Looking at the temperatures in my kitchen right now there is no way I am heating up the oven! Let’s make a fridge cake or even better an ice cream cake! That’s much better when it’s hot outside. The one I made here is also perfect if you are looking for a birthday cake in summer… ;)

Summertime is the perfect time for ice cream. In winter you will have big problems convincing me to have ice cream for dessert. In summer a no-brainer ;P I published already several ice cream recipes here on the blog – popsicles with skyr for example or super delicious cornflakes milk ice cream. So good. Today’s ice cream for this cake is from the supermarket. I was too lazy to make the ice cream at home – my ice cream maker cannot produce enough at once for the size of this cake ;) Luckily we have a good ice cream manufacturer here in Berlin selling big buckets in the supermarket around the corner.

The base of the cake is made with Oreos here – if you don’t like them use regular biscuit cookies. Maybe you can see on the pictures that I made one layer with brownies. Instead of layering it, you can mix it with the vanilla ice cream and also add other ingredients like chocolate, caramel sauce or nuts for example. Whatever you like the most. Go bunkers ;)
The chocolate topping is a special chocolate sauce that hardens very quickly when it touches ice cream. You can also use melted chocolate or ganache. If you use one of those make sure it’s well cooled and almost getting solid already. If you add a warm chocolate sauce on top of the cake the chances are quite good the ice is melting away. So be warned ;)
INGREDIENTS / ZUTATEN
7 oz. (200g) Oreo cookies
1/4 cup (55g) butter, melted
For the filling:
1,5l vanilla ice cream
2-3 brownies
For the decoration:
1/2 cup (90g) melted chocolate or pre-made chocolate sauce (Eiswunder)
1/2 cup (100g) M&M’s
mixed sprinkles
whipped cream
200g Oreo Kekse
55g Butter, geschmolzen
Für die Füllung:
1,5l Vanille Eiscreme
2-3 kleine Brownies
Für die Dekoration:
90g geschmolzene Schokolade oder Kakaoglasur (Eiswunder)
100g M&M’s
gemischte Zuckerperlen
Schlagsahne

DIRECTIONS / ZUBEREITUNG
2. Add the Oreo cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the melted butter until well combined. Pour the crumbs into the tin and press to the bottom and sides to form a nice crust – the edges should be at least halfway up the sides of the tin. Place in the fridge for about 10 minutes.
3. Add about half of the ice cream to the prepared crust and spread evenly to get a nice layer. Crumble the brownies and sprinkle on top of the ice to get a brownie layer, then top with the remaining ice cream. Smooth out the top and place in the freezer for about 30-45 minutes.
4. If you are using melted chocolate, let it cool down (it will melt the ice if it is still warm), if you are using the pre-made chocolate sauce, shake it well. Remove the cake from the tin and place on a serving plate. Pour the chocolate (sauce) on top of the cake and let it flow over the edges to get a nice dripping effect. Place the M&M’s on top and sprinkle with mixed sprinkles. Freeze for another hour or overnight. Decorate with some whipped cream before serving. Store in the freezer (of course!) ;)
2. Die Oreos in einen Gefrierbeutel geben und mit einem Nudelholz oder Topf zu feinen Bröseln verarbeiten (ja mit Gewalt). Die Butter dazugeben und alles gut vermischen. Die feuchten Brösel nun in die Form schütten und mit einem Löffel am Boden und den Seiten festdrücken (der Rand sollte etwa die halbe Höhe der Form haben). Für etwa 10 Minuten in den Kühlschrank stellen.
3. Von der Eiscreme etwa die Hälfte in die vorbereitete Form geben und darin verteilen, bis eine gleichmäßige Schicht entstanden ist. Die Brownes zerbröckeln und auf dies Eisschicht geben. Das restliche Eis auf die Brownies geben und dann glatt streichen. Für 30-45 Minuten in den Gefrierschrank stellen.
4. Wer geschmolzene Schokolade verwendet, sollte sie gut abkühlen lassen, sonst besteht die Gefahr, dass das Eis schmilzt. Wer die fertige Kakaoglasur (Eiswunder) verwendet, sollte die Flasche gut schütteln vor dem Verwenden. Den Kuchen aus der Form lösen und auf eine Servierplatte stellen. Die Schokolade/Glasur auf dem Kuchen verteilen und auch über den Rand fließen lassen, damit ein “Tropfeneffekt” entsteht. Den Kuchen dann mit M&M’s und den Zuckerperlen dekorieren und für mindestens 1 Stunde (oder über Nacht) zurück in den Gefrierschrank stellen. Vor dem Servieren mit Sahnetupfen versehen. Reste dann im Gefrierschrank lagern. Hält ne ganze Weile, wenn man es zwischendurch nicht auftauen lässt ;)

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Here is a version of the recipe you can print easily.
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Ice Cream (Birthday) Cake
- Prep Time: 20
- Total Time: 120
Description
Easy and delicious ice cream cake with a brownie layer and M&M’s topping – perfect for a celebration in summer!
Ingredients
For the base
- 7 oz. (200g) Oreo cookies
- 1/4 cup (55g) butter, melted
For the filing
- 1,5l vanilla ice cream
- 2–3 brownies
For the decoration
- 1/2 cup (90g) melted chocolate or pre-made chocolate sauce (Eiswunder)
- 1/2 cup (100g) M&M’s
- mixed sprinkles
- whipped cream
Instructions
- Line a 6 inches (15cm) springform tin with baking parchment or wax paper (if you grease it lightly, the paper sticks better to the sides). Melt the butter and let cool down a bit.
- Add the Oreo cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the melted butter until well combined. Pour the crumbs into the tin and press to the bottom and sides to form a nice crust – the edges should be at least halfway up the sides of the tin. Place in the fridge for about 10 minutes.
- Add about half of the ice cream to the prepared crust and spread evenly to get a nice layer. Crumble the brownies and sprinkle on top of the ice to get a brownie layer, then top with the remaining ice cream. Smooth out the top and place in the freezer for about 30-45 minutes.
- If you are using melted chocolate, let it cool down (it will melt the ice if it is still warm), if you are using the pre-made chocolate sauce, shake it well. Remove the cake from the tin and place on a serving plate. Pour the chocolate (sauce) on top of the cake and let it flow over the edges to get a nice dripping effect. Place the M&M’s on top and sprinkle with mixed sprinkles. Freeze for another hour or overnight. Decorate with some whipped cream before serving. Store in the freezer (of course!) ;)
Notes
- Enjoy freezin’!
Nutrition
- Serving Size: 8