{4 ingredient} Ice Cream Cake

Growing up, homemade ice cream cake was a birthday tradition in our house. It was something everyone in my family looked forward to when their special day rolled around. Of course, the birthday guest of honor would get to pick out the flavor of ice cream used for the cake and would always get the first piece.

My mom was the one who always made them. I think she enjoyed making them for us almost as much as we enjoyed eating them. Even as we’ve gotten older, whenever we go home to celebrate birthdays ice cream cake is involved.

 Last week, we hosted my parents, brother and future SIL for a family birthday dinner. My brother and hubby’s birthdays are just a few days apart, so we always celebrate together. Since the dinner was at our house, I took on the task of making the birthday ice cream cake. I made sure to document the steps so that I could share the recipe with you all. You can’t go wrong, it’s incredibly easy to make. The best part of this ice cream cake is it’s made with just 4 ingredients! Enjoy!

{4 ingredient} Ice Cream Cake

Print Recipe

Easy, homemade ice cream cake made with only four ingredients!

Servings	Prep Time
10-12 people	20 minutes

Cook Time

8-10 hours

Servings Prep Time 10-12 people 20 minutes

Cook Time 8-10 hours

{4 ingredient} Ice Cream Cake Print Recipe Easy, homemade ice cream cake made with only four ingredients! Servings Prep Time 10-12 people 20 minutes Cook Time 8-10 hours Servings Prep Time 10-12 people 20 minutes Cook Time 8-10 hours

Ingredients

• 1 half gallon ice cream flavor of your choice
• 1 8 oz container cool whip any kind works
• 1 16 oz jar hot fudge
• 1 package cookies any kind will work as long as they can crumble to form a crust

Servings: people

Instructions

1. Leave out the ice cream to soften.

   
2. In a gallon ziplock bag, smash the cookies. I used two sleeves of chocolate chop cookies and a meat tenderizer to smash them into very fine pieces. You can also use a food processor.
3. Using a 9x13 baking or casserole dish, pour 3/4 of the cookies into the bottom of the dish. Make sure the cookies cover the entire bottom of the dish.
4. Pour the softened ice cream on top of the cookies. I used a spatula to smooth the ice cream out on top. When you do this, do it gently so it doesn't move any of the cookies from the bottom of the pan. Cover and freeze for an hour. You don't have to do this, but I find it's easier to add the fudge when the ice cream has hardened a bit.

   
5. Warm up the hot fudge for a few seconds, until it's easy to stir but not hot. Pour fudge over the ice cream, use a knife to make sure all the ice cream is covered with fudge. Cover the pan and place in the freezer for an hour for the hot fudge to harden.

   
6. After an hour or so in the freezer, remove the cake to add the cool whip. Spread cool whip over entire cake. Cover and return to freezer.

   
7. Freeze for another 6-8 hours or until the cake is frozen.
8. Take out about 10 minutes before serving, add the remaining cookie crumbs, cut and enjoy!

   

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