You'll love this roundup of 16 ice cream cake ideas, ideal for parties, ranging from easy no-bake cakes to showstoppers that need the bakery. These are ideal for anyone looking to please a crowd without putting in too much effort. Some of these recipes are super simple, others are designed to be impressive, and you can use store-bought shortcuts to make your life easier.
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1) No-Bake Oreo Ice Cream Cake (kids’ fave, zero-stress)
Ingredients
Method
- Mix crushed Oreos and butter. Press into a 9-inch springform pan to form the crust.
- Spread vanilla ice cream over crust in an even layer. Freeze 20 minutes.
- Spread chocolate ice cream on top. Smooth, then freeze 1 hour until firm.
- Remove from pan, top with whipped cream and extra crushed Oreos. Return to freezer until serving.
This no-bake Oreo ice cream cake is ideal for kids. They will love it, and it is so simple to make. No-bake recipes are a big favorite of mine because you get something genuinely impressive without getting stressed in the process.
Since this is an ice cream cake, you can make this ahead of time and freeze it. If you don't have Oreos, any cookie will do. You just need to get that contrast between the crunchy cookie and creamy ice cream. This one is so customizable, and you can use just about anything you have as a substitute.
2) Strawberry Shortcake Ice Cream Layer Cake (fresh berries, no fussy frosting)
Ingredients
Method
- Toss strawberries with sugar and lemon juice. Let sit 10 minutes so juices form.
- Cut cake horizontally into two layers. Place bottom layer on a cake plate lined with parchment.
- Spread half the softened ice cream over the bottom layer. Add half the strawberries and some juice.
- Top with second cake layer. Press gently, then spread remaining ice cream on top and sides.
- Smooth whipped cream over the cake and garnish with reserved strawberries.
- Freeze at least 4 hours or overnight before slicing.
Strawberry Shortcake in ice cream cake form. You don't need to worry about frosting with this one. This also uses fresh strawberries, which really make the dessert impressive. You could use frozen berries, but fresh strawberries really do make this dish better.
Everyone loves strawberries in the hot weather, so this is perfect for entertaining in the summer. My top tip would be to get the highest-quality, ripest strawberries you can find. Everyone will be thanking you later.
3) Birthday Confetti Sprinkle Ice Cream Sandwich Cake
Ingredients
Method
- Line a 9×9 pan with parchment, leaving an overhang. Arrange 8 ice cream sandwiches in a single layer to cover the bottom.
- Spread half the softened ice cream over sandwiches. Sprinkle half the sprinkles. Freeze 15 minutes until firm.
- Add second layer of 8 sandwiches. Spread remaining ice cream on top. Smooth with a spatula, adding milk if too stiff.
- Cover surface with whipped cream and the rest of the sprinkles. Wrap pan and freeze at least 4 hours or overnight.
- Unwrap using parchment overhang. Slice with a warm knife, wiping between cuts.
Birthday Confetti Sprinkle Ice Cream Sandwich Cake is just pure fun. Using ice cream sandwiches and sprinkles alongside Cool Whip makes a super interesting treat that is ideal for celebrations. With all the colors going on and confetti sprinkles, this is ideal for birthday parties.
You can use pre-made ice cream sandwiches bought from your local store to save time with this one. I always like to have some kind of strawberry for your cakes, even if it's just using strawberry jam. Another favorite of mine is chocolate and mint; that always goes down well.
4) Chocolate Fudge Brownie Ice Cream Cake (use store-bought brownies)
Ingredients
Method
- Line a 9-inch springform pan with plastic wrap, leaving overhang. This saves cleanup.
- Press half the brownies into the bottom in an even layer.
- Spread half the ice cream over brownies. Smooth with an offset spatula.
- Drizzle half the hot fudge and sprinkle nuts or chips if using.
- Add remaining brownies in a single layer, then top with the rest of the ice cream.
- Freeze 4 hours or overnight until firm. Run a warm knife around edge to release.
- Remove plastic wrap, spread whipped cream, drizzle remaining fudge, slice and serve.
Chocolate Fudge Brownie Ice Cream Cake is perfect for chocolate lovers. I tend to make this using brownies bought from my local store, so look for a good-quality one, and you'll end up with a great cake.
