On a hot summer day, nothing satisfies quite like the rich, creamy taste of a Cookies and Cream Ice Cream Cake. It's the perfect fusion of smooth vanilla ice cream and the irresistible crunch of chocolate sandwich cookies — a nostalgic favorite reimagined into a frozen dessert masterpiece.
Whether you're celebrating a birthday, hosting a backyard barbecue, or simply looking to cool down with something sweet, this Cookies and Cream Ice Cream Cake never disappoints. Best of all, it’s a no-bake dessert, so there’s no need to turn on the oven.
What sets this recipe apart? Simplicity and flexibility. With no fancy tools required and ingredients you likely already have on hand, it’s easy to prepare — even for beginners. The Cookies and Cream Ice Cream Cake can also be adapted for gluten-free or dairy-free diets, making it a crowd-pleaser for all.
And if you’re baking with kids, this treat turns into a fun family activity. Assembling the layers is like creating an edible work of art — one that's as fun to make as it is to eat.
When you want a show-stopping dessert that delivers on flavor, texture, and convenience, you can’t go wrong with a homemade Cookies and Cream Ice Cream Cake.
Why This Cookies and Cream Ice Cream Cake Stands Out?
The beauty of a Cookies and Cream Ice Cream Cake lies in its effortless simplicity and crowd-pleasing versatility. Unlike traditional cakes that demand precision and baking expertise, this layered frozen dessert requires just a handful of quality ingredients—and a little patience while it chills to perfection.
This recipe has quickly become a family go-to, and for good reason. It delivers the luxurious creaminess of premium ice cream, perfectly balanced by the rich, crunchy texture of a chocolate cookie crust. The result is a Cookies and Cream Ice Cream Cake that feels like a splurge from a high-end dessert shop—without the high-end price tag.
What makes it even more appealing? It pairs beautifully with a variety of toppings. Add fresh berries for a burst of color, drizzle it with warm fudge or caramel for a decadent twist, or serve slices next to chocolate brownies or vanilla cupcakes for a dessert table that’s sure to impress.
Whether you're hosting a party or just treating your family to something unforgettable, the Cookies and Cream Ice Cream Cake is a guaranteed hit. Easy to make, fun to customize, and impossible to resist.
Once you try it, this Cookies and Cream Ice Cream Cake just might become your signature summer dessert.
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Ingredients
For the Cookie Crust:
- Chocolate sandwich cookies (like Oreos)
- Melted butter
- Granulated sugar
For the Ice Cream Layers:
- Vanilla ice cream, softened
- Cookies and cream ice cream, softened
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
For Decoration:
- Additional chocolate sandwich cookies, crushed
- Optional: chocolate sauce, caramel sauce, or fresh berries
See recipe card for quantities.
Instructions
Create the Cookie Crust and First Layer
- Crush chocolate sandwich cookies and mix with melted butter and sugar
- Press mixture firmly into lined 9x13 inch pan
- Freeze for 15 minutes
- Spread softened vanilla ice cream evenly over crust (1-inch thick)
- Return to freezer for 30 minutes
Add Second Ice Cream Layer and Prepare Topping
- Spread cookies and cream ice cream over vanilla layer (1-inch thick)
- Freeze for 45 minutes
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form
Final Assembly and Decoration
- Spread whipped cream over top ice cream layer
- Sprinkle crushed cookies on top, pressing gently
- Add optional sauce drizzles
- Freeze for at least 4 hours or overnight
- Run knife under hot water for clean cuts when serving
- Create the Cookie Crust and First Layer: Press crushed cookies into a firm crust and top with a thick layer of softened vanilla ice cream
- Add Ice Cream Layer and Prepare Topping: Spread cookies and cream ice cream over the vanilla layer, then whip cream for the topping.
- Final Assembly and Decoration: Cover the cake with whipped cream, sprinkle crushed cookies, and freeze until firm.
