This easy homemade Ice Cream Cake recipe is made in a regular baking dish with a layer of real cake, fudge sauce, ice cream and whipped cream. The flavor options are endless!
Ice Cream Cake is the current craze at our house.
Ice Cream Cake is the current craze at our house.All my six year old wanted for his birthday was an Oreo ice cream cake, and ever since, it's the cake everyone is begging for. It's the best ice cream cake recipe because it’s not just a frozen block of ice cream pretending to be cake—it’s the real deal! We’re talking about a layer of moist chocolate cake, creamy ice cream, and the best part: a thick layer of fudge sauce running through the middle. It’s outrageously good. Plus, it’s super easy to make any variations. Want to use yellow cake? Go for it. Prefer a boxed cake mix? No judgment here. You can totally customize the ice cream flavors and toppings too (Check out all of my ideas in my recipe card notes). And the best part? No special tools required—just a regular baking pan. Make it for birthdays, potlucks, or anytime!
There's nothing as refreshing as frozen desserts! Try Strawberry Cheesecake Ice Cream, Orange Ice Cream, Chocolate Milkshake, or Healthy Frozen Yogurt!
How to make Ice Cream Cake:
Make Cake: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add sour cream, milk, oil and vanilla; beat on medium speed. Stir in boiling water (batter will be thin). Pour batter into prepared pan. Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
Add Toppings: Spread a thin layer of hot fudge sauce over the top of the cake. Allow ice cream to soften on the counter for 10-15 minutes and then spoon it onto the cake then spread into an even layer. Freeze for several hours (overnight for best results), until ice cream is firm. Top the best ice cream cake with whipped cream and sprinkles!
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Recipe
Ice Cream Cake
Equipment
Ingredients
For the Cake
- 1/2 cups granulated sugar (100g)
- 1/3 cup all-purpose flour (40g)
- 3 Tbsp unsweetened cocoa powder (16g)
- 1/2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 Tbsp plain Greek yogurt (31g), or sour cream
- 1/4 cup buttermilk (60mL)
- 2 Tbsp oil (30mL), vegetable or canola oil
- 1/2 teaspoons vanilla extract
- 1/4 cup boiling water (60mL)
For the Ice cream layer:
- 1 ½ cups Hot Fudge Sauce (510g)
- 48 oz container of Ice cream (420mL), your favorite kind), softened
Whipped Cream Topping:
- 1 cup heavy cream (240mL)
- 2 Tablespoons powdered sugar (14g)
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 350°F. Grease an 8 or 9-inch baking pan with cooking spray.
- Cake Batter: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add sour cream, milk, oil and vanilla; beat on medium speed for 1 minute.½ cups granulated sugar, ⅓ cup all-purpose flour, 3 Tbsp unsweetened cocoa powder, ½ teaspoons baking powder, ¼ teaspoons baking soda, ¼ teaspoon salt, 2 Tbsp plain Greek yogurt, ¼ cup buttermilk, 2 Tbsp oil, ½ teaspoons vanilla extract
- Stir in boiling water (batter will be thin). Pour batter into prepared pan.¼ cup boiling water
- Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
- Assemble: Spread a thin layer of fudge sauce over the top of the cake. Remove ice cream from the freezer and allow to sit for 10-15 minutes. Stir well to soften enough to spread onto the cake.1 ½ cups Hot Fudge Sauce, 48 oz container of Ice cream
- Freeze for several hours, until ice cream is firm.
- Frosting: Beat whipped cream for 1 minute. Mix in powdered sugar and vanilla and beat until stiff peaks. Smooth whipped cream over the top and top with sprinkles, maraschino cherry, or other crushed candies for decoration, if desired.1 cup heavy cream, 2 Tablespoons powdered sugar, ½ teaspoon vanilla extract
- Store ice cream cake in the freezer, covered well, without whipped cream topping for 2-3 months or for 1 week with whipped cream topping.
Notes
- Cake Flavors: Substitute a HALF recipe for Yellow Cake, Carrot Cake, Dark Chocolate Cake, Lemon Cake or any boxed cake mix flavor (only using half of the mix–use the remaining batter to make cupcakes).
- Substitutes for Fudge: Caramel Sauce, Chocolate Mousse, Raspberry Filling, or crushed Oreos.
- Different Toppings: Top the cake with frosting, sprinkles, crushed cookies, mini chocolate chips, M&M's, crushed Reese's or other small candies.
- Oreo Ice Cream Cake: Add crushed oroes on top of the hot fudge, and use cookies and cream ice cream.
- Ice Cream Cupcakes: Bake cupcakes and allow them to cool completely. Use a small knife to cut out a hole in the top of the cupcakes, scooping out some of the center. Fill it with ice cream and smooth fudge sauce on top of the cupcake or dip it in melted chocolate. Freeze.
- Cookie Ice Cream Cake: Substitute Chocolate Chip Cookie Bars in place of cake. Allow them to cool completely and follow steps 7-10 of the recipe card.
- Brownie Ice Cream Cake: Substitute brownies or blondies in place of cake. Allow them to cool completely and follow steps 7-10 of the recipe card.
- Homemade Ice Cream Sandwiches
Nutrition
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I originally shared this recipe May 2020. Updated July 2025.
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Is this recipe supposed to have an egg in it?
no egg!
Panna cotta recipe
Hi Joye, you can find my Panna Cotta recipe here: https://tastesbetterfromscratch.com/panna-cotta/
I am not the best at making cakes but decided to try this for my son’s birthday. It is my new go to! Super easy and everyone loved it. It’s the one cake that disappeared quickly and we didn’t have it in the freezer for weeks. The hot fudge makes it so good…and fun to switch up the flavors!
If I use a box mix, I use just half the box AND the “wet” ingredients listed in the recipe? Yes?
Perfectly delicious!