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–+ servings
Ice Cream Sheet Cake

Deliciously Creamy Ice Cream Sheet Cake for Any Occasion

This Ice Cream Sheet Cake is a delightful no-bake dessert that combines creamy ice cream layers and a crunchy Oreo base, perfect for any gathering.
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Prep Time 30 minutes
Freezing Time 12 hours
Total Time 12 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Layers
  • 2 quarts Vanilla Ice Cream store-bought for convenience
  • 2 quarts Chocolate Ice Cream homemade or store-bought
For the Crunchy Layer
  • 20 pieces Oreos gluten-free Oreos as a substitute if needed
  • 1 cup Homemade Magic Shell store-bought versions are fine for a quick fix
For the Whipped Cream Topping
  • 2 cups Heavy Cream heavy whipping cream is also an option
  • 1 cup Granulated or Powdered Sugar powdered sugar gives a smoother texture
  • 1 teaspoon Vanilla Extract enhances the flavor of the whipped cream

Equipment

  • 9" x 13" baking dish
  • Food Processor
  • Mixing bowl
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Prepare the Baking Dish by chilling a 9" x 13" baking dish in the freezer.
  2. Crush about 20 Oreos until fine and mix with homemade magic shell until combined.
  3. Spread softened vanilla ice cream into the baking dish and sprinkle the Oreo mixture on top.
  4. After freezing, soften and spread chocolate ice cream on the Oreo layer, topping with remaining crumbs.
  5. Whip heavy cream, sugar, and vanilla until stiff peaks form, then spread over the chocolate layer.
  6. Freeze for at least 12 hours before slicing at room temperature for serving.
  7. When ready to serve, run a knife under hot water for clean cuts.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 11gCholesterol: 60mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 600IUCalcium: 80mgIron: 0.5mg

Notes

For the best results, ensure your ice cream is slightly softened for easy spreading. Freeze each layer for 20 minutes to maintain distinct layers. Store leftovers tightly covered in the freezer for up to one month.

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