Chef notes
Celebrate summer birthdays in style with this festive copycat ice cream cake! Combine rich chocolate ice cream, a crunchy chocolate cookie crumb layer, funfetti vanilla ice cream and a whipped cream frosting for a dessert that’s sure to be the perfect centerpiece for any birthday bash. The combination of textures and flavors — creamy, crunchy and sweet — makes every bite a delight.
This cake can be made ahead of time, making party planning a breeze. Simply prepare the layers, freeze the cake and pull it out when you're ready to celebrate. It can be kept in the freezer for up to a month, allowing you to have a showstopping dessert ready at a moment's notice. Want to switch up the ice cream flavors? Make a strawberries and cream version using strawberry ice cream and vanilla ice cream or a grasshopper-style cake with chocolate and mint.
Whether you're hosting a big party or a small family gathering, this ice cream cake is sure to be a hit with guests of all ages. Colorful sprinkles add a festive touch in both the ice cream layer and topping, making it not just a dessert, but a fun and memorable part of the celebration. Plus, the no-bake aspect (aside from the quick cookie crust) means you can avoid heating up the kitchen, keeping your cool as you create this delightful treat.
Make your birthday — or any day — extra-special with this delightful and easy-to-make birthday ice cream cake.
Technique Tip: The whipped topping can be made with a stand mixer or hand mixer, but I do not suggest attempting to whip the cream by hand unless you are looking for a triceps workout! Allow the cake to freeze thoroughly to ensure clean slices.
Swap Option: Swap in a gluten-free cookie for this cake to ensure everyone can have a slice. Feeling creative? Try swapping the chocolate and vanilla ice cream for another crowd or birthday honoree favorite. Looking for less steps? Skip the homemade whipped topping and purchase a store-bought option from the freezer section of your grocery store.
Ingredients
- 3 cups store-bought double chocolate or chocolate chip cookies
- 2 tablespoons unsalted butter
- 1½ quarts chocolate ice cream, softened
- 1½ quarts vanilla ice cream, softened
- 1/2 cup rainbow sprinkles, plus more for garnish
- 1½ cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- maraschino cherries, for garnish
Preparation
1.Preheat the oven to 350 F.
2.In a food processor, pulse the chocolate cookies until finely ground. Add the melted butter and pulse until combined. Line the bottom of a 9-inch springform pan with parchment paper, then press the cookie mixture evenly into the pan. Bake for 10 minutes, then cool completely.
3.Once the cookie crust has cooled, spread the chocolate ice cream evenly over the crust with a spatula. Freeze for about 1 hour, or until the ice cream is firm.
4.In a large bowl, combine the softened vanilla ice cream and rainbow sprinkles until the sprinkles are evenly distributed.
5.Line another 9-inch round pan with plastic wrap. Spread the funfetti ice cream in the pan, smoothing the top with a spatula. Freeze for 1 hour.
6.Unlatch the springform pan to remove the chocolate ice cream layer and place it on top of the funfetti layer, with the cookie layer sandwiched between the ice cream layers. It is okay if the cake is taller than the pan. Cover the cake with plastic wrap and freeze for at least 4 hours.
7.Meanwhile, make the whipped topping. Place a medium-size metal bowl in the freezer for 10 minutes. Once the bowl has chilled, remove from the freezer. Add the heavy cream, powdered sugar and vanilla extract. Using an electric mixer, beat the ingredients on low speed, gradually increasing speed to high, and beat for about 3 minutes. until the mixture has reached a thick, billowy consistency.
8.Spread the whipped topping on the top and sides of the cake. Garnish with sprinkles and maraschino cherries.
