Instant Ice Cream Cake

Ready for a dessert that's so easy a child could make it but so delicious everyone will want to eat it? Let's make Instant Ice Cream Cake. It's a little slice of simplistic sweetness for your summer.

  • Author: Renee Rendall
  • Prep Time: 10
  • Total Time: 10
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Mixed
  • Diet: Vegetarian


Units Scale
  • 1-1/4 cup heavy cream
  • 2 tablespoons sugar
  • 1 ounce white chocolate, chopped
  • 2 teaspoons vanilla extract
  • 8-12 gingersnap cookies
  • Caramel sauce to garnish


  1. Line a loaf pan with plastic wrap, enough so that you can completely cover the cream once it's been transferred.
  2. Lightly crush your cookies by putting them in a zip top bag and bashing them with a rolling pin or other heavy object. You want chunks, not sand. If you have a stand mixer, you can do this while your cream is whipping. If not, do it before so that you have everything ready to fold in as soon as the cream is ready.
  3. Add your cream to a large mixing bowl and whisk with an electric mixer. When it starts to thicken, add the sugar and the vanilla extract. Continue to whisk until thick. You want your peaks to be slightly droopy.
  4. Fold in the chocolate and cookie pieces quickly and gently.
  5. Scoop this mixture into your waiting loaf pan and cover completely with plastic wrap. Stash this in the freezer for at least 8 hours or overnight.
  6. To serve, slice off a piece and drizzle it with plenty of your favorite caramel sauce.


  • This recipe is infinitely adaptable. Swap out the vanilla for your favorite liqueur. Use your favorite crunchy cookie. Switch to dark chocolate or even toffee bits. It will still be just as easy.

Keywords: Cream, Cookies

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