl, beat the softened cream cheese and powdered sugar together on medium speed until the mixture is completely smooth and free of lumps.
2. With the mixer on medium-low speed, slowly and steadily stream in the cold heavy cream down the side of the bowl. Stop occasionally to scrape the bottom and sides of the bowl with your silicone spatula to ensure even mixing.
3. Once all the cream has been added, increase the mixer speed to medium-high and continue whipping until the frosting holds firm, stiff peaks.
4. Finally, gently fold in the vanilla extract for a delicious aroma and flavor.

Step 6: Assemble the Cake

Assembling the ice cream cake requires a bit of speed and a well-chilled freezer. Work quickly to keep all components frozen.

1. Line an 8-inch round cake pan with plastic wrap, leaving a generous overhang on all sides. This excess plastic wrap will serve as “handles” for easy removal.



2. Scoop approximately 6 large scoops of the firm strawberry ice cream into the lined pan. Using a silicone spatula, press and smooth it into an even, level layer across the bottom.



3. Smooth with a spatula, ensuring an even layer.



4. Next, scoop about 6 large scoops of the firm vanilla ice cream directly over the strawberry layer. Smooth this into an even layer using your spatula.



5. Pull the excess plastic wrap tightly up and over the layered ice cream, sealing it. Place the pan back into the freezer until the ice cream layers are very firm, typically another 2-4 hours.



6. Once your chocolate cake layer is frozen and the ice cream layers are firm, retrieve the cake from the freezer. Place the frozen cake layer on your desired serving platter. Evenly spread a thick layer of the cooled hot fudge sauce over the entire top surface of the cake.



7. Generously sprinkle the crushed Oreo cookie pieces over the hot fudge layer, pressing them gently to adhere. This creates a delightful crunchy texture.



8. Using the plastic wrap overhangs, gently lift the frozen ice cream layers out of their pan. Unwrap carefully and center this ice cream block on top of the cookie layer.



9. Generously frost the entire top and sides of the assembled cake with the prepared whipped cream frosting using an offset spatula for a smooth finish.



10. For decoration, drizzle additional hot fudge sauce along the top edge of the cake, allowing it to artfully drip down the sides.
11. Using a piping bag fitted with a large star tip, pipe a decorative shell border around the base of the cake. Pipe 16 tall, elegant swirls of whipped cream frosting evenly spaced around the top edge of the cake.
12. Garnish the entire cake generously with rainbow sprinkles and top each whipped cream swirl with a bright maraschino cherry.
13. Once decorated, wrap the entire cake tightly in plastic wrap or place it in a large, airtight cake carrier. Return it to the freezer to firm up completely until just before you are ready to serve.

Storing and Transporting Your Ice Cream Cake

As previously emphasized, the absolute key to maintaining the integrity of this delicious dessert is proper storage. This ice cream cake must always be stored in the freezer; it will quickly melt and lose its structure if left at room temperature or even in the refrigerator.

For optimal freshness and to prevent freezer burn, wrap the assembled and decorated cake very tightly in multiple layers of plastic wrap. When stored correctly, your homemade ice cream cake can happily reside in the freezer for several months, ready for whenever a craving or special occasion strikes.

When it comes to transporting this magnificent cake, especially over longer distances or in warm weather, careful planning is essential. Your best strategy is to place the securely wrapped cake inside a large, insulated cooler. To maintain its frozen state, surround the cake with plenty of ice packs or, for superior cooling, dry ice. Ensure the cooler is kept in the coolest part of your vehicle and minimize travel time. With these precautions, your stunning ice cream cake will arrive at its destination perfectly chilled and ready to impress.

