Ice Cream Cake: The Ultimate Frozen Dessert 🍦🍰
This Ice Cream Cake is the perfect crowd-pleaser for any celebration or summer day! Layers of chocolate and vanilla ice cream are sandwiched between a buttery vanilla wafer crust and a rich cookie crumble, all topped with fluffy whipped cream and decadent fudge sauce. It’s easy to make and customizable to your favorite flavors!
🍴 Ingredients
Crust
- 1 1/2 cups finely crushed vanilla wafers (about 32 cookies)
- 6 Tbsp salted butter, melted
Ice Cream Layers
- 6 cups (3 pints) chocolate ice cream
- 4 cups (2 pints) vanilla ice cream
Cookie and Fudge Layers
- 1 1/2 cups coarsely crushed creme-filled chocolate sandwich cookies (about 15–20 cookies)
- 2 Tbsp salted butter, melted
- 1 cup jarred hot fudge topping, warmed
Whipped Topping
- 1 1/2 cups heavy whipping cream
- 3 Tbsp powdered sugar
- 1 Tbsp vanilla instant pudding mix
Garnishes (Optional)
- Additional crushed sandwich cookies
- Additional warm fudge topping
🥄 Directions
1️⃣ Prepare the Pan
- Line a 9-inch springform pan with two layers of plastic wrap, leaving a 2-inch overhang.
2️⃣ Make the Crust
- Mix crushed vanilla wafers and 6 Tbsp melted butter until combined. Press into the bottom of the pan. Freeze for 15 minutes or until firm.
3️⃣ Add the Chocolate Ice Cream Layer
- Let chocolate ice cream soften for about 15 minutes, then stir until it reaches a frozen yogurt consistency. Spread over the crust evenly, tapping the pan gently to release air bubbles. Freeze for 2 hours or until just firm.
4️⃣ Prepare the Cookie Layer
- Combine crushed sandwich cookies and 2 Tbsp melted butter. Set aside.
5️⃣ Add Fudge and Cookie Crumble
- Spread 1 cup warm fudge topping over the chocolate ice cream layer, leaving a 1/2-inch border. Sprinkle with cookie mixture, pressing lightly into an even layer. Freeze for 30 minutes or until firm.
6️⃣ Add the Vanilla Ice Cream Layer
- Let vanilla ice cream soften for 10 minutes, then stir until smooth. Spread evenly over the cookie layer, tapping the pan gently to release air bubbles. Freeze for 2 hours or until firm.
7️⃣ Make Whipped Topping
- Beat heavy cream on medium speed until slightly thickened. Gradually add powdered sugar and pudding mix, then increase speed to medium-high and beat until soft peaks form.
8️⃣ Assemble and Decorate
- Remove the ice cream cake from the freezer. Release the springform pan and remove plastic wrap. Transfer the cake to a serving platter.
- Spread whipped topping over the top and sides of the cake. Drizzle with warm fudge topping and sprinkle with additional crushed cookies for garnish. Freeze for at least 1 hour or up to 2 days before serving.
💡 Pro Tips
- Softening Ice Cream: Let ice cream soften just enough to spread easily but not melt. This helps maintain the cake’s structure.
- Clean Slicing: For neat slices, dip your knife in hot water, wipe dry, and cut. Repeat for each slice.
- Customize Flavors: Swap out chocolate and vanilla ice cream for your favorite flavors like mint chocolate chip, strawberry, or cookies and cream.
FAQs
1. Can I make this ahead of time?
Yes! The cake can be made up to two days in advance. Just keep it covered in the freezer until ready to serve.
2. Can I use whipped topping instead of making whipped cream?
Absolutely! Store-bought whipped topping like Cool Whip can save time and works perfectly for this recipe.
3. How do I store leftovers?
Wrap slices tightly in plastic wrap and store in the freezer for up to 1 week.
Common Mistakes and Solutions
Mistake 1: Melting Ice Cream Layers
- Solution: Work quickly when assembling layers and return the cake to the freezer immediately after each step.
Mistake 2: Soggy Crust
- Solution: Freeze the crust thoroughly before adding ice cream layers.
Mistake 3: Uneven Layers
- Solution: Use an offset spatula to smooth each layer evenly before freezing.
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