Why You’ll Love This Recipe

This Cookies & Cream Ice Cream Cake is the best of both worlds—delicious ice cream with the crunch of cookies, all in one cake! The combination of smooth and creamy ice cream with the crisp texture of crushed cookies creates a dessert that’s both indulgent and satisfying. Plus, it’s easy to make and requires minimal effort to assemble. No baking necessary! You can customize the cake by adding more layers or different types of cookies, making it a versatile dessert that everyone will love.

Ingredients

For the crust:

1 1/2 cups Oreo cookie crumbs (about 15 Oreo cookies)
1/4 cup unsalted butter, melted

For the ice cream layers:

4 cups cookies & cream ice cream (softened)
2 cups vanilla ice cream (softened)

For the topping:

1/2 cup whipped cream
1/4 cup mini chocolate chips (optional)
4 Oreo cookies, crushed (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: In a mixing bowl, combine the crushed Oreo cookie crumbs and melted butter. Stir until the mixture is well combined and resembles wet sand.
Press the crumb mixture into the bottom of a 9-inch springform pan to form an even layer. Use the back of a spoon to press it down firmly. Freeze the crust for about 30 minutes to set.
Layer the ice cream: Once the crust is firm, take the softened cookies & cream ice cream and spread it evenly over the crust layer. Smooth it out with a spatula. Freeze for 30-45 minutes to allow the ice cream to harden slightly.
After the cookies & cream layer has set, spread the softened vanilla ice cream evenly over the first ice cream layer. Use a spatula to smooth it out. Freeze again for about 1 hour to let the ice cream layers firm up.
Prepare the topping: In a small mixing bowl, whip the heavy cream until stiff peaks form. Spread the whipped cream over the top of the cake.
Garnish: Sprinkle the mini chocolate chips and crushed Oreos over the whipped cream topping for added crunch and flavor.
Freeze the cake: Cover the cake with plastic wrap and freeze for at least 4 hours, or overnight for best results.
Serve: Once frozen, remove the cake from the springform pan, slice, and serve. Enjoy!

Servings and Timing

Servings: 10-12
Prep Time: 20 minutes
Freezing Time: 4-5 hours
Total Time: 4.5-5 hours

Variations

Add More Layers: Add an additional layer of your favorite ice cream flavor (chocolate, strawberry, etc.) between the cookies & cream and vanilla ice cream layers for even more flavor.
Oreo Variation: Use other flavored Oreos like mint or peanut butter for a fun twist.
Crunchy Layers: Add chopped nuts (like pecans or almonds) or crushed candy bars between layers for extra crunch.
Chocolate Drizzle: Drizzle melted chocolate over the top of the cake before serving for an extra layer of sweetness.

Storage/Reheating

Store any leftover cake in the freezer for up to 1-2 weeks. Be sure to wrap it tightly with plastic wrap or store it in an airtight container to prevent freezer burn. Since this is an ice cream cake, it’s best served frozen, so there’s no need to reheat.

FAQs

Can I use a different type of cookie for the crust?

Yes! You can use any chocolate cookie for the crust, such as chocolate wafer cookies, or even graham crackers for a different flavor.

Can I make this cake ahead of time?

Yes, this cake can be made in advance. It’s perfect for preparing the day before and letting it freeze overnight.

Can I use store-bought ice cream?

Absolutely! Store-bought cookies & cream and vanilla ice cream will work perfectly for this recipe.

How can I make the cake less sweet?

You can reduce the amount of sugar in the whipped cream topping or use sugar-free ice cream options for a less sweet version.

Can I use a different pan instead of a springform pan?

You can use a regular cake pan or even a loaf pan, but be sure to line the pan with parchment paper for easy removal.

How do I prevent the cake from melting too quickly when serving?

Keep the cake frozen until you’re ready to serve, and only let it sit out for a few minutes before cutting. If the cake starts to melt, pop it back in the freezer for a bit.

Can I add fruit to this cake?

Yes! Fresh fruit, like berries, can be added as a garnish on top or layered between the ice cream layers for a fruity twist.

How do I get a clean slice of cake?

Use a sharp knife that has been dipped in warm water, then wipe it dry before slicing. This will help the knife glide through the frozen cake more easily.

Can I freeze the cake longer than 4 hours?

Yes, the cake can be frozen for a longer time, even overnight, but it’s best to let it sit at room temperature for a few minutes before slicing if it’s frozen for too long.

Can I use whipped topping instead of homemade whipped cream?

Yes, you can substitute whipped topping (like Cool Whip) for the homemade whipped cream if you’re short on time.

Conclusion

This Cookies & Cream Ice Cream Cake is a delightful and easy-to-make dessert that everyone will love. With its creamy layers of ice cream, crunchy cookie crust, and whipped cream topping, it’s a treat that’s both fun and satisfying. Whether you’re celebrating a special occasion or just enjoying a treat on a warm day, this cake is a guaranteed crowd-pleaser. With so many ways to customize it, you’ll want to make this recipe again and again!