Soft Serve Ice Cream Cake Recipe
American · Dessert · 20 min total
A no-bake frozen dessert that combines the creamy texture of soft serve ice cream with a crunchy cookie crust, perfect for hot summer days.
20
min prep
min prep
10
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 cups crushed vanilla wafers (about 60 wafers)
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 quart (4 cups) vanilla soft serve ice cream, slightly softened
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles (optional)
Instructions
- In a medium bowl, combine crushed vanilla wafers, melted butter, and granulated sugar. Press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
- Spread the softened soft serve ice cream evenly over the crust. Smooth the top with a spatula. Freeze for at least 4 hours or until firm.
- In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Remove the cake from the springform pan. Spread the whipped cream over the top. Garnish with rainbow sprinkles if desired. Serve immediately or return to freezer until ready to serve.
Tips
- For easier slicing, dip a knife in hot water before cutting each slice.
- Store leftover cake in the freezer for up to 1 week.
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