With layers of cookies & cream ice cream, graham crackers, chocolate, whipped cream, and chocolate sauce, this ice cream cake will wow your guests at any celebration. Such a simple recipe that can even be made in advance!

Oreo Ice Cream Cake No Bake

If you’re looking for an over-the-top cake for your next party, this is it. It’s an ice cream cake with everything. All the best parts of a sundae.

INGREDIENTS NEEDED TO MAKE AN OREO ICE CREAM CAKE:

• 1 quart of cookies and cream ice cream (or any flavor you choose), divided
• 2 containers, 8 oz each, frozen whipped topping
• 1 sleeve (about 6 crackers) graham crackers, broken into pieces
• ½ cup, toffee pieces, divided
• 1 cup, chocolate bars or chips, divided
• ⅓ cup hot fudge, divided
• 2 Tbsp, chocolate fudge to drizzle on top

HOW TO MAKE AN OREO ICE CREAM CAKE IN A SPRINGFORM PAN:

1. About 10 minutes before starting the cake, leave the ice cream and whipped cream at room temperature to melt a bit, making it easier to spread.
2. Using an 10 or 12″ springform pan, spread half of ice cream onto the bottom of the pan with a spatula.
3. Add a layer of half of the graham crackers (see photo).
4. Using one container of the whipped cream, smooth a layer on top.
5. Sprinkle half the toffee pieces and chocolate over the whipped cream.
6. Drizzle or spoon on half of the fudge sauce on top.
7. Add another layer of ice cream, graham crackers, and whipped cream, in that order.
8. Finish off with remaining toffee, chocolate pieces, and fudge topping. Drizzle chocolate syrup over all for extra chocolate!
9. Put in freezer for 4 hours to overnight. (Can be frozen for up to a week– be sure to cover with aluminum foil)
10. Before serving, pull cake out for 15 mins.
11. Once springform pan sides come away easily from cake, it is ready for serving.
12. Use a sharp knife or warmed (run knife under warm water and dry off) knife to cut into pieces.

And be prepared to be asked for the recipe. My MIL actually pulled me aside to rave over it. Now that’s a stamp of approval.

To prep this ice cream cake, I laid out all the ingredients for a few minutes (to allow the ice cream and whipped cream to soften a bit) and got to work. You’ll need a springform pan and a spatula.

This recipe couldn’t be simpler. You just smooth each layer, alternating between ice cream and toppings. And it’s totally customizable. Like nuts in your sundae? Add a layer. Want to finish off the cake with maraschino cherries? Go for it.

Freeze cake for 4 hours to overnight. You can even let it sit the freezer for a week, if you want to make it in advance. I love prepping party food ahead of time. It’s a busy mom trick for sure!

handy tools to easily make an ice cream cake:

• springform pan – leakproof, durable, dishwasher safe
• spatula – nonstick, heat resistant, flexible for curved surfaces

About 5 minutes before serving, pull cake out of freezer. This step is especially important if the cake has been frozen for awhile. As soon as the springform pan can be released from the cake, it is ready to be cut and served! Tip: for easy cutting, warm a knife under hot warm, then dry off, before cutting into cold cake.

Look at all those layers! And I love to top ice cream cakes with even more dessert toppings. Enjoy!

Frequently Asked Questions

How to make an ice cream cake without cake?

You can make the ice cream cake without cake by layering cookies (crushed or laid out flat) with whipped topping and ice cream!

How to decorate a homemade ice cream cake?

You can decorate a homemade ice cream cake with regular frosting, sauces, and cookies/sprinkles. You can use whipped topping as frosting and add sprinkles to it or you can drizzle sauce and crushed toppings! You can also pipe regular frosting onto the cake.

Serve this Cookies and Cream Ice Cream Cake with some of these awesome Summer Dinner Ideas for the perfect warm weather meal!