Y’all, I can’t believe this, but this is the first recipe post I’ve shared this entire year! Maybe that’s part of what’s wrong with 2020… We need more good food! And this is a sweet treat I know you’ll love. My friend, Brooke, first taught me how to make this ice cream cake after she made me one for my birthday, and now it’s a family favorite at our house!
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This is one of those great recipes that can be customized in a million and one ways, but this basic formula will give you a great start. This can be made easily with store-bought ice cream, but Abby requested I make this with our favorite homemade ice cream recipe for her birthday and we loved it!
- 2 pints heavy whipping cream
- 2 cups 2% milk
- 1 1/2 cups granulated sugar
- 2 tsp vanilla
- 25 Oreos, crushed (so many other cookie options could be used as well)
- 3/4 cup Hersheys chocolate syrup (or other flavor of sundae syrup)
- 1 12 ounce bag semi-sweet chocolate chips
You will also need an ice cream maker (THIS ONE is our favorite! –so easy.)
And you will need a 10 inch spring form pan, like THIS ONE.
Begin by pouring the cream, milk, sugar, and vanilla in a large bowl and whisking well. This will be the ice cream base and works best if it is refrigerated for at least an hour before making the ice cream.
*This is a good time to note that although this cake is super easy, it does take a couple of days prep to allow enough freezing time!
Follow the instructions for making the ice-cream by pouring HALF of the ice cream mixture into one of the pre-frozen ice cream bowls.
Allow the machine to do its thing, then when the ice cream is ready, pour it into the spring form pan. Make sure the clasp is tightened and I recommend placing the pan in another container to catch any ice cream drips that may leak out at first. The great thing about this homemade ice cream is that it’s like a thick soft serve when it’s first done, so it spreads easily!
Once you have spread the first layer of ice cream into the pan, cover it with plastic wrap pressed onto the surface of the ice cream, and freeze several hours or overnight.
After that layer is fully frozen, repeat the steps for the second batch of ice cream. When it’s ready, it’s time to add a layer of the crushed Oreos or other cookie of your choice. I like to put the cookies in a zip-up bag and just break them up with my fingers so they still have plenty of big chunks!
Next it’s time to just spread them out in a layer over the frozen ice cream. Press them in gently and evenly.
Over the crushed cookies comes a layer of chocolate syrup. I estimated the amount because it’s easier to drizzle straight from the bottle rather than pour into a measuring cup.
You just want to give it a nice generous layer of chocolate goodness which combines with the Oreos perfectly for a yummy middle layer.
Then comes the top layer of ice cream.
Dollop it carefully over the cookie layer and then spread gently, being careful not to lift the cookies.
Once that’s finished, cover the top with the chocolate chips, pressing them in gently with the back of a clean spoon.
Lastly, cover the entire cake once again with plastic wrap and return to the freezer overnight.
Keep the cake in the freezer until ready to serve. To remove the ring, release the clasp.
It may be necessary to apply a warm wet dish cloth to the sides of the pan for a few seconds to help the ring slide up easily.
Serve immediately, as the ice cream will begin to melt at room temperature.
There are really endless combinations of cookies, candies, and flavors you could come up with using this basic recipe as a start! You can even make this recipe with your favorite pre-made ice cream. Just allow it to soften slightly before spreading the layers.
I’m dying to try this with homemade coffee ice cream and thin mint cookies for a mint mocha cake! What combinations would you try??