Easy Ice Cream Cake

Easy Ice Cream Cake: A No-Bake, Sprinkle-Topped Cookies ’n Cream Dream

If you’re looking for a fun and foolproof summer dessert, this easy ice cream cake is the ultimate crowd-pleaser. It’s layered with cookies ’n cream and chocolate ice cream, packed with crushed Oreos, and topped with a ton of rainbow sprinkles. My favorite thing about ice cream cakes is that you don’t need to turn on the oven, they’re customizable, and they look just as good as they taste!

Why You’ll Love This Recipe

• No baking required—just layer, freeze, and enjoy
• Uses simple ingredients you can find at any grocery store
• A fun twist on a classic ice cream cake with cookies ’n cream and chocolate layers.
• Perfect make-ahead dessert for parties, BBQs, or birthdays.
• Customizable with your favorite toppings, candies, or ice cream flavors.
• Rainbow sprinkles and crushed Oreos make it extra kid-friendly and fun.
• This easy ice cream cake slices beautifully and impresses every time!

Ingredient Notes

• Cookies ’n Cream Ice Cream – This adds a creamy, crunchy base with cookie bits already mixed in. Let it soften before layering so it spreads easily.
• Chocolate Ice Cream – Rich and smooth, this flavor contrasts perfectly with the cookies ’n cream. Feel free to use a different second flavor if you’d like to mix things up.
• Crushed Oreos – Adds texture and that classic cookies-and-cream crunch between layers. Use about 10–12 cookies, and press them gently into the softened ice cream so they stay in place.
• Rainbow Sprinkles – Totally optional, but they make the cake festive and fun—perfect for birthdays, pool parties, or summer cookouts.
• Springform Pan – A 9-inch springform pan works best for clean layers and easy slicing once frozen.
• Cake Collar (Acetate Paper) – Helps the layers hold their shape and gives you that bakery-style look when you remove the ring. You can also use parchment paper in a pinch.

Before You Bake

Can I use different ice cream flavors?
Yes! This easy ice cream cake is super customizable. Try mint chip, birthday cake, or peanut butter for a fun twist.

Don’t have a cake collar?
No worries—you can line your springform pan with parchment paper instead. It won’t be quite as smooth, but it’ll still pop out beautifully.

Want to make it dairy-free?
Use your favorite non-dairy ice cream flavors and skip the Oreos for a certified dairy-free brand or sub with allergy-friendly cookies.

Easy Ice Cream Cake

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• ½ gallon cookies ’n cream ice cream
• ½ gallon chocolate ice cream
• 10–12 Oreo cookies, crushed
• Rainbow sprinkles (as much as you’d like!_
• 9-inch springform pan
• Acetate cake collar (or parchment paper works in a pinch)

Instructions

1. Line the inside of your springform pan with a strip of acetate (aka a cake collar). This helps with easy removal and a clean edge!
2. Take both ice cream containers out of the freezer and let them sit until they’re soft and scoopable—melty, not liquid.
3. Scoop the cookies ’n cream ice cream into the bottom of the pan and spread it evenly. Use about half the container or more if you want a thicker layer.
4. Sprinkle the crushed Oreos all over the cookies ’n cream layer and press them gently into the surface so they stay put.
5. Add the chocolate ice cream on top, smoothing it out to the edges. Press rainbow sprinkles into the top of the cake—I recommend a ton!
6. Cover and place the cake in the freezer for at least 4 hours, but overnight is best for perfect slicing.
7. When ready to serve, remove the springform ring and gently peel away the acetate. Let the cake sit at room temp for 5–10 minutes before slicing with a sharp knife.

FAQ

How do I make an ice cream cake without baking?
This easy ice cream cake recipe requires no oven—just layer softened ice cream in a springform pan, add crushed cookies and sprinkles, and freeze until firm.

What’s the best way to layer ice cream in a cake?
Let the ice cream sit out until soft and scoopable (not melted), then spread each layer evenly and press any mix-ins, like Oreos or sprinkles, into the surface before adding the next.

Can I make an ice cream cake ahead of time?
Yes! This recipe is perfect for prepping ahead. Freeze the assembled cake overnight and it’ll be ready to slice and serve the next day.

What kind of pan should I use for an ice cream cake?
A 9-inch springform pan is ideal because the sides release easily, keeping the layers neat. You can also use a deep cake pan lined with plastic wrap or parchment if needed.

How long should I let an ice cream cake sit before cutting?
Take the cake out of the freezer and let it sit at room temperature for about 5–10 minutes. This makes slicing much easier without melting the layers too much.

Sprinkle of Fun

Planning a summer birthday party? Skip the usual sheet cake and surprise everyone with this easy ice cream cake instead! Serve it alongside sub sandwich trays and chips for a no-fuss menu. After cake, open presents, kick off a balloon fight, and soak up the sunshine. It’s the kind of laid-back fun that makes summer memories last forever.

Grab More Treats

Love rainbow sprinkles? Download my Sprinkletastic book or grab my cookbook Just Add Sprinkles!

• I think you’ll love this recipe next! Sprinkle Shortcake Cake
• Check out ALL the Ice Cream Recipes here: Ice Cream
• More summer fun! Here is the Ohana Eats ecookbook.