Easy Homemade Ice Cream Cake Recipe
An ice cream cake recipe that you can make at home is sure to make kids of all ages happy on a hot summer day. While classic version typically has a layer of crunchies in the middle, this easy ice cream cake has thick fudge between the layers of vanilla and chocolate no-churn ice cream instead. That means it’s a gluten free ice cream cake that everyone can eat and enjoy. With its the traditional flavors, this is definitely on my list of favorite Easy No-Churn Ice Cream and Ice Cream Cakes recipes.
Make sure you check out the video and my recipe tips!
How to Make Homemade Ice Cream Cake with a No-Churn Ice Cream Recipe
You know the basics of no-churn ice cream, right? Basically you fold sweetened condensed milk into heavy cream that you’ve whipped into peaks. In this case, the ingredients are divided in half, making one half chocolate and one half vanilla. Layer those in a springform pan with a middle layer of Easy Hot Fudge Sauce (that you’ve allowed to cool), freeze, and then frost with more whipped cream. Rainbow sprinkles are technically optional, but are sprinkles ever really optional?! Just keep your easy ice cream cake in the freezer until you are ready to serve it.
What is it with my kids and their fickle little minds?
For months the little guy wanted a firefighter birthday party. The kids don’t get birthday parties every year, but this is his last year at his preschool so I wanted him to celebrate with his friends.
We booked the place, told them the theme so they could plan games, made invitations, ordered plates and favors, I even had a friend make him a custom birthday shirt with a firetruck on it. It was very clear that a fireman birthday party was in the works. He was involved every step of the way. Soooo, what do you think he said to me five days before his party?
“Mommy, I wanted a Ninjago birthday party.” Umm, that would be a hard no. And he and his friends had a blast, even sans Ninjago.
The big guy didn’t get a party this year, but since his birthday is on May 4th and he loves Star Wars, I wanted to have my friend make him a May the Fourth Be With You shirt with his name on it. He was into it. He told me he wanted a blue lightsaber on it. We looked at design ideas on Etsy, and she showed me what he liked best. What did he say just before his birthday?
“A Super Mario birthday shirt would be really cool.” Negative on that! And everyone loved his shirt.
Of course, even despite knowing the sudden preference for Mario, I still put a lightsaber on his ice cream cake. I’m the worst!
And really, who cares what’s on top of the ice cream cake when it’s this amazing?
I made two and my family and the birthday boy devoured them. No-churn ice cream is so rich and creamy, and it’s perfect for making a homemade ice cream cake because you can pour it into the cake pan before you even freeze it. So there is no worry about a melty mess if you try to make an easy ice cream cake using cartons of ice cream from the store or if you go all out with a homemade ice cream cake from traditional scratch-made ice cream made in a machine.
I’ll be honest, from start to finish, this ice cream cake recipe takes some time to make, but most of that is waiting for the layers to freeze. Each of the steps is super easy, and the actual time you are working on it is minimal. So go ahead and give it a shot. Trust me, it’s totally worth it.
Homemade Ice Cream Cake Recipe Tips…
- Before you start, wrap the bottom and sides of your springform pan with plastic wrap so you can easily get it out to transfer to a serving plate.
- When making this ice cream cake recipe, I recommend making each flavor of ice cream separately versus making a whole batch, then dividing and adding cocoa powder to half of it. The cocoa will distributed better and you won’t deflate the ice cream if you stir the cocoa powder into the sweetened condensed milk.
- When you divide the can of sweetened condensed milk, it’s ok to eyeball it. It doesn’t have to be exact.
- You can make both batches of ice cream at the same time and keep the vanilla in the fridge until you freeze the bottom layer. Or if you aren’t worried about very defined layers, just layer it all up at once as long as a swirly effect is ok with you. The fudge may sink though.
- If you want those layers, you will need to freeze the cake for a couple hours before adding the next layer and then frosting. It doesn’t have to be totally frozen solid, but firm enough to support the next layer. Then after you frost it, freeze it for several hours or overnight to make sure it’s frozen all the way through.
- I prefer to use my super fast homemade fudge, but you can totally just use you favorite jarred fudge. Or use a layer of crushed Oreos or other chocolate cookie if you just can’t have ice cream cake without a layer of crunchies. Or use caramel. Or Nutella. Or peanut butter. Although if peanut butter is your thing you should just make this Peanut Butter Cup Ice Cream Cake recipe. It’s epic!
