Ice cream cakes are the ultimate crowd-pleasers that combine the best of two worlds: the creamy, dreamy texture of ice cream and the celebratory vibe of a cake.
Whether you’re planning a birthday party, a summer barbecue, or just want to indulge in a deliciously cool dessert, ice cream cakes offer endless flavor possibilities and stunning presentations that wow every time.
In this collection of 25+ ice cream cake dessert recipes, you’ll find everything from classic Oreo and chocolate peanut butter combos to fruity delights like tropical pineapple coconut and berry cheesecake.
These recipes range from simple no-bake creations to layered masterpieces, all designed to satisfy your sweet tooth and impress your guests.
Best of all, many are customizable to fit dietary preferences, including dairy-free and vegan options.
Ready to churn up some magic in your kitchen? Dive into this ultimate guide of ice cream cake recipes that will keep your dessert table fresh, fun, and irresistibly delicious!
25+ Irresistible Ice Cream Cake Dessert Recipes to Try Today
With these 25+ ice cream cake dessert recipes at your fingertips, you have everything you need to create show-stopping desserts that are as easy to make as they are delicious.
From classic combinations to innovative flavors, these cakes prove that homemade ice cream cakes can be stress-free and stunning.
So next time you want to celebrate or simply treat yourself, pick a recipe, gather your ingredients, and enjoy a slice of creamy, frozen heaven.
oreo ice cream cake
This Oreo ice cream cake is a decadent, crowd-pleasing dessert that layers chocolate cookies, creamy ice cream, and whipped topping into a rich and indulgent treat.
It’s simple to prepare and perfect for birthdays, cookouts, or just because.
The combination of textures—crunchy, creamy, and smooth—makes it irresistible for Oreo lovers.
Ingredients
- 1 package Oreo cookies (regular or double-stuffed)
- 1½ quarts vanilla or cookies-and-cream ice cream, softened
- 1 container non-dairy whipped topping (like Cool Whip), thawed
- ½ cup chocolate syrup
- Optional: extra crushed Oreos or mini chocolate chips for topping
Instructions
- Crush Oreos into fine crumbs using a food processor or a zip-top bag and rolling pin.
- Press half the crumbs into the bottom of a springform pan or a lined 9-inch cake pan.
- Spread softened ice cream over the crust evenly, then drizzle with chocolate syrup.
- Top with remaining Oreo crumbs and gently press down.
- Spread whipped topping over the top layer, smoothing it out.
- Sprinkle with extra crushed Oreos or chips if desired.
- Freeze for at least 4 hours or overnight. Let sit at room temperature for 5–10 minutes before slicing.
This ice cream cake is simple, no-bake, and totally satisfying.
It offers nostalgic flavors with minimal effort and is a guaranteed hit at any gathering.
strawberry shortcake ice cream cake
Inspired by the classic dessert, this strawberry shortcake ice cream cake features layers of vanilla ice cream, strawberry sorbet, and crushed golden sandwich cookies.
It’s fruity, creamy, and beautifully refreshing, perfect for spring or summer celebrations.
Ingredients
- 1½ quarts vanilla ice cream, softened
- 1½ quarts strawberry sorbet or strawberry ice cream, softened
- 1½ cups crushed golden sandwich cookies (like Golden Oreos or vanilla wafers)
- ½ cup freeze-dried strawberries, crushed
- 1 container non-dairy whipped topping
- Optional: fresh strawberries for garnish
Instructions
- In a bowl, mix crushed cookies and freeze-dried strawberries together.
- In a springform pan, layer half the cookie mixture on the bottom and press down to form a crust.
- Spread vanilla ice cream evenly over the crust, then freeze for 30 minutes.
- Add a layer of strawberry sorbet and return to the freezer for another 30 minutes.
- Top with whipped topping and remaining cookie crumble.
- Freeze for at least 4 hours or until firm. Garnish with fresh strawberries before serving.
