Homemade Ice Cream Cake
This easy homemade ice cream cake is made with layers of rich and creamy no-churn vanilla and chocolate ice cream topped with whipped cream and rainbow sprinkles. And with that thick layer of fudge in the middle, this gluten free dessert recipe might even be better Dairy Queen or Carvel!
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-cook
- Dietary Info: Gluten-free
- Skill Level: Easy
My kids, like most, can be fickle. They may change their mind about anything and everything at the drop of a hat. The one thing they never change their minds about, though, is that for their birthdays they always want a DIY ice cream cake!
At first, the task felt a bit overwhelming. When I tried the popular ice cream cake recipes made with softened pints of ice cream, I ended up with a big mess. But I’ve had several years of practice at this point and have finally nailed what I consider to be the absolute BEST ice cream cake.
The secret to this recipe is that it’s made with no-churn ice cream. It takes just a few ingredients to make and ends up super rich and creamy, without the need for a machine or an overly involved process to make custard. There’s a thick layer of hot fudge sauce in the center, and the entire cake is covered in homemade whipped cream, just like cakes at Dairy Queen and Carvel.
It’s also super easy to customize (I included some ideas below!), so you can easily make this classic recipe into exactly what the birthday kiddo is requesting! (Or if they’re peanut butter-lovers, check out my Reese’s Ice Cream Cake.)
Why This Is The Best Homemade Ice Cream Cake Recipe
- No cartons of ice cream. Some easy ice cream cake recipes use softened cartons of ice cream. While this seems straightforward, refreezing melted ice cream can give you a hard or icy consistency. Not to mention the melty mess it makes.
- Easy to make. It starts with no-churn ice cream, which is the best of both worlds. It’s homemade but way less effort than making regular ice cream with custard and a machine. Most of the time 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.
- Few ingredients. This entire ice cream cake has only seven ingredients (well, eight if you count the sprinkles)!
- Gluten free. I didn’t have to make any changes to this recipe to make it gluten-free. If you opt to buy your own fudge sauce instead of making it, just double-check the label. Otherwise, it’s the perfect dessert for families like mine, where only some of us are gluten free.
Ingredient Notes
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Heavy cream – Heavy cream is the creamy base of the no-churn ice cream and is also used in the fudge sauce and whipped cream.
- Sweetened condensed milk – Sweetens and thickens the homemade ice cream layers. Do not try to use a can of evaporated milk.
- Vanilla extract – Used to flavor the vanilla ice cream and boost the flavor of the chocolate.
- Cocoa powder – Adds the chocolate flavor to the ice cream and some extra chocolatey goodness to the hot fudge.
- Corn syrup – Helps make the hot fudge smooth. Brown rice syrup also works.
- Chocolate chips – Melted to make the rich hot fudge sauce.
- Powdered sugar – Sweetens and stabilizes the homemade whipped cream for the frosting.
- Sprinkles – These are optional, but are they ever really optional?! Make sure you get gluten free rainbow sprinkles, if necessary.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Use the right pan. 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. Using a springform pan makes it much, much easier to remove. If you don’t have a springform pan, be sure to line the pan with plastic wrap to lift the cake out.
- Other helpful tools. I’ve found that big spatulas help with the folding and smoothing of layers. For decorating, a large star tip and coupler, and a plastic zip-top bag are an easy way to make a makeshift pastry bag or decorator to pipe a few simple decorations.
How to Make Ice Cream Cake
There are several steps to this recipe, but none of them are difficult. Just remember to plan ahead as it needs to chill several times throughout the process.
- Prep. Freeze the metal bowl and beaters or whisk attachment. Line the bottom and sides of a springform pan with plastic wrap.
- Make the chocolate ice cream. Divide the sweetened condensed milk into two bowls. In one bowl, add 1 teaspoon vanilla and cocoa powder. Whisk until smooth. In a large bowl, whisk a cup of heavy cream to soft peaks. Gently fold in the chocolate mixture. Spread the ice cream evenly in the pan and freeze for several hours until firm.
