Summer is the perfect time for frozen desserts. This Homemade No-Churn Ice Cream Cake with Oreo Crust requires no ice cream maker, is rich and ultra-creamy, and is a sensational hot weather treat!
This layered vanilla and chocolate ice cream cake starts with an Oreo crust pressed into the bottom of a loaf pan. Fudge sauce is added to half the “ice cream” mixture and the two flavors are alternated on top of the cookie crust.
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Homemade No-Churn Ice Cream Cake with Oreo Crust
It’s been one crazy hot summer so far, and with a non-functional kitchen at the moment, an easy ice cream cake sounded like an ideal dessert for the family. A no-churn ice cream is easier than using an ice cream maker, but a little more work than just using softened ice cream. But I think this luscious ice cream is worth the extra effort.
This ultra, and I do mean ultra, creamy ice cream starts with softened cream cheese beaten with sugar before sweetened condensed milk is added. Vanilla and billowy whipped cream are folded in to make a blissfully delicious base. Fudge sauce is added to half for the chocolate no-churn ice cream and the rest is left plain for the vanilla no-churn ice cream.
What is No-Churn Ice Cream?
Back in the day, ice cream was made either in an old fashioned ice cream maker requiring ice, rock salt, and hand churning. Then came the electric ice cream makers with a container that needed to be frozen, then inserted into the appliance. Within 20-30 minutes, without breaking a sweat, the ice cream was frozen. I’ve made a No-Churn Peach Ice Cream, but there are so many other delicious options.
- No-churn is the latest ice cream making technique. Made with whipped cream, sweetened condensed milk, and flavorings, it can be placed in a freezer-safe container and frozen without any special equipment.
- The basic ratio is 2 cups heavy cream, whipped, one 14-ounce can of sweetened condensed milk, and a teaspoon of vanilla. Additional flavorings and ingredients can be added from there, including chocolate, fruit, cookies, candies, other extracts and more.
- This no-churn ice cream can then be frozen in a 5 x 9-inch loaf pan for 6 hours or more until firm. Isn’t that easy???
Some other no-churn ice creams that have caught my eye include this luscious Vanilla Bean Cheesecake No-Churn Ice Cream, an Italian inspired No-Churn Tiramisu Ice Cream, and this chocolate laden Extreme Chocolate Ice Cream!
Tips for Making an Ice Cream Cake
Ice cream cakes are perfect for summer birthdays, entertaining or just when you need something cold after dinner on a sultry summer day. They can range from a simple layering of store-bought cookies and ice cream to a multi-layered dessert completely from scratch. It’s all up to you! Here’s how to make an ice cream cake:
- Start by deciding on what size of ice cream cake you’d like to make. I used a loaf pan for this cake, but a round, springform pan would provide even more servings and makes for easy release when it’s time to serve.
- Next, choose your flavor palate. We tend to go chocolate around here, so I started with an Oreo crust, then chocolate and vanilla no-churn ice cream. Crushed cookies, chocolate or fudge sauce, even a layer of cake or candies could be added between the ice cream layers.
- Line your pan with non-stick or heavy duty foil. I’ve tried plastic wrap, but the sturdier foil makes removal much easier. Trust me on that!
How to Layer an Ice Cream Cake
- If you’re using store-bought ice cream, let it soften without becoming totally liquid. You’ll want to be able to spread the ice cream evenly in the pan. If it’s completely melted, unwanted ice crystals could develop as it refreezes.
- If you’re topping ice cream atop ice cream, you may need to freeze each layer before adding the next to help keep them level and separate. My no-churn ice cream was fluffy enough that this step was not necessary.
- Use an offset spatula to spread the ice cream. It helps make for even layers, even in the corners.
- Freeze the ice cream cake overnight so that all layers are frozen solid.
How to Cut and Garnish an Ice Cream Cake
- First, remove your cake from the loaf pan by using the foil as a sling. Remove the foil. If you used a springform pan, release and remove the exterior ring.
- If your ice cream cake is rock hard, you will want to let the cake sit out at room temperature for about 10 minutes to soften slightly.
- I like using a serrated knife to cut through the crust and ice cream. PRO-Tip: If needed, you can run your knife under hot water and dry before slicing. The bit of heat will help the knife slide through the ice cream layers.
- Store leftovers well wrapped in plastic in the freezer.
- To garnish a slice of this no-churn ice cream cake with chocolate curls, I took a slab of chocolate, warmed it very gently in the microwave on low power and used a vegetable peeler to scrape off curls. Drizzle with room temperature fudge sauce first, if desired. A drizzle of any leftover fudge sauce is a nice touch, too!
- 20 Oreo cookies, ground into crumbs in food processor, about 2 cups
- 3 tablespoons melted butter
- 8 ounces cream cheese, at room temperature
- 1 can sweetened condensed milk, 14 ounces
- 1 teaspoon vanilla
- 2 cups heavy cream, whipped
- 1/2 cup good quality fudge sauce, I used Graeter's
Line a 9 x 5-inch loaf pan with non-stick foil. In a bowl, combine the cookie crumbs and butter. Press onto the bottom and about 1 1/2 inches up the sides of the pan.
In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in the whipped cream.
Spoon half of the mixture into another bowl. Add fudge sauce to one of the bowls and fold in until well combined.
Spoon half of the chocolate mixture over crust. Smooth with an offset spatula to level. Top with half of the plain vanilla mixture. Repeat, smoothing each layer as you go.
Your pan will be very full. Cover with plastic wrap and freeze overnight.
To serve, use the foil to lift out of the pan. Remove foil and slice to serve.
Adapted from Taste of Home's Frozen Mocha Marbled Loaf Recipe.
Serving Size:1 slice
Amount Per Serving: Calories: 590 Total Fat: 36g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 87mg Sodium: 340mg Carbohydrates: 61g Net Carbohydrates: 0g Fiber: 1g Sugar: 46g Sugar Alcohols: 0g Protein: 8g