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Ice Cream Sheet Cake

Ice cream sheet cake with an Oreo crust, two softened ice cream layers, and a whipped topping canvas for easy, party-ready decoration. This no-bake sheet pan frozen cake is layered, frozen, and sliced into squares for crowd feeding dessert.
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Prep Time 20 minutes
freezing 6 minutes
Total Time 7 hours 6 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookies
  • 48 Oreo cookies Crushed into fine crumbs for the crust.
Unsalted butter
  • 0.5 cup unsalted butter Melted and mixed with the crushed Oreos.
Vanilla ice cream
  • 0.5 gallon vanilla ice cream Softened just enough to spread.
Chocolate ice cream
  • 0.5 gallon chocolate ice cream Softened just enough to spread.
Hot fudge sauce
  • 2 cup hot fudge sauce Warm/drizzle consistency for even coverage.
Whipped topping
  • 2 tub whipped topping Use tubs (8 oz each) for full coverage of the top layer.
Colorful sprinkles and gel frosting
  • 1 colorful sprinkles For sprinkling over the whipped topping.
  • 1 gel frosting For piping decoration that mimics a birthday cake.

Equipment

  • 1 sheet pan

Method
 

Make the Oreo crust
  1. Combine crushed Oreos with melted unsalted butter and mix until evenly moistened, then press the mixture into a 12x18 sheet pan in an even layer. Freeze for 20 minutes until firm.
Add the ice cream layers
  1. Spread softened vanilla ice cream over half the crust and soften-spread softened chocolate ice cream over the other half, meeting in the middle for a neapolitan effect. Smooth the tops lightly so the layers meet cleanly.
Add the hot fudge
  1. Drizzle hot fudge sauce over the ice cream in an even pattern, letting it sink slightly into the surface. Freeze for 4 hours to set.
Finish with whipped topping
  1. Cover the entire top completely with whipped topping, spreading to the edges for a flat canvas.
Decorate and freeze
  1. Decorate with colorful sprinkles and gel frosting piping to mimic a decorated birthday cake, adding detail while the topping is set enough to hold shapes. Freeze at least 2 more hours before slicing into squares so the layers cut cleanly.

Notes

Pro tip: soften the ice cream just until spreadable—if it melts too much, the layers blur when you freeze. Store covered in the freezer for up to 1 week; freeze slices for up to 2 months if you portion them. For a dairy-free swap, use dairy-free vanilla and chocolate ice creams plus dairy-free whipped topping, keeping the rest of the assembly the same.