- Make the fudge filling. While the chocolate ice cream is chilling, whisk the fudge ingredients (except for the chocolate chips) until smooth. Bring to a boil, stirring frequently, then simmer for 3-5 minutes. Add the chocolate chips, stir until melted and smooth, and then let cool to room temperature.
- Make the vanilla layer. Once the chocolate ice cream is firm, add the vanilla to the other bowl of sweetened condensed milk. Whip the remaining heavy cream to soft peaks and gently fold in the vanilla sweetened condensed milk.
- Assemble. Remove the pan from the freezer. Spread the room temperature fudge in an even layer on top. Add the vanilla ice cream mixture and spread evenly.
- Freeze. Return the cake to the freezer for another hour or two.
- Make the whipped cream. Just before decorating, beat the whipped cream ingredients into soft peaks in a bowl.
- Decorate. Remove the cake from the springform pan, remove the plastic wrap, and transfer to a serving plate. Cover the cake with whipped cream and decorate with a pastry bag and sprinkles, if desired.
- Freeze. Return the ice cream cake to the freezer, leaving it unwrapped until completely frozen. Let it chill for at least several hours before serving. Overnight is best.
Easy Variations
The great thing about this dessert is that it’s easy to customize with different flavors and toppings. Here are a few ideas.
- Use your favorite fudge sauce. I prefer to use my super fast homemade fudge sauce as the filling, but you can just use your favorite jar of hot fudge.
- Try a different sauce. If chocolate isn’t your thing, you can replace the fudge sauce with caramel sauce, peanut butter sauce, or even Nutella.
- Add some texture. If you prefer ice cream cake with a layer of crunchies, you can use crushed Oreos or another chocolate cookie to add a crunchy layer.
- Use different ice cream flavors. I kept things pretty simple and classic by using chocolate and vanilla ice cream. But you could definitely customize this by using another flavor of no-churn ice cream, like Nutella toffee swirl, cookies and cream, red velvet, Reese’s, or brownie batter.
Tips for The Best Ice Cream Cake
After making this cake several times over the years, I’ve learned a few things that are key to making the best dessert possible.
- Freeze the bowls and whisks. I recommend making the whipped cream for the ice cream and topping the cake in a metal bowl. Pop the pop and the mixer attachments in the freezer so they’re cold when you begin working.
- One flavor at a time. I recommend making each flavor of ice cream separately, versus making a whole batch, then dividing and flavoring each half separately. If you stir the cocoa powder into the sweetened condensed milk, the cocoa will be distributed better, and you won’t deflate the ice cream.
- Freeze between layers. To have defined layers, you will need to freeze the cake for a couple of 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.
- Let the fudge cool. I make the hot fudge sauce while the chocolate layer is in the freezer. This gives it plenty of time to cool to room temperature. If you spread hot fudge on the ice cream, it’s just going to melt the ice cream.
- Make in advance. This cake needs to chill several times throughout assembly, but once it’s assembled, it also needs to chill for several hours. Overnight is ideal, so I like to prepare this the day before it’s meant to be enjoyed.
Make Ahead & Storage
- Make ahead: If you want to make it several days ahead of time, make and freeze the layers and then tightly wrap the springform pan with plastic wrap. Keep it frozen, then unmold and frost with whipped cream several hours or the night before you plan to serve it.
- Storage: Ice cream cake should be kept in the freezer until ready to serve it. Once frozen completely, it can be wrapped tightly with plastic wrap and kept in the freezer for up to two weeks. Leftovers can also be wrapped tightly and kept in the freezer.
Easy Homemade Ice Cream Cake
This easy homemade ice cream cake is made with layers of rich and creamy no-churn vanilla and chocolate ice cream topped with whipped cream and rainbow sprinkles. And with that thick layer of fudge in the middle, this gluten free dessert recipe might even be better Dairy Queen or Carvel!
