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Ice Cream Sheet Cake

Ice Cream Sheet Cake
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This ice cream sheet cake is a delightful frozen dessert featuring creamy layers of vanilla and chocolate ice cream, a crunchy Oreo cookie center, and a fluffy whipped cream topping. Perfect for birthdays, holidays, or any celebration, it’s easy to make and customizable to suit your favorite flavors. With minimal prep and no baking required, this cake is a crowd-pleaser that’s as fun to make as it is to eat!

Ingredients

Scale

For the Ice Cream Cake:

  • 1½ quarts (1410g) vanilla ice cream, softened
  • 1 standard package Oreos (about 36 cookies), crushed into crumbs
  • ½ cup (120mL) magic shell (store-bought or homemade)
  • 1½ quarts (1410g) chocolate ice cream, softened

For the Whipped Cream Topping:

  • 1 cup (240mL) heavy cream, chilled
  • 1 tablespoon (8–13g) sugar (granulated or powdered)
  • 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Vanilla Layer

Set out the vanilla ice cream at room temperature for about 15 minutes to soften. Stir it in its container or transfer it to a bowl and mix until smooth. Spread the softened ice cream evenly into a 9″ x 13″ baking dish, ensuring it reaches all corners. Freeze for about 20 minutes until firm.

Step 2: Make the Cookie Layer

Crush Oreos into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a rolling pin. Mix the crumbs with magic shell until evenly coated. Sprinkle this mixture over the frozen vanilla layer, breaking up any large clusters with your fingers. Lightly press it down for even coverage.

Step 3: Add the Chocolate Layer

Soften the chocolate ice cream as you did with the vanilla. Spread it evenly over the cookie layer, smoothing out any gaps or ridges. Freeze for another 20 minutes.

Step 4: Whip the Cream Topping

In a chilled mixing bowl, combine heavy cream, sugar, and vanilla extract. Whip on medium speed until frothy, then increase to medium-high speed until stiff peaks form (about 3–4 minutes). Spread the whipped cream over the firm chocolate layer using a spatula.

Step 5: Final Freeze & Serve

Decorate with sprinkles if desired and freeze the entire cake for at least 12 hours or overnight. When ready to serve, let it sit at room temperature for about 5 minutes. Use a sharp knife warmed under hot water for clean slices.

Notes

Serving Suggestions:

  • Garnish with sprinkles, fresh berries, or chocolate shavings for extra flair.
  • Serve slices on chilled plates to prevent melting.

Tips & Tricks:

  • Stir softened ice cream before spreading to ensure an even texture.
  • Freeze each layer thoroughly before adding the next to maintain structure.
  • Use parchment paper or plastic wrap in your dish for easy removal.

Storage & Reheating:

  • Store leftovers tightly covered in the freezer for up to one month.
  • Let frozen slices sit at room temperature for about five minutes before serving—no reheating needed!

Find it online: https://icecreamin.com/ice-cream-sheet-cake/