Description
A simple yet delicious no-bake ice cream cake made with layers of ice cream, cookies, and whipped topping. Perfect for birthdays, summer parties, or whenever you need a cool, crowd-pleasing dessert with minimal effort.
Ingredients
Scale
- 1.5 quarts (6 cups) ice cream (any flavor), slightly softened
- 20 chocolate sandwich cookies (e.g., Oreos), crushed
- 1/4 cup chocolate syrup or hot fudge sauce
- 1 tub (8 oz) whipped topping (e.g., Cool Whip), thawed
- Optional: sprinkles, extra cookie crumbs, or chocolate shavings for garnish
Instructions
- Line an 8-inch round or square cake pan with plastic wrap, leaving overhang to help lift the cake out later.
- Spread half of the softened ice cream evenly into the bottom of the pan. Freeze for 15–20 minutes to firm up.
- In a small bowl, mix the crushed cookies with chocolate syrup.
- Spread the cookie mixture evenly over the ice cream layer. Freeze again for 10 minutes.
- Spread the remaining ice cream over the cookie layer and smooth the top. Freeze until firm, at least 2–3 hours or overnight.
- Before serving, lift the cake from the pan using the plastic wrap. Invert onto a serving plate and peel off the wrap.
- Frost the top and sides with whipped topping. Garnish with sprinkles, cookie crumbs, or chocolate shavings as desired.
- Return to freezer for 15 minutes before slicing and serving.
Notes
- Use any combination of ice cream flavors for layers (e.g., chocolate and vanilla, or cookies and cream).
- For a gluten-free version, use gluten-free sandwich cookies.
- Soften ice cream just enough to spread — don’t let it melt.
- Wrap leftovers tightly and store in the freezer for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: ice cream cake, no-bake dessert, Oreo cake, summer dessert, easy birthday cake