Ice Cream Sheet Cake Recipe

A slice of ice cream sheet cake on a plate with a spoon and a bite taken out of it.

5 from 3 votes

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.

Prep Time1

Chilling Time12

Total Time13

Recipe Author Lynn April

Servings: 20 servings

Ingredients

ICE CREAM CAKE

▢ 1 and ½ quarts (1410g) vanilla ice cream²
▢ 1 standard package Oreos¹
▢ ½ cup (120mL) homemade magic shell store bought is fine
▢ 1 and ½ (1410g) chocolate ice cream²

WHIPPED CREAM TOPPING

▢ 1 cup (240mL) heavy cream or heavy whipping cream
▢ 1 Tablespoon (8g or 13g) sugar³
▢ 1 teaspoon vanilla extract

Instructions

ICE CREAM CAKE

Make room in your freezer for a 9" x 13" baking dish (be sure to see notes⁴ for specifics). Set out the vanilla ice cream at room temperature.
1 and ½ quarts (1410g) vanilla ice cream2
Place the Oreos in the bowl of a food processor and pulse until cookies form a fine crumb.
1 standard package Oreos1
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.
½ cup (120mL) homemade magic shell
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.
1 and ½ (1410g) chocolate ice cream2

WHIPPED CREAM TOPPING

Pour the heavy whipping cream, sugar, and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.
1 cup (240mL) heavy cream or heavy whipping cream, 1 Tablespoon (8g or 13g) sugar3, 1 teaspoon vanilla extract
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 "billowy" 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.

Notes

Oreos: this is one regular pack of regular stuffed Oreos. If you want to use something else like DoubleStuf or MegaStuf, use about 30 Oreos. You can also use any flavor of Oreos, which are DoubleStuf, so you'll want to use about 30 of them, too.
Ice cream flavors: you can use any flavors of ice cream you wish in this recipe.
Sugar: you can use granulated or powdered sugar here. I have used both and find a slightly smoother whipped cream with powdered. For 1 Tablespoon of sugar, powdered sugar will be 8g and granulated sugar will be 13g.
9" x 13" dish: I prefer using a Fat Daddio's platform pan for this sheet cake, but it's crucial you line it with foil or parchment under the platform insert to prevent leaking. You'll want to make sure the lining goes all the way up the sides of the pan with overhang. If you want to use a pan without a platform, it will just be harder to get the first row of slices out.
Whipped cream topping: you can use CoolWhip if you want to, though I prefer the taste of homemade whipped cream. If using CoolWhip, you'll need 2 cups thawed.

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Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.