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Homemade Ice Cream Cake Recipe

Easy Ice Cream Cake

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 9 Slices
Course: Dessert
Cuisine: American
Keyword: frozen cake, homemade
Calories: 1056 kcal
Author: Abeer


  • 2 Chocolate cakes 8 inch cakes
  • 1 pint Cookies and Cream Ice Cream Softened, I used the O Organics brand
  • 1 pint Fudge Cup Moose Tracks Softened, I used the O Organics brand
  • 1 cup Chocolate chips Semisweet
  • 1 cup Heavy cream
  • 1 tbsp Butter Unsalted
  • 3 cups Whipped cream
  • 1 Waffle cone
  • 1 cup Chocolate frosting
  • 1/4 cup Sprinkles Rainbow color
  • 10 Oreos Roughly chopped


  1. Make cake batter and divide into two round cake pans (Dimensions: 8x2). Bake and let these cakes cool down completely.

  2. While they are baking and cooling, prepare ice cream layer by spreading softened cookies and cream ice cream in a round pan (same size as the cake pan), lined with plastic saran wrap or foil paper that's been gently greased with oil. Freeze for 10 minutes. Then, spread softened Fudge Cup ice cream on top. Freeze until this layer solidifies. 

  3. While that layer is chilling, make chocolate ganache: In a microwave-safe bowl, add chocolate chips, heavy cream and butter. Heat in the microwave at 30 second increments, mixing after each interval. Continue doing this until you have a smooth and creamy mixture. Keep aside. 

  4. Place one cake on a cake stand.

  5. Remove ice cream layer from the saran wrap and place that on top of the cake.

  6. Place final cake on top and gently press it to secure it.

  7. Frost entire cake in whipped cream.

  8. Fill an ice cream cone with chocolate frosting and flip it upside down on top of the cake. 

  9. Pour ganache on top of the chocolate frosting until some of it starts dripping along the side of the cake. 

  10. Toss sprinkles and Oreos on top and near the base of the cake. Enjoy!

Recipe Notes

  • Read all my tips above.
  • Keep cake frozen. When you are ready to serve, remove from freezer and let it sit at room temperature 10-15 minutes to make it easier to slice.   
  • Leftovers can be stored in a sealed container in the freezer for up to 1 week. 
Nutrition Facts
Easy Ice Cream Cake
Amount Per Serving
Calories 1056 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 20g100%
Cholesterol 86mg29%
Sodium 1021mg43%
Potassium 417mg12%
Carbohydrates 171g57%
Fiber 2g8%
Sugar 110g122%
Protein 13g26%
Vitamin A 1080IU22%
Vitamin C 1.6mg2%
Calcium 486mg49%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.