Ice Cream Layer Cake with Crushed Digestive Biscuits

A while back I was opening the freezer in our kitchen, took out an ice cream layer cake but before I could serve it, I woke up! A sad, but true story. But this set me thinking. 

An ice cream layer cake would be absolutely delicious. 

So after much research and work, here is a blogpost on this very subject. 

When summer hits, the last thing anyone wants is to turn on the oven. That’s why no-bake desserts are an absolute saviour – and this Ice Cream Layer Cake with Crushed Digestive Biscuits is the ultimate showstopper. W

ith layers of creamy, dreamy ice cream and buttery crushed biscuits, it’s nostalgic, simple, and endlessly adaptable.

Whether you’re hosting a BBQ, planning a birthday celebration, or just fancy something sweet on a sunny day, this frozen treat ticks all the boxes.

🧁 Ingredients

For the base and biscuit layers:

300g digestive biscuits, crushed (broken pieces and fine crumbs both welcome!)

100g unsalted butter, melted

For the ice cream layers (choose your favourites):

1 litre vanilla ice cream

1 litre chocolate ice cream

1 litre strawberry or raspberry ripple ice cream

Feel free to swap for salted caramel, mint choc chip, or anything else you fancy.

Optional toppings:

Chocolate sauce or ganache

Chopped nuts or crushed honeycomb

Fresh berries or maraschino cherries

Whipped cream

Instructions

1. Prepare your tin

Line a 20cm (8-inch) springform cake tin with cling film or baking parchment, leaving some overhang to help lift the cake out later.

2. Make the biscuit base

Mix two-thirds of the crushed digestive biscuits with the melted butter until well combined. Press firmly into the bottom of the tin to form the base. Chill in the freezer for 20 minutes.

3. Layer the ice cream

Take your first flavour of ice cream out of the freezer and let it soften for 5–10 minutes. Spoon it over the biscuit base and smooth it out with a spatula. Return the tin to the freezer for 30–45 minutes, or until firm.

4. Add more biscuit crumbs

Sprinkle a layer of the remaining crushed digestive biscuits over the first layer of ice cream. Press lightly to help it stick.

5. Repeat with other ice cream layers

Repeat the softening, layering, and freezing process with your second and third flavours of ice cream, adding a thin layer of biscuit crumbs between each. You should finish with an ice cream layer on top.

6. Freeze until solid

Once all layers are complete, freeze the entire cake for at least 4 hours, preferably overnight, to ensure it’s solid and sliceable.

Serving Suggestions

Before serving, remove the cake from the tin and transfer to a plate. Let it sit at room temperature for 5–10 minutes to soften slightly for easier slicing. Top with whipped cream, drizzle with chocolate sauce, or scatter some fresh berries for an extra flourish.

Tips & Variations

Biscuit swap: Try Hobnobs, ginger nuts, peanut flavour, or even chocolate chip cookies for a different crunch and flavour.

Add-ins: Stir chopped chocolate, caramel swirls, or crushed sweets into your ice cream layers before freezing.

Mini versions: Make individual ice cream cakes using silicone muffin moulds or ramekins – perfect for parties!

Make-Ahead & Storage

This ice cream cake can be made up to a week in advance – just wrap it tightly in cling film or foil to prevent freezer burn. Leftovers can be kept frozen for up to 2 weeks.

Final Thoughts

This ice cream layer cake with digestive biscuits is a brilliant British twist on a classic frozen dessert. With just a handful of ingredients and zero oven time, it’s the kind of recipe you’ll come back to all summer long.

Have you tried making your own version? Let me know what flavour combos you used – or tag me in your creations on socials!