Layered Ice Cream Cake Recipe

Name: Layered Ice Cream Cake
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: Serves 1 or more
Ingredients: Oreo Cookies; 2 tablespoons milk; Ice Cream Sandwiches; Mint Chocolate Chip Ice Cream; Vanilla Frozen Yogurt; Strawberry Ice Cream; Frozen Whipped Topping

This unbelievably delicious No-Bake Layered Ice Cream Cake is the perfect summer dessert! Forget traditional cakes – this easy recipe uses your favorite ice creams (or frozen yogurts!) to create a stunning, customizable dessert that's sure to impress. With endless flavor combinations, from classic Neapolitan to your own unique creations (think cheesecake filling and strawberry swirls!), this recipe is as versatile as it is simple. Get ready for rave reviews – it’s so easy, even *you* won't believe you made it! Perfect for parties or a hot summer day.

Prep Time 30 mins

Cook Time 85 mins

Calories 313.8 kcal

Protein 8g

Rating 4.4 (28 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Layered Ice Cream Cake

Oreo Cookies
2 tablespoons milk
Ice Cream Sandwiches
Mint Chocolate Chip Ice Cream
Vanilla Frozen Yogurt
Strawberry Ice Cream
Frozen Whipped Topping

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How to Make Layered Ice Cream Cake

Coat the bottom and sides of a 9-inch round springform pan with nonstick cooking spray.
Line the sides with wax paper, using cooking spray to help it adhere to the pan. Trim the paper to the height of the pan.
Finely crush 12 Oreo cookies (about 1 1/2 cups) in a food processor.
Add 2 tablespoons of milk to the crushed Oreos and pulse until the mixture just holds together. Set aside.
Unwrap 4 ice cream sandwiches (approximately 8 ounces). Quickly cut each sandwich into quarters.
Stack the ice cream sandwich quarters on end, packing them snugly together, around the wax-paper-lined pan to create a stand-up edge. Repeat with remaining sandwiches.
Spoon the Oreo cookie crumbs into the center of the pan, pressing firmly over the bottom to create a crust.
Freeze for 1 hour.
Remove all three flavors of ice cream (or frozen yogurt) from the freezer and let them soften at room temperature for 15 minutes. You'll need approximately 2 cups of each flavor.
Transfer each ice cream flavor to a separate small bowl and stir until it reaches a spreadable consistency.
Remove the pan from the freezer.
Spread the first ice cream flavor (e.g., mint) evenly over the Oreo crust. Top with the second flavor (e.g., vanilla) and then the third (e.g., strawberry), spreading each layer evenly.
Top with 1 cup of thawed whipped topping, swirling it decoratively.
Crush the remaining 3 Oreo cookies (about 1/4 cup) and sprinkle over the cake.
Return to the freezer.
Freeze overnight (or for at least 6 hours).
To serve, remove the sides of the springform pan and then carefully peel off the wax paper.
Cut into wedges and serve immediately.