Expert Tips for Ice Cream Cake Success

• Before you even begin the baking and assembly process, make a crucial check: clear out a large, accessible space in your freezer. This is a substantial cake, and you’ll need to move it in and out of the freezer multiple times throughout the layering process. Adequate space prevents frustration and accidental damage.
• With several components to prepare and assemble, allow yourself ample time for this recipe. Rushing can lead to melted layers and a messy result. Consider dedicating at least one full day, or even two, to spread out the work and ensure each layer has sufficient time to firm up in the freezer. Patience is your best friend here!
• Ice cream softens remarkably fast, especially when exposed to room temperature. Work quickly and decisively when scooping, spreading, and layering the ice cream. If at any point the ice cream or other components start to become too soft or melty, immediately pop everything back into the freezer for 15-30 minutes until firm again. A firm foundation is key to a beautiful, stable cake.
• Efficiency is paramount during assembly. To facilitate a smooth layering process, ensure all ingredients are prepped and ready beforehand. This means your cookies should be crumbled, your fudge cooled, and your frosting made and possibly chilled. You absolutely do not want to be crushing cookies while your ice cream layers are melting on the counter.
• As mentioned, maintaining cold temperatures is vital. Keep everything as cold as humanly possible throughout the assembly. Use chilled bowls for whipping cream, and don’t hesitate to place ingredients back in the freezer if you need a moment.
• Seriously, it’s so important that everything stays cold! Do not be afraid to take frequent, long breaks while constructing this ice cream cake. Each freezing interval ensures that the layers set properly, creating distinct, clean lines and a stable structure that won’t collapse when sliced. Rushing this step is the most common mistake and easily avoidable!
• For clean slices, run a long, sharp knife under hot water, wipe it dry, and then slice through the cake. Repeat this process for each slice.

More Irresistible No-Bake Desserts

If you love the convenience and deliciousness of no-bake treats, you’ll adore these other easy-to-make desserts:

• No-Bake Chocolate Cheesecake: A rich, creamy, and wonderfully decadent dessert that comes together without turning on the oven.
• Homemade Butterscotch Pudding: A classic comfort dessert, smooth and sweet with deep caramel notes.
• No-Bake Cookies: Quick, chewy, and chocolatey peanut butter delights that are perfect for a fast treat.
• Banana Pudding: Layers of vanilla wafers, fresh bananas, and creamy pudding create an ultimate Southern comfort.

How to Make Ice Cream Cake

How to Make Ice Cream Cake! Make this stunning dessert in just a few easy steps! Layers of cake, ice cream, cookies, fudge, & whipped cream.

Ingredients

For the cake

• 3/4 cup (150 g) granulated sugar
• 1/2 cup (62.5 g) all-purpose flour
• 1/4 cup (31.25 g) cake flour
• 1/2 cup (43 g) unsweetened cocoa powder
• 3/4 teaspoon (3 g) baking powder
• 1/2 teaspoon (2 g) baking soda
• 1/4 teaspoon (1.5 g) kosher salt
• 1/2 cup (113.5 g) unsalted butter, softened
• 2 (88 g) large eggs
• 1/2 cup (115 g) sour cream
• 1 teaspoon (4 g) vanilla extract

For the hot fudge layer

• 1/2 cup (119 g) heavy whipping cream
• 1/2 cup (170.5 g) corn syrup
• 1/3 cup (73.33 g) brown sugar, lightly packed
• 1/4 cup (21.5 g) unsweetened cocoa powder
• 1/4 cup (59.15 g) water
• 1/4 teaspoon (1.5 g) kosher salt
• 8 ounces (226.8 g) chocolate, divided
• 3 tablespoons (42 g) unsalted butter
• 1 teaspoon (4 g) vanilla extract
• 24 (288 g) Oreo cookies, broken into bite-sized pieces

For the strawberry ice cream

• 2 cups (476 g) heavy whipping cream, cold
• 14 ounces (396.89 g) sweetened condensed milk
• 1/8 teaspoon (0.75 g) kosher salt
• 16 ounces (453.59 g) strawberries, pureed
• 8 ounces (226.8 g) strawberries, roughly chopped

