Description
A recipe for making a layered ice cream cake at home.
Ingredients
Scale
- 1 (9 inch) round cake layer, baked and cooled
- 1/2 gallon vanilla ice cream, softened
- 1/2 gallon chocolate ice cream, softened
- 1 cup crushed cookies (like Oreos)
- 1 cup whipped topping, thawed
- 1/4 cup chocolate syrup
Instructions
- Place one cake layer in the bottom of a 9-inch springform pan.
- Spread the softened vanilla ice cream evenly over the cake layer.
- Sprinkle half of the crushed cookies over the vanilla ice cream layer.
- Top with the chocolate ice cream layer and spread evenly.
- Sprinkle the remaining crushed cookies over the chocolate ice cream.
- Cover the pan with plastic wrap and freeze for at least 4 hours, or until firm.
- Remove the cake from the freezer 10 minutes before serving.
- Remove the sides of the springform pan.
- Frost the top and sides of the cake with the whipped topping.
- Drizzle with chocolate syrup before slicing and serving.
Notes
- Use your favorite baked cake recipe for the base layer.
- Allow ice cream to soften slightly on the counter for easier spreading.
- You can substitute any flavor of ice cream you prefer.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: ice cream cake, homemade, dessert, frozen cake, layered cake