Recipe

Ice Cream Cake: Soft and Chewy

A no-fuss ice cream cake with a soft, chewy cookie crust, a crunchy chocolate ripple, and clouds of whipped topping. Big birthday energy, zero bakery price tag.

By Matt Campbell

•

4.9

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If you have ever had an ice cream cake that eats like a brick, this one is your redemption arc. We are building soft and chewy texture on purpose: a tender cookie crust (not rock hard), a crisp chocolate crunch layer that stays snappy, and a thick slab of your favorite ice cream that slices clean without fighting you.

This is the kind of dessert I love making for real life: birthday parties, sleepovers, or a random Tuesday when you need something sweet that feels like a celebration. You do not need fancy pans, you do not need a mixer, and you definitely do not need to stress. Just keep things cold, work quickly, and taste the crunch layer because that is quality control.

Why It Works

Soft and chewy base: A baked cookie crust made with melted butter and a little brown sugar stays tender enough to bite straight from the freezer.
Classic chocolate crunch: A simple ripple with chocolate, cookie crumbs, and crisp rice gives you that nostalgic ice cream cake texture without getting soggy.
Clean slices: A quick warm-up on the counter plus a hot knife means neat layers, not a scoop situation.
Totally customizable: Swap the ice cream flavor, switch the cookies, add peanut butter cups, go full birthday sprinkles. The structure stays solid.

Pairs Well With

Easy Homemade Hot Chocolate
Fresh Berry Bowl with Lemon Sugar
Sweet and Salty Party Pretzels
Simple Cold Brew Coffee

Storage Tips

Freeze it like you mean it: Cover the cake (still in the pan if you can) with plastic wrap, then a layer of foil. This double wrap is what keeps it from tasting like freezer air.

Whole cake: Freeze up to 7 days for best texture. It is still good beyond that, but the crunch layer slowly loses its magic.
Slices: Cut and wrap individual slices in plastic wrap, then stash in a freezer bag. Great for late-night “just one bite” situations.
Before serving: Let the cake sit at room temp for 8 to 12 minutes so it is sliceable and pleasant, not tooth-chipping cold.

Do not refrigerate for storage. The fridge is a weird middle zone where things get melty and icy at the same time.

Common Questions

What makes this ice cream cake “soft and chewy”?

The crust is the secret. Instead of a hard-packed cookie crumb base, we bake a press-in cookie crust with melted butter and brown sugar. It stays tender even when frozen, like the center of a great cookie.

Do I have to use a springform pan?

Nope. A 9-inch cake pan works too. Line it with parchment with plenty of overhang so you can lift the cake out. If it feels stuck when frozen, do not fight it. You can also serve it straight from the pan (just slice and lift out wedges).

How do I get it out of a springform cleanly?

After the 8 to 12 minute rest, run a thin knife around the edge, then unlatch the springform ring. If you lined the sides with parchment, it is basically easy mode.

How do I keep the ice cream from getting icy?

Work quickly, keep your freezer cold, and wrap well. Ice crystals usually come from temperature swings and air exposure. Double wrap helps a lot.

Can I use homemade whipped cream instead of whipped topping?

You can, but it freezes harder. If you want homemade, stabilize it: whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla, plus 1 to 2 teaspoons instant pudding mix (brand strength varies) or 1 tablespoon softened cream cheese. Note: the cream cheese version can add a slight tang and a thicker texture, which some people love.

Can I make this ahead?

Yes. This cake is at its best made 1 to 3 days ahead. It gives the layers time to firm up and slice clean.

What ice cream works best?

