I’ve attached a video for every recipe below from my favorite home cooks.
Ice cream cakes are a sweet treat that’s perfect for birthdays, parties, or just because. You don’t need to be a baking expert to make one at home. With just a few simple ingredients and steps, you can create a delicious ice cream cake that will impress your friends and family.
Making an ice cream cake is easier than you might think. You can use store-bought cake mix and your favorite ice cream flavors to create a personalized dessert. The hardest part is waiting for it to freeze! Let’s explore some easy ice cream cake recipes that you can try at home.
Animal Cookie Ice Cream Cake
Ingredients:
- 2 pints vanilla ice cream
- 1 pint strawberry ice cream
- 1 package animal cookies
- 1 cup heavy whipping cream
- 1/4 cup white chocolate chips
- Pink food coloring
Instructions:
Crush half the animal cookies into fine crumbs.
Soften ice creams. Mix vanilla ice cream with cookie crumbs.
Layer cookie crumb mixture in a lined 9-inch springform pan. Freeze for 30 minutes.
Add a layer of strawberry ice cream. Freeze for another 30 minutes.
Whip heavy cream until stiff peaks form. Spread over ice cream layers.
Melt white chocolate chips. Add pink food coloring.
Drizzle pink chocolate over whipped cream.
Decorate with whole animal cookies.
Freeze cake for at least 4 hours before serving.
Black Forest Ice Cream Cake
Ingredients:
- 1 chocolate cake mix
- 1 quart vanilla ice cream
- 1 can cherry pie filling
- Whipped cream
- Chocolate shavings
Instructions:
Bake the chocolate cake according to package directions in two 9-inch round pans.
Let the cakes cool completely.
Soften the vanilla ice cream at room temperature for 15 minutes.
Place one cake layer in a springform pan.
Spread half the softened ice cream over the cake.
Pour half the cherry pie filling on top of the ice cream.
Add the second cake layer.
Spread the remaining ice cream and cherry filling.
Freeze for at least 4 hours or overnight.
Before serving, top with whipped cream and chocolate shavings.
Let the cake sit at room temperature for 10 minutes before slicing.
Chocolate Chip Cookie Dough Ice Cream Cake
Ingredients:
- 1 package chocolate chip cookies
- 1/4 cup melted butter
- 2 quarts vanilla ice cream, softened
- 1 cup chocolate chip cookie dough
- 1/2 cup chocolate fudge sauce
- Whipped cream for topping
Instructions:
Crush 15 cookies and mix with melted butter. Press into a 9-inch springform pan.
Let ice cream soften at room temperature for 15 minutes.
Spread half the ice cream over the cookie base.
Drop small spoonfuls of cookie dough onto the ice cream layer.
Add remaining ice cream and smooth the top.
Freeze for 4 hours or until firm.
Before serving, drizzle with fudge sauce and add whipped cream.
Crumble remaining cookies on top for extra crunch.
Strawberry Ice Cream Cake
Ingredients:
- 1 pound cake, sliced
- 1 quart strawberry ice cream
- 1 quart vanilla ice cream
- 1 cup fresh strawberries, sliced
- 1 cup whipped topping
- 1/2 cup cookie crumbs
Instructions:
Line an 8-inch cake pan with plastic wrap.
Place a layer of pound cake at the bottom.
Spread 2 cups of strawberry ice cream over the cake.
Add half the sliced strawberries on top.
Repeat layers with remaining cake, vanilla ice cream, and strawberries.
Top with whipped topping and sprinkle cookie crumbs.
Cover and freeze for at least 6 hours.
Remove from freezer 10 minutes before serving.
Slice and enjoy your delicious strawberry ice cream cake!
Snickers Ice Cream Sandwich Cake
Ingredients:
- 24 ice cream sandwiches
- 1 jar hot fudge sauce
- 1 jar caramel sauce
- 1 cup chopped peanuts
- 2 Snickers bars, chopped
- 1 container whipped topping
Instructions:
Layer 12 ice cream sandwiches in a 9×13-inch dish.
Spread half the whipped topping over the sandwiches.
Drizzle 1/4 cup each of chocolate and caramel sauce on top.
Sprinkle half the peanuts and chopped Snickers.
Repeat layers with remaining ingredients.
Freeze for 3 hours.
Slice and serve your delicious Snickers Ice Cream Sandwich Cake!
Pistachio Ice Cream Cake
Ingredients:
- 1 package golden Oreo cookies
- 1/4 cup melted butter
- 2 pints pistachio ice cream
- 1 container whipped topping
- 1/2 cup chopped pistachios
Instructions:
Crush Oreos and mix with melted butter. Press into the bottom of an 8×8-inch pan lined with parchment paper.
Soften pistachio ice cream and spread over the crust. Freeze until firm, about 2 hours.
