DIY Ice Cream Cake
  • 2 tubs of different flavored ice cream (1.89L)
  • 1 package of Oreos or similar sandwich cookies
  • 1 bottle hot fudge sundae topping (or 1 batch homemade)
  • Frosting:
  • 5 Tablespoons flour
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 cup REAL butter (do not substitute margarine)
  • 1 cup granulated sugar (NOT powdered/icing sugar)
  1. Begin by preparing your pan. For my cake I used a large batter bowl to get the shape I wanted. I coated the inside of the bowl with coconut oil and layered the bowl with saran wrap to make it easy to slide the entire cake out afterwards. If you want a circular shaped cake, I recommend using a springform pan.
  2. Take out your first ice cream flavor and allow to soften 20-30 minutes. I knew I would be inverting the cake, so I began with the vanilla flavor I wanted on top of the cake. If you are using a springform pan, you would likely start with the chocolate. Once softened, spoon the ice cream to fill approximately half of your prepared pan and spread so the top is nice and even. Put back in freezer and allow to re-harden for at least an hour.
  3. Prepare your cookie crumb by putting the sandwich cookies in a Ziploc bag and breaking them up with a rolling pin or similar heavy object. This may also be done with a food processor.
  4. Warm the hot fudge slightly, following the directions on the bottle. Pour and spread an even layer over the surface of the ice cream and sprinkle desired layer of crushed cookies over the top. Place back in freezer for 30-60 minutes to harden.
  5. Take out your second tub of ice cream and allow to soften for 20-30 minutes. Spread in an even layer over the cookie crumble to fill the rest of the pan. Put back in the freezer to harden at least 2 hours, or overnight, before frosting.
  6. Remove from pan and frost with recipe below.
  7. Frosting (Adapted from Ree Drummond, The Pioneer Woman):
  8. Whisk flour into milk in medium sized sauce pan. Slowly heat over medium heat on the stovetop, stirring constantly until it thickens into a curd-like consistency. Remove from heat, stir in the vanilla extract, and allow to cool.
  9. While mixture is cooling, cream together the butter and granulated sugar in a stand mixer. Mix until light and fluffy, with all graininess removed – you may also use a superfine sugar to help this process.
  10. Add the cooled flour and milk mixture to the butter and sugar. Continue mixing in the stand mixer until it all combines and resembles whipped cream. If it starts to appear separated, just continue mixing at a high speed until it comes together.
  11. Tint as desired and spread or pipe onto cake. This is also delicious on baked cakes and cupcakes.
Recipe by Moms & Munchkins at