If there’s one thing I don’t make enough of, it’s ice cream cake! They’re always a crowd pleaser, easy to customize, and perfect for a sweet summer treat. This cake was made for my daughter, so it has all of her favorites- Cookies n Cream ice cream, Oreos, sprinkles, and chocolate ice cream.
Going to birthday parties as a kid was always a memorable experience for me, especially when the birthday cake was pulled from the freezer. “ICE CREAM CAKE” was music to my ears and everyone would scream with excitement!
With this recipe and tutorial, you’ll get to one-up on the classic flavored cake by doing it yourself. But don’t let my flavor choices limit you. Be adventurous and customize your cake with your kiddos favorite flavors (or yours, hehe). You can even swap out the cookie flavor, because every ice cream cake needs that infamous cookie crunch amidst the soft creamy goodness.
Fun Facts…
- Sprinkles are a rainbow sprinkle/cookie crumble mix
- Acetate sheets come in a few sizes- I love these
- The bottom flavor “cookies and cream” was actually the Oreo brand!
- I used more chocolate (the birthday girl loves chocolate), but you can use any proportion that you’d like
- Be sure that the ice cream is “melty” not melted
- You can most definitely mix extra toppings into the ice cream
- Use any springform pan that fits your cake: 8″ here
- Mini springform pans here
- These have 3 sizes of springform pans
- Larger 9″ size here
Easy Ice Cream Cake
Ingredients
- 1 container of cookies n cream ice cream
- 1 container of chocolate ice cream
- cake collars
- springform pan
- Crushed Oreos
- Rainbow Sprinkles
Instructions
- In a springform pan, add a piece of acetate paper around the inside. Set out both flavors of ice cream and let them both sit out and get melty, not melted.
- Add the first flavor to the bottom of the pan and smooth it out (however much you like). Top it with crushed cookies- I used regular Oreos. Be sure to press the into the ice cream.
- Add the chocolate ice cream to the pan and smooth it out and top it with sprinkles. Press that into the ice cream as well.
- Let it sit in the freezer for a few hours, ideally overnight. When you’re ready to serve it, remove the pan and acetate sheet. Let it get to a temperature that you can cut through and slice it!
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