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What’s better than cake? Ice cream cake. And what’s better than ice cream cake? One that’s packed with layers of creamy ice cream, rich fudge, and a crunchy chocolate topping. This homemade version rivals any store-bought ice cream cake, with a dreamy combination of textures—smooth, fudgy, crunchy, and melt-in-your-mouth delicious. Perfect for birthdays, celebrations, or just because you need an ice cream fix!
👉 Ingredients
For the Ice Cream Layers
- 1 quart vanilla ice cream, softened
- 1 quart chocolate ice cream, softened
- 1 quart cookies & cream (or any favorite flavor), softened
For the Fudgy Crunch Layer
- 1 ½ cups crushed chocolate cookies (like Oreos)
- ¾ cup chocolate chips
- ¼ cup coconut oil or butter
For the Whipped Cream Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For Decoration
- Chocolate chunks or shavings
- Extra cookie crumbles
- Chocolate chips
👉 How to Make It
1️⃣ Prepare the Crunch Layer
- Melt chocolate chips and coconut oil in the microwave in 30-second intervals, stirring until smooth.
- Stir in crushed cookies, mixing until coated.
- Spread the mixture onto parchment paper and freeze for 10 minutes, then break into chunks.
2️⃣ Assemble the Ice Cream Cake
- Line a 9-inch springform pan with plastic wrap for easy removal.
- Spread the first ice cream layer (chocolate) evenly in the pan, then freeze for 15 minutes.
- Add half the fudgy crunch layer, pressing lightly.
- Spread the second ice cream layer (cookies & cream) on top, freeze again for 15 minutes.
- Add the remaining fudgy crunch layer.
- Spread the final vanilla ice cream layer, smoothing the top.
- Freeze the entire cake for at least 4 hours, or until firm.
3️⃣ Make the Whipped Cream Frosting
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
4️⃣ Decorate the Cake
- Remove the cake from the pan and frost with whipped cream frosting.
- Sprinkle with chocolate chunks, cookie crumbles, and extra chocolate chips.
- Freeze for 30 minutes before serving for perfect slices!
FAQ & Troubleshooting
1. Can I use store-bought whipped topping?
Yes! If you prefer, you can use Cool Whip instead of homemade whipped cream.
2. How do I store leftovers?
Keep the cake covered in the freezer for up to 1 week.
3. Can I use different ice cream flavors?
Absolutely! Try strawberry, peanut butter, or mint chip for fun variations.
4. Why is my ice cream too soft to layer?
If it’s melting too quickly, pop it back in the freezer for 5-10 minutes between layers.
5. How do I cut an ice cream cake easily?
✔️ Run a knife under hot water before slicing.
✔️ Let the cake sit at room temp for 5 minutes before cutting.
This Ice Cream Cake with Fudgy Crunch Topping is the ultimate summer dessert—creamy, crunchy, chocolatey, and completely irresistible. Try it out and let me know your favorite ice cream combo! 🍦🍫✨
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