Sit back with a slice of ice cream cake! This crowd-pleasing, completely no-bake Dairy Queen-inspired deal with combines two of your favourite ice cream flavors, plus layers of crunchy Oreo cookies, do-it-yourself sizzling fudge, and whipped cream. As a result of this cake must freeze for not less than 12 hours previous to serving, it’s a fantastic make-ahead dessert for celebrations.

Want a celebratory ice cream dessert? Clearly it’s best to simply decide up a ready-made ice cream cake from the grocery retailer or ice cream store, however when you’ve by no means made an ice cream cake earlier than, I encourage you to strive it not less than as soon as!

It requires a couple of back-and-forth journeys between the freezer and counter, however apart from that, it’s surprisingly simple—completely no baking and only a few instruments and substances wanted.

And simply watch for the second the jaws drop open whenever you inform your visitors you made this your self! (And so they’ll just about stay open till their plates are licked clear. I do know this from expertise.)

This Home made Ice Cream Cake Is:

• A enjoyable frozen dessert good for a summertime celebration
• 5 layers of cool, creamy decadence
• Straightforward to make, utterly no-bake recipe
• Customizable together with your favourite flavors of ice cream
• Ribboned with do-it-yourself sizzling fudge
• Topped with fluffy whipped cream and cheerful sprinkles
• As tempting as cookie ice cream sandwiches, however made in 1 pan to serve a bunch
• An awesome make-ahead possibility so as to add to your checklist of BBQ cookout desserts.

You need to use any flavors of store-bought ice cream you need. Chocolate + strawberry is a favourite mixture in my household, however you may additionally strive: chocolate + peanut butter, chocolate + mint chip, cookies dough + chocolate, or espresso + cookies and cream. The mix is totally as much as you.

5 Layers to Love

1. Ice Cream: Begin with a 1.5-quart carton of ice cream, and let it soften.
2. Scorching Fudge: I extremely suggest making your personal do-it-yourself sizzling fudge—it tastes a lot higher than store-bought and takes simply 5 minutes on the range.
3. Crushed Oreo Cookies + Melted Butter: A layer of crushed Oreos combined with melted butter provides unimaginable texture to this cake, whereas conserving the meeting simple and completely no-bake. Melted butter helps the Oreos keep a bit crunchy, and in addition helps adhere them to the 2 layers of ice cream. I examined this recipe with out the butter, and the 2 layers utterly separated. (Actually, the highest layer fell off the cake. It was fairly the clean-up!)
4. Ice Cream: A second 1.5-quart carton of softened ice cream, in one other taste.
5. Whipped Cream: Home made whipped cream is fast to make and the proper topping for this frozen dessert. The recipe under yields sufficient to cowl the cake, plus some additional for ornamental piping element. It’s good to have a second do-it-yourself factor to this dessert, since we’re utilizing store-bought ice cream and Oreos.

I wish to garnish it with sprinkles for a festive end. Due to course I do!

Finest Pan to Use:

You want a 9-inch or 10-inch springform pan that’s not less than 3 inches excessive. For those who don’t have a pan this measurement, you possibly can flip this into 1 / 4 sheet cake utilizing a 9×13-inch pan, or halve the recipe for an 8×2-inch sq. pan.

Whichever pan you employ, line it with plastic wrap. Why? You should have a heck of a time slicing this frozen cake whereas it’s nonetheless contained in the pan! You’ll wish to utterly take away the cake and place it on a frozen or chilly slicing board or cake plate to slice. And, if utilizing a springform pan like pictured, the plastic wrap prevents any melty ice cream leakage.

Ice Cream Cake Success Ideas (Realized From Expertise!)

I made a slew of ice cream truffles the previous month, figuring out essentially the most profitable (and non-melty) method to frost and serve this chilly dessert. Take my recommendation:

1. Take the ice cream out of the freezer and let it sit and soften for 10 minutes earlier than layering.
2. Line the pan with plastic wrap.
3. Freeze the cake as directed within the directions in between including your layers.
4. Don’t skip the melted butter with the crushed Oreo cookies; the melted butter helps the 2 layers of sizzling fudge and ice cream adhere to 1 one other.
5. Work shortly. Learn by way of the recipe so that you perceive every step.
6. If utilizing store-bought sizzling fudge, warmth it up a bit. This makes it just a little simpler to unfold on high of the ice cream.
7. Freeze the cake for not less than 12 hours (and as much as 2 days).
8. For those who intend of serve this on a cake stand or different serving platter, freeze the cake stand/platter for half-hour earlier than inserting the ice cream cake on high and frosting it with the whipped cream. (In any other case, it should instantly soften making frosting very troublesome!)
9. For clear cuts, run a pointy knife beneath sizzling water earlier than slicing. This trick works when slicing brownie ice cream sandwiches, too.

