This is an easy NO-BAKE lemon ice cream cake that is delicious and looks like a million bucks. I made this for my sister’s big birthday bash. Watch the video to see how easy 🙂

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There are 4 basic ingredients: A dark Oreo crumb base layered with hokey pokey/ vanilla ice cream (store bought), lemon curd and whipped cream! Simply freeze each layer as it is put on and then refrigerate in the freezer for 3-4 hours or overnight and it’s done! It’s that easy.

Since this cake was for my sis’s big celebration, I made it in a heart shape spring form pan and decorated with fresh strawberries. The result was an incredible and beautiful lemon ice cream cake that was tart, sweet, rich and creamy all at once.

This recipe can of course be made in a normal cake pan or even a deep pie dish. But if you would like to present it with a well defined shape, I highly recommend using a spring form pan as it is so effortless to serve up the cake once the spring form pan is unlocked and the sides removed.

Oreo Base

I decided to experiment using a dark Oreo crumb base with the lemon ice cream cake and it turned out really well. The dark chocolate taste of Oreo cookies perfectly balanced the sweet vanilla and tangy lemon flavours. The result is a refreshing and creamy lemon ice cream cake with just a hint of dark chocolate crunch!

Lemon Curd

It is not common to have store-bought lemon curd in Asia. Therefore the solution is Make-Your-Own. I prefer home-made lemon curd anytime as it is fresh, tastes delicious and more importantly you control the amount of sugar that goes in. Simple to make too..…..just 4 ingredients, ~10 minutes on the stove and it is done! Watch my lemon curd video here.

Hokey Pokey Ice Cream

I chose hokey pokey ice cream as it is vanilla based which tastes so heavenly with lemon. For those who are not familiar, hokey pokey ice cream is essentially vanilla ice cream with little bits of honeycomb toffee – very yummy. If you can’t get it where you are or hokey pokey is not your preference, it’s also perfectly fine to substitute with good ole’ vanilla bean ice cream.

Alternatively, you can make this recipe using your favourite ice cream flavours for the different layers. For me, vanilla and lemon is just such a perfect pair!

Some may prefer to use home-made ice cream and that’s fine too. I do find that if I can use good quality commercial ice cream (and there are many out there) it’s an absolute time-saver and makes this such a no-fuss and delectable dessert, so easy to throw together.

To serve, I merely decorated with fresh strawberries and it was ready. This was really simple and turned out so well I am already thinking of what my next easy ice cream cake is going to be! Hmmm, definitely something with alcohol for that extra ooomph!

🙂 Watch out for it.

In the meantime, enjoy this recipe and taste the lemon ice cream heaven.

Important note:

Remember this is an ice cream cake. If it’s for a celebration right at home, easy – it’s right out of the freezer and straight to the table! But….if it is for a celebration which requires transport to the party venue, please get dry ice or a good freezer box that can keep the ice cream cake from melting. Once the cake gets to the location, pop it right into the freezer at the restaurant until it’s time to serve. Don’t want to forget this little logistic as it goes a long way. Trust me, I speak from experience on this!

Print Recipe

Easy Lemon Ice Cream Cake (VIDEO)

An easy NO-BAKE lemon ice cream cake that is delicious and looks like a million bucks! Refreshing, tart, sweet, rich and creamy all at once.

Prep Time30 minutes mins

Freezing time6 hours hrs

Total Time6 hours hrs 30 minutes mins

Course: Dessert

Servings: 8 inch heart shape tin

Author: Kai

Ingredients

• 22 dark oreo cookie halves (without the cream)
• 80 g butter (melted)
• 2 litre hokey pokey or vanilla ice cream
• 1 to 1 1/2 cup lemon curd (see Lemon Curd video link above)
• 250 ml heavy cream

Instructions

• Blitz the Oreo cookies in the food processor until fine. Pour melted butter over the Oreo crumbs and mix well. Texture should be like fine sand.
• Pour out the Oreo crumbs into a spring form pan and spread evenly as a base. Use a small glass or a spoon to press it down especially around the sides, until it is tight and nicely compact. Freeze for 30 min.
• In a medium bowl, whisk the ice cream quickly just to soften. Poke holes in the Oreo base with a wooden skewer (this helps to hold the ice cream better) and layer in the ice cream evenly. Freeze for an hour.
• Once the ice cream is frozen, layer on the lemon curd and spread evenly and quickly. Freeze to set for 30 min whilst whipping up the heavy cream.
• In a cold bowl, whisk the heavy cream until stiff peaks. Working quickly, spread the whipped cream evenly over the lemon curd and smoothen out. Freeze for 3-4 hours and it's ready!
• Hull strawberries flat and decorate (swiftly!) with tips facing up before serving. Enjoy!

Video