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Layered Ice Cream Cake

Helen T. Patterson
This Layered Ice Cream Cake is a stunning, no-bake dessert featuring layers of creamy ice cream, crunchy cookie crumbs, and rich chocolate ganache. Perfect for birthdays, summer parties, or any special occasion, this customizable cake allows you to mix and match your favorite flavors. With simple ingredients and an easy step-by-step process, this recipe guarantees a delicious, show-stopping treat!
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Equipment

  • 1 (9-inch) Springform Pan
  • 1 mixing bowl
  • 1 spatula
  • 1 Offset spatula (for spreading ice cream layers)
  • 1 Saucepan (if making ganache)
  • 1 Sharp knife (for slicing)
  • 1 Rolling pin or food processor (for crushing cookies)

Ingredients
  

For the Base:

  • 2 cups crushed chocolate cookies Oreos or graham crackers
  • 4 tbsp melted butter

For the Ice Cream Layers:

  • 1.5 quarts chocolate ice cream softened
  • 1.5 quarts vanilla ice cream softened
  • 1.5 quarts cookies & cream ice cream softened

For the Crunchy Layer (Optional but Recommended):

  • ½ cup crushed cookies or brownie bits
  • ½ cup chopped nuts almonds, peanuts, or pecans
  • ¼ cup caramel or fudge sauce

For the Topping & Decoration:

  • 1 cup heavy whipping cream or store-bought whipped cream
  • ¼ cup powdered sugar
  • 1 cup chocolate ganache melted chocolate + warm heavy cream
  • Sprinkles chopped nuts, or chocolate shavings (for garnish)

Instructions
 

Step 1: Prepare the Base

  • Line a 9-inch springform pan with parchment paper for easy removal.
  • In a bowl, mix crushed cookies with melted butter until combined.
  • Press the mixture firmly into the bottom of the pan to form a solid base.
  • Freeze for 15-20 minutes while preparing the ice cream layers.

Step 2: Layer the Ice Cream

  • Remove chocolate ice cream from the freezer and let it soften for 10-15 minutes until spreadable.
  • Spread an even layer over the cookie base using an offset spatula.
  • Freeze for 30 minutes before adding the next layer.
  • Repeat the process with vanilla ice cream, followed by cookies & cream ice cream, freezing 30 minutes between each layer.

Step 3: Add the Crunchy Layer (Optional)

  • Before adding the last ice cream layer, sprinkle a mix of crushed cookies, nuts, and caramel/fudge sauce for extra texture.

Step 4: Freeze the Cake

  • Once all layers are added, cover the pan with plastic wrap and freeze for at least 6 hours or overnight.

Step 5: Decorate the Cake

  • In a mixing bowl, beat heavy whipping cream with powdered sugar until stiff peaks form.
  • Remove the cake from the pan by running a warm knife around the edges before releasing the springform.
  • Spread whipped cream evenly over the cake and drizzle with chocolate ganache.
  • Garnish with sprinkles, chocolate shavings, or nuts for a beautiful finish.

Step 6: Serve & Enjoy!

  • Let the cake sit at room temperature for 5-10 minutes before slicing.
  • Serve immediately and enjoy this delicious layered ice cream cake! 🍰🍦

Notes

  • Softening the Ice Cream: Allow each layer to soften naturally at room temperature rather than microwaving, which can cause uneven melting.
  • Using a Regular Cake Pan? Line it with plastic wrap or parchment paper for easy lifting.
  • Make-Ahead Tip: This cake can be made up to a week in advance if stored properly in the freezer.
  • Flavor Variations: Try different ice cream flavors like strawberry, mint chocolate chip, or peanut butter caramel for a unique twist.
  • Serving Tip: Run a knife under hot water before slicing for smooth, clean cuts.
Keyword Layered Ice Cream Cake