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Ice Cream Sheet Cake

Ice cream sheet cake made with a crunchy Oreo crust, a neapolitan-style vanilla/chocolate ice cream layer, and a whipped topping “canvas.” No-bake, party-sized frozen dessert layered in a 12x18 pan with hot fudge and fun birthday-style decoration.
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Prep Time 20 minutes
Freezing 6 hours
Total Time 6 hours 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookies crust
  • 48 Oreo cookies Crush to fine crumbs for a firm, sliceable base.
  • 0.5 cup unsalted butter Melt and mix thoroughly so the crust packs well.
Ice cream layers
  • 0.5 gallon vanilla ice cream Softened enough to spread without tearing the crust.
  • 0.5 gallon chocolate ice cream Softened enough to spread smoothly; keep layers even for clean slices.
Filling and topping
  • 2 cup hot fudge sauce Warm slightly if needed for an even drizzle.
  • 2 tub whipped topping Use tubs (8 oz each) for full coverage over the top.
  • Colorful sprinkles Scatter generously over the whipped topping for a birthday look.
  • gel frosting for decoration Pipe accents to mimic a decorated cake style.

Equipment

  • 1 sheet pan

Method
 

Make the Oreo crust
  1. Combine crushed Oreos and melted butter, then press into a 12x18 sheet pan to form an even layer.
  2. Freeze the crust for 20 minutes until firm.
Add the ice cream layers
  1. Spread vanilla ice cream over half the crust, then spread chocolate ice cream over the other half, meeting in the middle for a neapolitan effect.
Freeze with hot fudge
  1. Drizzle hot fudge sauce over the ice cream in an even layer, then freeze for 4 hours.
Finish and decorate
  1. Cover the entire top completely with whipped topping.
  2. Decorate with colorful sprinkles and gel frosting piping to mimic a decorated birthday cake.
Freeze and slice
  1. Freeze at least 2 more hours before slicing into squares so the layers hold cleanly.

Notes

Press the Oreo crust firmly so it slices cleanly (use the bottom of a measuring cup to compact). Keep leftovers covered in the freezer for up to 2–3 weeks. Freezing works well—assemble fully and freeze; thaw in the refrigerator for 10–15 minutes for easier slicing. For a dairy-light option, use dairy-free ice cream and dairy-free whipped topping; the method stays the same.