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Cookies & Cream Ice Cream Cake

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Rich and creamy no-bake ice-cream cake layered with crushed chocolate sandwich cookies and two kinds of ice cream—perfect for summer celebrations.

Ingredients

Scale
  • 24 chocolate sandwich cookies (Oreos), finely crushed (about 2 cups)
  • 3 tablespoons (45 g) unsalted butter, melted
  • 1.5 quarts (1.4 L) vanilla ice cream, slightly softened
  • 1.5 quarts (1.4 L) cookies-and-cream ice cream, slightly softened
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 2 tablespoons (15 g) powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • Extra crushed cookies (about 4) for garnish

Instructions

  1. Line a 9-inch (23 cm) springform pan with parchment paper, allowing the paper to hang over the edges for easy removal.
  2. In a medium bowl, stir together the crushed cookies and melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form the crust. Freeze for 10 minutes.
  3. Dollop spoonfuls of vanilla ice cream over the chilled crust and spread into an even layer with an offset spatula. Sprinkle 1/2 cup of crushed cookies over the ice cream, gently pressing them in. Freeze for 20 minutes or until firm.
  4. Repeat with the cookies-and-cream ice cream, spreading it evenly over the first layer. Smooth the top. Cover the pan tightly with plastic wrap and freeze for at least 4 hours (or up to 1 week).
  5. Just before serving, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks. Remove the cake from the pan, peel away parchment, and transfer to a serving plate.
  6. Pipe or spoon the whipped cream over the top edge of the cake and sprinkle with extra crushed cookies.
  7. Let the cake sit at room temperature for 5–10 minutes for easier slicing. Cut with a hot, dry knife and serve immediately.

Notes

  • Soften the ice cream at room temperature for 5–10 minutes—soft enough to spread but not melty.
  • For a thinner crust, use only 18 cookies.
  • Swap in your favorite ice-cream flavors (mint chip, coffee, strawberry) for a custom cake.
  • Store leftovers tightly wrapped in the freezer for up to 2 weeks.

Nutrition

Keywords: ice cream cake, cookies and cream, Oreo ice cream cake, no bake dessert, summer party

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