Most store-bought ice cream works great. Avoid ultra-low-fat varieties if you can. They freeze harder and taste icier. Regular, full-fat ice cream is the creamy MVP here.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch springform pan (or 9-inch cake pan)
Parchment paper
Mixing bowls
Rubber spatula
Measuring cups and spoons
Small saucepan or microwave-safe bowl (for melting butter)
Offset spatula or spoon (for spreading layers)
Chef’s knife (plus hot water for clean slicing)

I am obsessed with ice cream cake, but I am also deeply anti the “frozen drywall” version that needs 20 minutes on the counter and still shatters when you cut it. I started making this one when I wanted the classic crunch layer and the soft bite without babysitting a temperamental dessert. The cookie crust was the game changer. Baking it quickly gives you that real cookie flavor, keeps the baking soda from tasting weird, and makes the whole cake feel a little more homemade in the best way.

Ice Cream Cake: Soft and Chewy

(4.9 Reviews)

Prep Time 25 mins

Cook Time 12 mins

Total Time 8 hrs

Servings 12

Ingredients

Chewy cookie crust

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1/2 cup unsalted butter, melted and cooled 5 minutes
1 large egg yolk
2 teaspoons vanilla extract
1 cup mini chocolate chips (or chopped chocolate)

Chocolate crunch layer

1 1/2 cups chocolate sandwich cookie crumbs (about 14 to 16 cookies, scraped creme optional)
1 cup crisp rice cereal
1/4 cup chocolate syrup
2 tablespoons unsalted butter, melted
Pinch of salt

Ice cream and topping

1 1/2 quarts ice cream, slightly softened (about 6 cups; typically one 1.5-quart carton, depending on brand), any flavor
2 1/2 to 3 cups whipped topping, thawed (or stabilized whipped cream)
Optional: sprinkles, mini chocolate chips, crushed cookies, hot fudge for serving

Flavor ideas: Cookies and cream ice cream + extra cookie crumbs, mint chip + chocolate crunch, strawberry ice cream + crushed freeze-dried strawberries on top, peanut butter ice cream + chopped peanut butter cups.

Instructions

Prep the pan and oven. Heat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment. For extra insurance, run a strip of parchment around the inside edge. Lightly grease the parchment if you want a super clean release.
Make the cookie crust. In a bowl, whisk flour, baking soda, and salt. In a second bowl, stir brown sugar, granulated sugar, melted butter, egg yolk, and vanilla until glossy and smooth. Fold in dry ingredients, then fold in mini chocolate chips. The dough will be soft and thick.
Press and bake. Press the dough evenly into the bottom of the pan. Aim for a flat, packed layer. Bake 10 to 12 minutes, until the edges are set and lightly golden and the center looks matte but still a little underdone. (That’s the chewy goal.)
Cool, then chill. Cool the crust in the pan for 30 minutes, then freeze for 20 minutes. You want it cold and firm before adding anything else so your layers stay sharp and not swirly.
Mix the chocolate crunch layer. In a bowl, combine cookie crumbs, crisp rice cereal, chocolate syrup, melted butter, and a pinch of salt. Stir until everything looks evenly coated and clumpy in a good way.
Add crunch, then freeze. Sprinkle the crunch mixture over the chilled crust and press lightly so it holds together. Freeze for 15 minutes.
Soften the ice cream. Let the ice cream sit on the counter 10 to 15 minutes until it is spreadable. You want soft like frosting, not melted like soup. If your ice cream is rock solid, microwave it in 10-second bursts (stirring between) or let it soften in the fridge 15 to 20 minutes.
Spread the ice cream layer. Spoon ice cream onto the crunch layer and spread into an even layer. Tap the pan on the counter a couple times to remove air pockets. Freeze uncovered 20 to 30 minutes (or loosely tented) just until the surface is firm.
Top it. Spread whipped topping over the ice cream. Make swirls, make it smooth, do your thing. Add sprinkles or crushed cookies if you want. Cover tightly with plastic wrap and foil.
Freeze until sliceable. Freeze at least 6 hours, ideally overnight.
Slice and serve. Let the cake sit at room temp for 8 to 12 minutes. If using a springform, run a thin knife around the edge and unlatch the ring. Run a knife under hot water, wipe it dry, then slice. Repeat the hot-water trick between cuts for clean layers. Serve with hot fudge if you want to be the household hero.

Nutrition information is estimated.

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