The Absolutely Most Amazing Ice Cream Cake

This is the best Ice Cream Cake and is absolutely delicious!

I make this ice cream cake for my girlfriend Nili's birthday every year. It is a fudgy, gooey, fabulous dessert. It takes time to put together but is really a simple recipe. This will fast become a family favourite and can be varied and improved upon by using your imagination. This is definitely not one of my healthy, low-fat recipes. But this is so good, it's worth the calories!

16 chocolate sandwich cookies (Oreos® are really the best)
3 tbsp. butter*
2 quarts of your favourite ice cream – I like to use vanilla and caramel flavours
1 jar store-bought butterscotch sauce
1 jar store-bought fudge sauce
1/2 cup slivered almonds
1 milk chocolate candy bar
And now – let your imagination go wild. Do you want to add chocolate chips? White chocolate chips? Nuts? Whatever works for you. Personally I like to keep it "simple" with just the ingredients above.

Remove the ice cream from the freezer to soften while you start on the crust.

Place the cookies and the butter in the food processor bowl and process well. You want fine crumbs. * If you use the chocolate covered Oreo® cookies, you can omit the butter and the taste is even better.
Now add 1/2 the almonds and pulse a few times to crush but you still want some crunch.

Press 2/3 of the crumb mixture in the bottom of a spring-form pan or a round glass serving plate. Save the remaining crumbs for later. Place the cake pan in the freezer for about 15-20 minutes.

Remove the cake base from the freezer and spread half of one container of ice cream smoothly over the crust. The crust should be frozen and the ice cream should be softened (not liquid!) so the crust doesn't break apart. If it starts to crumble, freeze it a few minutes longer. Level off and smooth over the top of the ice cream and place back in the freezer for 20 minutes.

Once the first layer of ice cream has hardened a bit, pour 1/2 a bottle of butterscotch sauce over the ice cream and spread it right to the edges of the cake (use more if you need to). Sprinkle the remaining almonds over the butterscotch. Return the cake to the freezer. (I told you it was time consuming!)

Now that the butterscotch is hardened a bit, smooth the whole second container of ice cream over the cake. Place in freezer to harden.

Pour 1/2 a bottle (or as much as is needed) of the fudge sauce over the ice cream and return the cake to the freezer

Now smooth the second half of the first flavour of ice cream over the fudge layer and sprinkle the remaining cookie crumbs on top. Place in freezer to harden

By now the cake weighs about a ton and there are about that many calories in it too!

Top the ice cream cake with a layer of butterscotch sauce and shave chocolate from the candy bar (just grate it on a cheese grater and sprinkle over the top). Cover the top of the cake loosely with cling wrap or aluminum foil and freeze for 10-24 hours. Remove the cake from the freezer 10-15 minutes before serving. Use a serrated knife, dipped in hot water, to cut the cake.

This cake is a show stopper – you won't believe how great it is and how much people love it. It is worth every minute of the preparation time!

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Welcome to where you'll find simple, nutritious and delicious meatless recipes.

Mimi Avishai

I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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