I like to try and soften the brownies slightly so that they stick together well, and a drizzle of warm fudge sauce added between the layers makes this cake a bit more indulgent. Try topping it off with crushed cookies, or even flaked sea salt. You'd be surprised how well salt goes with something sweet; it really does elevate it.
5) Neapolitan Swirl Ice Cream Cake (three flavors, one pan)
Ingredients
Method
- Mix crackers and butter, press into a 9×5 loaf pan to form a crust. Freeze 10 minutes.
- Spread chocolate ice cream evenly over crust. Smooth and freeze 15 minutes.
- Add vanilla ice cream layer, smooth, then freeze 15 minutes.
- Top with strawberry ice cream, smooth, and freeze until firm (2–4 hours).
- Spread whipped cream, add sprinkles, then freeze 15 more minutes. Slice with a hot knife.
Neapolitan swirl ice cream cake takes three flavors of ice cream and combines them in one pan. What you end up with is something visually stunning, and that's why people tend to make this ice cream cake; it works so differently from anything you can buy.
You could soften the ice cream gently before you swirl; this will make it easier. I would try doing this in a warmed bowl so that you do not completely melt the ice cream. Variations could include using sorbet instead of ice cream, or even using gelato. This one is so much fun; you can play with it and create something truly unique.
6) Cookie Dough Core Ice Cream Cake (Chunks of cookie dough in the middle)
Ingredients
Method
- Line a 9-inch springform pan with plastic wrap. Press cake or brownie into the bottom.
- Fold cookie dough pieces into softened ice cream. Work quickly so it doesn’t melt.
- Spoon ice cream mixture over the cake layer, smoothing the top. Cover with plastic wrap.
- Freeze at least 4 hours or overnight until very firm.
- Remove from pan, top with whipped cream and chocolate syrup. Slice with a warm knife.
Cookie dough and ice cream are a winning combo. This ice cream cake has chunks of cookie dough baked right into the middle as a surprise. I love cookie dough, but even more in ice cream; you get that contrast between the two and the temperature of the ice cream.
Make your own dough if you have the time, or you can use store-bought; just make sure you keep it chilled so it doesn't melt quickly. Cookie dough can come in so many different flavors and variations, so you can truly make this one your own. I love using peanut butter dough in my version of this. What's your favorite dough to use?
7) Salted Caramel Pretzel Ice Cream Cake (sweet-salty crowd-pleaser)
Ingredients
Method
- Mix cookies and butter; press into a 9-inch springform pan. Freeze 10 minutes.
- Spread half the ice cream over crust; freeze 10 minutes.
- Drizzle half the caramel, sprinkle half the pretzels; gently press remaining ice cream on top. Freeze 20 minutes.
- Top with remaining caramel, pretzels, and whipped cream. Freeze at least 2 hours or overnight.
- Run a warm knife around pan to release before slicing. Sprinkle sea salt.
Salted caramel pretzel ice cream is used for this cake, and everybody loves that sweet-salty combination. The pretzels give a great crunch against the smooth, creamy ice cream. You can easily customize this recipe by swapping in different ice cream flavors. I like to make my own salted caramel so I can get the saltiness just right.
You also need to be careful with the pretzels, since you want to keep them crispy, so I like to add them towards the end. Try coating them in melted butter before adding them. The butter will harden, creating a barrier around the pretzels and preventing them from going soggy.
8) Vegan Coconut Mango Ice Cream Cake (dairy-free, yes it satisfies)
Ingredients
Method
- Whip chilled coconut milk (only the thick part) with powdered sugar and vanilla until fluffy. Chill.
- Mix crushed graham crackers, melted coconut oil, and salt; press into a 9-inch springform pan. Freeze 10 minutes.
- Fold half the mango puree into whipped coconut to make mango swirl. Spoon half over crust; freeze 30 minutes.
- Stir lime into remaining mango puree. Spread remaining coconut cream, then top with mango-lime layer. Smooth and freeze 4 hours or overnight.
- Run hot knife around pan to release before serving. Slice and let sit 5 minutes so it’s easier to cut.
This dairy-free vegan coconut mango ice cream cake is so satisfying, and best of all, it's dairy-free. This cake is so refreshing and more unusual, as you don't see this combination too often, and that's what makes this cake special. Mango and coconut work so well together, and you can make this cake ahead when you are planning to entertain. You can use mango puree, ripe mangoes, or even thawed frozen mango bought from the store.
