Ice Cream Cake Not Using Oreos
Indulge in the homemade decadence of this Ice Cream Cake Not Using Oreos, a dreamy dessert layered with softened vanilla and chocolate ice cream nestled between crisp graham cracker sheets. This no-bake treat is crowned with a rich, glossy homemade chocolate fudge sauce, making it irresistibly indulgent without the need for store-bought cookies. With just 30 minutes of prep and a simple four-hour freeze, you’ll have a show-stopping dessert perfect for birthdays, summer gatherings, or anytime you’re craving a frozen delight. Garnish with whipped cream and colorful sprinkles for a festive touch, and enjoy a slice of this creamy, textured masterpiece that proves simple ingredients can create unforgettable results!
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Recipe Information
Ingredients
- 15 sheets Graham crackers
- 4 cups Vanilla ice cream, softened
- 4 cups Chocolate ice cream, softened
- 1 cup Heavy cream
- 1 cup Semisweet chocolate chips
- 2 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (optional, for garnish)
- 0.25 cup Sprinkles (optional, for garnish)
Instructions
Line a 9-inch springform pan with parchment paper on the bottom and sides.
Arrange a single layer of graham crackers on the bottom of the pan, breaking pieces if necessary to fill gaps.
Spread 2 cups of softened vanilla ice cream evenly over the graham crackers. Smooth with a spatula and freeze for 15 minutes.
Add another layer of graham crackers over the vanilla ice cream and spread 2 cups of softened chocolate ice cream on top. Smooth with a spatula and freeze for another 15 minutes.
Repeat the process with another layer of graham crackers and the remaining 2 cups of vanilla ice cream. Freeze for 15 minutes.
Finish with a final layer of graham crackers and spread the remaining 2 cups of chocolate ice cream evenly on top. Cover with plastic wrap and freeze the cake for at least 4 hours, or until firm.
To make the chocolate fudge topping, combine the heavy cream, chocolate chips, butter, sugar, and vanilla extract in a saucepan over medium heat. Stir continuously until the mixture is smooth and glossy. Allow the sauce to cool to room temperature.
Once the cake is frozen solid, remove it from the springform pan and carefully peel off the parchment paper.
Pour the cooled fudge sauce over the top of the cake, allowing it to drip down the sides. Use a spatula to spread it evenly, if desired.
Decorate the cake with whipped cream and sprinkles, if desired. Return to the freezer for 15 minutes to set the fudge topping.
When ready to serve, let the cake sit at room temperature for 5–10 minutes for easier slicing. Cut and enjoy!
Nutrition Facts
Calories |
8376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.6 g | 648% | |
| Saturated Fat | 293.7 g | 1468% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 1331 mg | 444% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 902.2 g | 328% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 747.7 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 2723 mg | 209% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4940 mg | 105% | |
*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.
