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Chocolate fudge and chocolate cookie crumbs sandwiched between vanilla and strawberry ice creams, then finished with frozen whipped topping. This Homemade Neapolitan Ice Cream Cake is easy to customize and ridiculously easy to make!
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Easy Homemade Ice Cream Cake

Chocolate fudge and chocolate cookie crumbs sandwiched between vanilla and strawberry ice creams, then finished with frozen whipped topping. This Homemade Neapolitan Ice Cream Cake is easy to customize and ridiculously easy to make!
Prep Time20 mins
Freeze Time5 hrs
Course: Dessert
Cuisine: Ice Cream Cake
Keyword: Homemade Ice Cream Cake

Ingredients

  • 1.5 quarts strawberry ice cream
  • 1.5 quarts vanilla ice cream
  • 11 ounce jar of hot fudge topping
  • 10-20 Oreo cookies
  • 16 ounce container frozen whipped topping thawed

Instructions

  • Line the inside and sides of a 9 inch springform pan with plastic wrap, making sure all areas are covered.
  • Use parchment paper to make a round sleeve around the inside of the springform pan (sleeve should be at least 1" taller than the sides of the pan).
  • Melt strawberry ice cream to a consistency that is able to be spread. I either let it sit out for an hour or two, or put it in the microwave in 20 second intervals.
  • Pour the strawberry ice cream into the bottom of the pan. Freeze for at least 1 hour.
  • Remove pan from freezer. Melt hot fudge according to package directions and pour over flavored ice cream.
  • Remove cream from center of Oreos (I break them apart by hand and use a knife to remove the cream. Process Oreos in food processor until they turn into fine crumbles. Spread Oreos over fudge layer. NOTE: If you want a thick cookie layer, use 20 cookies (this is what I like). If you want a thinner layer that best adheres to the top layer of ice cream, use about 10 cookies.
  • Melt the container of vanilla ice cream. Spread ice cream over Oreo layer.
  • Freeze for at least 4 hours.
  • Remove from freezer. Remove outside of springform pan. Move cake to cardboard cake round.
  • Use thawed whipped cream to frost outside of cake. Decorate with sprinkles if desired. Return cake to freezer for at 1 hour before writing on cake (gel icing works best for writing on this cake).