This cake is light, fruity, and perfect for warm-weather occasions.
The mix of textures and bright strawberry flavor makes it feel both special and refreshing.
peanut butter chocolate ice cream cake
This peanut butter chocolate ice cream cake is rich, creamy, and layered with irresistible flavors.
With a crunchy chocolate cookie crust, layers of peanut butter and chocolate ice cream, and a drizzle of fudge, it’s a dream come true for chocolate-peanut butter lovers.
Ingredients
- 1½ cups crushed chocolate sandwich cookies (like Oreos)
- ¼ cup melted dairy-free butter or coconut oil
- 1½ quarts chocolate ice cream, softened
- 1½ quarts peanut butter ice cream (or vanilla swirled with peanut butter), softened
- ½ cup peanut butter, melted
- ½ cup chocolate fudge sauce, warmed
- 1 container non-dairy whipped topping
- Optional: crushed peanuts or mini chocolate chips for topping
Instructions
- Combine crushed cookies and melted butter, then press into the bottom of a springform pan. Freeze for 15 minutes.
- Spread softened chocolate ice cream over the crust and freeze until firm.
- Add the layer of peanut butter ice cream, drizzle with melted peanut butter, and freeze again.
- Top with whipped topping, fudge sauce, and optional crushed peanuts.
- Freeze for 4 hours or overnight. Let stand at room temperature before slicing.
This cake is deeply satisfying and indulgent with layers that melt together beautifully.
The balance of salty-sweet flavors and crunchy-creamy textures makes it a guaranteed hit at any dessert table.
mint chocolate chip ice cream cake
This mint chocolate chip ice cream cake is a refreshing and indulgent dessert perfect for mint lovers.
Layers of mint-flavored ice cream studded with dairy-free chocolate chips combine with a crunchy chocolate cookie crust and fluffy whipped topping for a cool, vibrant treat.
Ingredients
- 1½ cups crushed chocolate sandwich cookies
- ¼ cup melted dairy-free butter or coconut oil
- 1½ quarts mint chocolate chip dairy-free ice cream, softened
- 1 container non-dairy whipped topping
- ½ cup dairy-free chocolate chips
- Optional: fresh mint leaves for garnish
Instructions
- Mix crushed cookies with melted butter and press firmly into the bottom of a springform pan. Freeze for 15 minutes.
- Spread softened mint chocolate chip ice cream evenly over the crust and sprinkle chocolate chips on top. Freeze until firm.
- Spread whipped topping evenly over the ice cream layer and smooth out.
- Freeze the cake for at least 4 hours or overnight. Let sit a few minutes before slicing. Garnish with fresh mint leaves if desired.
This cake is cool and creamy with bursts of chocolate crunch.
It’s a perfect summer dessert or festive option for holidays like St. Patrick’s Day.
caramel pecan ice cream cake
Caramel pecan ice cream cake blends the buttery sweetness of caramel, the crunch of toasted pecans, and the creamy indulgence of dairy-free vanilla ice cream.
It’s a luscious dessert with layers that feel luxurious and festive.
Ingredients
- 1½ cups crushed gingersnap cookies or graham crackers
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free vanilla ice cream, softened
- 1 cup chopped toasted pecans
- ½ cup caramel sauce (dairy-free)
- 1 container non-dairy whipped topping
Instructions
- Combine crushed cookies and melted butter and press into the base of a springform pan. Freeze for 15 minutes.
- Spread vanilla ice cream over the crust, sprinkle with toasted pecans, and drizzle caramel sauce. Freeze until firm.
- Top with whipped topping and freeze for at least 4 hours. Allow to soften slightly before serving.
This cake delivers a perfect balance of textures—smooth, crunchy, and sticky—and flavors that make it a standout dessert for special occasions.
chocolate peanut butter swirl ice cream cake
Chocolate peanut butter swirl ice cream cake is a heavenly combination of rich chocolate and creamy peanut butter ice creams swirled together atop a chocolate cookie crust.
