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If you grew up with Carvel ice cream cake as the ultimate birthday treat, you’re not alone. For so many of us, that combination of soft ice cream layers, chocolate cookie crunchies, whipped cream swirls, and the unmistakable blue piping meant celebration. Whether it was your actual birthday or just a last-minute party store run, Carvel ice cream cake was the moment.
And honestly? It still is.
As an adult, I’d buy myself a mini Carvel cake for Valentine’s Day and savor it across a few days as a little treat! But over the years, the price has crept up. A full-size Carvel cake can now run over $30, which made me wonder: could I recreate that iconic dessert at home for less?
Turns out, yes. You absolutely can make a homemade version of Carvel ice cream cake, and not only is it more affordable, it’s also fully customizable! The nostalgic flavors are all there, but you get to control the thickness of the crunchie layer (I make mine extra thick!), the type of ice cream, and the decorations!
Here’s what I love about it:
- Budget-friendly: My homemade version cost just $17.80 to make. That’s nearly half the cost of store-bought which is usually around $30-35!
- No-churn ice cream: No ice cream maker needed!
- Crunchie upgrade: I mix chocolate sandwich cookies with chopped snack cakes for the perfect texture. It’s fudgy, crunchy, with a hint of softness.
- Total nostalgia factor: I even use clear vanilla extract for that classic vanilla flavor and finish it with whipped cream, rainbow sprinkles, and blue scalloped piping just like the real thing!
- Simple ingredients – no preservatives, stabilizers, or extra ingredients necessary!
This Carvel-inspired ice cream cake checks all the boxes: it’s playful, over-the-top, and instantly recognizable! It’s the kind of dessert that brings people back to birthday parties in backyard plastic chairs, to ice cream shops with foggy freezers, to cake slices that made every occasion feel special.
And the best part? You don’t have to wait for a birthday(or spend $30) to enjoy it!
If you’re ready to relive a childhood classic (or introduce it to someone new), this homemade Carvel ice cream cake is the perfect dessert to start with!
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Copycat Carvel Ice Cream Cake
- Total Time: 5 hours
- Yield: Makes one 9-inch cake 1x
- Diet: Vegetarian
Description
This homemade Carvel ice cream cake is layered with no-churn chocolate and vanilla ice cream, a thick Oreo crunchie layer, and whipped cream piping.
Ingredients
Cake:
- 8 chocolate Oreo cookies, crushed
- 4 chocolate Oreo Cakesters
- 1 3/4 cup sweetened condensed milk
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp kosher salt
- 3 tsp vanilla extract
- 2 tsp clear vanilla extract
- 3 cups heavy cream
Frosting:
- 1 3/4 cups whipped cream
- 1/2 cup powdered sugar
- 2 tsp clear vanilla extract
- 1 tsp vanilla extract
- Blue food coloring
- Sprinkles
Instructions
Add crushed Oreos and crumble the Oreo snack cakes into a bowl, then mix them together. Set it aside.
Line the bottom of a springform pan with plastic wrap and line the sides with parchment paper or acetate. Set aside.
In a medium bowl, add half of the unsweetened condensed milk, cocoa powder, salt, and 2 teaspoons of vanilla extract, and whisk until smooth. Set aside.
In a large mixing bowl, add the heavy cream and whisk for 4-5 minutes, or until stiff peaks form. Add half the whipped cream to the bowl with the chocolate mixture and whisk until well combined.
Add the rest of the sweetened condensed milk, 1 tsp of vanilla extract and 2 tsp clear vanilla extract to the whipped cream and whisk until well combined.
To assemble, pour the chocolate mixture into the bottom of the prepared springform pan. Tap the pan on the counter to release any air bubbles and smooth the mixture into an even layer. Sprinkle the crumbled cookies on top and spread into an even layer. Top with the vanilla ice cream mix and spread into an even layer. Tap a few more times to remove air bubbles and cover with plastic wrap. Freeze for at least 6 hours.
When ready to frost, add whipped cream, powdered sugar, vanilla extract, and clear vanilla extract to a bowl and whisk until stiff peaks form, about 4 to 5 minutes.
Remove the cake from the springform pan and place on a serving plate or cake round. Frost the sides and top with the whipped cream using an offset spatula. If you’d like, you can run a scalloped scraper across the sides and top to give it that traditional scalloped look! Take the remaining whipped cream and add blue food coloring. Whisk until well combined and spoon the whipped cream into a piping bag fitted with a large star tip. Pipe scallops across the top of the cake and sprinkle on the sprinkles. Freeze for at least 1 hour before serving.
- Prep Time: 15 minutes
- Cook Time: 4 + hours freeze time
- Category: dessert