Servings: 16
Ingredients
For the ice cream cake:
- 14 ounces sweetened condensed milk , divided
- 2 teaspoons vanilla extract , divided
- ¼ cup cocoa powder
- 2 cups heavy cream , divided
For the fudge filling (or use 1 cup of your favorite jarred fudge sauce):
- 1/2 cup heavy cream
- 1/4 cup cocoa powder
- 1/4 cup corn syrup or brown rice syrup
- 2 ounces semisweet chocolate chopped, or about 1/3 cup semisweet chocolate chips
For the whipped cream frosting:
- 1 1/2 cups heavy cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- sprinkles if desired
Instructions
For the ice cream cake:
- Place a metal bowl and beaters or whisk attachment for your hand mixer in the freezer (see Note). Line the bottom and sides of an 8-inch springform pan with plastic wrap.
- Divide the sweetened condensed milk between two small bowls.
- In one small bowl, stir together 7 ounces sweetened condensed milk with 1 teaspoons vanilla extract until evenly distributed.
- In another, stir together 7 ounces sweetened condensed milk, 1 teaspoons vanilla extract, and ¼ cup cocoa powder until evenly distributed and smooth.
- In a large bowl, using the whisk attachment of a stand mixer or hand mixer, whip 1 cups heavy cream to soft peaks.
- 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 and wash and chill the bowl and beaters or whisk attachment again (see Note).
- 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 cups heavy cream to soft peaks.
- 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 evenly.
- Return to the freezer for at least another hour or two. After this time you can remove the cake from the freezer, unlatch the springform pan, remove the plastic wrap, and transfer to a serving plate. You can return it to the freezer until you are ready to frost and decorate, or move immediately to decorating it.
- Just before you are ready to frost the cake, prepare the whipped cream.
- Remove the ice cream cake from the freezer, and, working quickly, cover the ice cream cake with the whipped cream, decorating using a pastry bag and sprinkles, as desired.
- Return to the freezer, unwrapped until frozen completely, at least several hours or overnight. The cake can be stored in the freezer for up to two weeks. Once it is completely frozen, it can be wrapped tightly with plastic wrap and stored in the freezer for up to two weeks.
- Slice and serve, running a knife under warm water if needed to slice it.
For the fudge filling:
- Whisk together the 1/2 cup heavy cream, 1/4 cup cocoa powder, and 1/4 cup 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 2 ounces semisweet chocolate or about 1/3 cup semisweet chocolate chips. Stir until smooth.
- Cool to room temperature.
For the whipped cream frosting:
- Combine the 1 1/2 cups heavy cream, 2 Tablespoons powdered sugar, and 1 teaspoon vanilla extract in a chilled bowl (see Note).
- Using the whisk attachment of a stand mixer or hand mixer, whip the cream to soft peaks. Use immediately for frosting the cake.
Notes
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.
Wrap the frozen ice cream cake tightly with plastic wrap. Freeze for up to 2 weeks.
Nutrition Facts
Easy Homemade Ice Cream Cake
Amount Per Serving (1 slice (1/16th of the cake))
Calories 250
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g70%
Cholesterol 81mg27%
Sodium 27mg1%
Potassium 95mg3%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 875IU18%
Vitamin C 0.3mg0%
Calcium 44mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
Leave a star rating to help others know that they should make this recipe.
Share a photo and tag @cupcakesandkalechips on Instagram!
Thx my whole class loved it
Can you sub a different sweetener than the rice syrup or corn syrup? Any suggestions? I would rather not use a sugar syrup….
You do need some sort of liquid sweetener for the right consistency. You could try honey, but I haven’t tested it myself.
I love anything relates to ice cream 🙂 Can’t wait to try this recipe. Thank you for sharing!!
Thank you, Lita!
Love that this is no-churn! It look like a fabulous summer birthday treat option!