Easy Ice Cream Cake

  • Serves 24
  • Prep Time 20 min
  • Freeze Time 4 hr


  • 2 containers Breyers® Creamery Style™ French Vanilla Ice Cream
  • 1 jar (250 mL) hot fudge topping
  • 1/2 cup (125 mL) chocolate wafer cookies, crushed into crumbs
  • 3 cups (750 mL) frozen whipped topping


  1. Line two 9-inch (23 cm) round or square cake pans with plastic wrap, leaving 4-inch (10 cm) overhang on each side; set aside.
  2. Spoon 1 container Breyers® Creamery Style™ French Vanilla Ice Cream into each cake pan, pressing to form even layers; cover with overhanging plastic wrap. Freeze 4 hours or overnight. Freeze serving platter before serving.
  3. Combine fudge topping with cookie crumbs. Spread cookie mixture onto 1 layer, then invert remaining layer on top. Invert entire cake onto chilled serving platter; remove plastic wrap. Cover and freeze until ready to serve.
  4. Just before serving, frost with whipped topping.

TIP: Substitute your favorite flavor sandwich cookie for the fudge and cookie crumb cake filling. Pulse 20 sandwich cookies in food processor until coarse crumbs form and use as above.

Nutritional Information

Nutritional Information

Nutritional Information
Per: 1 serving Servings Per Container Value Amount: Nutrient Type
Per: 1 serving
Calories 160
Calories from Fat 80
Total Fat 9 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 65 mg
Total Carbs 20 g
Dietary Fiber 0 g
Sugars 16 g
Protein 1 g
Calcium 4 %
Iron 0 %
Vitamin C 0 %
Vitamin A 6 %