My tip would be to not skip the lime juice; it really does balance everything out to get this cake to be super creamy and dairy-free. I recommend you just use full-fat coconut milk. Low-fat coconut milk will work, but you don't get the same richness and texture compared to using full-fat.
9) Peanut Butter Cup Ice Cream Layer Cake (Reese’s chopped through)
Ingredients
Method
- Mix crushed cookies with melted butter; press into bottom of a 9-inch springform pan. Freeze 10 minutes.
- Spread peanut butter ice cream over crust in an even layer; sprinkle half the chopped Reese’s. Freeze 20 minutes.
- Spread chocolate ice cream on top; drizzle half the hot fudge and sprinkle remaining Reese’s. Smooth top.
- Freeze at least 4 hours or overnight. Run knife around edge and release springform before slicing.
This one's super indulgent. This ice cream cake is made from layers of chocolate cake and peanut butter cup ice cream with a good, healthy serving of chocolate ganache. This one works as a showstopper.
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There's something about peanut butter in this that people just crave, and the chopped-up Reese's cups give this ice cream cake plenty of texture. When I was younger, I used to eat Reese's cups as often as I could. Peanut butter and chocolate are one of the best combinations out there.
To help stop the cake from melting, I like to use a flat ice pack underneath the cake's base. You can easily disguise this with a tablecloth or napkin, and this will help keep the cake from melting too quickly.
10) Lemon Blueberry Ice Cream Cake (bright, not too sweet)
Ingredients
Method
- Stir blueberries into softened lemon ice cream; mix gently so berries stay whole.
- Press crust into a 9-inch springform pan. Spoon half the ice cream mixture in and level.
- Warm lemon curd 10 seconds in microwave and drizzle over ice cream. Freeze 20 minutes.
- Add remaining ice cream, smooth top, and freeze until firm (4 hours or overnight).
- Beat cream cheese and powdered sugar until smooth; smear on top before serving or pipe dollops.
- Let sit 5 minutes before slicing for cleaner pieces.
This ice cream cake is lovely and bright and not overly sweet. Lemon blueberry is a combination I love; it's so different from other cakes, which are usually based around strawberry or chocolate. Lemon and blueberry work so well and are even refreshing, perfect for summer.
Be careful when you mix everything together; you do not want the blueberries to burst, as this will affect the texture. If you don't have blueberries, any other fresh berry would work. Frozen berries tend to contain more water, so I wouldn't recommend using them.
This is the perfect cake for any summer occasion.
11) S’mores Ice Cream Cake for Backyard Bonfires
Ingredients
Method
- Mix crushed grahams and melted butter, press into a 9-inch springform pan. Chill 10 minutes.
- Spread chocolate ice cream over crust. Freeze 20 minutes to firm.
- Layer marshmallow ice cream or fluff mixture on top. Sprinkle mini chips. Freeze 30 minutes.
- Toast marshmallows over the bonfire or with a kitchen torch and arrange on top just before serving.
- Run a warm knife around the pan, release ring, slice with a hot, dry knife.
S'mores and ice cream cake form a combo that's perfect for parties in your backyard. It's so easy to make, and you can prep it well in advance, which makes it ideal for entertaining outdoors. It's completely customizable too; you can use different cracker varieties and your favorite type of chocolate, depending on what's your favorite.
This cake actually stays frozen outside for far longer than you would think. You can customize this fairly easily; just swap out the different ice creams for your favorite ice creams, but don't forget the marshmallows; they really make this cake.
12) Birthday Candle Surprise Ice Cream Cake (hidden sprinkles inside)
Ingredients
Method
- Line a 9-inch springform pan with plastic wrap so edges hang over.
- Press half the softened ice cream into bottom, smooth, and sprinkle 2/3 cup sprinkles over it. Freeze 15 minutes.
- Add second ice cream layer, smooth, and fold plastic wrap over. Freeze 2 hours or until firm.
- Mix crumbs and butter, press on cake sides. Turn out onto plate and remove wrap.
- Frost with whipped cream, scatter remaining sprinkles, and stick birthday candles in last minute.
An ice cream cake used for birthdays, combining vanilla ice cream layers and using hidden rainbow sprinkles. These are dyed into the cake, making it visually stunning. It's so colorful that everybody loves this cake before they've even tasted it.