- You can even have an Ice Cream Cake Sundae Party!
What do you need to make this easy ice cream cake recipe?
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- I use an 8-inch springform pan. You can use a larger one, but the cake will be a little flatter. I like to see the nice thick layers.
- Don’t forget the plastic wrap I mentioned earlier.
- Big spatulas help with the folding and smoothing of the layers.
- I’m a Hershey’s Cocoa Powder kinda gal.
- A large star tip and coupler and a plastic bag is an easy way to make a makeshift pastry bag or decorator to pipe a few simple decorations.
- Sprinkles, because duh!
Here are some more summer sweet treats for you…
- Vanilla Bean Cheesecake No-Churn Ice Cream is so simple and so delicious.
- Cannoli Ice Cream Cones combine two favorites in one fun treat.
- Creamsicle Jello Mold is an ice cream-inspired jiggly dessert.
- Banilla Nutella Frozen Yogurt Pops are a healthier way to indulge your frozen sweet craving.
- 12 Totally Indulgent Ice Cream Cakes is an amazing collection if you want to find another ice cream cake recipe.
- Sip your dessert with Vanilla Cherry and Chocolate Cherry Ice Cream Floats from Your Home Based Mom.
- Sprinkle Ice Cream Pie with Rice Krispie Crust from Rachel Cooks is another fun frozen treat for a celebration.
For more yumminess from me and my foodie friends, keep up with me on…
Homemade Ice Cream Cake Recipe
Treat the sweetest people in your life to an easy ice cream cake to celebrate any special occasion. Layers of no-churn ice cream and rich fudge make an easy frozen dessert that is sure to be a crowd-pleaser. And if you need to avoid those crunchies in the store bought versions, then this gluten free ice cream cake is for you!
If you make and love it, I hope you’ll leave a comment and give it a FIVE STAR rating. Share a photo on this pin on Pinterest!
This easy homemade ice cream cake recipe has layers of vanilla and chocolate no-churn ice cream, fudge, whipped cream, and sprinkles. Kids of all ages will love this frozen treat.
- 1 1/2 cups heavy cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla
- Optional sprinkles
- Line an 8-inch springform pan with plastic wrap.
- Divide the sweetened condensed milk between two small bowls.
- Stir 1 teaspoon vanilla extract into one half of the sweetened condensed milk until evenly distributed.
- Stir 1 teaspoon vanilla extract and cocoa powder into the other half of the sweetened condensed milk until evenly distributed and smooth.
- In a large bowl, using the whisk attachment of a stand mixer or hand mixer, whip 1 cup heavy cream to stiff peaks (see Note).
- Gently fold the chocolate sweetened condensed milk mixture into the whipped cream.
- Spread the ice cream evenly in the prepared pan, and freeze for several hours, until firm. During this time, prepare the fudge filling.
- After the bottom layer has firmed up some, in a large bowl, using the whisk attachment of a stand mixer or hand mixer, whip 1 cup heavy cream to stiff peaks (see Note).
- Gently fold the vanilla sweetened condensed milk mixture into the whipped cream.
- Remove springform pan from the freezer and quickly top with the cooled fudge, spreading evenly. Then top with the vanilla ice cream mixture and spread evenlty.
- Return to the freezer for at least another hour or two.
- Just before you are ready to frost the cake, prepare the whipped cream.
- Remove the ice cream cake form the freezer, and, working quickly, cover the ice cream cake with the whipped cream, decorating using as pastry bag and sprinkles, as desired.
- Return to the freezer until frozen completely, at least several hours or overnight..
- Whisk together the heavy cream, cocoa powder, and brown rice or corn syrup in a small pot until smooth.
- Bring to a boil, stirring frequently, then reduce heat to low and simmer for about 3-5 minutes, until thickened slightly.
- Remove from the heat and add the chocolate. Stir until smooth.
- Cool to room temperature.
- Combine the ingredients in a bowl.
- Using the whisk attachment of a stand mixer or hand mixer, whip the cream to stiff peaks (see Note).
For best results, when whipping the cream for both the ice cream and the whipped cream topping, make sure the heavy cream is very cold, and put your bowl and whisk attachment or beaters in the freezer for a bit.