Can I add a cake layer to my easy ice cream cake?

Absolutely! Many people love adding a sponge cake layer for extra texture. You can use a thin layer of chocolate or vanilla cake as your base before the ice cream layers go in. Just make sure it’s completely cool before layering anything on top—any heat will start melting your ice cream. If you go this route, consider brushing the cake with a little milk or flavored syrup to keep it soft even after freezing. This combo of warm cake flavor with cold creaminess is a game-changer for ice cream birthday cake recipes .

I don’t have a springform pan. What can I use instead?

No springform pan? No worries. You’ve got plenty of options for building a great easy ice cream cake without one. Here are some great alternatives: 9×13-inch glass dish 8×8-inch square pan Loaf pan for a mini version Whatever you choose, line it generously with plastic wrap or foil, making sure it extends over the edges. This way, you can easily lift the cake out once it’s frozen. For prettier presentation, transfer your cake to a frozen cake plate or board before decorating.

Can I use cookies other than Oreos in the crust?

Of course! While Oreos bring that classic chocolate crunch, they’re just one of many options. Crushed graham crackers, Biscoff, chocolate chip cookies, or even gingersnaps work beautifully in this recipe. Keep the same basic ratio—about 1 cup of crushed cookies and 2 tablespoons of melted butter—to get that firm but crumbly crust. Feel free to match the cookie flavor with your chosen ice cream for a coordinated dessert experience.

I only have a 9×2-inch springform pan. Is that okay?

Yes, you can still use a 9×2-inch springform pan —just know your layers will sit a little higher, and you may need to be extra careful when spreading your ice cream evenly. Because it’s not as deep, freeze each layer thoroughly before adding the next to prevent mixing or sliding. You can also slightly reduce the amount of ice cream in each layer to avoid overfilling. The result will still be a stunning and delicious easy ice cream cake , just a bit more compact in height. If height becomes an issue, try a creative twist like individual cakes made in ramekins or jumbo muffin tins.

Easy Ice Cream Cake – The Best No Bake Frozen Treat

Deliciously Easy Ice Cream Cake You’ll Want to Make Again and Again

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Prep Time: 45 minutes
Cook Time: 0 minutes
Total Time: 12 hours 45 minutes (including freeze time)
Yield: 12 servings 1x
Category: Dessert
Method: Freezing
Cuisine: American
Diet: Vegetarian

Description

This dreamy layered ice cream cake features chocolate and strawberry ice cream, crushed Oreos, rich hot fudge, and fluffy whipped cream—perfect for birthdays or any celebration! #icecreamcake #layereddessert

Ingredients

Units Scale

10 Oreo cookies (110g)
2 Tablespoons (28g) unsalted butter, melted
1.5 quarts (1.42L) chocolate ice cream, softened (or other flavor)
1 cup (8 ounces/227g) homemade hot fudge (or store-bought), divided
1.5 quarts (1.42L) strawberry ice cream, softened (or other flavor)
2 cups (480ml) heavy cream, cold
1/3 cup (40g) confectioners’ sugar
1 and 1/2 teaspoons pure vanilla extract
Optional for garnish: sprinkles

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Instructions

Pulse Oreos (with filling) in a food processor or blender into coarse crumbs. Mix with melted butter and set aside.
Let chocolate ice cream soften for 10 minutes. Meanwhile, line a 9×3-inch or 10×3-inch springform pan with plastic wrap.
Spread softened chocolate ice cream into the pan as an even layer. Freeze for 30 minutes.
Warm 1/2 cup hot fudge sauce to a spreadable consistency. Spread over chocolate ice cream layer, then top with Oreo crumb mixture. Freeze for 30 minutes.
Let strawberry ice cream soften for 10 minutes. Drizzle remaining 1/2 cup hot fudge over Oreo layer. Spread softened strawberry ice cream evenly on top. Cover and freeze for at least 12 hours or up to 2 days.
If using a different cake plate, freeze it for at least 30 minutes before assembling the cake on it.
Make whipped cream topping by beating heavy cream, confectioners’ sugar, and vanilla on medium-high until stiff peaks form (about 4 minutes).
Remove cake from springform pan. Peel off plastic wrap and place on frozen cake plate. Spread whipped cream on top and sides. Pipe border and garnish with sprinkles if desired.
Serve immediately or freeze for up to 1 hour before slicing. Use a hot knife for clean slices. Store leftovers covered in the freezer.

Notes

You can customize the ice cream flavors to your liking—try mint, peanut butter, or cookies & cream.
Make the hot fudge ahead of time or use your favorite store-bought brand.
Freeze cake plate before assembly to prevent melting.
Use a warm, sharp knife for easy slicing.
Store leftovers covered in the freezer for up to a week for best texture.

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 32g
Sodium: 180mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Find it online: https://www.cookingflash.com/easy-ice-cream-cake/

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