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Home » Desserts » Ice Cream & Frozen Desserts » Easy Ice Cream Cake Recipe

Easy Ice Cream Cake Recipe

Last Updated May 5, 2022. Published May 3, 2022 By Rosemary 12 Comments

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This Easy Ice Cream Cake is made with a chocolate wafer base, two types of no churn ice cream, Ferrero Roche Chocolates and a drizzle of melted chocolate to bring it all together. Ice Cream lovers will love it!

Ice cream cake on a white cake stand.

Ice Cream Cake

Every birthday I ask my kids what they want for a Birthday Cake. This year it seems Italian Chocolates were the theme. From my eldest’s Baci Chocolate Cake to my youngest Ferrero Roche Ice Cream Cake.

If there are two things my youngest daughter can’t get enough of, they are Ice Cream and Strawberries. And I am sure she would love this Strawberry Shortcake Ice Cream Cake.

But this year she decided her favourite Chocolates and of course Ice Cream needed to come together. And that is how I made A Ferrero Roche Ice Cream Cake!

Ferrero roche ice cream cake on a cake stand.

How to Make it

Mix together the cookie crumbs and melted butter and press down in the prepared cake pan, cover the pan with plastic wrap and place in the freezer while you prepare the vanilla no churn ice cream.

Vanilla no churn ice cream

In a small bowl whisk together sweetened condensed milk and vanilla, set aside.

In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely mixed.

Remove the base from the freezer and spread evenly with half the vanilla ice cream . Cover  with plastic wrap and freeze.

ice cream cake how to make the cookie base, no churn ice cream layers

Ferrero Roche no churn ice cream

In a small bowl whisk together sweetened condensed milk and vanilla, set aside.

In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely combined. Then fold in the coarsely chopped Ferrero Roche chocolates and add the Nutella (softened) swirl 2-3 times just to add.

Remove the base from the freezer and spread evenly the Ferrero Roche Ice Cream over the vanilla ice cream, then spread with the remaining vanilla ice cream. Place in an airtight container or freezer bag and freeze 3-5 hours or over night.

Remove the cake from the freezer once it is completely frozen. Drizzle 3/4 of the melted chocolate over the ice cream cake, place the Ferrero Roche whole chocolate on top then drizzle the chocolates with the remaining melted chocolate. If cake is frozen solid then let it sit until it is easier to cut, about 20-30 minutes. Running your knife under hot water will make it easier to cut also.

I really wanted as much chocolate as possible, so I made the base with chocolate wafer cookies and melted butter. Although you could use graham cracker crumbs or even your favourite cookie of choice as a base.

Ice cream cake on a white stand with a slice cut.

Different combinations to try

If you don’t like Ferrero Roche chocolates or find them hard to find, you can always substitute with maltesers (whoppers), baci chocolates, your favourite truffles (homemade or store bought), or even your preferred chocolate bar broken into pieces.

You can also mix up ice cream flavours depending on the chocolate you choose, anywhere from chocolate to strawberry, although I think vanilla is a good choice as it goes with everything.

FAQs

How to store an Ice Cream cake

An Ice Cream Cake will last 6-7 days in the freezer. Be sure to store it in an air tight container or plastic freezer bag. It is best to let the Cake sit a bit before serving if it is extremely hard.

Do I have to use no churn ice cream?

If you prefer you can always use your favorite store bought ice cream, make sure it is a real dairy ice cream and not an imitation as it won’t soften or turn out the best ice cream cake. Be sure to let it become soft enough to spread, but not melted completely.

What can I use instead of Nutella

If you prefer you an use a chocolate spread, chocolate sauce or pistachio cream just to name a few.

With the warm weather coming our way, along with some special occasions such as Mother’s Day, this Easy Ice Cream Cake would make the perfect No Bake Dessert. I hope you give this cake a try and let me know what you think. Enjoy!

A slice of cake on a white cake plate.

More Frozen Desserts to try

  • Creamy Strawberry Semifreddo
  • Fresh Lemon Ice Cream
  • No Churn Cappuccino Ice Cream
Ice cream cake on a white cake stand.
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5 from 8 votes

Easy Ice Cream Cake

This Easy Ice Cream Cake is made with a chocolate wafer base, two types of no churn ice cream, Ferrero Roche & a drizzle of melted chocolate. 
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Course cake, Dessert
Cuisine American/Italian
Prep Time 45 minutes
Chilling Time 5 hours
Total Time 5 hours 45 minutes
Servings 10 servings
Calories 636kcal
Author Rosemary Molloy

Ingredients

COOKIE BASE

  • 1 1/2 cups chocolate wafter cookies (or cookie of choice) (150 grams)
  • 1/4 cup butter melted (50 grams)

VANILLA NO CHURN ICE CREAM

  • 3/4 cup sweetened condensed milk (170 grams)
  • 1 cup + 3 1/2 tablespoons whole / whipped cream cold (270 grams)
  • 1 teaspoon vanilla

FERRERO ROCHE NO CHURN ICE CREAM

  • 3/4 cup sweetened condensed milk (170 grams)
  • 1 cup + 3 1/2 tablespoons whole / whipped cream cold (270 grams)
  • 15 Ferrero Roche chocolates coarsely chopped
  • 1/4 cup Nutella (softened) (75 grams)

TOPPING

  • 3 1/2 – 5 ounces chocolate (white, dark or milk) (100 – 150 grams)
  • 5-10 Ferrero Roche chocolates (whole)
US Customary – Metric

Instructions

  • Line an 8 inch (20 cm)  high top cake pan with crumpled* parchment paper.  

