Easy Ice Cream Cake
Beat the summer heat with this indulgent Easy Ice Cream Cake, a no-bake dessert that's a guaranteed crowd-pleaser! With layers of your favorite ice cream, a buttery chocolate cookie crust, rich fudge sauce, and fluffy whipped topping, this recipe is as simple as it is satisfying. Ready in just 25 minutes (plus freezing time), it’s perfect for birthdays, celebrations, or any day you’re in need of a sweet treat. Customize it with sprinkles or your favorite toppings to make it extra special. This freezer-friendly dessert serves 12 and is ideal for making ahead to wow your friends and family without breaking a sweat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 gallon Ice cream (flavor of choice)
- 20 pieces Chocolate sandwich cookies (e.g., Oreos)
- 4 tablespoons Butter
- 16 ounces Whipped topping (e.g., Cool Whip)
- 1 cup Chocolate syrup or fudge sauce
- 0.25 cup Sprinkles (optional, for decoration)
Instructions
Take the ice cream out of the freezer and let it slightly soften for about 10-15 minutes until it's easy to spread.
Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a sealed bag and smashing with a rolling pin.
Melt the butter in the microwave and mix it with the crushed cookie crumbs until evenly combined.
Press the cookie and butter mixture firmly into the bottom of a 9x13-inch baking dish to form a crust.
Spread half of the softened ice cream evenly over the crust, smoothing it with a spatula.
Drizzle half of the chocolate syrup or fudge sauce over the first layer of ice cream.
Spread half of the whipped topping evenly over the chocolate layer.
Repeat the process: Add the second layer of softened ice cream, drizzle with the remaining chocolate syrup, and spread the rest of the whipped topping over the top.
Decorate the top with sprinkles or any other toppings of your choice, such as chopped nuts, cookie pieces, or candy.
Cover the dish tightly with plastic wrap or aluminum foil and place it in the freezer for at least 4 hours, or until fully set.
Remove the ice cream cake from the freezer about 10 minutes before serving to make it easier to cut into slices.
Nutrition Facts
Calories |
11091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 580.3 g | 744% | |
| Saturated Fat | 376.9 g | 1884% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1795 mg | 598% | |
| Sodium | 4326 mg | 188% | |
| Total Carbohydrate | 1396.3 g | 508% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 1143.0 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 11.7 mcg | 58% | |
| Calcium | 5014 mg | 386% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 8329 mg | 177% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
