Cookies and Cream Ice Cream Cake
Raise your hand if you’ve ever wished you could eat dessert for every meal—yep, me too! This Cookies and Cream Ice Cream Cake is basically the dream come true that you didn’t even know you needed. Imagine layers of velvety vanilla ice cream studded with crunchy Oreo bits, all nestled on a chocolate cookie crust that’s just the right amount of fudgy. It’s like a celebration in your mouth every single bite. And the best part? You don’t even need to turn on the oven! I’m so excited to share this no-bake, crowd-pleasing treat that’s perfect for birthdays, summer parties, or sneaking a little happiness whenever you want.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 0 minutes (plus freezing time)
- Total Time: 6 hours (including freezing)
Ingredients
For the Main Dish:
- 24 Oreo cookies, crushed (for crust and mix-in)
- 5 tbsp unsalted butter, melted
- 1.5 quarts vanilla ice cream, softened
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Garnish (optional):
- Additional crushed Oreos
- Chocolate syrup or fudge sauce
How I Make It
Step 1:
Start by crushing 18 Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and smashing them with a rolling pin. Mix these crumbs with the melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan or a deep pie dish to form the crust. Pop it into the freezer while you prep the filling.
Step 2:
Let your vanilla ice cream soften just until scoopable but not melted—about 10 minutes on the counter. Fold in the remaining 6 crushed Oreos, keeping some chunks for that delightful crunch surprise.
Step 3:
Spread the ice cream mixture evenly over the chilled crust, smoothing the top with a spatula. Place the cake back into the freezer to firm up for at least 4 hours, preferably overnight.
Step 4:
While the cake sets, whisk together the heavy cream, powdered sugar, and vanilla extract until you get soft peaks—this is your fluffy whipped cream topping.
Step 5:
Remove the frozen cake from the freezer and gently spread the whipped cream over the top. Add extra crushed Oreos or drizzle with chocolate syrup to make it look irresistible.
Step 6:
Freeze for another 30 minutes to let the topping set. When ready, run a warm knife around the edges for a clean release from the pan and slice with a sharp knife. Serve cold and enjoy the dreamy combination of creamy, crunchy, and chocolatey goodness!
Variations & Tips
- Swap vanilla ice cream for chocolate or cookies-and-cream flavor to amp up the indulgence.
- Use gluten-free cookies for a celiac-friendly dessert.
- Add a layer of fudge sauce between the crust and the ice cream for extra richness.
- If you don’t have a springform pan, line a regular pan with parchment paper for easier removal.
- Letting the ice cream soften properly before mixing avoids big chunks that are hard to slice.
- Always use a warm knife to cut for cleaner slices—dip it in hot water and dry before slicing.
How I Like to Serve It
This cake shines during warm-weather parties or casual family get-togethers where nobody wants the oven on. It’s a fun birthday dessert, and it pairs beautifully with fresh strawberries or a drizzle of caramel. For an extra festive touch, sprinkle crushed cookies and mini chocolate chips on top right before serving.
Notes
- Store any leftovers tightly wrapped in the freezer for up to one week.
- Because it’s ice cream-based, no reheating—just let it soften slightly before scooping.
Closing: This Cookies and Cream Ice Cream Cake is a foolproof, no-bake showstopper that brings everyone to the table with a smile every time.
