Triple-Layer Ice Cream Cake

Campbell's Triple-Layer Ice Cream Cake Recipe

Mix and match your favorite ice cream flavors in a spectacular and oh-so-easy cake that is sure to be the hit of the summer!

At a glance


30 min.


1 hr. 50 min.



Freeze: 1 hr. 20 min.

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What You'll Need

1 quart black raspberry ice cream
1 quart French vanilla ice cream
1 quart watermelon sorbet
24 gingersnap cookies, finely crushed (about 2 cups)
1/2 cup whipped topping, for garnish

How to Make It

  • 1

    Place a 10-inch round springform cake pan in the freezer for 15 minutes.

  • 2

    Let the ice cream and sorbet soften at room temperature or soften in the microwave at 20 second intervals.

  • 3

    Using a spatula, spread the black raspberry ice cream evenly over the bottom of the chilled springform pan. Top with half of the cookie crumbs and freeze for 5 minutes.

  • 4

    Repeat with the French vanilla ice cream and the remaining cookie crumbs. Evenly spread with the watermelon sorbet.

  • 5

    Let the cake freeze for 1 hour or until the layers are set.

  • 6

    To serve, wrap a hot, damp dishtowel around the outside of the cake pan. Loosen the side and remove it from the pan. With a smooth motion, invert the cake onto a plate. Remove the cake pan base with a hot damp towel. Garnish with the whipped topping and serve immediately.

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  • Serving Suggestion: When slicing the cake, run the blade of the knife under hot water between each slice.
  • Make-Ahead: This cake can be made up to one week in advance and stored, wrapped in plastic, in the freezer.
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