Right here is the ice cream cake once more with vanilla on the underside layer. Have enjoyable customizing your personal ice cream cake utilizing numerous flavors!

Ice Cream Cake FAQ

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Home made Ice Cream Cake (Like Dairy Queen)

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  Creator: Sally
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  Prep Time: 2 hours
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  Prepare dinner Time: 0 minutes
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  Whole Time: 14 hours (consists of freezing)
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  Yield: serves 10-12
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  Class: Dessert
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  Methodology: Freezing
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  Delicacies: American

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Directions

1. In a meals processor or blender, pulse 10 Oreos (together with the cream filling) into a rough crumb; be happy to depart some bigger chunks. It’s best to have about 1 cup crumbs. Combine with the melted butter and put aside to make use of in step 4.
2. Take away chocolate ice cream (or desired backside taste) from the freezer and let it soften for 10 minutes. In the meantime, line a 9×3-inch or 10×3-inch springform pan with plastic wrap. I often use two items to make sure all sides have just a little overhang. See recipe Notice for different pan choices.
3. Scoop chocolate ice cream into lined pan and, working shortly, use the again of a big spoon to unfold it into a fair layer as finest you possibly can. Place it within the freezer for half-hour.
4. Throughout that point, make your do-it-yourself sizzling fudge, or heat up pre-made sizzling fudge sauce in order that it’s a spreadable consistency. Pour and unfold 1/2 cup sizzling fudge evenly over the primary ice cream layer, then high with Oreo combination.
   
5. Freeze for half-hour. After 20 minutes, take away strawberry ice cream (or desired high taste) from the freezer to melt for 10 minutes.
6. Drizzle remaining 1/2 cup sizzling fudge on high of Oreo layer. Working shortly, spoon and unfold strawberry ice cream into a fair layer as finest you possibly can.
7. Cowl with plastic wrap or aluminum foil and freeze for not less than 12 hours and as much as 2 days.
8. Freeze the cake plate: If you wish to serve the cake on one thing apart from the underside of the springform pan (or when you made this in a 9×13-inch pan or 8-inch sq. pan), place your required cake plate/stand or slicing board within the freezer for not less than half-hour. (The underside ice cream layer will instantly start to soften on a room temperature floor.)
9. Make the whipped cream topping: Utilizing a handheld mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, and vanilla on medium-high pace till stiff peaks kind, about 4 minutes.
10. Take away the frozen ice cream cake from the freezer. Take away the rim from the springform pan. Carry the cake up utilizing the plastic wrap and thoroughly peel off the plastic. Place the cake again on the underside of the springform pan, or the frozen cake plate/slicing board. Working shortly, unfold the whipped cream everywhere in the high and sides of the ice cream cake. Be happy to pipe a border across the high of the cake; I used Wilton 1M piping tip. Garnish with sprinkles, if desired.
    
    
11. Slice and serve instantly or freeze for as much as 1 hour earlier than serving. (I don’t suggest longer than this.) Use a really sharp knife to chop, dipping it right into a glass of sizzling water in between slices. Preserve leftover ice cream cake coated within the freezer.
    

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Notes

1. Particular Instruments (affiliate hyperlinks): Meals Processor | 9×3-inch Springform Pan, 9×3-inch Pan with Detachable Backside or 10×3-inch Springform Pan | Electrical Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
2. To Use a 9×2-inch Springform Pan: Scale back the ice lotions to 1-quart every. Preserve the new fudge, Oreo, and whipped cream quantities the identical. Your cake will probably be a bit shorter.
3. Different Pan Choices: You may make this in a 9×13-inch pan, or halve the recipe for an 8×2-inch sq. pan. Make sure to line the pan with plastic wrap so you possibly can simply take away the ice cream cake from the pan to slice it. In step 8, freeze the slicing board or no matter you might be slicing/serving the cake on for not less than half-hour.
4. As an alternative of Oreos: Crushed crunchy chocolate chip cookies (do-it-yourself or store-bought), Nutter Butters, Nilla Wafers, graham crackers, and Biscoff Cookies are some high selections. Any crunchy cookie works!
5. Backside Cake Layer As an alternative of Ice Cream: As an alternative of ice cream, the underside layer is usually a cake and I like to recommend making this in a 9×2 or 9×3-inch springform pan. I like to recommend the vanilla cake recipe from my do-it-yourself cake pops or the chocolate cake recipe from my chocolate cake pops. Each yield 1 9-inch cake in a springform pan. After the cake cools, maintain it within the pan, and freeze it for 1 hour. Proceed with assembling the cake with the new fudge/Oreo/high ice cream layer. No have to wrap the pan in plastic wrap. Notice that when you used a 9×2-inch springform pan, just one quart of high layer ice cream will match as a substitute of 1.5 quarts. In step 9, earlier than eradicating the springform pan’s rim, run a pointy knife across the edges to loosen the ice cream.