Festive Ice Cream Cake
This Ice Cream Cake is a dreamy combo of creamy, crunchy, chocolatey layers with Oreo crust, hot fudge, and whipped cream frosting—pure bliss in every bite.
Recipe and image compliments of Brit from Whisked Away Kitchen
Festive Ice Cream Cake
Ingredients
Ice Cream Cake
- 1.5 quarts Hiland Chocolate Ice Cream such as Homemade Milk Chocolate or Chocolate Moose Tracks
- 1.5 quarts Hiland Vanilla or Cherry Ice Cream such as Natural Vanilla Bean or Cherry Cheesecake
- 15 Oreo cookies roughly crushed
- 2 tablespoons Hiland Unsalted Butter melted
- 1.5 cups hot fudge sauce
Whipped Cream Frosting
- 2 cups Hiland heavy Whipping Cream cold
- 1/3 cup powdered sugar
- 1/4 teaspoon almond extract
- Optional: sprinkles for garnish
Instructions
- Line a 9-inch springform pan with several layers of plastic wrap, making sure there’s enough overhang to lift out the cake later.
- Let your first ice cream flavor soften at room temperature for about 15 minutes. Once scoopable, spread it evenly into the bottom of the pan. Freeze for 30 minutes, or until firm.
- Crush the Oreo cookies into coarse crumbs—some larger chunks are great for texture. Mix with melted butter and set aside.
- Spread about half of the fudge over the frozen ice cream. Add the crushed Oreo mixture on top, then drizzle with the remaining fudge. Return to the freezer for at least 30 minutes.
- Soften your second ice cream flavor for 15 minutes. Spread evenly over the Oreo-fudge layer. Cover the top with plastic wrap and freeze overnight or at least 12 hours.
- Place your serving platter in the freezer for 20-30 minutes before assembling. Remove the cake from the pan and peel off the plastic wrap. Transfer the cake to the serving platter and return to the freezer while you make the frosting.
- In a large mixing bowl combine the cold heavy cream, powdered sugar, and almond extract. Using a hand mixer or stand mixer fitted with a whisk attachment, beat on high speed until stiff peaks form, about 5 minutes.
- Working quickly, frost the cake with whipped cream and decorate with sprinkles if desired. Serve immediately or freeze until ready to serve.
Perfect for birthdays, parties, or anytime you’re craving something sweet
With rich fudge, smooth ice cream, and a buttery crust, this homemade cake beats anything store-bought—and it’s easier to make than you might think!
Why We Love This Recipe
This ice cream cake is decadent but so easy to make. The best part? No baking required—just layer, freeze, and devour. The whipped cream frosting is light yet luxurious, and the Oreo layer adds that perfect crunch. Plus, you can customize it with your favorite Hiland ice cream flavors (chocolate + cherry cheesecake? Yes, please!).
Ingredient Notes
Hiland Ice Cream: This choose-your-own-adventure ice cream cake lets you use any combination of flavors! I used Chocolate Moose Tracks and Cherry Cheesecake, but really any combination of flavors you can dream up would be amazing!
Oreos: Crushed into chunky crumbs for texture. No need to remove the cookie filling—it adds extra richness!
Hiland Unsalted Butter: Just enough to bind the Oreo crumbs and create a decadent cookie layer.
Hot fudge: Use store-bought for convenience, or make your own if you’re feeling fancy.
Hiland Heavy Whipping Cream: Make sure your heavy cream is cold before whipping. Cold is key for stiff peaks!
Powdered sugar: Just enough to sweeten the whipped cream.
Almond extract: I love almond-flavored whipped cream, but vanilla extract will work just as well!
Step by Step Instructions
- Prep the pan. Line a 9-inch springform pan with several layers of plastic wrap, making sure there’s plenty of overhang on all sides. (This is your lifeline for easy removal later!) Press the wrap firmly into the edges to avoid wrinkles—smooth plastic means smoother cake sides.
- Add the first ice cream layer. Let your chocolate ice cream sit at room temp for about 15 minutes—it should be soft enough to spread but not melted. Use an offset spatula or the back of a spoon to spread it evenly in the pan. Freeze for 30 minutes or until firm to the touch. Watch out: If this layer isn’t fully set, the next layers will sink in!
- Make the cookie layer. Crush the Oreos into a mix of fine crumbs and small chunks—this gives that perfect crunchy-chewy contrast. Toss the crumbs with melted butter until they hold together when pressed. Now, spread half the hot fudge over the frozen ice cream. Sprinkle the Oreo mix evenly on top, then zigzag the remaining fudge over the crumbs—this creates little pockets of gooey goodness. Freeze again for at least 30 minutes to lock everything in place.
- Add the second ice cream layer. Let your second ice cream flavor soften just until spreadable (about 15 minutes). Spread it gently over the Oreo layer—don’t press too hard or you’ll disturb the crumbs underneath. Smooth the top, then cover with plastic wrap pressed directly onto the surface (this prevents ice crystals). Freeze overnight, or at least 12 hours—this is non-negotiable for clean slices!
- Frost and serve! Release the springform sides, then lift the cake out using the plastic wrap overhang. Peel off the wrap and slide the cake onto a cold plate. Transfer to the freezer while you prepare the frosting. Use a cold bowl and beaters (pop them in the freezer for 10 minutes) for the fluffiest frosting. Beat the cream, sugar, and almond extract until stiff peaks form. Frost and serve!
Expert Tips and Tricks
- Working with hot fudge: If you had your hot fudge in the fridge, you may need to microwave it a bit so you can drizzle it. You don’t want it at all warm – just about room temperature is perfect.
- Chill your serving platter: Freeze your serving plate in the freezer for 20-30 minutes (this keeps the cake from melting too fast when transferring).
- Frost quickly: Use a spatula or piping bag to cover the cake—if it starts melting, pop it back in the freezer for 5 minutes.
- The perfect slice: For picture-perfect slices, dip your knife in hot water and wipe it clean between cuts!
Make Ahead and Storage Instructions
This ice cream cake is the ultimate make-ahead dessert—since it needs to freeze overnight, you can prep it a full day before serving without any stress. Just keep it tightly wrapped in the pan until you’re ready to frost and serve.
As for storage, it’s best enjoyed within 2-3 days (though let’s be real, it probably won’t last that long). While it technically stays edible in the freezer for up to a week, the texture starts to suffer—the whipped cream can get icy, and the layers lose their perfect creaminess.
One slice won’t be enough—this cool, creamy dessert is bound to be a crowd favorite!
Serving Ideas
This ice cream cake is already a showstopper, but with a few extra touches, you can customize it for any occasion:
- Classic Birthday Cake: Pile on colorful sprinkles and top with fun candles.
- Chocolate Lover’s Dream: Drizzle with extra hot fudge or melted chocolate, then sprinkle with mini chocolate chips, crushed Oreos, or chocolate shavings.
- Cookie Lover’s Twist: Press whole or halved Oreos, chocolate chip cookies, or even waffle cones around the sides for a fun, textured look.
- Holiday-Themed: Match the decor to the season! Crushed candy canes for Christmas, pastel M&M’s for Easter, or red and blue sprinkles for the 4th of July.
For more delicious recipes, visit Hiland Dairy’s recipe page.
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