Ice Cream Cake That Everyone Loves

Indulge in the ultimate family-favorite dessert with this "Ice Cream Cake That Everyone Loves." Perfect for any celebration or sweet craving, this no-bake masterpiece layers a buttery chocolate cookie crust with velvety vanilla and chocolate ice cream, all topped with fluffy whipped cream and a decadent drizzle of chocolate syrup. Customize it with colorful sprinkles or crushed candies for an extra festive flair. With just 20 minutes of prep and no cooking required, this easy ice cream cake is as effortless as it is irresistible. Make it ahead, freeze overnight, and wow your guests with creamy, crowd-pleasing perfection!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 12

Ingredients

• 20 pieces Chocolate sandwich cookies
• 4 tablespoons Unsalted butter, melted
• 4 cups Vanilla ice cream
• 4 cups Chocolate ice cream
• 2 cups Whipped topping (or whipped cream)
• 0.5 cups Chocolate syrup
• 0.5 cups Sprinkles or crushed candies (optional)

Directions

Step 1

Grease a 9-inch springform pan lightly or line it with parchment paper.

Step 2

In a food processor, crush the chocolate sandwich cookies into fine crumbs. Alternatively, place them in a resealable plastic bag and crush with a rolling pin.

Step 3

In a medium bowl, mix the cookie crumbs with the melted butter until the mixture resembles wet sand.

Step 4

Press the cookie crumb mixture into the bottom of the prepared springform pan to form a crust. Place the pan in the freezer to firm up for 10 minutes.

Step 5

Remove the vanilla ice cream from the freezer and let it soften for about 5 minutes. Spread the softened vanilla ice cream evenly over the cookie crust to form the first layer. Return the pan to the freezer for 15 minutes.

Step 6

Remove the chocolate ice cream from the freezer and let it soften for about 5 minutes. Spread the softened chocolate ice cream evenly over the vanilla layer to form the second layer. Smooth the surface with a spatula. Return the pan to the freezer for 30 minutes or until firm.

Step 7

Once the ice cream layers are firm, spread the whipped topping evenly over the top of the cake to create a smooth final layer.

Step 8

Drizzle chocolate syrup over the whipped topping and sprinkle with sprinkles or crushed candies if desired.

Step 9

Cover the springform pan with plastic wrap and freeze the cake for at least 4 hours or overnight for best results.

Step 10

Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Release the springform pan and transfer the cake to a serving plate.

Step 11

Slice and serve immediately. Store any leftovers in the freezer.

Nutrition Facts

Serving size	(2537.0g)

Amount per serving	% Daily Value*
Calories	7506.8

Total Fat 368.8g	0%
Saturated Fat 205.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 513.8mg	0%
Sodium 3955.6mg	0%
Total Carbohydrate 1044.2g	0%
Dietary Fiber 28.4g	0%
Total Sugars 719.9g
Protein 60.8g	0%

Vitamin D 44.8IU	0%
Calcium 1419.7mg	0%
Iron 33.8mg	0%
Potassium 3654.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 3.1%

Carbs: 54.0%