A homemade Ice Cream cake is an easy way to make a splash at your next party. It’s a lot easier to pull off than you think with just a few simple tips and tricks. Let’s get this party frozen!
This weekend, we celebrated Emily’s 13th birthday. She’s beautiful inside and out and such a joy to be around. I love being her mom and spending time with her. We like to cook together and go shopping together. She’s a huge help with the blog and she takes a lot of pictures for me.
We did all the things that Emily likes to do this weekend and had a lot of fun. On Sunday evening, we invited some family over for a little party. We served ice cream cake, chocolate chunk cookies, and a fruit tray.
Emily and I made the ice cream cake. Well, mostly me. I couldn’t make her do too much on her own birthday cake. She chose the flavors though – a strawberry ice cream layer and a vanilla ice cream layer.
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In between the ice cream layers is a thick layer of hot fudge topped with crushed Oreo cookies, just like Dairy Queen.
Making a homemade ice cream cake is not as difficult as you’d expect. A springform pan is the key. This makes it easy to get the ice cream cake out of the pan.
If you try it, leave a comment and let me know how it goes.
For the Cake:
- 2 quarts chocolate ice cream, softened
- 2 quarts vanilla ice cream, softened
- 1 jar Hot Fudge Sauce
- 14 Oreo cookies, crushed
For the Whipped Cream Frosting:
- 4 cups heavy cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 pkgs unflavored gelatin
- 1/3 cup cold water
- Lightly butter 9-inch springform pan.
- Spread chocolate ice cream into an even layer in the bottom of the springform pan. Freeze for at least 30 minutes.
- Spread hot fudge sauce over chocolate ice cream then top with crushed Oreo cookies and press lightly so that they adhere to the hot fudge. Freeze for at least 30 minutes.
- Add vanilla ice cream and spread it into an even layer. Freeze for at least 8 hours.
- At least 1 hour before serving, remove the cake from the springform pan. To release the cake from the pan, invert cake onto a plate and wrap a hot kitchen towel around the cake pan until the cake loosens. Slide pan off. Remove the bottom of pan.
- Top with a serving plate and turn the cake right side up. Return to the freezer for at least 20 minutes.
- Make the whipped cream. Combine heavy cream, sugar, and vanilla extract in the bowl of a stand mixer. Whip on medium-high speed until you can clearly see the whip lines in the cream.
- Pour water into a small microwaveable bowl then sprinkle unflavored gelatin on top. Let stand until thickened. Microwave 1 minute until gelatin has melted. Stir well to make sure no lumps remain.
- Allow gelatin to cool slightly or add about 1/2 cup of cold heavy cream to cool the mixture. With the mixer on low, slowly pour in the gelatin mixture in a continuous stream. Increase mixer speed to medium-high and whip until stiff peaks form.
- Spread half the whipped cream on the top and sides of the cake. If ice cream starts getting soft, place it back in the freezer for a few minutes to firm up.
- Decorate with additional whipped cream and sprinkles if desired.
Remove cake from freezer 5 minutes before serving to soften slightly.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 757Total Fat: 51gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 158mgSodium: 225mgCarbohydrates: 69gFiber: 2gSugar: 59gProtein: 10g
Nutrition Information Provided For Educational and Informational Purposes Only.
Happy Birthday, Emily!
What flavor combination will you use in your Ice Cream Cake?