If you’re already obsessed with frozen treats, you’ll also love our strawberry twist in this Homemade Strawberry Cheesecake Ice Cream and the ultra-fun Rice Krispie Ice Cream Sandwich for dorm parties. Both pair perfectly with this ice cream cake recipe for a no-bake dessert table.
And the best part? You don’t need an oven, fancy tools, or a big budget. This dessert is perfect for birthdays, study parties, or any “I just survived finals” celebration.
Table of Contents
🍰 Why You’ll Love This Ice Cream Cake Recipe
This homemade ice cream cake hits the sweet spot between effort and reward. You’ll love it because:
- No oven needed — your dorm kitchen is enough.
- Customizable — use any ice cream flavor combo.
- Budget-friendly — under $10 if you shop smart.
- Impressive — looks fancy without stress.
It’s one of those desserts that seems like it took hours, but actually comes together faster than an episode of The Office.
🛒 Ingredients You’ll Need
You can totally adjust this easy ice cream cake recipe to whatever you already have in your freezer, but here’s a classic combo:
| Ingredient | Amount | Notes |
|---|---|---|
| Chocolate cookies (Oreos or similar) | 2 cups, crushed | Use a zip bag + mug to crush |
| Melted butter | 1/4 cup | To hold the crust together |
| Ice cream (any 2 flavors) | 1.5 quarts | Slightly softened |
| Whipped topping (like Cool Whip) | 2 cups | Optional but dreamy |
| Chocolate syrup | 1/4 cup | For drizzling |
| Sprinkles, crushed candy, or nuts | As desired | Make it your own! |
🧊 Student hack: You can even use leftover brownies or graham crackers instead of cookies for the base.
👩🍳 Step-by-Step: How to Make Ice Cream Cake
1. Prep Your Pan
Line a loaf pan or small baking dish with parchment paper. This helps you lift your ice cream cake out easily later.
Dorm hack: No food processor? Crush cookies in a zip bag with a mug. If you’re craving a cereal-bar vibe, press a thin layer of Rice Krispie Treats over the crust before adding ice cream — it turns this ice cream cake recipe into a sliceable, crunchy dream.
2. Make the Crust
Mix crushed cookies with melted butter. Press this into the bottom of the pan. Freeze for 10 minutes to set.
3. Add the First Ice Cream Layer
Scoop and spread your first ice cream flavor over the crust. Use a spoon or spatula to smooth it out evenly.
4. Add the Second Ice Cream Layer
Repeat with your second ice cream flavor. This contrast makes it look awesome when sliced.
5. Top It Off
Spread whipped topping over the ice cream layers. Add chocolate syrup drizzle, sprinkles, or crushed candy.
6. Freeze and Set
Freeze the whole thing for at least 4 hours, or overnight for best texture.
7. Slice and Serve
When ready to serve, let it sit at room temp for 5 minutes. Slice using a knife dipped in warm water for perfect cuts.
🍨 Best Ice Cream Flavors to Mix
Some flavor combos that always win:
- Cookies & Cream + Chocolate Fudge
- Vanilla + Strawberry
- Coffee + Caramel
- Mint Chocolate Chip + Oreo
- Peanut Butter + Chocolate
🎓 Pro Tip: Choose one “bold” flavor and one “neutral” flavor so they balance out — it’s like finding your study buddy match.
Want creamy, scoop-shop style swirls? Check out our Homemade Strawberry Cheesecake Ice Cream — you can layer it straight into this ice cream cake recipe for a cheesecake-meets-birthday-cake vibe.
💡 Student Tips to Save Time and Money
- Buy store brand and go mini. Grab two pint-size tubs to avoid leftovers you can’t refreeze smoothly. For more cheap ideas, see Cheap Desserts for College Students.
- No mixer? A spatula works. If you want a spoonable single-serve dessert while your cake freezes, try Bread Pudding in a Mug.
- Crunch upgrade for $1: Sprinkle broken pieces of Chocolate Covered Nut Clusters or Caramel Pretzel Crack Bars between layers.
- Holiday look, no effort: Finish with crushed Candy Cane Cheesecake Bars crumbs in December, or rainbow sprinkles any time.
- No-bake friends: If you love this ice cream cake recipe, you’ll also vibe with No-Bake Coconut Cream Balls — perfect bite-size freezer treats.
🧊 Storage & Make-Ahead Tips
Keep your homemade ice cream cake covered with foil or plastic wrap to prevent freezer burn. It lasts:
- Up to 2 weeks in the freezer.
- Best served within 3 days for creamy texture.
If you’re prepping for a party, you can make it 2 days ahead and decorate right before serving.
Batch-cook your sweet freezer stash the same day you’re doing meal prep — our guide to Freezer Meal Recipes shows how to organize your freezer so your ice cream cake recipe doesn’t get squished or frosted over.
For individual portions, freeze slices between sheets of parchment and tuck one into a Rice Krispie Ice Cream night for instant dessert plates.
❓ FAQ – Ice Cream Cake Recipe
1. How do I make an ice cream cake without a springform pan?
Just line any dish (loaf pan, Pyrex, or even plastic container) with parchment paper. It’ll lift right out.
2. Can I use vegan or dairy-free ice cream?
Absolutely! Brands like Oatly or So Delicious work perfectly for a dairy-free ice cream cake.
3. How do I soften ice cream quickly?
Leave it on the counter for 10 minutes or microwave in short 10-second bursts.
4. What toppings go best on ice cream cake?
Try crushed Oreos, chocolate drizzle, caramel sauce, or colorful sprinkles for a party vibe.
5. How long should I freeze it before serving?
At least 4 hours, but overnight gives the cleanest slices.
🎉 Conclusion
This easy ice cream cake recipe is proof you don’t need an oven — or a big budget — to deliver a party-level dessert. If you caught the frozen-dessert bug, go make our Homemade Strawberry Cheesecake Ice Cream next, or assemble a crunchy Rice Krispie Ice Cream Sandwich for study breaks.
Psst… want more cheap treats? Bookmark Cheap Desserts for College Students and join the newsletter — I’ll send new no-bake ideas and dorm-friendly hacks straight to your inbox. 🍦🎉
PRINTABLE RECIPE CARD
Easy No-Bake Ice Cream Cake
Ingredients
- 2 cups chocolate sandwich cookies, crushed
- 1/4 cup unsalted butter, melted
- 1.5 quarts ice cream, two flavors, slightly softened
- 2 cups whipped topping (or whipped cream)
- 1/4 cup chocolate syrup (or hot fudge, warmed)
- 2–3 tablespoons sprinkles or crushed candy, for topping
- 1 sheet parchment paper, to line pan
Equipment
- 9×5 inch loaf pan A small baking dish or plastic container also works.
- Parchment paper Creates a sling for easy lifting.
- Mixing bowl For combining cookie crumbs and butter.
- Spatula or large spoon To smooth ice cream layers.
- Zip bag and mug/rolling pin To crush cookies if you do not have a food processor.
Method
- Line a 9×5 inch loaf pan with parchment, leaving overhang for easy lifting.
- Combine crushed cookies with melted butter until the texture resembles wet sand. Press firmly into the pan to form an even crust. Freeze 10 minutes.
- Spread the first ice cream flavor evenly over the chilled crust. Smooth with a spatula.
- Add the second ice cream flavor on top. Smooth again to level the surface.
- Spread whipped topping over the ice cream layers. Drizzle with chocolate syrup and add sprinkles or crushed candy.
- Freeze for at least 4 hours (preferably overnight) until firm.
- Lift the cake out using the parchment. Let sit 5 minutes at room temperature. Slice with a warm knife and serve.