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A slice of homemade Carvel ice cream cake featuring chocolate and vanilla layers separated by a crunchy fudge center, topped with blue frosting and rainbow sprinkles.

carvel ice cream cake

A towering, nostalgic masterpiece featuring smooth vanilla and rich chocolate ice cream, separated by a heavenly layer of thick fudge and crispy chocolate cookie crunchies.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12
Course: Dessert
Calories: 420
Ingredients Method

Ingredients
  

  • 1.5 Quarts Chocolate ice cream, softened
  • 1.5 Quarts Vanilla ice cream, softened
  • 24 Chocolate sandwich cookies (like Oreos)
  • 0.75 Cup Chocolate magic shell coating
  • 1 Cup Premium chocolate fudge sauce
  • 8 oz Whipped topping, thawed

Method
 

  1. Line the bottom and sides of an 8-inch springform pan with parchment paper and chill in the freezer for 15 minutes.
  2. Spread the softened chocolate ice cream evenly into the bottom of the pan. Freeze for 30 minutes.
  3. Pulse the cookies in a food processor until coarse. Toss with the magic shell coating until fully saturated.
  4. Spread the fudge sauce over the chocolate ice cream layer, leaving a small border. Press the coated cookie crumbs firmly into the fudge. Freeze for 45 minutes.
  5. Spread the softened vanilla ice cream carefully over the frozen crumb layer. Freeze the entire cake for at least 4 hours or overnight.
  6. Remove from the springform pan, frost the outside with whipped topping, and pipe decorative borders. Freeze for 1 hour before slicing.