How to Make Homemade Ice Cream Cake?

This Homemade Ice Cream Cake recipe is superior to Dairy Queen’s store-bought version!! This is a crowd-pleaser, with vanilla and chocolate ice cream, crumbled Oreos, and hot fudge! Ice cream cakes are available in various methods, sizes, and shapes. I used 8-inch metal cake pans lined with plastic wrap (for easy removal) and store-bought ingredients to keep mine as basic and straightforward as possible. Who has time to cook at home when preparing for a party?

Homemade Ice Cream Cake

How to Make Homemade Ice Cream Cake?

One chocolate and one vanilla 1.5-gallon Breyer’s ice cream tub were utilized. If you’re keeping score, that is 3 quarts or 3/4 gallon of ice cream. Check out my tweaks below to add some spice to the mix. After falling in love with dairy queen crunch cakes at an early age, I learned that magic shell and chocolate wafer crackers aren’t going to cut it for me! Plus, it has the potential to be better.

So I used OREO thins crushed and grocery store hot fudge sauce. It was also insanely good. Everyone agreed that this was the cake’s most scrumptious component. I had intended to use marshmallow fluff, but I discovered that it would have frozen solid after some investigation.

I didn’t want to risk anything. As a result, I relied solely on whipped cream. He ate around the whipped cream since he despises it (who are you?). It, on the other hand, functioned perfectly and tasted fantastic. Spreading, slicing, and adding a creamy bite were all straightforward tasks.


  • 1.5-quart vanilla ice cream container
  • 1.5-quart chocolate ice cream container
  • 3/4 cup fudge sauce (hot)
  • 12 crushed OREO thins
  • 1 1/2 cups heavy cream (whipped)
  • One tablespoon of sugar
  • One teaspoon of vanilla rainbow sprinkles or other desired embellishments


  1. Remove the ice cream from the freezer and set it aside for 15 minutes to defrost.
  2. Line two 8-inch cake pans with plastic wrap, leaving several inches of overhang, while the ice cream softens.
  3. Fill each prepared pan halfway with soft ice cream, pressing down to remove air bubbles as you go. Cover the top with plastic wrap and level it out evenly. Freeze for 8-12 hours or until the mixture is firm.
  4. Place the serving tray in the freezer 1 hour before constructing the cake. (Be sure your plate is freezer-safe!)
  5. In a large mixing basin, whisk the heavy cream, sugar, and vanilla extract until stiff peaks form. Refrigerate.
  6. Remove the ice cream layers and serving platter from the freezer before assembling the cake. Remove the ice cream layers from the pans by unwrapping the tops of the layers and removing the extra plastic wrap. Place the chocolate layer on the bottom of the cake. Over the chocolate layer, spread a uniform layer of hot fudge, leaving a 1/2-inch border. Sprinkle crushed OREO thins on the hot fudge and gently press down. Place a vanilla layer on top. Spread whipped cream all over the cake, decorate with sprinkles if preferred, and keep frozen until ready to serve.

What is the Best Way to Soften Ice Cream for a Cake?

Transfer ice cream from the freezer to the refrigerator 20-30 minutes before serving to soften it. Alternatively, let it be at room temperature for 10-15 minutes. Hard ice cream can also be softened in the microwave for around 30 seconds at 30% power. Set the microwave to high and melt one pint for 10 to 15 seconds, one quart for 15 to 25 seconds, or a half-gallon for 30 to 40 seconds as a general guideline. Another method is to use the defrost setting and microwave the ice cream for 10 seconds at a time, testing to see whether it is soft enough.

Ice cream can take anywhere from 10 to 30 minutes to soften depending on the size of your carton, the hardness of the ice cream, and the air temperature, depending on its fat and air content, as indicated above. We discovered that eating ice cream at 50% power for 10 to 60 seconds (depending on the microwave oven) and testing every 10 seconds to see whether the center was soft enough (around 8 degrees is perfect) did the trick, leaving only a thin ring of melted ice cream around the edges did the work.

What is the Frosting on Ice Cream Cake Made of?

In a large mixer bowl, combine heavy whipping cream, powdered sugar, and vanilla extract to make the icing. Whip until stiff peaks develop at a high pace. Using the whipped icing, frost your cake and decorate as desired. Combine the whipped cream and white frosting mix in a mixing dish and constantly stir until a thick consistency is achieved. Take the ice cream cake, distribute it evenly, and then place it back in the freezer.

Carvel’s “whipped cream” icing is made with a powdered mix, water, and vanilla ice cream (in liquid form). (This is done to save money.) Whipped cream is the greatest frosting to use on the cake. To make the icing, confectioners’ sugar (or powdered sugar) is blended with a liquid, such as milk or cream, lemon juice, or liqueur. Food coloring is used to make colored, decorative icing that can be used to embellish frosted cakes.

How do you Make Homemade Ice Cream that is Both Creamy and Frozen?

In small amounts, use condensed, evaporated, or powdered dry milk. These components, like milk, include a lot of milk solids, which keep ice crystals tiny. However, they are high in lactose (milk sugar), making them valuable in another aspect. Lactose decreases the freezing point of ice cream mixes, just like any other sugar. There are various methods for preventing your ice cream from solidifying in the freezer. Adding a few tablespoons of alcohol (such as a fruit liqueur to fruit-flavored ice cream or vodka if you don’t want an alcoholic flavor) is recommended by David Lebovitz, author of the book The Perfect Scoop.

Eggs. While egg yolks aren’t included in every ice cream recipe, they are frequently used in ice cream and provide smoothness. How do they manage to do it? They are a natural emulsifier, which means they may bind fat and water together to make a creamy union and add more fat to the mix.

How does an Ice Cream Cake Stay Frozen?

The meringue holds the key to keeping the ice cream cool. The air bubbles in the meringue prevent the heat from the oven from reaching the ice cream! The meringue (and sponge cake base) work as insulators, retaining heat and preventing the ice cream from melting! Wrap the ice cream tightly in plastic wrap before placing it in an airtight container or carton to avoid freezer burn. This will also keep your Ice Cream Cake from becoming too hard when you take it out of the freezer. Because ice cream cake is a frozen treat, it must be kept in the freezer.

However, because they can be reasonably complex when they first come out of the freezer, we recommend taking them out and letting them defrost for ten to twenty minutes. Dry ice can help keep an ice cream cake cool during long-distance or commercial shipping. When delivering an ice cream cake, it’s good to include extra cold or frozen foods in the package. It’s important not to pile anything too heavy on top of the cake, as this could damage the embellishments.


Nothing is more enjoyable than a large slice of ice cream cake on a hot summer day. It’s the ultimate summer dessert, mixing cake and ice cream for the best of both worlds! It’s one of those desserts with almost no leftovers because the kids eat every last crumb. Making an ice cream cake from scratch may appear complicated, but it is relatively simple. Remember that freezing takes time, so make sure you have enough freezer space for the cake. Nothing is more frustrating than putting in all the effort to make a cake only to discover there isn’t enough place in the freezer!