For the vanilla ice cream

• 2 cups (476 g) heavy whipping cream
• 14 ounces (396.89 g) sweetened condensed milk
• 2 teaspoons (8 g) vanilla extract
• 1/8 teaspoon (0.75 g) kosher salt

For the whipped cream frosting

• 8 ounces (226.8 g) cream cheese, (full-fat, the kind in a brick), room temperature
• 1 cup (120 g) powdered sugar
• 2 3/4 cups (654.5 g) heavy whipping cream, cold
• 1 teaspoon (4 g) vanilla extract

For the decorations

• additional hot fudge sauce
• rainbow sprinkles
• maraschino cherries

Instructions

To make the cake

1. Preheat the oven to 325 degrees F (160°C).
2. Generously mist an 8-inch diameter cake pan with non-stick spray, and line with circles cut from parchment paper.
3. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
4. Cut the butter into smaller pieces and add it to the dry ingredients.
5. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute).
6. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
7. When all of the eggs are fully incorporated, add the sour cream and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake’s structure.
8. Transfer the batter to the prepared pans and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.
9. Allow the cake to cool completely in the cake pan, then remove it, wrap it tightly in plastic wrap, and freeze it.

To make the hot fudge layer

1. Place the cream, corn syrup, brown sugar, cocoa, water, salt, and half the chocolate in a small pot.
2. Stirring occasionally, allow the mixture comes to a boil.
3. Turn the heat down to low and simmer for 5 minutes.
4. Remove from the heat and whisk in the remaining chocolate, butter, and vanilla extract.
5. Transfer the hot fudge sauce to a mason jar or other heat-safe vessel, and allow it to cool completely.

To make the strawberry ice cream

1. In a large mixing bowl with an electric mixer fitted with the whisk attachment, whip the cream until it holds stiff peaks.
2. Fold in the condensed milk, salt, pureed strawberries, and chopped strawberries.
3. Transfer to a freezer-safe container, and freeze for 4 hours or until hard.

To make the vanilla ice cream

1. In a large mixing bowl with an electric mixer fitted with the whisk attachment, whip the cream until it holds stiff peaks.
2. Add the sweetened condensed milk, vanilla extract, and kosher salt, and fold together until well-combined.
3. Transfer to a freezer-safe container, and freeze for 4 hours or until hard.

To make the whipped cream frosting

1. Place the cream cheese and powdered sugar in a large bowl and beat on medium speed until smooth.
2. Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.
3. When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
4. Fold in the vanilla extract.

To assemble the ice cream cake

1. Line an 8-inch round cake pan with plastic wrap, allowing the excess to drape over the sides.
2. Scoop about 6 large scoops of strawberry ice cream into the pan, flattening it into an even layer with a silicone spatula.
3. Scoop about 6 large scoops of vanilla ice cream into the pan, flattening it into an even layer with a silicone spatula.
4. Pull the excess plastic wrap up and over the ice cream, and freeze until hard.
5. Place the cake on a serving platter and spread a thick layer of the hot fudge sauce over the top.
6. Layer the Oreos over the hot fudge.
7. Use the excess plastic wrap to pull the ice cream layer out of its cake pan, unwrap it, and place it on top of the Oreo layer.
8. Frost the top and sides of the cake with whipped cream frosting.
9. Drizzle hot fudge sauce along the top edge, allowing it to drip down the sides.
10. Pipe a shell border of whipped cream frosting around the bottom edge of the cake, and garnish with sprinkles.
11. Pipe 16 tall swirls of whipped cream frosting around the top edge of the cake, garnish with sprinkles, and top with maraschino cherries.
12. Freeze the cake until just before serving.

Notes

More info on the cake: Simply Perfect Chocolate Cake

More info on the hot fudge sauce: Homemade Hot Fudge Sauce

More info on the strawberry ice cream: No-Churn Strawberry Ice Cream

More info on the vanilla ice cream: No-Churn Vanilla Ice Cream

More info on the frosting: Whipped Cream Frosting