I prefer to use whipped cream for topping this cake rather than whipped topping; I feel it just has better flavor. Use whatever cookie crumbs or crushed graham crackers you have on hand. And don't forget the birthday candles; that's super important too.
13) Mint Chocolate Chip Ice Cream Cake with Oreo Crust
Ingredients
Method
- Mix crushed Oreos and melted butter. Press into a 9-inch springform pan to form the crust. Freeze 10 minutes.
- Spread softened mint chip ice cream over crust. Smooth and freeze 30 minutes.
- Add softened chocolate ice cream on top. Smooth and freeze at least 2 hours or overnight.
- Remove cake from pan, top with whipped cream and mini chips. Keep frozen until 10 minutes before serving.
Mint chocolate chip ice cream cake is definitely one of my favorites. I've always loved the mint combination with chocolate, and it's even better with an Oreo cookie crust. It just works so well, and everybody is familiar with mint choc chip.
This one is extremely easy to prepare ahead of time, and if you want to vary it, you can swap out the Oreo cookies for your favorite cookie and use different types of chocolate chips or chocolate ice cream. Why not try something like a hot fudge drizzle over the cake? Not only is it tasty, but the contrasting temperatures are really interesting on the palate too.
14) No-Churn Espresso Affogato Ice Cream Cake (for the tired host)
Ingredients
Method
- Whip the heavy cream until soft peaks form. Stir in condensed milk and espresso powder until smooth.
- Line a loaf pan with plastic wrap. Place a layer of cake slices in the bottom.
- Pour half the ice cream mixture over the cake. Freeze 1 hour.
- Add another cake layer, then the rest of the ice cream. Smooth top and freeze at least 4 hours or overnight.
- Just before serving, pour cooled espresso over slices and add chocolate shavings.
An espresso affogato ice cream cake is my idea of heaven if you're a coffee lover like me. People don't think about coffee with ice cream, so this one tends to impress so much when you serve it. It's easy, no baking, and you can prepare it in minutes ahead of time. If you don't want espresso, you can change up the flavors of ice cream.
The best part about this is the drama of pouring hot espresso over a cold ice cream cake. Visually, it's just stunning, but surprisingly tasty too. You can use cocoa powder to dust the cake, or even freshly grated chocolate bar.
15) Mini Ice Cream Bundt Cakes (individual servings, less drama)
Ingredients
Method
- Make cake batter per box directions. Spoon a thin layer into each mini bundt cup.
- Freeze ice cream until firm enough to scoop, then press a small scoop into each cup on top of batter.
- Cover ice cream with a little more batter so it’s mostly sealed.
- Bake at box temperature for 18–22 minutes until edges are set. Cool 10 minutes.
- Run a thin knife around each cake, then invert onto a tray and freeze 1 hour.
- Drizzle melted chocolate and hot fudge before serving.
These mini ice cream cakes are perfect for individual servings, and they're much less fussy to make. They also work pretty cool and are interesting when serving to someone; much more appealing, I find, than just eating ice cream from a bowl.
You can prep these well in advance, and the only thing you really need is a mini bundt pan. Ideal for people watching what they eat, since one cake is one serving. Use your favorite vanilla ice cream and whatever box cake mix you have in the pantry, and you'll still end up with something delicious.
16) Drip Cake with Soft-Serve Ice Cream Center (party showstopper)
Ingredients
Method
- Bake cakes in two 9-inch pans per box instructions; cool completely. Trim domes so layers are flat.
- Line a 9-inch cake ring with plastic wrap. Place bottom cake layer inside ring.
- Soften ice cream until spreadable. Spoon into center, leaving a 1-inch gap to the ring edge. Freeze until firm, about 2 hours.
- Add second cake layer to top, wrap, and freeze overnight.
- Heat cream until simmering, pour over chocolate, stir until smooth for ganache. Cool slightly.
- Unmold, remove wrap, frost with whipped cream. Pour ganache over top to create drips. Add sprinkles.
- Keep frozen until 10–15 minutes before serving.
This is the ice cream cake you need for any party you're planning. It will completely steal the show. Not only is the drip effect visually stunning, but the tier of different cake sizes stands out from the crowd as well.
I love the contrast between cold ice cream and the layers of cake. If you're prepping this ahead, you can make each part individually and assemble it quickly before presenting and serving.