"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Ice Cream Cake Recipe

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This recipe for Ice Cream Cake, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betsy Olson


2 Quarts Vanilla Ice Cream
2 1/2 cups roughly crushed Chocolate Cookies
2 cups chocolate fudge sauce
1 quart chocolate ice cream
1 quart heavy whipping cream
2 Tbsp powdered sugar
Sprinkles (optional)
Magic Shell Sauce (optional


Set up your pan: Lay a sheet of parchment or wax paper on a baking sheet, and place your cold springform ring (without the bottom) on top.
Whip the vanilla ice cream: whip the vanilla ice cream with a mixer for about 2 minutes, or until fluffy but still frozen.
Create the vanilla ice cream layer: Spread the whipped ice cream up the sides of the pan, creating a thick layer of vanilla all around. Spread the rest in the bottom, and smooth out. (A little ice cream may puddle out the bottom as it melts. This is fine)
Add 2 cups crushed cookies: Spread a thick even layer of cookies over the ice cream and lightly press in
Add 2 cups fudge sauce: Warm the fudge sauce just enough to make it easily pourable, but not too hot, then pour over the cookies.
Freeze for at least 4 hours (overnight is best)
Create the Chocolate ice cream layer: Whip the chocolate ice cream with a mixer until fluffy but still frozen. Spread on top of the cookie and fudge layer and smooth it so it's even with the top of the pan. Cover the top with another sheet of parchment or wax paper.
Freeze overnight
Prep the cake for unmolding: Peel away the top layer of parchment or wax paper. Place a large round plate or platter over the top of the springform pan upside-down. Gently flip the whole cake over, so that it ends up on the plate with the chocolate layer on the bottom and the vanilla layer on the top. Peel away the other piece of parchment. Trim away and frozen bits of ice cream on the outside of the cake.
Unmold the ice cream cake: Gently loosen the springform and wiggle it until it slides smoothly off the cake. Dab the base gently to mop up any melted ice cream. Return to the freezer while you whip the cream.
Frost with Whipped Cream: Whip the cream with the powdered sugar and vanilla until it forms soft peaks. Use an offset spatula to spread the whipped cream all over the cake. If desired, use a piping bag to create rosettes or other decorations.
Decorate the cake
Freeze until eating: At this point, the cake can be eaten but it will melt quickly. It's best to return it to the freezer overnight. It will keep quite a while; once the cake and the frosting are firmly frozen, cover loosely with plastic wrap and freeze for up to 1 month.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 days
Personal Notes:
Personal Notes:
Wax or parchment paper

Baking sheet

9- or 10-inch springform ring, chilled in the freezer overnight (see Note)

Stand or hand mixer


Large round cake plate or platter

Offset spatula

Piping bag, optional

[On Springform Rings]
I realize that springforms come in various sizes and we don't usually keep both a 9-inch and a 10-inch around. So use either; the cake will be a little shorter and broader with a 10-inch, and taller with a 9-inch.

[Flavor swaps]
I'm not sure I need to tell you this, but the sky is the limit with flavors here. Try mint chocolate chip with a mix of Andes Mints and Oreos in the middle. Cherry cordial ice cream with chopped fresh cherries and white chocolate drizzle. Peanut butter and chocolate with crumbled Nutter Butters. Your choice.

[Ice Cream Choices]
From my research, it seems that Dairy Queen uses an eggless ice cream for their cakes, so I opted for egg-free Breyers. It whips nicely, and it's fairly light, which I think works well here.




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