Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ice Cream Cake Recipe
    Lost? Site Map

    Ice Cream Cake

    Ice Cream Cake. Photo by Cher Oliver

    1/1 Photo of Ice Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 45 mins

    45 mins

    24 hrs

    KPankoke's Note:

    Perfect for Birthday Parties, or Block Parties

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12



    Units: US | Metric

    • 1 3/4 quarts ice cream, flavor of choice
    • 1 3/4 quarts ice cream, flavor of choice
    • 48 Oreo cookies
    • 1 (7 1/4 ounce) bottle of turtle shell ice cream topping
    • 2 tablespoons butter
    • 16 ounces icing, flavor or 16 ounces icing, color of choice


    1. 1
      Take a pan that is 1 foot in diameter and line it with tin foil.
    2. 2
      First place pot on top of sheet of tin foil.
    3. 3
      Wrap the bottom of the pot.
    4. 4
      Lift pot, and cut out the circle that is formed from the bottom of the pot. (leave about 1cm of extra).
    5. 5
      Place Circle on the bottom of pot.
    6. 6
      Finish lining the rest of the pot with tinfoil. (make sure to leave excess hanging over the sides).
    7. 7
      Crush 1.5 rows of the Oreo cookies in a ziploc bag until crumbs.
    8. 8
      Melt 2 tbsp of butter.
    9. 9
      Pour Oreo crumbs into butter and knead until moistened. Add more butter if needed.
    10. 10
      Add two shakes of turtle shell ice cream topping to mixture and knead.
    11. 11
      Pour Oreo Crust mixture into bottom of pot.
    12. 12
      Spread over bottom until you can no longer see the tinfoil. (Crust should be about 1cm thick).
    13. 13
      Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
    14. 14
      Freeze for about 8 minutes.
    15. 15
      Pour in first tub of melted ice cream, and spread evenly over crust.
    16. 16
      Freeze for about 1.5 hours.
    17. 17
      Crush the remaining middle row of Oreos, and 1/3 of the remaining row.
    18. 18
      Spread crumbs over the layer of ice cream, then add a little bit of pressure.
    19. 19
      Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
    20. 20
      Freeze for 30 minutes.
    21. 21
      If Bottom half of cake seems solid, add second ice cream layer.
    22. 22
      Freeze overnight, or until completely solid.
    23. 23
      Flip pot upside down and gently pull on the excess tinfoil to free cake from pot.
    24. 24
      First remove tinfoil from bottom, then remove the sides.
    25. 25
      Crush the remaining Oreos and add to top of cake.
    26. 26
      Drizzle the remaining turtle shell ice cream topping in a zig-zag fashion over top of cake, and along the edge of cake.
    27. 27
      Decorate with icing scallops around the top and bottom edge of cake.
    28. 28
      Freeze for 10 minutes and enjoy!

    Ratings & Reviews:

    • on February 17, 2011


      I made a few minor changes to this recipe. I used a 1 gal bucket of ice cream, plain vanilla. Also, when I made the second oreo layer I added another 2 Tb of melted butter and 2 more shakes of turtle chocolate. I don't think you need to melt the ice cream, that might refreeze weird. I just emptied the ice cream it into a big bowl, let it soften while I washed out the ice cream bucket, then put the foil in the bucket and followed the recipe to get a circular cake. The softened ice cream, not melted, worked out fine.
      Thanks for the recipe! Everyone liked it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2011


      I love that you give exact amounts for the Oreo Cookies, I use milk instead of butter since one of my kids does not like butter. For the second layer, I add M&M's crushed along with the Oreo's. I also use a springform pan, I spray cooking spray then add parchment paper it makes it very easy to remove. On the top I don't use frosting just Oreo's and M&M's. I save a few Oreo's broken in 1/2 to place for decoration. Thanks again for the easy to follow recipe.!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ice Cream Cake

    Serving Size: 1 (202 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 551.4
    Calories from Fat 251
    Total Fat 27.9 g
    Saturated Fat 14.6 g
    Cholesterol 72.8 mg
    Sodium 371.4 mg
    Total Carbohydrate 68.8 g
    Dietary Fiber 2.3 g
    Sugars 51.5 g
    Protein 7.9 g

    The following items or measurements are not included:

    ice cream topping


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes