Ice Cream Cake

Celebrate warm weather with this dangerously easy, homemade ice cream cake that'll be your new summer celebration favorite
Prep Time 10 minutes
Total Time 10 minutes
Servings 24 slices
Author Meme


  • 28 Oreos divided
  • 1/2 gallon chocolate ice cream
  • 1/2 gallon vanilla ice cream
  • 1/2 cup chocolate sauce
  • sprinkles optional, chopped candy bar for topping


  • Crush 14 Oreos in one bag and 14 in another bag. Use a rolling pin or hands; don't use a food processor.
  • Line a 10-inch springform pan with non-stick foil. Lightly grease the foil.
  • Press one bag of crushed Oreos into the bottom of the springform pan to form a crust. Top with 1/2 gallon of ice cream. Cover with 1/4 cup chocolate sauce.
  • Sprinkle with the other bag of Oreos. Top with 1/2 gallon of ice cream. Cover with remaining 1/4 cup chocolate sauce. Sprinkle any toppings over chocolate sauce. Cover with foil, and freeze until hard (about 2-4 hours).
  • Remove from freezer and wait about 3-5 minutes before removing from springform pan and slicing to serve. Enjoy!


*Notes: use Double Stuffed Oreos. You'll get about 30 Double Stuffed Oreos per regular sized pack.