June is such a great celebration month for so many people…Graduations, weddings, the start of summer vacation, and in our house, a birthday and anniversary on the same day. June 2 marks the day my husband and I graduated from the Academy (A-hem) a few years ago, our youngest daughter’s birthday and the day I launched my blog! It truly is our celebration day! That is why this recipe for Homemade Ice Cream Cake was a perfect way to mark the occasion.
Ok, I hope I did not mislead you with the title for my Homemade Ice Cream Cake. Yes, you do make it all in your own kitchen. Yes, it is an Ice Cream Cake. But, it does not involve making homemade ice cream, what so ever. I do hope that makes you smile. If you do want to learn how to make good homemade ice cream sometime, I promise, I will share that with you. But, for now, I am going to show you one of the easiest and fun ways to make a delicious Homemade Ice Cream Cake for someone’s birthday, your next barbecue, or just as a fun summer dessert.
This recipe for Homemade Ice Cream Cake was invented years ago when my youngest daughter, Alison wanted an ice cream cake for her birthday. Her birthday parties usually involved outdoor water play and nice cool refreshments, so this cake was perfect! For her ice cream cake she wanted specific flavors of ice cream and toppings which I could have requested at the local ice cream shop for them to make. But on this birthday occasion, I ran out of time to put in a specialty order. What’s a busy mom to do? Tackle it on my own, of course. So, I marched to the grocery store and picked out the perfect flavors, fillings, sprinkles and even some yummy cookies as the ingredients that would soon come together to make a gorgeous, sweet, cool dessert.
Well, the rest was history. After putting together all the sweet layers of ice cream, fillings, crushed cookies and extra goodies, it was a hit! Now, this is my daughter’s request for every birthday. Sometimes we mix up the flavors, sometimes we stay with her favorites. The beauty of this Homemade Ice Cream Cake is that with all the new flavors of ice cream, cookies, toppings, and candies, the sky is the limit on the combinations you can come up with.
My recipe for Homemade Ice Cream Cake is basically layers of chocolate, vanilla and caramel swirl ice cream, layered with Oreo’s and Milano cookies. The extra crunchies in between the layers are mini chocolate chips and Heath Bit O’ Brickle Toffee Bits. The toppings are chocolate and caramel. So, I guess it’s technically a Toffee Ice Cream Cake. But, again, the flavor combinations are endless.
This year when I went to make the cake I discovered so many new flavors of ice cream, not to mention all the yummy new cookie and candy flavors. I even came across some Cinnamon Bun Oreo’s…what??? You can get as crazy as you want to. Have fun combing the aisles of the grocery looking for the perfect combination of ice cream, cookies, candy and toppings for your perfect Homemade Ice Cream Cake. Be creative, have fun and enjoy making your own version of this super easy, no bake, summer-happy dessert. So, Happy Birthday to my Daughter and here’s to celebrating and sharing 3 years of recipes from The Memorable Kitchen!!!
- 2 pints of Chocolate Ice Cream
- 2 pints of Caramel Ice Cream
- 2 pints of additional flavor Ice Cream (optional)
- 1 package Oreo Thins Cookies
- 3 Tablespoons butter, melted
- 2-4 packages Pepperidge Farms Milano Cookies
- 1 bottle of Ghirardelli Caramel Topping
- 1 bottle of Hershey's Chocolate Syrup
- 1 package Hershey's Mini Chocolate Chips
- 1 package Heath Toffee Bits (you can find these in the baking aisle near the chocolate chips)
- 1 small container Cool Whip Topping
- Colored Sprinkles
- Other Ice Cream Toppings to your liking (See Note)
- Crush 2 cups of the Oreo Thins (about ½ if the package) in a food processor or place in a large Ziploc bag and crush with a rolling pin. Combine with melted butter. Press into the bottom of a 9 inch spring form pan. Chill for 10 minutes.
- Soften one of the ice cream flavors for 20 minutes. Spread over the cookie crust. Freeze for at least one hour.
- Crush one package of Milano cookies in a food processor. Sprinkle a thin layer over the first layer of ice cream. Sprinkle ½ cup of chocolate chips over cookies.
- Soften second ice cream flavor for 20 minutes. Spread over cookie layer. Freeze for at least one hour.
- Sprinkle another of cookies over ice cream and sprinkle ½ cup of Heath bits over cookies. Repeat with as many layer that your pan can hold, leaving ½ inch for whipped topping.
- Spread Cool Whip over cake. Freeze for another hour.
- Before removing from pan. Drizzle Caramel and Chocolate Toppings over cake. Top with candies or sprinkles.
- Remove from pan and place on a decorative plate or platter. Place additional Milano Cookies around cake like a fence. Serve immediately or freeze until ready to serve.
- Chocolate and Peanut Butter Ice Cream, Bananas, Nutter Butter Cookies, Crushed Peanuts and Chocolate Chips
- Chocolate and Mint Chocolate Chip Ice Cream, Mint Milano Cookies, Chopped Andes Candies, and Chocolate Syrup
- Vanilla and Strawberry Cheesecake Ice Cream, Graham Crackers, Strawberry Ice Cream Topping and Marshmallow Creme