Mini Ice Cream Cakes are a fun, easy make ahead dessert! They’re made with store bought ice cream, cookie crumbs and topped with chocolate. Enjoy this simple no-bake recipe for birthday parties or any occasion!
This mini ice cream cake recipe is super easy, customizable and perfect for parties. Enjoy them as is or top with chocolate sauce, magic shell or whipped cream! They’re a bit hit with both kids and adults!
I got the idea for this recipe when I had some leftover Birthday Cake Ice Cream! It was a fun way to turn leftover ice cream into a new dessert!
For more delicious frozen treats, try my croissant ice cream sandwiches, Chocolate Chip Cookie Ice Cream Sandwiches and Mascarpone Ice Cream!
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Why We Love This Recipe
- Convenient: These Mini Ice Cream Cakes are the perfect treat for anytime you feel like having ice cream cake! You don’t need to wait for a birthday to enjoy ice cream cake.
- Easy to make: You can use homemade ice cream or store bought. They are a great no-bake, make-ahead dessert.
- Customizable: Use different flavored ice creams and add ins or toppings for each one or make them all the same! The possibilities are endless just like my ice cream cone s’mores!
Ingredients
- Ice cream: Use your favorite store bought ice cream. You can also use homemade ice cream like Roasted Strawberry Ice Cream or Oreos Ice Cream Recipe.
- Oreos: Use Golden Oreos or Original Oreos.
Substitutions & Variations
- Sprinkles: Use rainbow or chocolate sprinkles.
- Nuts: Add toasted chopped nuts into the ice cream or in between layers for extra crunch!
- Cake: Use cake or brownies or buy some cake from the store for a yummy base layer!
- Oreos: Instead of Oreos, use crushed graham crackers, Biscoff cookies, crushed ice cream cones or even cookie dough!
- Chocolate: Add mini chocolate chips, chopped chocolate or chocolate shavings.
- Sauce: Top with homemade or store bought hot fudge sauce or salted caramel sauce.
- Fruit: Top with fresh fruit, roasted berries, or marishino cherries!
- Magic shell: You know that thick coating DQ dips their cones in? It’s called magic shell and it’s super simple to make. It’s also delicious drizzled on top of these cherry popsicles.
Instructions
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Step 1 (Picture 1 above)– Take ice cream out to thaw til soft and spoonable. Line a muffin pan with liners. Fill halfway with ice cream.
Step 2 (Picture 2 above)– Crush Oreos to crumbs.
Step 3 (Picture 3 above)– Sprinkle a layer of the cookie crumbs over the ice cream.
Step 4 (Picture 4 above)– Fill to the top with ice cream. Cover and freeze 5 hours or overnight.
Step 5 (Picture 5 above)– To make the (optional) magic shell topping, melt the chocolate and coconut oil in the microwave in 30 second bursts. Stir well in between bursts, until the mixture is smooth. Allow to cool slightly.
Step 6 (Picture 6 above)– Spoon or drizzle magic shell topping or any toppings over the ice cream cakes. Return to freezer or enjoy immediately.
Expert Tips
- Instead of cucpake liners, grease muffin pan with coconut oil and line with two strips of parchment paper. You can use these to lift the ice cream cakes out of the pan once frozen.
- Instead of thawing ice cream at room temperature, use the microwave. Scoop ice cream into a microwave safe bowl. Microwave it in ten second bursts, stirring in between til it’s thawed and almost pourable.
Recipe FAQs
Ice cream cake is usually a couple of layers of ice cream with something crunchy inside. Chocolate fudge, caramel is sometimes added in the middle or drizzled on top. Whipped cream and sprinkles are sometimes added on top!
Yes! This mini ice cream cake recipe is an excellent make ahead dessert. The mini ice cream cakes can stay in the freezer for a week or longer before topping with magic shell or whipped cream and serving.
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Mini Ice Cream Cakes
Equipment
Ingredients
Mini Ice Cream Cakes
- 4 cups (528 g) ice cream store bought, or homemade, all one flavor or different flavors, thawed til almost melted
- 7 (7) Oreos Golden or Classic, crushed, see notes for substitutes
Magic Shell Topping (Optional)
- 4 ounces (113.4 g) semi-sweet chocolate chopped, use semi-sweet, milk, or dark chocolate
- 2 tablespoons (28 g) coconut oil
Instructions
- Remove homemade or store bought ice cream from freezer. Leave it out at room temperature and allow soften til mostly thawed.
- Line muffin pan with paper muffin liners. Crush Oreos into crumbs using a food processor to pulse until crushed. Alternatively, place cookies in a ziplock bag and crush the cookies with a rolling pin.
- Use a tablespoon or measuring cup to spoon or pour the melted ice cream into the muffin liners. Fill each muffin liner halfway with the melted ice cream. Cover with plastic wrap and aluminum foil and freeze for 1 hour.
- Sprinkle a layer of the cookie crumbs over the ice cream. Pour or spoon more ice cream on top (same or different flavor) over the Oreo crumbs. Cover and return pan to the freezer. Freeze 4 hours or overnight.
- Enjoy as mini ice cream cups or remove mini ice cream cakes from paper liners and place on a plate. Top with magic shell topping, whipped cream or any favorite sauce and toppings!
Magic Shell Topping (Optional)
- When ready to serve, make the magic shell. Place the chocolate and coconut oil in a medium bowl. Set the microwave to its lowest setting and microwave in 30 second bursts. Stir well in between bursts, until the mixture is smooth and the chocolate is just melted (it will continute to melt as you stir it). Allow to cool just slightly before using.
- Spoon or drizzle the magic shell over the mini ice cream cakes just before serving. If using sprinkles or other toppings, add them right away before the chocolate hardens.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Barbara Briggs Ward
Perfect Yummy Size!
Natalie
That’s for sure thank you! Makes it possible to have ice cream cake anytime!