Dashing Dish™ Ice Cream Birthday Cake

Here's the Dish

I have been making this ice cream birthday cake for years now for every member of my family! This recipe may not be the ‘healthiest” recipe on Dashing Dish (yes, there is some sugar and calories in it), it is truly worth every bite! I believe when it comes to birthday cake, it is a day you can indulge, but the key is moderation. If you want to have an ice cream cake on your birthday, this is a much healthier option than the traditional slice that can pack around 500-1,000 calories per slice. Although this isn’t an all-natural recipe, you can swap almost any of the low-sugar options for an all-natural option, if you so choose! (Even cool whip has a natural alternative~ tru whip!) So, the next time someone has a birthday to celebrate, be sure to bring the family together to celebrate with this wonderfully impressive ice cream cake!


The estimated total time to make this recipe is 4 Hours or Overnight.


Gather ingredients, prepare a spot in your freezer for the cake, and spray a springform cheesecake pan with non-stick cooking spray. Ice cream should be slightly softened, to make it easier to work with. This can be done by leaving it out on the counter for about 5 minutes, or by microwaving the ice cream carton for about 1-2 minutes.


To make the ‘crust’ break Oreo crust out of foil pan it comes in.


Break crust apart with your hands, until it reaches a wet sand-like texture.


Press crust firmly with the palm of your hand to re-form crust in the bottom of your springform pan.


To make the ice cream layers, combine softened ice cream with cool whip in a large mixing bowl.


Fold gently together with a spatula until just combined. (Don’t overmix or cool whip will deflate, and if it’s difficult to mix, let it sit out for a few minutes to soften ice cream).


Spread half of the ice cream mixture over the Oreo crust.


For the middle cookie layer, place cookies in a large ziplock bag, close bag, and crush cookies using a rolling pin, (or the bottom of a cup will work!) Crush until large crumbs form. Sprinkle cookie crumbs over first layer of ice cream.


Drizzle chocolate syrup over cookie layer. (If using sugar free hot fudge, warm hot fudge in microwave for 30-90 seconds, or until melted enough to drizzle. Pour over cookie layer.)


Spread the rest of the ice cream layer over the hot fudge layer.


Top with candy, chocolate chips, and additional chocolate syrup if desired!


Place back in freezer for 4 hours or overnight. (I know, this is the tough part!)


Remove ice cream from freezer and let sit on counter for about 10-15 minutes to soften. To remove ice cream cake from pan, simply run a knife between the pan and cake, and release spring on pan. Slice with a sharp knife and serve! Enjoy!



1Oreo ready made pie crust (you could also make your o
1Half gallon light or sugar free ice cream of choice 1
1 (16 oz)Light Cool Whip (or Truwhip)
4 100 calorie cookie packs 2
1/2 cup Light or sugar free Hershey's syrup
Optional:Crushed candy or chocolate chips for topping

1 I used peanut butter chocolate of course!

2 Or about 2 cups of your favorite light cookie, I used 2 Oreo, 2 peanut butter cookie packs.

Katie's Tip!

Remove ice cream from freezer and let sit on counter for about 10-15 minutes to soften.

Nutrition Breakdown

12 Slices of Cake
263 Calories per Slice
11 g Fat per Slice
37 g Carbohydrate per Slice
1 g Fiber
18 g Sugar
4 g Protein
7 WWP+*

*Weight Watchers Points per serving


Angela said:

Looks awesome! Thank you so much for all your wonderful recipes, as I’ve tried several and they are all great! You have a gift, and all your efforts are very much appreciated!

July 3rd, 2012 — 12:30pm  |  Reply

Angela said:

One more thing….I noticed in the picture that you actually have candy pieces instead of cookie. Did you measure out 100 calories worth of the candy and chocolate/peanut butter chips or does this make the calorie count a bit more? Thanks!