This no-bake cake is simple yet impressive, perfect for peanut butter and chocolate fans.
Ingredients
- 1½ cups crushed chocolate sandwich cookies
- ¼ cup melted dairy-free butter or coconut oil
- 1 quart dairy-free chocolate ice cream, softened
- 1 quart dairy-free peanut butter ice cream, softened
- 1 container non-dairy whipped topping
- Optional: chopped peanuts for garnish
Instructions
- Mix crushed cookies with melted butter and press into the bottom of a springform pan. Freeze for 15 minutes.
- Alternate dollops of chocolate and peanut butter ice cream over the crust. Using a spatula or knife, gently swirl the two flavors together. Freeze until firm.
- Spread whipped topping over the swirled ice cream and freeze for several hours. Garnish with chopped peanuts before serving.
This ice cream cake combines two classic flavors in a beautiful swirl, creating a visually appealing and delicious dessert that everyone will love.
cookies and cream ice cream cake
This cookies and cream ice cream cake is a timeless favorite featuring layers of rich cookies-and-cream ice cream and crushed chocolate cookies.
The creamy texture paired with crunchy cookie bits creates an irresistible dessert perfect for any occasion.
Ingredients
- 1½ cups crushed chocolate sandwich cookies
- ¼ cup melted dairy-free butter or coconut oil
- 1½ quarts cookies-and-cream dairy-free ice cream, softened
- 1 container non-dairy whipped topping
- Additional crushed cookies for garnish
Instructions
- Combine crushed cookies and melted butter, then press into the bottom of a springform pan to form a crust. Freeze for 15 minutes.
- Spread softened cookies-and-cream ice cream evenly over the crust. Freeze until firm.
- Top with whipped topping and sprinkle extra crushed cookies on top. Freeze for at least 4 hours.
- Let the cake soften slightly before slicing.
This cake perfectly balances the creamy ice cream and crunchy cookie texture, making it a crowd-pleaser for both kids and adults alike.
tropical mango ice cream cake
Tropical mango ice cream cake brings sunny, exotic flavors to your dessert table with layers of mango sorbet and creamy coconut ice cream.
It’s light, fruity, and a refreshing treat perfect for warm weather or tropical-themed parties.
Ingredients
- 1½ quarts dairy-free mango sorbet, softened
- 1½ quarts dairy-free coconut ice cream, softened
- 1 cup crushed vanilla wafers or gluten-free cookies
- 1 container non-dairy whipped topping
- Optional: fresh mango slices for garnish
Instructions
- Press crushed vanilla wafers into the bottom of a springform pan to form a crust and freeze for 15 minutes.
- Spread mango sorbet evenly over the crust and freeze until firm.
- Layer coconut ice cream over the sorbet and freeze again until set.
- Top with whipped topping and garnish with fresh mango slices if desired. Freeze for several hours before serving.
This ice cream cake delivers tropical flavor bursts with a creamy finish, making it a perfect summer dessert.
mocha fudge ice cream cake
Mocha fudge ice cream cake combines the boldness of coffee with rich chocolate fudge in layers of creamy dairy-free ice cream.
It’s an elegant dessert with complex flavors, ideal for coffee lovers and special occasions.
Ingredients
- 1½ cups crushed chocolate cookies
- ¼ cup melted dairy-free butter
- 1 quart dairy-free coffee ice cream, softened
- 1 quart dairy-free chocolate fudge ice cream, softened
- ½ cup dairy-free fudge sauce
- 1 container non-dairy whipped topping
Instructions
- Mix crushed cookies with melted butter and press into a springform pan; freeze for 15 minutes.
- Spread coffee ice cream over the crust and freeze until firm.
- Layer chocolate fudge ice cream on top, drizzle with fudge sauce, and freeze until solid.
- Top with whipped topping and freeze for several hours. Allow to soften before serving.
