Ice Cream Cake

Ice cream cake is sure to be a hit with your family or friends. This recipe uses cherry and chocolate ice cream for a tart and sweet combination. It has a chocolate wafer crust and a delicious fudgy centre.  If you prefer a different flavour, try any two of your favourite ice cream varieties. 

Prep Time

1 hr 25 min

Cook Time

Freeze: Min 3 hr up to 5 days

Total Time

4 hr 25 min


  • 9-inch springform pan
  • plastic wrap
  • blender or food processor
  • small saucepan
  • measuring spoons and cups


  • 4 cups (1L) cherry ice cream
  • 4 cups (1L) chocolate ice cream 

Cookie Crust Layer

  • 1 cup (250 mL) chocolate wafers, crushed finely (approximately 18 – 20 wafers)
  • 2 tbsp (32 mL) salted butter, melted

Chocolate Fudge Layer

  • 1 cup (250 mL) semi sweet chocolate chips
  • ½ cup (125 mL) whipping cream
  • 2 tbsp (32 mL) salted butter
  • 1 tbsp (16 mL) corn syrup
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) chocolate wafers, crushed into large chunks

Whipped Cream Topping

  • 1 1/2 cups (375 mL) whipping cream
  • 3/4 cup (175 mL) icing sugar
  • 1 ½ tsp (7.5 mL) vanilla extract


  1. Remove the cherry ice cream from the freezer to soften. Next, prepare the springform pan by lining it with plastic wrap. The lining will allow the cake to come out easily. 

Cookie Crust Layer

  1. Pulse 18 – 20 chocolate wafers to a fine crumb in a food processor or blender. You should have 1 cup (250 mL) of crumbs. Add the melted butter and pulse until combined. Using a spatula, press the wafer crumb mixture onto the bottom of the springform pan in an even layer. Place the pan into the freezer to harden for 10 minutes.
  2. Next, spread the softened cherry ice cream over the cookie crust in an even layer. Place the pan back into the freezer to harden for 25 minutes. 

Chocolate Fudge Layer

  1. Make the fudge layer: Add the chocolate chips, butter, corn syrup, and vanilla to a  medium bowl and set it aside. Heat the whipping cream in a small saucepan over medium heat until it just starts to boil. Remove from heat and pour over the prepared chocolate chip mixture, covering as much of the chips as you can. Allow the cream to sit over the chocolate for 2 minutes, and then whisk well to a smooth, even texture. Set it aside to come to room temperature. 
  2. Crumble 18 – 20 chocolate wafers with your hands into large chunks. You should have 1 cup (250 mL) of wafer chunks. Set it aside. 
  3. Remove the pan and the chocolate ice cream from the freezer. Spoon the room temperature fudge over the cherry ice cream layer. Carefully spread the wafer chunks over the fudge layer and press gently. Return the pan to the freezer for 20 minutes to set. Allow the chocolate ice cream to sit out and soften.
  4. Next, spread the softened chocolate ice cream over the fudge and wafer layer. Place back into the freezer for 20 minutes. 

Whipped Cream Topping

  1. Prepare the whipped cream topping: Using a stand mixer or handheld mixer, whip the whipping cream, icing sugar and vanilla until soft peaks form. 
  2. Remove the pan from the freezer and top the chocolate ice cream with whipped cream.  Allow freezing for at least 3 hours before slicing. The cake keeps best for 5 days in the freezer.


This recipe uses one 200-gram package of chocolate wafers, divided between the crust and middle layer. Chocolate wafers can be found in most grocery stores in the baking aisle. If you cannot find chocolate wafers, you can substitute Oreo Cookie Crumbs.