Ice Cream Cake Recipe
This ice cream cake recipe is even more delicious than Dairy Queen ice cream cake! A homemade chocolate cake is topped with two layers of ice cream, an Oreo fudge sauce and whipped cream frosting.
Servings: 24 Servings
Cost: $12
Equipment
Ingredients
Chocolate Cake: (9” round cake)
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon espresso powder
- ½ cup canola oil
- 1 ¼ cups granulated sugar
- 2 eggs
- ½ cup sour cream
- ½ cup whole milk
- 1 teaspoon vanilla extract
Ice Cream Layers
- 3 quarts vanilla ice cream (1.5 quarts each – different flavors, divided)
Oreo Fudge Layer
- 1 ½ cups chocolate fudge sauce divided
- 18 Oreos chopped
Whipped Cream Frosting
- 1 pint whipping cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
Make the Chocolate Cake
- Preheat oven to 350 degrees F.
- Line a 9” round cake pan with parchment paper and lightly grease.
- Whisk together canola oil, sugar, eggs, sour cream, milk and vanilla in a large bowl.
- Then, add flour, cocoa powder, baking soda, baking powder, se salt and espresso powder and whisk to combine.
- Pour cake batter into the prepared cake pan. Bake for 30-35 minutes or until a cake tester inserted in the center comes out clean.
- Let cool completely in the pan.
- Then remove the cake from the pan, wrap it in plastic wrap and freeze.
Make the First Ice Cream Layer
- Line the same 9” round cake pan you used to bake the cake with wax paper or parchment paper. Trace bottom - make “handles” (see photos)
- Remove 1.5 quarts ice cream (cookies and cream) and let soften on the counter for 5 minutes.
- Scoop the ice cream into the cake pan and press into a flat layer.
- Freeze until hardened (about 30 to 60 minutes).
Make the Oreo Fudge Layer
- Coarsely chop the Oreos.
- Warm fudge sauce in the microwave until spreadable (15-30 seconds)
- Combine the chopped oreos with 1 cup of the slightly warmed fudge sauce.
- Spread evenly over the frozen first ice cream layer.
- Put in freezer for 15 minutes to harden.
Make the Second Ice Cream Layer
- Remove 1.5 quarts ice cream (chocolate) and let soften on the counter for 5 minutes.
- Scoop the ice cream into the cake pan over the fudge layer and press into a flat layer.
Assemble the Ice Cream Cake
- Spread the remaining ½ cup chocolate fudge sauce over the ice cream.
- Set the baked and frozen chocolate cake on the ice cream layer – top down.
- Then, either cover the cake with another identical cake pan & flip it, OR flip the cake so that the chocolate cake is on the bottom and put it on a baking sheet or in another round dish/pan. You want the chocolate cake on the bottom so the ice cream/fudge sauce is pressed into it and they freeze together.
- Return cake to the freezer and freeze until hardened (about 1 hour).
Make the Whipped Cream
- Beat the whipped cream ingredients until stiff peaks form. (follow this whipped cream recipe).
Frost & Freeze
- Remove the frozen ice cream cake from the pan and put it on a serving plate with the chocolate cake layer on the bottom.
- Cover with a smooth layer of whipped cream (I use a pastry scraper like this to spread) , then use the remaining whipped cream to pipe an edge around the top and bottom of the cake (see photos) and decorate with sprinkles (if desired). (I used a small star tip to make the edges)
- Return to freezer until whipped cream has hardened and you are ready to serve. (about 1 -2 hours)
Serve
- Remove from freezer 5 to 10 minutes before serving so it’s easier to cut.
Video
Notes
Ingredient Substitution Notes
- Chocolate Cake. Use your favorite recipe - for detailed notes on substitutions in the chocolate cake, check out this post: Homemade Chocolate Cake. You can also use a boxed cake mix for ease!
- Ice cream. We make this cake with cookies & cream ice cream and chocolate ice cream. You can use literally any ice cream flavors you'd like - there are endless possibilities.
- Oreo Cookies. you can choose your favorite variety, but I recommend regular or double stuffed for the best results.
- Fudge Sauce. Use store bought or make your own homemade chocolate fudge sauce!
- Whipped Cream. This is used as the "frosting" for the ice cream cake. Making your own whipped cream is so easy and it tastes much better than store bought! You can also use cool whip for the outer layer if you prefer.
Nutrition
Serving: 1piece | Calories: 461kcal | Carbohydrates: 73g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 71mg | Sodium: 274mg | Potassium: 389mg | Fiber: 2g | Sugar: 50g | Vitamin A: 878IU | Vitamin C: 2mg | Calcium: 234mg | Iron: 2mg