Easy Ice Cream Cake (No-Bake!)

Easy Ice Cream Cake. How to Make an Easy Ice Cream Cake? This delicious dessert features layers of vanilla and mint chocolate chip ice cream with chocolate crunchies inside and topped with whipped cream. Follow along with our step-by-step directions for this amazingly easy no-bake frozen dessert. It’s the best!

This Easy Ice Cream Cake…

When you can easily make this frozen dessert, why bother buying it at ridiculous prices?

• This recipe is not complicated to make and is budget-friendly.
• Easy to assemble the layers and freeze!
• Perfect for all festive occasions, birthdays, anniversaries and more.
• Make it with your favorite ice cream flavors! Besides, if you buy them on sale, it is an even better and huge saving.
• Make It Ahead! You can make this frozen dessert up to two weeks ahead, and keep it in your freezer until you are ready to serve.
• Best part? No Baking and no cooking… (No Stress!) 😉

With our Step-by-Step Directions, you too can make your favorite ice cream cake in less than 30 minutes and for a fraction of the cost!

How to Make This Easy Ice Cream Cake?

For our ice cream cake, there are 3 Easy-To-Follow steps! Let’s discuss the steps before assembling this ice cream cake together.

STEP 1: Make the Oreo Crunchies: Everyone and every kid still today loves the dark chocolate crunchies inside a Carvel cake. So you too can make the same crunchies for any ice cream cake you wish to make. And, scatter them in 3 layers – bottom, center, and on top.

STEP 2: Layer with Your Favorite Flavors of Ice Cream: I made this one for a family friend and used two of their favorite flavors of ice cream, one layer with vanilla bean and the other layer with mint chocolate chip. But you can use any flavors of your choice.

STEP 3: Topped with Whipped Cream & Freeze: Just like Carvel cakes and other store-bought ice cream cakes, whipped cream on top is a must! Then, of course, decorations on top don’t hurt either. They make for a festive cake to celebrate any occasion.

OK, Now we can begin… 

Here’s what you will need to make an Easy Ice Cream Cake: (including links to amazon)

• one 8-inch springform cheesecake pan.
• one, two or 3 flavors of your favorite ice cream.
• one package of Oreo Thins (thin cookies) – to make the crunchies.
• one container of whipped topping or CocoWhip DF topping.
• your favorite candies, sprinkles, or M&M minis for the top.
• parchment paper – to place on the bottom of the pan.
• foil wrap – wrap the bottom and top of the pan before freezing.

Directions to make Easy Ice Cream Cake…(with STEP-BY-STEP instructions!)

First, PREPARE THE CAKE PAN:

1. Remove the bottom from your 8-inch springform pan and use a pencil to trace it onto parchment paper, then cut the circle and place it inside your springform pan.

2. Next, place the “cake pan” into the freezer for a few minutes to chill.

Second, MAKE THE CHOCOLATE CRUNCHIES:

Meanwhile, take out the tubs of ice cream from your freezer and place them on the counter nearby (to thaw a little).

Next, make the chocolate crunchies! Use your mini chopper or food processor to crush the oreo thins cookies, and pulse a few times to finely crush them. Set them aside.

Now You’re Ready to Put It All Together… with our Easy-to-Follow Steps:

1. LAYER THE CRUST: Remove the cake pan from your freezer. Measure about 1 cup of chocolate crunchies and mix them with the melted butter and some sugar. Scatter them on the bottom of the pan. Use a measuring cup and press firmly on the bottom. Transfer the cake pan back into the freezer for a few minutes to set the crust.

2. ADD THE FIRST LAYER of ICE CREAM: Start with your “first flavor” of ice cream. When the ice cream has softened enough to scoop easily, remove the cake pan from your freezer and start with a couple of scoops of ice cream, about 5 to 6, and drop them onto the crust.

3. USE THE BACK OF THE SPOON or the ice cream scoop and gently press the ice cream down. If you feel you need additional ice cream to complete the first layer, go ahead and add more.

4. SPREAD IT EVENLY: Spread the ice cream evenly into one thick layer, and about 1/3 full of the cake pan.

5. ADD the SECOND LAYER of CRUNCHIES: Scatter with another layer of dark chocolate crunchies over the ice cream.

6. MAKE THE SECOND LAYER of ICE CREAM: Scoop the “second flavor” (of your choice) of ice cream and place them over the crunchies.

7. SPREAD The ICE CREAM: Use the back of a spoon or ice cream scoop to flatten it all into an even layer.

8. TOP WITH THE FINAL LAYER: with chocolate crunchies. Then place the cake back into the freezer for a few minutes.

9. & 10. FINAL LAYER ON TOP: When the whipped topping is completely thawed, remove the cake pan from the freezer and begin to spoon some of the whipped cream on top as the final layer.

Add enough to complete the cake and spread it evenly to cover the entire cake. If you prefer, you can decorate the top and then freeze it. Cover the top with a sheet of foil wrap, then freeze.

*QUICK NOTE: I prefer to freeze before adding the candies on top. This will help prevent the M&M minis from melting into the cream.

Some Tips for Success…

• I used a frozen dairy-free coconut whipped topping for the top of our ice cream cake. But you can use any whipped topping you prefer. When you bring it home, keep it in your refrigerator to thaw so it’s ready when you need it.
• It’s best to chill your springform pan in your freezer or fridge for a few minutes before you start. This will help prevent the ice cream from melting too quickly while you’re putting it together.
• Also, it is a good idea to wrap the bottom of the pan with a sheet of foil to keep from any ice cream coming through while you are putting it together.
• Keep in mind, that you will not be using the entire container of ice cream unless you use a larger springform pan.
• Plus, if you plan to use a larger-size springform pan, you will need to increase the amount of ice cream and crunchies needed.

When Ready To Serve…

1. First, take a knife and run it under warm water for a few seconds. Then slide the knife around the perimeter of the pan. You will need to run the knife under warm water a few times before you make it all around.

2. Next, open the latch (the clip on the side) and remove the rim.

3. Transfer the cake onto a cake plate. Wait about 5 minutes for the cake to soften, then slice with a clean knife into pieces and serve.

Get Creative! Decorate with Your Favorite Toppings:

• Top with rainbow sprinkles
• chocolate sprinkles
• additional oreo crunchies
• crushed up Heath Bar
• M&M’s mini candy and more!

Storing and Freezing:

• TO STORE: It is best to cover the bottom and top of the springform pan with foil wrap, and double-wrap the top with the second sheet of foil. Wrap tightly. This helps prevent freezer burn.

• TO FREEZE: Ice cream cakes will freeze well, and for up to one month.

Have fun with it, your family and friends will appreciate the love you put into it. 🙂

Every time we serve an ice cream cake, we only get “oohs, and ahhs!” … and that’s music to our ears!

I first learned how to make ice cream cakes when I worked at my very first job, at 16, at Carvel. And I have been making them ever since!

ENJOY!!

…Thanks for Pinning!

Additional Easy and Fun Desserts!

• Easy Spumoni Ice Cream
• Banana Chocolate Chip Ice Cream – Only 5 Ingredients!
• Silky Chocolate Cream Pie (No-Bake & Dairy-Free)
• No-Bake Banana Pudding Icebox Bars
• Mixed Berry Icebox Cake (No-Bake)
• Dark Chocolate & Strawberry Ice Cream Roll

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…thanks for stopping by!

xo anna and liz