This cake’s bold coffee and chocolate flavors make it a decadent dessert choice for those seeking a rich, dairy-free indulgence.
berry cheesecake ice cream cake
This berry cheesecake ice cream cake layers creamy dairy-free cheesecake-flavored ice cream with vibrant mixed berry compote and a buttery cookie crust.
The combination of tart berries and smooth cheesecake flavor creates a balanced and elegant dessert perfect for any celebration.
Ingredients
- 1½ cups crushed graham crackers or digestive biscuits
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free cheesecake-flavored ice cream, softened
- 1 cup mixed berry compote (fresh or frozen berries cooked down with a bit of sugar)
- 1 container non-dairy whipped topping
Instructions
- Combine crushed graham crackers with melted butter and press into the bottom of a springform pan. Freeze for 15 minutes.
- Spread softened cheesecake ice cream over the crust. Freeze until firm.
- Spoon mixed berry compote evenly over the ice cream layer. Freeze again for 30 minutes.
- Top with whipped topping, smooth it out, and freeze for at least 4 hours before serving.
This ice cream cake offers a sophisticated twist on classic flavors, marrying creamy cheesecake with the freshness of berries for a dessert that’s both light and indulgent.
banana fudge ice cream cake
Banana fudge ice cream cake features layers of smooth banana-flavored ice cream, rich chocolate fudge, and a crunchy chocolate cookie crust.
It’s a dreamy combination that brings together fruity sweetness and decadent chocolate in a dairy-free format.
Ingredients
- 1½ cups crushed chocolate sandwich cookies
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free banana ice cream, softened
- ½ cup dairy-free fudge sauce
- 1 container non-dairy whipped topping
Instructions
- Mix crushed cookies and melted butter, then press into the bottom of a springform pan. Freeze for 15 minutes.
- Spread banana ice cream over the crust and freeze until firm.
- Drizzle fudge sauce over the ice cream and swirl gently. Freeze for 30 minutes.
- Top with whipped topping and freeze for several hours before serving.
This cake is a harmonious blend of fruity and chocolate flavors, with smooth textures and a satisfying crunch that’s perfect for chocolate and banana lovers.
lemon raspberry ice cream cake
Lemon raspberry ice cream cake offers a bright and tangy flavor profile, combining zesty lemon ice cream with sweet-tart raspberries and a crunchy cookie crust.
It’s a refreshing and elegant dairy-free dessert that’s ideal for spring and summer gatherings.
Ingredients
- 1½ cups crushed vanilla wafers or shortbread cookies
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free lemon ice cream, softened
- 1 cup fresh or frozen raspberries
- 1 container non-dairy whipped topping
Instructions
- Combine crushed cookies and melted butter, pressing the mixture into the bottom of a springform pan. Freeze for 15 minutes.
- Spread lemon ice cream over the crust and freeze until firm.
- Scatter raspberries evenly on top, pressing them slightly into the ice cream. Freeze for another 30 minutes.
- Top with whipped topping and freeze until firm before serving.
This cake is light, fruity, and bursting with fresh citrus and berry flavors. It’s a perfect palate cleanser or a delightful end to a warm-weather meal.
caramel apple ice cream cake
Caramel apple ice cream cake combines the warm flavors of cinnamon-spiced apples and rich caramel with creamy dairy-free ice cream and a crunchy cookie crust.
It’s a perfect fall-inspired dessert that balances sweetness and spice beautifully.
Ingredients
- 1½ cups crushed cinnamon graham crackers or spiced cookies
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free vanilla ice cream, softened
- 1½ cups cooked apples (peeled and diced, sautéed with cinnamon and a touch of maple syrup)
- ½ cup dairy-free caramel sauce
- 1 container non-dairy whipped topping
Instructions
- Mix crushed graham crackers with melted butter and press into the bottom of a springform pan. Freeze for 15 minutes.
- Spread softened vanilla ice cream over the crust. Freeze until firm.