Top with whipped topping and sprinkle with chopped pistachios.
Freeze for at least 4 hours or overnight before serving.
To serve, lift the cake out using the parchment paper. Cut into squares with a warm knife.
Chocolate Strawberry Ice Cream Cake
Ingredients:
- 1 chocolate cake mix
- 1/3 cup vegetable oil
- 3 eggs
- 1 cup water
- 1 quart chocolate ice cream
- 1 quart strawberry ice cream
- 1 cup sliced fresh strawberries
- 1/2 cup chocolate fudge sauce
Instructions:
Bake the cake according to package directions in two 9-inch round pans. Let cool completely.
Place one cake layer in a springform pan. Top with softened chocolate ice cream. Freeze until firm.
Spread half the fudge sauce over the chocolate ice cream. Add sliced strawberries.
Top with softened strawberry ice cream. Place second cake layer on top.
Freeze the cake for at least 4 hours or overnight.
Before serving, remove from springform pan and drizzle with remaining fudge sauce.
Let stand at room temperature for 10 minutes before slicing. Enjoy your delicious creation!
Drumstick Ice Cream Sandwich Cake
Ingredients:
- 12 ice cream sandwiches
- 1 tub Cool Whip
- 1 cup crushed peanuts
- 1/2 cup chocolate syrup
- 1/4 cup caramel sauce
Instructions:
Line a 9×13 inch pan with plastic wrap.
Layer 6 ice cream sandwiches in the pan.
Spread half the Cool Whip over the sandwiches.
Sprinkle with half the peanuts.
Drizzle with half the chocolate syrup and caramel sauce.
Repeat layers with remaining ingredients.
Cover and freeze for at least 4 hours.
Slice and serve your yummy drumstick-inspired cake!
S’mores Ice Cream Cake
Ingredients:
- 1 package graham crackers, crushed
- 1/2 cup butter, melted
- 1 quart chocolate ice cream, softened
- 1 cup marshmallow creme
- 1 cup mini marshmallows
- 1 cup chocolate chips
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
Instructions:
Mix crushed graham crackers with melted butter. Press into the bottom of a 9-inch springform pan.
Spread softened chocolate ice cream over the crust. Freeze for 30 minutes.
Mix marshmallow creme with 1/2 cup mini marshmallows. Spread over the ice cream layer.
Sprinkle chocolate chips on top. Freeze for another 30 minutes.
Whip heavy cream with vanilla until stiff peaks form. Spread over the cake.
Top with remaining marshmallows. Freeze for 4 hours or overnight.
Before serving, toast the top marshmallows with a kitchen torch for that classic s’mores look.
Oreo Ice Cream Cake
Ingredients:
- 1 package Oreo cookies
- 1/4 cup melted butter
- 1/2 gallon vanilla ice cream, softened
- 1 jar hot fudge sauce
- 1 tub whipped topping
- Optional: Extra Oreos for topping
Instructions:
Crush most of the Oreos, saving a few for topping. Mix crushed cookies with melted butter.
Press mixture into bottom of 9×13 pan to form crust. Freeze for 15 minutes.
Spread softened ice cream over crust. Freeze for 2 hours.
Warm fudge sauce and pour over ice cream. Freeze another hour.
Spread whipped topping over fudge layer. Sprinkle with reserved crushed Oreos.
Freeze cake for at least 6 hours or overnight before serving.
Let cake sit at room temperature for 10 minutes before cutting. Enjoy your homemade Oreo ice cream cake!
Tiramisu Ice Cream Cake
Ingredients:
- 1 angel food cake
- 2 pints coffee ice cream
- 1/4 cup strong brewed coffee
- 2 tablespoons Kahlua (optional)
- 1/2 cup mascarpone cheese
- Cocoa powder for dusting
Instructions:
Slice the angel food cake into thin layers.
Let ice cream soften for 10 minutes.
Mix coffee and Kahlua in a small bowl.
Line a 9-inch cake pan with plastic wrap.
Place a cake layer in the pan and brush with coffee mixture.
Spread softened ice cream over the cake.
Repeat layers until pan is full.
Freeze for at least 3 hours.
Remove from freezer 10 minutes before serving.
Spread mascarpone on top and dust with cocoa powder.
Slice and enjoy your homemade tiramisu ice cream cake!
Banana Sundae Cake
Ingredients:
- 12 ice cream sandwiches
- 2 bananas, sliced
- 1 can crushed pineapple, drained
- 1 container whipped topping
- 1/4 cup chopped walnuts
- Maraschino cherries
Instructions:
Line a 9×13 inch dish with ice cream sandwiches.
Spread sliced bananas over the ice cream sandwiches.
Add a layer of drained crushed pineapple.
Spread whipped topping over the fruit layers.
