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Easy Incredible Ice Cream Cake
Easy Incredible Ice Cream Cake
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
300 minutes
Indulgent ice cream cake with layers of moist cake, crunchy cookies, and rich ice cream topped with a buttery icing.
Ingredients:
  • nonstick cooking spray
  • 1 (15.25 ounce) package devil's food cake mix
  • 0.5 cup oil
  • 3 large eggs
  • 0.5 gallon vanilla ice cream, slightly softened
  • 2 cups chopped chocolate sandwich cookies (such as Oreo®)
  • 1 (7.25 ounce) bottle chocolate shell topping (such as Magic Shell®)
  • 2 cups heavy whipping cream
  • 2 cups powdered sugar
  • decorating icing (optional)
  • candy sprinkles (optional)
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and give a gentle coating to the bottom and sides of two 8-inch round cake pans.
  • In a large bowl, combine cake mix, water, oil, and eggs until moistened. Beat with a mixer on medium speed for 2 minutes. Transfer batter to prepared cake pans.
  • Bake until a toothpick inserted in the center comes out clean, 32 to 38 minutes in the preheated oven.
  • Prepare an 8-inch round cake pan by lining it with plastic wrap, leaving a 6-inch overhang on all sides. Scoop out several large pieces of ice cream and press them into the pan, covering the bottom evenly. Cover the ice cream with plastic wrap, smoothing it out. Freeze for 1 hour.
  • Take the cakes out of the oven and allow them to cool in the pans for 10 to 15 minutes. Then transfer them to a wire rack to cool completely, approximately 30 minutes.
  • Place one cake layer on a freezer-safe plate and save the remaining layer for future use by freezing it for up to 4 months.
  • Mix the chopped cookies and chocolate topping in a bowl. Spread the cookie "crunchies" evenly over the cake layer. Flip the frozen ice cream layer on top of the cookies with the smooth side facing up. Freeze for 1 hour.
  • Pour the cream into the bowl of a stand mixer with a whisk attachment and whip on medium speed. Slowly incorporate the powdered sugar until stiff peaks form. Evenly spread the icing on the cake and freeze for an additional hour.
  • Top the cake with a generous amount of icing and a sprinkle of colorful sprinkles, then chill in the freezer for a minimum of 30 minutes or up to 1 week before cutting and serving.

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