Sundae Ice Cream Cake
Transform your dessert game with this indulgent Sundae Ice Cream Cake, a no-bake frozen treat that's perfect for special occasions or to satisfy a sweet tooth on a hot day. Featuring layers of crumbly chocolate cookie crust, creamy vanilla and chocolate ice cream, rich chocolate fudge sauce, and a fluffy whipped topping, this cake is a symphony of classic sundae flavors in every bite. Topped with sprinkles, nuts, and maraschino cherries for a playful and festive finish, this dessert is as eye-catching as it is delicious. With just 30 minutes of prep time and zero baking required, it’s an effortless yet crowd-pleasing way to end any meal. Perfect for parties, birthdays, or indulgent family nights, this ice cream cake is the ultimate frozen dessert for fans of timeless sundae creations.
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Recipe Information
Ingredients
- 24 pieces chocolate sandwich cookies (e.g., Oreos)
- 4 tablespoons unsalted butter, melted
- 3 cups vanilla ice cream, softened
- 1 cup chocolate fudge sauce
- 3 cups chocolate ice cream, softened
- 2 cups whipped topping
- 0.5 cup chopped peanuts or walnuts (optional)
- 12 pieces maraschino cherries
- 0.25 cup sprinkles (optional)
Instructions
Begin by lightly greasing a 9-inch springform pan with non-stick cooking spray or lining it with parchment paper for easy removal.
Place the chocolate sandwich cookies in a food processor and pulse until they form fine crumbs.
In a small bowl, mix the cookie crumbs with the melted butter until combined. Press the mixture evenly into the bottom of the springform pan to form the crust. Freeze for 10 minutes to set.
Spread the softened vanilla ice cream evenly over the crust layer and smooth the top with a spatula. Return to the freezer for 20 minutes or until firm.
Warm the chocolate fudge sauce slightly in the microwave if needed to make it pourable but not hot. Pour the fudge sauce over the vanilla ice cream layer and spread it evenly. Sprinkle chopped peanuts or walnuts on top if desired. Freeze again for 15 minutes.
Spread the softened chocolate ice cream evenly over the fudge layer and smooth the surface. Freeze for at least 2 hours or until completely firm.
Once frozen, remove the springform pan from the freezer. Carefully release the sides of the pan and transfer the cake to a serving platter.
Spread whipped topping over the top and sides of the ice cream cake as desired.
Decorate the cake with sprinkles, maraschino cherries, and additional nuts if using.
Return the cake to the freezer for at least 30 minutes before slicing and serving.
Slice with a sharp knife that has been run under warm water for cleaner cuts. Serve immediately and enjoy!
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 51.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 171 mg | 13% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 348 mg | 7% | |
*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.
