Here I am introducing you to Easy Ice Cream Cake Recipes and How to Make a no-bake ice cream cake. This easy summertime treat combines two of your favorite ice cream flavors, hot fudge, homemade whipped cream, and sprinkles– all on top of an Oreo cookie crust. Because this cake needs to freeze for at least 12 hours prior to serving, it’s a great make-ahead dessert option for all occasions.

Items Required

  • Unsalted and melted butter1/2 cup
  • Powdered sugar 2 tbsp
  • Whipped Cream
  • Heavy cream 1 cup
  • chocolate ice cream1 liter softened
  • Ice cream 1 liter (choose yourself)
  • Sprinkles
  • Hot fudge cup(store-bought or yummy homemade)
  • Oreo’s biscuit 1 large pack  (30-36 biscuits )
  • Vanilla extract 1 / 2 tsp


  1. Use a blender or food processor, beat the Oreo biscuits into a fine crumb.
  2. Stir the butter (melted) together with oreo crumbs, then spread into a pan (without greasing the pan)
  3. Make sure it is very tightly packed (use the back of a spatula to firmly press it) and freeze for 15min
  4. Using the above time, place the chocolate ice cream(softened) in a bowl and give it a good stir to rid any frozen lumps for a nice, smooth, and soft ice cream
  5. Spread it on top of the frozen crust (step 3) and freeze for almost 30min
  6. Now during this time (step 5), place the 2nd ice cream (softened)flavor into a bowl and stir it until it is completely smooth and soft
  7. Spread it again on top of the chocolate ice cream (step 5) and freeze for almost 30min
  8. Making Hot fudge: Add sweetened condensed milk and chocolate chips in a saucepan. Heat over medium heat, stirring constantly, until chocolate chips are melted. Remove from heat and stir in butter. Stir until butter is melted and put hot fudge in a jar
  9. Make sure the hot fudge is a spreadable consistency (slightly heat it if using storebought)
  10. Spread hot fudge on top of the ice cream as it is not cold, the two will slightly mix as you spread and then freeze it for at most 30min
  11. Use a mixer to beat the powdered sugar, heavy cream, and vanilla extract on medium-high speed until stiff peaks form for about 4 to 5min
  12. Spread on top of hot fudge layer and spread sprinkles on the top
  13. Cover with aluminum foil and freeze it for at least 12 hours before serving. Use a very sharp knife to cut, making sure you are cutting into the crust





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