Sprinkle chopped walnuts on top.
Garnish with maraschino cherries.
Freeze for at least 4 hours before serving.
Let sit at room temperature for 5 minutes before cutting.
Butter Pecan Ice Cream Torte
Ingredients:
- 1 cup graham cracker crumbs
- 1/2 cup butter, melted
- 1 quart butter pecan ice cream, softened
- 2 small packages instant vanilla pudding
- 1 cup milk
- 8 oz whipped topping
- 4 Heath candy bars, crushed
Instructions:
Mix graham cracker crumbs with melted butter. Press into a 9×13 inch pan.
Bake crust at 350°F for 10 minutes. Let cool completely.
In a bowl, whisk pudding mix with milk for 2 minutes.
Fold softened ice cream into pudding mixture.
Spread ice cream mixture over cooled crust.
Top with whipped topping.
Sprinkle crushed Heath bars over the top.
Freeze for at least 4 hours before serving.
Let sit at room temperature for 10 minutes before cutting.
Copycat DQ Ice Cream Cake
Ingredients:
- 1 quart chocolate ice cream
- 1 quart vanilla ice cream
- 1 cup chocolate fudge sauce
- 1 cup crushed Oreo cookies
- 1 cup whipped cream
- Sprinkles for decoration
Instructions:
Soften the chocolate ice cream and spread it in a 9-inch springform pan. Freeze for 30 minutes.
Mix the fudge sauce with crushed Oreos. Spread this mixture over the chocolate ice cream. Freeze for 15 minutes.
Soften the vanilla ice cream and spread it on top. Freeze for 2 hours.
Remove from the pan and cover with whipped cream. Add sprinkles.
Freeze for another hour before serving. Enjoy your homemade DQ-style ice cream cake!
Strawberry Crunch Ice Cream Cake
Ingredients:
- 1 box vanilla cake mix
- 1 quart vanilla ice cream
- 1 quart strawberry ice cream
- 1 cup cookie crumbs
- 1/4 cup melted butter
- 1 package strawberry Jello mix
- Whipped topping
Instructions:
Bake cake as directed. Let cool completely.
Mix cookie crumbs and butter. Press into pan bottom. Bake 15 minutes. Cool.
Spread vanilla ice cream over crust. Freeze until firm.
Add strawberry ice cream layer. Freeze again.
Make crunchies: Mix flour and sugar in two bowls. Add Jello to one. Bake separately.
Top cake with whipped topping and crunchies.
Freeze until ready to serve. Enjoy your homemade treat!
Nutty Caramel Ice Cream Cake
Ingredients:
- 2 cups cookie crumbs
- 1/2 cup melted butter
- 1 quart vanilla ice cream, softened
- 1 cup whipped topping
- 1/4 cup sliced almonds
- 1/4 cup toffee bits
- 1/2 cup caramel sauce
Instructions:
Mix cookie crumbs and butter. Press half into a 9-inch springform pan.
Spread half the ice cream over the crust. Freeze for 20 minutes.
Add remaining crumbs and ice cream. Freeze for another 20 minutes.
Top with whipped topping, almonds, and toffee bits.
Drizzle caramel sauce over the cake.
Freeze overnight or until firm.
Let stand at room temperature for 10 minutes before serving.
Chocolate-Coffee Bean Ice Cream Cake
Ingredients:
- 1 quart coffee ice cream
- 1 cup chocolate-covered coffee beans, chopped
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Instructions:
Soften the coffee ice cream for 10 minutes at room temperature.
Mix in the chopped chocolate-covered coffee beans.
Spread the mixture in a 9-inch cake pan. Freeze for 2 hours.
Whip the cream until it starts to thicken. Add powdered sugar, cocoa, and vanilla.
Beat until stiff peaks form. Spread over the ice cream layer.
Freeze for 4 hours or overnight. Take out 10 minutes before serving.
Lemon Meringue Ice Cream Cake
Ingredients:
- 1 store-bought lemon pound cake
- 1 quart vanilla ice cream
- 1 cup lemon juice
- 1 can sweetened condensed milk
- 1 cup heavy cream
- Zest of 2 lemons
- Meringue cookies (optional)
Instructions:
Slice the lemon cake and line the bottom of a 9×9-inch pan.
Soften the vanilla ice cream and spread it over the cake layer. Freeze for 1 hour.
Mix lemon juice, condensed milk, heavy cream, and lemon zest in a bowl.
Pour this mixture over the ice cream layer. Freeze for 4-6 hours.
Before serving, let the cake sit at room temperature for 5 minutes.
Top with crumbled meringue cookies if desired.
Slice and enjoy your refreshing lemon meringue ice cream cake!
