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No-Churn Ice Cream Cake - a luscious layered ice cream dessert

Homemade No-Churn Ice Cream Cake

5 from 4 reviews

A delicious, dreamy layered no-churn ice cream dessert with an Oreo Crust


20 Oreo cookies, ground into crumbs in food processor, about 2 cups

3 tablespoons melted butter

Ice Cream:

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.