ice cream sheet cake

This easy recipe for homemade ice cream cake features two ice cream flavors of your choice, a crunchy cookie layer right in the middle, and homemade whipped cream and sprinkles on top. This no bake dessert makes a great make-ahead option since it needs to to freeze for at least 12 hours before serving. 

Ice Cream Sheet Cake Recipe

vanilla ice cream2

Oreos1

(120 milliliters) homemade magic shell

1 and ½ (1410 grams) chocolate ice cream2

(240 milliliters) heavy cream or heavy whipping cream

vanilla extract

Make room in your freezer for a 9&quot; x 13&quot; baking dish (be sure to see notes4 for specifics). Set out the vanilla ice cream at room temperature.

Place the Oreos in the bowl of a food processor and pulse until cookies form a fine crumb.

Pour the cookies into a medium size bowl, then drizzle the magic shell over the cookie crumbs. Stir until all of the cookies are evenly coated and moist, then set this mixture aside.

Once your vanilla ice cream has been sitting out for about 15 minutes, pour it into a large bowl and stir it with a large spatula to smooth it out. You can also stir it in the container, but it does get very messy.

Once the ice cream is smooth and easily stirred, pour all of it into your baking dish. Spread the ice cream evenly into the bottom of the baking dish, making sure to fill in any holes and push ice cream into the very corners of your dish.

Sprinkle the cookie crumbs evenly over the vanilla layer, making sure to break up large cookie clusters with your fingers. Once you have used up all of the cookie crumbs, place the baking dish in the freezer to firm up for about 20 minutes.

Set out your chocolate ice cream, then repeat steps 4 and 5 with the chocolate ice cream, spreading the ice cream evenly over the cookie layer. Allow to set up in the freezer for about 20 minutes. While you wait for the cake to freeze, make the homemade whipped cream topping.

ICE CREAM CAKE

Pour the heavy whipping cream, sugar, and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.

Turn the mixer to medium speed. The mixture will start to get frothy and bubbly. After about 2 to 3 minutes, the mixture will start to thicken.

Once mixture is visibly thick (you will be able to see the trail of the whisk), increase the speed to medium-high and beat for an additional 30 seconds to 1 minute. At this point, your whipped cream should start to look &quot;billowy&quot; and the trails from your whisk will be quite distinct.

Pull the whisk out of the bowl and check that the whipped cream in the bowl has formed stiff peaks.

When your cake is firm, use a spatula to smooth the whipped cream topping over the chocolate ice cream layer. Decorate with sprinkles if desired. Allow to freeze completely in the freezer at least 12 hours, preferably 1 day. When you are ready to serve the cake, allow to sit at room temperature for about 5 minutes and use a very sharp knife to cut. Cover leftovers and store in the freezer up to 1 month.

WHIPPED CREAM TOPPING

My vanilla ice cream layer was runny but the rest were normal.   Is there anything I could do to make it like the chocolate ice cream which wasn’t runny?

I would give this recipe 10 stars if I could.  It was a huge hit at my Super Bowl party.  People couldn’t stop raving about it.  I used vanilla ice cream and caramel toffee ice cream and topped the whipped cream with toffee bits.  The magic topping mixed with the Oreo crumbs was amazing and added a wonderful crunch.  Loved it!

I actually made this for my sons birthday in August. Today is my daughters birthday and she requested the same cake brother had, on the way out the door to school. So now I don’t have 12 hours. Maybe next week just because.

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