Ice Cream Cake with Vanilla Wafers
Indulge in the ultimate no-bake dessert with this irresistibly creamy Ice Cream Cake with Vanilla Wafers. Featuring layers of buttery vanilla wafer crust, velvety vanilla and chocolate ice cream, and a luscious whipped cream topping, this easy-to-make treat is perfect for any celebration or a sweet summer escape. Drizzled with rich chocolate syrup and finished with optional sprinkles or crushed nuts, every bite is a delightful combination of textures and flavors. With just 20 minutes of prep time and no need for an oven, this freezer-friendly recipe is the perfect stress-free showstopper. Serve up slices of pure dessert bliss straight from your freezer!
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Recipe Information
Ingredients
- 300 grams Vanilla wafers
- 1 liter Vanilla ice cream
- 1 liter Chocolate ice cream
- 2 cups Whipped cream
- 0.5 cups Chocolate syrup
- 0.5 cups Crushed nuts (optional)
- 0.25 cups Sprinkles (optional)
- 4 tablespoons Butter (melted)
Instructions
Line a 9x9-inch square baking dish with parchment paper or plastic wrap for easy removal later.
In a food processor, crush 200 grams of vanilla wafers until they form coarse crumbs. Mix the crumbs with melted butter and press the mixture firmly and evenly into the bottom of the prepared dish to create a crust.
Place the dish in the freezer for 10 minutes to let the crust set.
Allow the vanilla ice cream to soften slightly at room temperature for 5-10 minutes. Spread a smooth, even layer of vanilla ice cream over the crust using a spatula.
Add a single layer of whole vanilla wafers on top of the vanilla ice cream, gently pressing them down.
Place the dish back in the freezer for 15-20 minutes to firm up.
Allow the chocolate ice cream to soften slightly at room temperature. Spread a smooth, even layer of chocolate ice cream over the vanilla wafers.
Cover the top with whipped cream, spreading it evenly or piping it in decorative swirls.
Drizzle chocolate syrup generously over the whipped cream and sprinkle with crushed nuts and/or sprinkles if desired.
Cover the dish tightly with plastic wrap or aluminum foil and freeze for at least 4 hours, or preferably overnight, to let the layers firm up completely.
To serve, remove the ice cream cake from the freezer and let it sit for 5 minutes at room temperature. Lift it out of the baking dish using the parchment paper or plastic wrap, and slice into squares or rectangles with a sharp knife.
Serve immediately and enjoy your delicious Ice Cream Cake with Vanilla Wafers!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 70.5 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 244 mg | 19% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 541 mg | 12% | |
*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.
