This super easy Homemade Oreo Ice Cream Cake is just a handful of ingredients and a fraction of the cost of a store bought birthday cake!
Back in April I made a homemade ice cream cake on my instagram stories for my son’s birthday. He is not a fan of lots of cake or frosting, but also loves ice cream, so an ice cream cake is the obvious solution. Instead of spending loads of money on a Dairy Queen cake, I opted to make my own and it was a roaring success.
How To Make a Homemade Ice Cream Cake:
- Start by baking your cake base in a cake pan of your choice. I baked up two 8″ round chocolate cake layers, using a devil’s food cake mix.
- Using the same pan size that you baked your cake in, line the empty pan with plastic wrap or parchment paper.
- Set your ice cream flavor out to soften slightly, then spread into the prepared cake pan and pop back in the freezer to harden.
I wanted to give my ice cream cake a little more texture and pizazz so I crushed up a bunch of Oreo cookies and mixed them with some hot fudge sauce.
PRO TIP: Don’t heat up the hot fudge sauce. Keep it room temperature or cold for easy mixing and spreading.
DIY Dairy Queen Ice Cream Cake Tips:
- Make sure you have enough room in your freezer for your prepared ice cream cake. The last thing you want to do is go to pop this bad boy in the freezer and realize there is no room.
- Spread the hot fudge cookie mixture over the top of your prepared cake layer.
- Carefully pull out the ice cream layer and place it on top of the cake.
Since my son is not a fan of traditional buttercream frosting, I went ahead and spread some thawed whipped topping all over the ice cream cake. It makes for a light and airy frosting that everyone loves.
Decorate the outside of your cake with extra Oreo cookies and drizzles of hot fudge.
PRO TIP: Place a small amount of room temperature hot fudge in a zipclose bag and snip off a small corner to get a beautiful drizzle effect.
Once you’re done decorating the cake, you’ll want to pop it back in the freezer for a couple hours to let it all freeze together.
Just before serving, bring the cake out and let it sit on the counter at room temperature for at least 10 to 15 minutes so it’s easier to slice.
Think of all the delicious flavor combinations you can make! You’re going to love this super easy ice cream cake!Print
Homemade Oreo Ice Cream Cake
This super easy Homemade Oreo Ice Cream Cake is better than store bought and the perfect birthday party cake!
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 4 hours 43 minutes
- Yield: 1 cake 1x
- 1 box devil’s food cake mix, prepared into two round cakes*
- 1.5 quart container Cookies and Cream Ice Cream, softened
- 1/2 cup hot fudge sauce, room temperature
- 16 Oreo cookies
- 8 oz container frozen whipped topping, thawed
- Prepare the devil’s food cake mix into two 8-inch round cake pans, let cool completely. Wrap with plastic wrap and place each layer in a large zip-close bag and place in the freezer. You’ll save one for later and use one for this recipe.
- Using the same size cake pan that you baked the cake in, line it with plastic wrap or parchment paper and place the softened ice cream in it and spread into an even layer. Top with plastic wrap and place back in the freezer until set.
- Just before assembling the cake combine 10 finely chopped Oreo cookies and ALL BUT 1 tbsp of the hot fudge sauce in a bowl.
- Place one layer of the chocolate cake on your cake stand (or large plate) and spread the hot fudge cookie mixture over the top in an even layer. Carefully place the ice cream layer on top and frost the cake with the thawed whipped topping.
- Decorate the sides and top with the remaining cookies and hot fudge sauce. Place back in the freezer until set. Just before serving take the cake out and let sit at room temperature for 10 to 15 minutes for easy slicing. Enjoy!
This recipe makes two layers of chocolate cake, but only one will be used. Keep the other wrapped tightly in plastic and stored in the freezer for up to 5 months.
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