Easy Ice Cream Cake
Easy ice cream cake recipe, homemade with simple ingredients. This decadent layer cake is composed of two layers of chocolate cake, sandwiched between a layer of ice cream. Then, it’s covered in whipped cream and decorated with sprinkles.
Servings: 9 Slices
Calories: 1168kcal
Ingredients
- 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 tablespoon Butter Unsalted
- 4-5 cups Whipped cream
- 1 Waffle cone
- 1 Chocolate cupcakes
- ¼ cup Sprinkles Rainbow color
- 10 Oreos Roughly chopped
Instructions
- Make cake batter and divide into two round cake pans (Dimensions: 8x2). Bake and let these cakes cool down completely.
- 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.
- 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.
- Place one cake on a cake stand.
- Remove ice cream layer from the saran wrap and place that on top of the cake.
- Place final cake on top and gently press it to secure it.
- Frost entire cake in whipped cream.
- Use melted chocolate to stick chocolate cupcake on top of an ice cream cone. You can trim the sides of the cupcake with a knife to create a rounder appearance. Flip it upside down on top of the cake.
- Pour ganache on top of the cupcake until some of it starts dripping along the sides of the cake.
- Toss sprinkles and chopped Oreos on top and near the base of the cake. Enjoy!
Notes
- You can skip the melting ice cream cone decoration if you don't want that.
- Try other cake and ice cream flavors. Get creative!
- Make a taller layer cake by doubling all the ingredients. You will need dowel support to prevent the cake from leaning and falling apart.
- Keep cake frozen. When you are ready to serve, remove from freezer and let it sit at room temperature for 10-15 minutes to make it easier to slice.
- Read additional variations and tips above.
- Leftovers can be stored in a sealed container in the freezer for up to 1 week.
Nutrition
Calories: 1168kcal | Carbohydrates: 166g | Protein: 18g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1362mg | Potassium: 918mg | Fiber: 5g | Sugar: 98g | Vitamin A: 1088IU | Vitamin C: 2mg | Calcium: 494mg | Iron: 9mg