Homemade Ice Cream Cake
A creamy homemade ice cream cake with a chocolate cookie crust, vanilla and chocolate layers, caramel, fudge, and whipped topping.
Equipment
- Springform pan
- Mixing Bowl
- Parchment paper
- Spatula
Ingredients
- 24 cookies chocolate sandwich cookies finely crushed
- 6 tablespoons unsalted butter melted
- 1.5 quarts vanilla ice cream slightly softened
- 1.5 quarts chocolate ice cream slightly softened
- 1 cup caramel sauce divided
- 0.75 cup hot fudge sauce slightly warmed if needed
- 1 cup whipped topping or stabilized whipped cream for topping
- 0.5 cup mini chocolate chips divided
- 0.25 cup chopped toffee or chocolate candy optional
- 1 pinch salt optional for finishing
Instructions
- Line a springform pan with parchment. Mix the cookie crumbs and melted butter, then press firmly into the bottom to form the crust.
- Spread the vanilla ice cream over the crust. Drizzle with some caramel sauce and sprinkle with mini chocolate chips. Freeze until firm.
- Add the chocolate ice cream in an even layer. Drizzle with hot fudge and add toffee or extra cookie pieces, then freeze again until solid.
- Top with whipped cream, remaining caramel, chocolate chips, and a pinch of salt if desired. Freeze until ready to serve.
Notes
- Let the cake sit at room temperature for 10 to 15 minutes before slicing.
- Use warm water to clean the knife between cuts for neater slices.
- Store tightly covered in the freezer for up to 1 week.