This ice cream cake is combination of two of my favorite things—cookies and ice cream. It brings together the best of both worlds, featuring soft cookie layers with a creamy no-churn ice cream.
If you have kids, it’s a great recipe to get them involved with. It’s also perfect for any occasion, whether you're celebrating a special event or just craving an everyday indulgence.
The simplicity and versatility allow you to customize the flavors and presentation to suit your preferences. Simply switch up the cookies and/or flavor the ice cream. I’ve used chocolate cookies and a vanilla ice cream here, but you can have fun making your own creations!
Now, let's dive into this super easy ice cream cake recipe!
INGREDIENTS
2 cups (500g) heavy cream, cold
12 oz (300g) sweetened condensed milk, cold
2 tbsp vanilla extract, optional but recommended
Approximately 1 large pack chocolate cookies of your choice
INSTRUCTIONS
Chill a large glass or metal bowl in the freezer before starting.
When it's cold, take it out of the freezer and add the cold heavy cream and vanilla extract. Whip to soft/medium peaks. Now add the cold sweetened condensed milk and whip until stiff.
Working quickly, transfer the mixture to a piping bag. You won't be able to fit all of it in the bag. So just place the bowl with the excess ice cream mixture in the fridge (or even freezer) while you use the first bag. Refill it when it's empty.
You can either assemble your cake directly on a serving plate or line a cutting board with parchment paper. The parchment paper will make it easier to transfer the cake later on.
Pipe the mixture in between each cookie and arrange them edge-side up (see the video). Now cover the entire cake with the cream.
Place the assembled cake in the freezer for at least 10 hours or ideally overnight.
Take the cake out of the freezer 10 minutes before serving and decorate however you like!
I just added sprinkles but some other options are: caramel, chocolate sauce, chocolate chips, crushed cookies, sprinkles, and shaved chocolate.
VARIATIONS
To make the ice cream chocolate flavor, add ¼ cup (30g) cocoa powder to the ice cream base.
MAKE AHEAD AND STORING
To store the cake, put it in the freezer for 30 minutes to begin to freeze. Once the cake is frozen on the outside, either cover it with a container or put it inside a sealed container, and store in the freezer.
Serving. When you’re ready to serve the cake, take it out of the container and place on a serving plate. Let it sit at room temperature for at least 10 minutes before you want to serve it.
About EmmaFontanella.com
Thanks so much for visiting! I’m Emma Fontanella, a pastry chef based in Rome, Italy and New York in the United States. You might know me from my YouTube channel, Emma’s Goodies. I really believe the best baking is done at home, so this site is where I share my recipes designed for home bakers - from beginners to the most advanced.
Here you’ll find written step-by-step instructions for hundreds of my recipes, along with full video tutorials.
Tried one of my recipes? Please let me know on Instagram - I love seeing what you create! Mention @emmafontanella. Tag #emmafontanella #emmasgoodies