- Layer cooked apples evenly over the ice cream, then drizzle caramel sauce on top. Freeze for 30 minutes.
- Top with whipped topping and freeze for several hours before serving.
This cake captures the cozy essence of apple pie and caramel in a refreshing frozen form, making it ideal for autumn celebrations or anytime you crave something sweet and spiced.
pistachio rose ice cream cake
Pistachio rose ice cream cake is an elegant and unique dessert that combines nutty pistachio ice cream with delicate rose water flavor.
Layered with a buttery crust and whipped topping, it offers a floral and nutty balance perfect for special occasions.
Ingredients
- 1½ cups crushed almond cookies or shortbread
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free pistachio ice cream, softened
- 1 teaspoon rose water
- 1 container non-dairy whipped topping
- Chopped pistachios for garnish
Instructions
- Combine crushed cookies with melted butter and press into the base of a springform pan. Freeze for 15 minutes.
- Mix rose water into softened pistachio ice cream and spread evenly over the crust. Freeze until firm.
- Top with whipped topping and sprinkle chopped pistachios on top. Freeze for at least 4 hours before serving.
This cake is a refined treat with floral and nutty notes, perfect for those looking for an elegant dairy-free dessert with a twist.
mocha almond ice cream cake
Mocha almond ice cream cake offers the bold flavors of coffee and chocolate with crunchy almonds layered in creamy dairy-free ice cream.
It’s a decadent dessert that satisfies coffee lovers and adds a delightful crunch with every bite.
Ingredients
- 1½ cups crushed chocolate almond cookies
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free coffee ice cream, softened
- 1 cup chopped roasted almonds
- ½ cup dairy-free chocolate sauce
- 1 container non-dairy whipped topping
Instructions
- Press crushed cookies mixed with melted butter into the bottom of a springform pan and freeze for 15 minutes.
- Spread coffee ice cream over the crust and sprinkle with chopped almonds. Freeze until firm.
- Drizzle chocolate sauce over the ice cream layer. Freeze for 30 minutes.
- Top with whipped topping and freeze for several hours before serving.
This ice cream cake blends rich mocha flavors with nutty crunch for a sophisticated dairy-free dessert perfect for gatherings or after-dinner indulgence.
peanut butter cup ice cream cake
This peanut butter cup ice cream cake layers creamy peanut butter ice cream with chunks of dairy-free chocolate cups and a chocolate cookie crust.
It’s a rich and satisfying dessert perfect for peanut butter and chocolate lovers looking for a no-bake treat.
Ingredients
- 1½ cups crushed chocolate sandwich cookies
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free peanut butter ice cream, softened
- 1 cup chopped dairy-free peanut butter cups
- 1 container non-dairy whipped topping
- Optional: chocolate drizzle for topping
Instructions
- Mix crushed cookies and melted butter, then press into the bottom of a springform pan. Freeze for 15 minutes.
- Spread peanut butter ice cream over the crust and sprinkle chopped peanut butter cups evenly on top. Freeze until firm.
- Top with whipped topping and drizzle with chocolate if desired. Freeze for several hours before serving.
This cake offers a perfect balance of creamy peanut butter and chocolate, with delightful texture from the peanut butter cup chunks.
It’s an indulgent dessert for any special occasion.
tropical pineapple coconut ice cream cake
Tropical pineapple coconut ice cream cake combines tangy pineapple sorbet with creamy coconut ice cream and a crunchy cookie crust.
This dairy-free dessert is refreshing, light, and ideal for warm-weather celebrations or tropical-themed parties.
Ingredients
- 1½ cups crushed vanilla wafers or gluten-free cookies
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free pineapple sorbet, softened
- 1½ quarts dairy-free coconut ice cream, softened
- 1 container non-dairy whipped topping
- Optional: toasted coconut flakes for garnish
Instructions
- Combine crushed cookies and melted butter; press into the base of a springform pan and freeze for 15 minutes.
