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Homemade ice cream cake served on a birthday dessert table

Copycat Carvel Ice Cream Cake Recipe With Homemade Crunchies

This homemade copycat Carvel ice cream cake has chocolate and vanilla ice cream layers, a thick chocolate crunchies center, and fluffy whipped frosting. It is perfect for birthdays, summer parties, and make-ahead frozen desserts.
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Prep Time 25 minutes
6 hours
Total Time 6 hours 25 minutes
Servings: 12
Course: Cake, Dessert, Frozen Dessert
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers

  • 1.5 quarts chocolate ice cream slightly softened
  • 1.5 quarts vanilla ice cream slightly softened
  • 1 tablespoon vanilla extract optional

Chocolate Crunchies

  • 22 chocolate sandwich cookies or chocolate wafer cookies
  • 1 cup chocolate chips
  • 1/3 cup coconut oil
  • 1 pinch salt

Whipped Frosting

  • 2 cups heavy whipping cream very cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon unflavored gelatin optional
  • 1 tablespoon cold water only if using gelatin
  • Sprinkles or extra cookie crumbs for decorating

Equipment

  • 1 9-inch Springform Pan Best for clean round layers and easy unmolding
  • 1 Parchment paper Line the bottom and sides of the pan
  • 2–3 Mixing Bowls For crunchies, frosting, and softened ice cream
  • 1 Microwave-Safe Bowl For melting chocolate chips with coconut oil
  • 1 Rubber spatula For mixing crunchies and scraping bowls
  • 1 Offset spatula For smoothing ice cream layers and frosting
  • 1 Hand mixer or stand mixer For whipping the frosting
  • 1 Cake stand or serving plate For frosting and serving the cake
  • 1 Plastic Wrap For covering the cake while freezing
  • 1 Sharp knife For clean slices
  • 1 Tray or baking sheet For freezing the chocolate crunchies

Method
 

  1. Line the bottom of a 9-inch springform pan with parchment paper. Add a strip of parchment or acetate around the inside wall for clean sides. Place the pan in the freezer for 15 minutes.
  2. Crush the chocolate cookies into small pieces, not fine powder. Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until smooth. Stir in the salt, then mix with the crushed cookies.
  3. Spread the chocolate cookie mixture on a parchment-lined tray and freeze for 10 minutes. Once firm, break it into small crunchy clusters.
  4. Let the chocolate ice cream soften for 8 to 12 minutes. It should be spreadable, not melted. Spoon it into the chilled springform pan and smooth it into an even layer. Freeze for 30 to 45 minutes, or until firm.
  5. Sprinkle the frozen chocolate crunchies over the chocolate ice cream layer. Leave a small border around the edge so the cake slices neatly. Press gently so the crunchies attach without sinking.
  6. Soften the vanilla ice cream and spread it over the crunchies. Smooth the top with an offset spatula. Cover tightly with plastic wrap and freeze for at least 6 hours, or overnight for the cleanest slices.
  7. If using gelatin, sprinkle it over cold water and let it bloom for 5 minutes. Microwave for 5 to 8 seconds until liquid, then cool slightly.
  8. Beat the cold heavy cream, powdered sugar, and vanilla until soft peaks form. If using gelatin, slowly drizzle it in and continue beating until firm peaks form.
  9. Remove the cake from the springform pan. Spread whipped frosting over the top and sides. Decorate with sprinkles, cookie crumbs, or a classic border.
  10. Freeze the decorated cake for 30 to 60 minutes before slicing. For clean slices, let the cake sit at room temperature for 10 to 15 minutes and cut with a hot, dry knife.

Notes

For best results, freeze each layer before adding the next. Do not let the ice cream melt completely before spreading, or the final texture can become icy.
To keep the crunchies crisp, freeze the chocolate-cookie mixture before adding it to the cake. Let the cake sit at room temperature for 10 to 15 minutes before slicing.
Use a sharp knife dipped in hot water and wiped dry between cuts. For a gluten-free version, use certified gluten-free chocolate sandwich cookies and gluten-free ice cream.