How to make an ice cream cake at home

To make an ice cream cake at home, press a buttery biscuit base into a lined tin, freeze it, then spread on layers of softened ice cream with a crunchy or saucy layer in the middle. Freeze each layer until firm, about an hour, then freeze the whole cake overnight. Finish with whipped cream and toppings just before serving. No oven, no fancy kit, and it looks far more impressive than the effort it takes.

An ice cream cake is simply a cake made with ice cream as a main ingredient, and the no-bake version layers different flavours in a tin. Wikipedia notes it is a popular party food for birthdays and weddings, particularly in North America and Australia, and the British version rolled up in sponge is known as an Arctic roll. Here is how we would make one at home.

What you need

You need a tin, two or three tubs of ice cream, biscuits for the base and a bit of patience between layers. This makes a 20 cm round cake that serves 10 to 12.

• A 20 cm springform tin (or a loaf tin or bowl, see the FAQs below).
• Baking paper or cling film for lining.
• About 250 g plain biscuits, such as wine biscuits, digestives or chocolate cookies.
• About 100 g butter, melted.
• Two tubs of ice cream in contrasting flavours, about 1 litre each.
• A middle layer: crushed hokey pokey, chopped chocolate, a cooled fudge sauce or crumbled brownie.
• 300 ml cream for whipping, plus toppings for the top.
• Space in your freezer for the tin to sit flat. Clear it before you start.

Step-by-step method

The method is base, freeze, layer, freeze, layer, freeze, decorate. Each layer needs to be firm before the next goes on, or the flavours will smudge into each other.

1. Line the tin. Line the base and sides with baking paper. A collar of paper that sticks up above the rim gives you room for a taller cake.
2. Make the base. Blitz or bash the biscuits into fine crumbs, stir through the melted butter and press firmly into the tin with the back of a spoon. Freeze for 30 minutes.
3. Soften the first tub. Move it to the fridge for 10 to 20 minutes until it is spreadable but still holds its shape. Our guide to softening ice cream has more on timings. Don't microwave it: melted and refrozen ice cream turns icy.
4. Spread the first layer. Spoon the ice cream over the base and smooth it with an offset spatula or the back of a warm spoon. Freeze for about an hour, until firm to the touch.
5. Add the middle. Scatter over your crunchy layer, or spread a thin layer of cooled sauce. Freeze for 15 minutes.
6. Spread the second layer. Soften the second tub, spread it on top and smooth the surface. Cover with cling film and freeze overnight, or for at least six hours.
7. Decorate. Release the cake onto a chilled plate, peel off the paper, spread or pipe whipped cream over the top and add your toppings. Return to the freezer for at least 30 minutes so the cream firms up.

How long each stage takes

Allow a full day from start to finish, though most of that is freezer time. Plan to start the day before the party.

Flavour combinations that work

Pick two ice creams that contrast in colour and taste, then choose a middle layer that adds crunch. A rich flavour next to a bright one keeps every slice interesting.

• Kiwi classic: vanilla and chocolate with crushed hokey pokey in the middle. Our hokey pokey guide shows how to make the honeycomb at home.
• Cookies and cream: a chocolate biscuit base, cookies and cream ice cream and a layer of crushed chocolate biscuits.
• Berry ripple: vanilla and a berry ice cream or sorbet with a thin layer of berry jam.
• Coffee and caramel: coffee ice cream, caramel ice cream and a drizzle of cooled caramel sauce.
• Mint chocolate: a chocolate cookie base, mint ice cream and chopped dark chocolate.

Browse our flavours for ideas, and remember that small-batch ice cream with real mix-ins gives you built-in texture.

Decorating without the mess

Whipped cream is the easiest frosting for an ice cream cake, because many buttercreams and icings don't stick well to a frozen surface. Whip the cream to soft peaks so it spreads easily, and work quickly on a cake that has come straight from the freezer.

• Pipe rosettes around the edge, then fill the middle with toppings.
• Press sprinkles or crushed biscuits around the sides while the cream is soft.
• Add fresh berries, chocolate shards or birthday candles at the last minute.
• Write a message with melted chocolate piped onto baking paper, freeze it, then lift it onto the cake.

Slicing and serving

Give the cake 10 to 15 minutes out of the freezer, then cut with a long knife dipped in hot water and wiped dry between slices. That's the whole trick to neat wedges.

Serve on chilled plates and put the rest back in the freezer straight away rather than leaving it on the table while people go for seconds. If you are feeding a crowd, our guide to how much ice cream you need for a party helps you decide whether one cake is enough or you need a back-up tub.

Storing leftovers

Wrap leftover cake tightly in cling film, then put it in an airtight container and keep it in the freezer at -18°C. That is the temperature appliance maker Miele recommends for freezing food. Eat it within a week or two for the best texture; the biscuit base softens and the cream picks up freezer flavours over time. Our guide to storing ice cream at home covers freezer burn and where in the freezer to keep things.

Allergy-friendly swaps

An ice cream cake is easy to adapt, but every part of it needs checking: the biscuits, the ice cream, the middle layer and the toppings.

• Gluten-free: use gluten-free biscuits for the base, and check mix-ins like cookie pieces or brownie.
• Dairy-free: use a plant-based ice cream such as our oat milk dairy-free range, a dairy-free spread in the base and whipped coconut cream on top.
• Nut-free: skip nut toppings and check labels for "may contain" warnings.

Ask your guests about allergies before you plan the cake, and keep the packaging so you can check labels on the day. Our ice cream allergens guide explains what to look for, and our FAQs answer common questions about our own ingredients.