- Spread pineapple sorbet evenly over the crust and freeze until firm.
- Layer coconut ice cream on top and freeze until set.
- Top with whipped topping and garnish with toasted coconut flakes if desired. Freeze before serving.
This cake offers a vibrant tropical flavor combination with creamy and tangy layers, perfect for summertime indulgence.
salted caramel brownie ice cream cake
Salted caramel brownie ice cream cake is a decadent dessert that combines rich brownie chunks, salted caramel sauce, and creamy dairy-free vanilla ice cream layered over a chocolate cookie crust.
It’s a perfect treat for fans of sweet and salty desserts.
Ingredients
- 1½ cups crushed chocolate cookies
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free vanilla ice cream, softened
- 1 cup brownie chunks (dairy-free)
- ½ cup salted caramel sauce (dairy-free)
- 1 container non-dairy whipped topping
Instructions
- Press crushed cookies mixed with melted butter into the bottom of a springform pan. Freeze for 15 minutes.
- Spread softened vanilla ice cream over the crust. Freeze until firm.
- Sprinkle brownie chunks evenly on top and drizzle with salted caramel sauce. Freeze for 30 minutes.
- Top with whipped topping and freeze for several hours before serving.
This cake offers a delicious contrast of textures and flavors—soft brownie bites, creamy ice cream, and salty caramel—that come together beautifully in a dairy-free treat.
mocha hazelnut ice cream cake
Mocha hazelnut ice cream cake combines the rich flavors of coffee and toasted hazelnuts layered with creamy dairy-free ice cream and a crunchy cookie crust.
This dessert is perfect for those who love a nutty twist on their coffee treats.
Ingredients
- 1½ cups crushed chocolate hazelnut cookies or chocolate wafer cookies
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free coffee ice cream, softened
- 1 cup chopped toasted hazelnuts
- ½ cup dairy-free chocolate sauce
- 1 container non-dairy whipped topping
Instructions
- Mix crushed cookies with melted butter and press into the bottom of a springform pan. Freeze for 15 minutes.
- Spread coffee ice cream over the crust, sprinkle with toasted hazelnuts, and freeze until firm.
- Drizzle chocolate sauce over the ice cream layer and freeze for 30 minutes.
- Top with whipped topping and freeze for several hours before serving.
This cake delivers a harmonious blend of coffee and nutty flavors with crunchy texture, making it a decadent dairy-free dessert for special occasions.
cherry almond ice cream cake
Cherry almond ice cream cake features layers of sweet cherry sorbet and almond-flavored ice cream with a crunchy almond cookie crust.
It’s a refreshing and elegant dairy-free dessert with a perfect balance of fruity and nutty notes.
Ingredients
- 1½ cups crushed almond cookies or shortbread
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free cherry sorbet, softened
- 1½ quarts dairy-free almond ice cream, softened
- 1 container non-dairy whipped topping
- Optional: sliced almonds for garnish
Instructions
- Combine crushed cookies and melted butter, then press into the bottom of a springform pan. Freeze for 15 minutes.
- Spread cherry sorbet over the crust and freeze until firm.
- Layer almond ice cream on top and freeze again until set.
- Top with whipped topping and garnish with sliced almonds if desired. Freeze until firm before serving.
This cake is light, fruity, and nutty, making it an ideal dairy-free dessert for spring and summer gatherings.
chocolate peppermint ice cream cake
Chocolate peppermint ice cream cake combines refreshing peppermint ice cream with rich chocolate layers and a crunchy chocolate cookie crust.
This festive dairy-free cake is perfect for holiday celebrations or anytime you crave a minty chocolate treat.
Ingredients
- 1½ cups crushed chocolate sandwich cookies
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free peppermint ice cream, softened
- 1½ quarts dairy-free chocolate ice cream, softened
- 1 container non-dairy whipped topping
- Optional: crushed peppermint candies for garnish
Instructions
- Mix crushed cookies and melted butter, then press into the bottom of a springform pan. Freeze for 15 minutes.