Peach & Red Berry Ice Cream Cake
Ingredients:
- 1 cup butter, softened
- 1 cup golden caster sugar
- 2 cups self-raising flour
- 4 medium eggs
- 1/2 cup soured cream
- 1 tsp vanilla extract
- 1 cup raspberries
- 1/2 cup redcurrants
- 2 cups double cream
- 1 cup mascarpone
- 2 ripe peaches, sliced
Instructions:
Mix butter and sugar until fluffy. Add eggs one at a time, beating well.
Fold in flour, soured cream, and vanilla. Pour into a lined cake tin.
Bake at 350°F for 30-35 minutes. Cool completely.
Whip cream and mascarpone together. Slice cake in half horizontally.
Spread bottom layer with cream mixture. Add berries and peach slices.
Top with second cake layer. Cover entire cake with remaining cream.
Decorate with extra fruit. Chill for at least 2 hours before serving.
Club Tropicana Ice Cream Cake
Ingredients:
- Sponge cake
- Vanilla ice cream
- Raspberry sorbet
- Chocolate
- Whipped cream
- Cherries
- Cling film
Instructions:
Line a 1lb loaf tin with cling film.
Cut sponge to fit tin base. Place in tin.
Soften vanilla ice cream. Spread over sponge.
Add another sponge layer.
Melt chocolate, pour over second sponge.
Freeze 10 minutes.
Add raspberry sorbet layer.
Top with final sponge layer.
Cover with cling film. Freeze until needed.
Remove from tin, peel off cling film.
Decorate with whipped cream and cherries.
Let stand 10 minutes before slicing.
Cookies & Cream Fridge Cake
Ingredients:
- 1 package chocolate sandwich cookies
- 1/2 gallon vanilla ice cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Crush cookies and press into a 9×13 pan.
Soften ice cream and spread over cookie base.
Whip cream with sugar and vanilla until stiff peaks form.
Spread whipped cream over ice cream layer.
Sprinkle extra crushed cookies on top.
Freeze for at least 4 hours before serving.
Let sit at room temperature for 5 minutes before cutting.
Raspberry & Dark Chocolate Cheat’s Ice Cream Terrine
Ingredients:
- 1 liter vanilla ice cream, softened
- 200g dark chocolate, melted and cooled
- 300g fresh raspberries
- 2 tablespoons sugar
Instructions:
Line a loaf tin with cling film.
Mix half the ice cream with melted chocolate. Spread in the tin.
Blend raspberries and sugar. Swirl half into the chocolate layer.
Freeze for 30 minutes.
Add remaining ice cream. Swirl in leftover raspberry puree.
Freeze for 4 hours or overnight.
Slice and serve. Enjoy your easy, no-churn ice cream terrine!
Chocolate Hazelnut Ice Cream Cheesecake
Ingredients:
- 2 cups crushed cornflakes
- 1 jar chocolate hazelnut spread
- 16 oz cream cheese, softened
- 1 pint chocolate ice cream, softened
- 1/2 cup chopped hazelnuts
Instructions:
Mix cornflakes with half the chocolate hazelnut spread. Press into a 9-inch springform pan.
Beat cream cheese until smooth. Fold in remaining hazelnut spread and softened ice cream.
Pour mixture over crust. Sprinkle chopped hazelnuts on top.
Freeze for at least 4 hours or overnight.
Let sit at room temperature for 10 minutes before slicing and serving.
Summer Celebration Ice Cream Cake
Ingredients:
- 1 box cake mix (your favorite flavor)
- Water, oil, and eggs (as called for on cake mix box)
- 2 quarts ice cream, softened
- 1 cup chocolate sauce
- 1 cup caramel sauce
- 1 cup crushed Oreo cookies
Instructions:
Bake cake according to box directions in two 8-inch round pans. Let cool completely.
Place one cake layer in a foil-lined 8-inch pan. Spread softened ice cream on top.
Drizzle half the chocolate and caramel sauces over ice cream. Sprinkle with half the crushed Oreos.
Add second cake layer. Freeze for 2 hours.
Spread remaining ice cream on top and sides. Drizzle with sauces and sprinkle with Oreos.
Freeze for 4 hours or overnight before serving.
Caramel-Mocha Ice Cream Dessert
Ingredients:
- 1 pint coffee ice cream
- 1 cup chocolate cake pieces
- 1/2 cup caramel sauce
- 1/4 cup chocolate-covered espresso beans
- 1/2 cup whipped cream
Instructions:
Let the ice cream soften at room temperature for 10 minutes.
Line a loaf pan with plastic wrap.
Spread a layer of ice cream in the pan.
Sprinkle cake pieces and drizzle caramel sauce over the ice cream.
Repeat layers until pan is full.
Freeze for 4 hours or until firm.
Remove from pan and peel off plastic wrap.
Top with whipped cream and espresso beans.
Slice and serve immediately.