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Ice Cream Sundae Cake

Ice cream sundae cake with a brownie/Oreo base, hot fudge ribbon, and caramel drizzle—layered and no-bake for a firm, sliceable cake. Finished with whipped topping, rainbow sprinkles, and a maraschino cherry for true sundae-in-cake style.
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Prep Time 30 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Oreo or brownie base
  • 24 Oreos Crushed or baked, used as the base.
Ice cream layer
  • 0.5 gallon vanilla ice cream Soften slightly before spreading.
Sauce ribbons
  • 0.5 cup hot fudge sauce Drizzle over ice cream and again on top/sides.
  • 0.5 cup caramel sauce Drizzle over ice cream and again on top/sides.
Topping
  • 2 cup whipped topping Spread smoothly on top and sides.
  • 1 rainbow sprinkles Use generously for a colorful finish.
  • 1 maraschino cherries Add one on top and extra to taste.
  • 1 chopped peanuts Optional for crunch.

Equipment

  • 1 springform pan

Method
 

Build the base
  1. Press the crushed Oreos or cooled baked brownies into a 9-inch springform pan to form an even layer. Freeze for 15 minutes so it firms up.
Layer ice cream and sauces
  1. Spread the softened vanilla ice cream over the frozen base in an even coat. Drizzle the hot fudge sauce and caramel sauce over the ice cream and swirl gently.
Firm up the cake
  1. Freeze for 4 hours until completely firm, so the layers slice cleanly. Keep the pan level in the freezer.
Frost and decorate
  1. Top with the whipped topping and spread it smoothly over the top and sides. Use gentle pressure to avoid disturbing the frozen layers.
Finish with sundae toppings
  1. Decorate with rainbow sprinkles, drizzled fudge and caramel, and chopped peanuts if using. Add maraschino cherries on top before the final freeze.
Slice-ready final chill
  1. Freeze 2 more hours before slicing. Let it sit briefly at room temperature only if needed for clean cutting.

Notes

For clean slices, keep the cake fully frozen until the moment you cut, then wipe the knife between cuts. Store covered in the freezer for up to 1 week; freeze any leftovers (yes) for best texture. For a lighter option, use reduced-fat vanilla ice cream and a lower-sugar whipped topping if desired.