0 from 12 votes
Ice Cream Cake
Easy Ice Cream Cake made with only five ingredients. Crunchy Oreo crumbs fill in between vanilla and chocolate ice creams. Topped with unsweetened whipped cream, it's the best dessert for summer.
Prep Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 6 people
Calories: 925 kcal
Course:
Cake
Cuisine:
International
Ingredients
- 3/4 quart vanilla ice cream softened
- 3/4 quart chocolate ice cream softened
- 1 cup Oreo cookie chunks
- 1 cup heavy whipping cream
- 1 tablespoon Sprinkles
Instructions
- Soften the vanilla ice cream at room temperature for 15 minutes. Line a 6-inch cake pan with parchment paper. Use an ice cream scoop to transfer the softened ice cream to the pan, then spread it evenly with a spoon. Freeze for 30 minutes, or until firm.
- Meanwhile, place the Oreo cookies in a plastic bag and tie a knot (or use a zipper bag). Crush the cookies into large chunks and evenly spread them over the vanilla ice cream layer.
- Soften the chocolate ice cream at room temperature for 15 minutes before using. Scoop the softened chocolate ice cream over the cookie layer and spread it evenly with a spoon. Return it to the freezer and freeze for at least 2 hours until firm.
- Prepare the whipped cream by beating heavy whipping cream with an electric mixer on high speed for about 5 minutes, until very soft peaks form. Remove the ice cream cake from the mold and transfer it to a plate. Top the cake with the whipped cream, spreading it out and allowing it to drizzle down the sides. Decorate with additional crushed Oreo cookies and sprinkles on top.
- Finally, freeze the cake for 2 hours (or overnight) before serving. Serve the cake immediately after removing it from the freezer.
Cup of Yum
Notes
- Resource Adapted from: Good Housekeeping
- Soften the ice cream at room temperature for 15 minutes before using it.
- To have a smooth cut on the first slice, you can rinse the knife with warm water and wipe it with a paper towel.
- Make sure the cake is firm enough before serving. You can always freeze the cake for a longer time if needed.
- The amount of ingredients will make a 6-inch cake. If you double it, it can fill a 9-inch pan.
Nutrition Information
Calories
925kcal
(46%)
Carbohydrates
124g
(41%)
Protein
12g
(24%)
Fat
43g
(66%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
0.01g
Cholesterol
98mg
(33%)
Sodium
618mg
(26%)
Potassium
671mg
(19%)
Fiber
5g
(20%)
Sugar
80g
(160%)
Vitamin A
1084IU
(22%)
Vitamin C
1mg
(1%)
Calcium
241mg
(24%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 925
% Daily Value*
| Calories | 925kcal | 46% |
| Carbohydrates | 124g | 41% |
| Protein | 12g | 24% |
| Fat | 43g | 66% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 98mg | 33% |
| Sodium | 618mg | 26% |
| Potassium | 671mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 80g | 160% |
| Vitamin A | 1084IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 241mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.