COOKIE BASE

  • Mix together the cookie crumbs and melted butter and press down in the prepared cake pan, cover the pan with plastic wrap and place in the freezer while you prepare the vanilla no churn ice cream.

VANILLA NO CHURN ICE CREAM

  • In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
  • In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely mixed.
  • Remove the base from the freezer and spread evenly with half the vanilla ice cream . Cover  with plastic wrap and freeze.

FERRERO ROCHE NO CHURN ICE CREAM

  • In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
  • In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely combined. Then fold in the coarsely chopped Ferrero Roche chocolates and add the Nutella (softened) swirl 2-3 times just to add.
  • Remove the base from the freezer and spread evenly the Ferrero Roche Ice Cream over the vanilla ice cream, then spread with the remaining vanilla ice cream. Place in an airtight container or freezer bag and freeze 3-5 hours or over night.

TOPPING

  • Remove the cake from the freezer once it is completely frozen (just before serving). Drizzle 3/4 of the melted chocolate over the ice cream cake, place the Ferrero Roche whole chocolate on top then drizzle the chocolates with the remaining melted chocolate. If cake is frozen solid then let it sit until it is easier to cut. Serve. Enjoy!

*Before lining a pan or cookie sheet be sure to crumple your parchment paper it will stay in place better.

    Notes

    If you don’t like Ferrero Roche chocolates or find them hard to find, you can always substitute with maltesers (whoppers), baci chocolates, your favourite truffles (homemade or store bought), or even your preferred chocolate bar broken into pieces.
    You can also mix up ice cream flavours depending on the chocolate you choose, anywhere from chocolate to strawberry, although I think vanilla is a good choice as it goes with everything.
    If you don’t like to use Nutella then you can use a chocolate spread, chocolate sauce or pistachio cream just to name a few.
    An Ice Cream Cake will last 6-7 days in the freezer. Be sure to store it in an air tight container or plastic freezer bag. It is best to let the Cake sit a bit before serving if it is extremely hard.

    Nutrition

    Calories: 636kcal | Carbohydrates: 61g | Protein: 8g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 175mg | Potassium: 331mg | Fiber: 2g | Sugar: 51g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 2mg
    Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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      Filed Under: Cakes & Cupcakes, Desserts, Ice Cream & Frozen Desserts, Nuts, Summer

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      1. Karol says

        March 3, 2022 at 11:09 pm

        5 stars
        Making this tomorrow and had a question on what type of pan to use. A springform or just another deep dish? And then how do you remove the crumpled parchment paper from the bottom? Any help with these details is appreciated. Can’t wait to try it.

        Reply
        • Rosemary says

          March 4, 2022 at 5:03 pm

          Hi Karol, you can use either a deep pan or a springform. The parchment paper will just peel off once the cake is frozen solid. Hope that helps. Let me know how it goes.

          Reply
      2. Verity says

        March 22, 2021 at 3:59 am

        5 stars
        I made this ice cream cake for my daughters birthday party at the weekend. It was absolutely delicious and so easy to make!! I was super impressed with both myself and the cake!!! Thank you!!

        Reply
        • Rosemary says

          March 23, 2021 at 7:29 pm

          Hi Verity, thanks so much, so glad it was enjoyed and Happy Birthday to your daughter. Take care.

          Reply
      3. Karlie says

        October 29, 2020 at 10:49 am

        Hello I am just wondering about the cookie base does it go really hard in the freezer and make it hard to cut the cake ?

        Reply
        • Rosemary says

          October 30, 2020 at 6:58 pm

          Hi Karlie, no it doesn’t get that hard and it dose soften up quite quickly. Let me know how it goes.

          Reply
      4. Christine says

        October 11, 2020 at 2:25 am

        Good morning 😀
        I am about to make this, it sounds amazing but I don’t understand where it says crumpled parchment paper? Sorry but could you explain this to me please
        Thank you x

        Reply
        • Rosemary says

          October 11, 2020 at 8:52 am

          Hi Christine, you have to line the cake pan with parchment paper and I always crumple it first which makes it easier to line the pan. Hope that helps.

          Reply
      5. Naliah says

        October 2, 2020 at 12:27 am

        5 stars
        This recipe was awesome!! I made it for my niece’s birthday and she absolutely loved it. Will use the ice cream recipe in the future!! I love ice cream❤️❤️❤️🍦🍦

        Reply
        • Rosemary says

          October 2, 2020 at 7:41 pm

          Thanks Naliah, glad your niece loved it, and Happy Birthday to her. Have a great weekend.

          Reply
      6. Agustin Gutierrez says

        March 29, 2019 at 1:37 am

        5 stars
        It seems so delicious

        Reply
        • Rosemary says

          March 29, 2019 at 8:35 pm

          Hi Agustin thanks so much it really was. Have a great weekend.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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