- Spread peppermint ice cream over the crust and freeze until firm.
- Layer chocolate ice cream on top and freeze until set.
- Top with whipped topping and sprinkle crushed peppermint candies on top if desired. Freeze for several hours before serving.
This cake offers a classic holiday flavor combination in a creamy, dairy-free form, perfect for festive dessert tables.
blueberry lemon ice cream cake
Blueberry lemon ice cream cake offers a bright and refreshing combination of tart lemon ice cream and sweet blueberry compote layered over a buttery cookie crust.
This dairy-free dessert is perfect for spring and summer gatherings, bringing a burst of fruity freshness with every bite.
Ingredients
- 1½ cups crushed vanilla wafers or shortbread cookies
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free lemon ice cream, softened
- 1 cup blueberry compote (fresh or frozen blueberries cooked with a little sugar)
- 1 container non-dairy whipped topping
Instructions
- Mix crushed cookies with melted butter and press into the bottom of a springform pan. Freeze for 15 minutes.
- Spread softened lemon ice cream over the crust and freeze until firm.
- Spoon blueberry compote evenly over the ice cream layer and freeze for another 30 minutes.
- Top with whipped topping and freeze for at least 4 hours before serving.
This cake beautifully balances tart and sweet flavors, offering a light yet indulgent dessert that’s perfect for warm-weather occasions.
salted caramel pretzel ice cream cake
Salted caramel pretzel ice cream cake combines the rich creaminess of dairy-free vanilla ice cream with sweet salted caramel sauce and crunchy pretzel pieces over a chocolate cookie crust.
It’s a deliciously salty-sweet treat with satisfying texture and flavor contrasts.
Ingredients
- 1½ cups crushed chocolate sandwich cookies
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free vanilla ice cream, softened
- ½ cup dairy-free salted caramel sauce
- 1 cup crushed pretzels
- 1 container non-dairy whipped topping
Instructions
- Combine crushed cookies and melted butter; press into the bottom of a springform pan. Freeze for 15 minutes.
- Spread vanilla ice cream over the crust and freeze until firm.
- Drizzle salted caramel sauce on top and sprinkle crushed pretzels evenly. Freeze for 30 minutes.
- Top with whipped topping and freeze for several hours before serving.
This cake delivers a perfect balance of creamy, salty, and crunchy elements, making it an irresistible dessert for any occasion.
chocolate raspberry ice cream cake
Chocolate raspberry ice cream cake layers rich dairy-free chocolate ice cream with tart raspberry sorbet and a chocolate cookie crust.
This sophisticated dessert offers a delightful combination of fruity brightness and deep chocolate flavor.
Ingredients
- 1½ cups crushed chocolate sandwich cookies
- ¼ cup melted dairy-free butter
- 1½ quarts dairy-free chocolate ice cream, softened
- 1½ quarts dairy-free raspberry sorbet, softened
- 1 container non-dairy whipped topping
- Optional: fresh raspberries for garnish
Instructions
- Mix crushed cookies and melted butter; press into the bottom of a springform pan. Freeze for 15 minutes.
- Spread chocolate ice cream over the crust and freeze until firm.
- Layer raspberry sorbet on top and freeze until set.
- Top with whipped topping and freeze for several hours. Garnish with fresh raspberries if desired.
This ice cream cake is a perfect blend of rich and tart flavors, creating an elegant and refreshing dessert suitable for any celebration.
Conclusion
Ice cream cakes offer a playground for creativity, blending textures, flavors, and colors into personalized desserts that tell a story. This collection of 25+ recipes invites you to experiment with your favorite ingredients and discover new favorites along the way. Whether you layer fruity sorbets with creamy ice creams or add crunchy cookie crusts and drizzles, your homemade ice cream cake can become a delicious work of art that delights both the eyes and the palate.
