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Slice of ice cream cake showing cookie crust, chocolate and vanilla layers, and fudge crunch on a white plate

Easy Ice Cream Cake You Can Make Ahead (No Oven Needed)

A no-bake ice cream cake with a chocolate cookie crust, chocolate and vanilla ice cream layers, a fudge crunch center, and a whipped cream coat. It slices clean and can be built 2 days ahead.
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Prep Time 40 minutes
Freezing Time 6 hours
Course: Dessert
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Cookie crust
  • 20 chocolate sandwich cookies such as Oreo (about 1 3/4 cups crumbs)
  • 3 tablespoons unsalted butter melted
  • Ice cream layers
  • 1 quart chocolate ice cream 4 cups, softened
  • 1 quart vanilla ice cream 4 cups, softened
Fudge crunch center
  • 3/4 cup semisweet chocolate chips such as Ghirardelli
  • 2/3 cup heavy cream
  • 8 chocolate sandwich cookies coarsely chopped
Whipped cream topping
  • 2 cups cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon alcohol-free vanilla extract
  • 1/4 cup mini semisweet chocolate chips for garnish

Equipment

  • 9-inch springform pan, at least 3 inches tall
  • Food processor or zip bag and rolling pin
  • Offset spatula
  • Hand mixer or stand mixer
  • Long sharp knife and a tall glass of hot water

Method
 

  1. Pulse 20 cookies in a food processor for 30 seconds, then stir in the melted butter until the crumbs look like wet sand and clump when squeezed.
  2. Press the crumbs into a parchment-lined 9-inch springform pan in an even layer about 1/4 inch thick. Freeze 15 minutes until firm.
  3. Soften the chocolate ice cream on the counter for 10 to 15 minutes until it spreads like thick frosting. Spread an even layer about 1 inch thick and freeze 45 minutes until the top feels firm.
  4. Heat 2/3 cup cream in the microwave for 45 seconds until steaming. Pour over the chips, wait 2 minutes, and stir smooth. Cool 10 to 12 minutes until barely warm, about 90°F, then fold in the chopped cookies.
  5. Spread the fudge crunch over the chocolate ice cream in a thin even layer. Freeze 30 minutes until a fingertip leaves no print.
  6. Soften the vanilla ice cream for 10 to 15 minutes, spread it to the edges, and level the top. Cover with plastic wrap and freeze at least 4 hours until a gentle press leaves no dent.
  7. Beat the cold cream, powdered sugar, and vanilla in a chilled bowl on medium-high for 3 to 4 minutes until stiff peaks stand straight up.
  8. Release the ring and peel off the parchment. Cover the top and sides with whipped cream, scatter the mini chips on top, and freeze 30 minutes until the cream feels dry and firm.
  9. Rest the cake on the counter 10 to 15 minutes. Dip a long knife in hot water, wipe it dry, and cut 12 slices with one clean push each.

Notes

Use only 3 tablespoons of butter in the crust. More butter freezes into a crust that is hard to cut.
Cool the fudge to about 90°F before it touches the ice cream, or it will melt the layer below.
Storage: wrap in plastic and foil, freezer 2 weeks at 0°F, never refrigerate for storage.