July 3rd, 2012 — 12:34pm  |  Reply

Dashing Dish said:

i have candy only on top… which is optional .. so its not in the cal. count :) the middle layer is only cookie which is included in the cal count

July 3rd, 2012 — 1:44pm  | 

Sarah Porter said:

What do you use for the Almond Joy version? My son LOVES Almond Joys. The Reese’s one looks SO GOOD to me! I can’t wait for another event to head to to try this out! Maybe a sleepover with some of my son’s friends… Also, what size of a springform pan do you recommend?

July 3rd, 2012 — 1:59pm  |  Reply

Dashing Dish said:

any size springform will work, just depends on how ‘tall’ you want your cake! (smaller=taller)…. almond joy is just a vanilla ice cream with coconut extract, and oreo cookie crumb middle!

July 4th, 2012 — 10:03am  | 

Summer said:

You could also use Froyo! These look delicious :)

July 3rd, 2012 — 2:49pm  |  Reply

Jacqueline said:

Oh my goodness – this looks SO good! I love how you can personalize this to make it special for anyone! Definitely gonna have to try this for my ice-cream-loving-dad’s summer birthday!

July 3rd, 2012 — 5:17pm  |  Reply

kri fairless said:

For Katie’s readers… take it from me, Katie’s mom, that this cake is the bomb and should definitely be made! YUM! Birthdays are amazing and this cake suits the occasion!

July 3rd, 2012 — 10:21pm  |  Reply

Jessica said:

This could not have come at a better time! My dad’s birthday is Friday and I was trying to think of what to make him and this is perfect!

July 4th, 2012 — 12:49am  |  Reply

Katie said:

This sounds delicious, I love how creative you get with all of the different layers!

July 4th, 2012 — 9:44am  |  Reply

Michelle said:

I made this recipe today (Peanut Butter Cake) and followed it exactly except I used a throw away (foil) pan with a lid because I was taking it to my mom’s, it turned out wonderful and was so very good–super rich, but everyone including myself loved it. Thank you so much for posting such great recipes and not the same ole same ole, LOL. I have made so many of your recipes that I lost count, but I can tell you one thing every one of them has been delicious!!!
P.S In case someone is wanting to use a foil pan or a regular pan because they don’t have a springform pan–The cake was frozen solid before we went to mom’s and had only softened a little by the time we got to her home and put it in the freezer, by dessert time I just used a wet sharp knife and it came out real pretty like a regular piece of cake.

July 9th, 2012 — 9:13pm  |  Reply

Stephanie Goetz said:

It isn’t anyone’s birthday, but I’ve got this bad boy in the freezer right now! It should be ready after dinner tonight. Can.Not.Wait! Thanks, Dashing Dish!

July 12th, 2012 — 5:27pm  |  Reply

Tiffany Mascho said:

My mom made this for my fiance and I’s birthdays and it was absolutely delicious. She used less syrup then called for but it was still sweet enough. She used crushed heath and chocolate chips on top. This is definitely way better than paying $30 bucks or more for a dairy queen cake.

August 3rd, 2012 — 9:17pm  |  Reply

Mary L said:

This is almost identical to a dessert I started making in the 1980′s. We called it Buster Bars and used Heath candy bars and peanuts. It was made in a 8 X 11″ cake pan and each layer was frozen before the next was added. Ready made oreo crusts weren’t available then..we crushed our own Oreos.

August 4th, 2012 — 1:35pm  |  Reply

Brooke said:

Do you use Hershey’s syrup or hot fudge for the peanut butter ice cream cake? Looks like hot fudge in the pics :)

October 7th, 2013 — 7:23pm  |  Reply

Stache said:

Just made this can’t wait to try it in exactly 4 hours lol thank you for changing ice creams reputation!

March 14th, 2014 — 7:39pm  |  Reply

susan said:

made this ice cream cake over the weekend! my daughters LOVED it! It was a family project :) thanks for the posting! YUM will make again with a different variety of flavors.

August 1st, 2014 — 3:21pm  |  Reply

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