How to Make Homemade Ice Cream Cake

This cookies-and-cream cake combines two kinds of ice cream, crushed Oreos, hot fudge, and whipped cream.
Credit: Amy Traverso The best thing about homemade ice cream cake is that you can use any combination of ice cream flavors, cookie “crunch” layers, and toppings. In addition to the one I’m sharing here, you could try a fruity ice cream cake made with strawberry ice cream, tart yogurt, and crushed vanilla wafers, or an “creamsicle” ice cream cake made with orange sherbet, vanilla ice cream, and crushed shortbread cookies. I like to build my ice cream cakes in a 9-inch springform pan, which makes them easy to assemble and, more important, to remove. The trick to assembling an ice cream cake is to begin with softened ice cream (it should be spreadable but not yet liquid) and to allow plenty of time (at least 2 hours) to freeze each layer before moving on to the next. For best results, start the cake the day before, then let it freeze overnight before serving.

Cookies-and-Cream Ice Cream Cake

Total Time: At least 11 hours, including freezing time Yield: 12 servings Note: You can use store-bought hot fudge sauce, but our hot fudge recipe takes just a few minutes to prepare and tastes terrific.

Instructions

Spray a 9-inch springform pan with cooking spray. Using a spatula or rice paddle (our preferred tool), spread the chocolate ice cream in an even layer in the bottom of the pan. Dip a small offset spatula in hot water and use it to smooth the surface.