Equipment For Cookies and Cream Ice Cream Cake
Essential Tools
- 9x13 inch pan or 9-inch springform pan
- Food processor or rolling pin for crushing cookies
- Electric mixer for whipped cream
- Offset spatula for smooth layers
- Sharp knife for clean slicing
Budget-Friendly Alternatives
- Use mixing bowl and whisk instead of electric mixer
- Sealed plastic bag and rolling pin for crushing cookies
- Any deep baking dish works if you don't have exact pan size
Hints & Expert Cooking Tips
- Perfect Temperature: Ice cream should feel like thick frosting when spreading
- Layer Timing: Always freeze between layers to prevent mixing
- Clean Cuts: Run knife under hot water and wipe clean between slices
- Make-Ahead: Cake improves overnight as flavors meld together
- Storage: Cover with plastic wrap directly on surface to prevent ice crystals
Recipe Variations
Flavor Variations
- Mint Chocolate: Replace vanilla with mint chocolate chip ice cream
- Peanut Butter: Use peanut butter cookies for crust and add peanut butter ice cream layer
- Strawberry: Substitute one layer with strawberry ice cream
- Coffee: Add coffee ice cream layer and chocolate-covered espresso beans
Dietary Modifications
- Keto-Friendly: Use sugar-free ice cream and almond flour-based cookies
- Vegan: Use coconut-based ice creams and vegan cookies
- Gluten-Free: Swap for certified gluten-free chocolate sandwich cookies
- Dairy-Free: Use coconut cream for whipped topping
Storage
Storage Guidelines
- Keep in freezer for up to 2 weeks when properly covered
- Wrap tightly in plastic wrap, then aluminum foil
- Cut into individual pieces and wrap separately for easy single servings
Serving Tips
- Remove from freezer 5-10 minutes before serving for easier slicing
- Serve immediately in hot weather to prevent melting
- Perfect for meal prep - make 1-2 days ahead for best results
The Pastry Chef’s Chill Trick That Changes Everything
Here’s a little secret from a pro pastry kitchen—one that transforms a good Cookies and Cream Ice Cream Cake into an unforgettable one. It’s not about fancy ingredients or tools; it’s all about temperature layering. When I first learned this trick, it was like unlocking dessert alchemy. Each layer needs to be just right—ice cream soft enough to spread like thick frosting, but firm enough to hold its shape. Too cold, and the layers won’t stick. Too warm, and they melt into a mess. Nail that texture, and you’ll have a Cookies and Cream Ice Cream Cake that’s smooth, structured, and absolutely stunning.
FAQ
Is cookies and cream ice cream just vanilla ice cream?
No, cookies and cream ice cream is vanilla ice cream mixed with crushed chocolate sandwich cookies (like Oreos). While the base is vanilla, the added cookie pieces create a distinct flavor and texture. You can make homemade cookies and cream ice cream cake by folding crushed Oreos into softened vanilla ice cream for authentic taste.
Does Walmart have Oreo ice cream cake?
Yes, Walmart sells pre-made Oreo ice cream cakes in their frozen dessert section. However, making your own cookies and cream ice cream cake at home costs less and tastes fresher. This homemade recipe uses simple ingredients available at Walmart and creates a more customizable dessert than store-bought options.
Does Dairy Queen sell Oreo ice cream cake?
Yes, Dairy Queen offers Oreo Blizzard cakes featuring their signature Oreo Blizzard flavor. However, our homemade cookies and cream ice cream cake recipe delivers similar taste at a fraction of the cost. You control ingredients, portion sizes, and can customize layers to your family's preferences better than commercial options.
Who makes the Oreo ice cream cake?
Several brands make Oreo ice cream cakes including Dairy Queen, Baskin-Robbins, and Carvel. Many grocery stores also carry frozen Oreo cakes. However, this homemade cookies and cream ice cream cake lets you create bakery-quality results at home using fresh ingredients and your preferred ice cream brands for superior taste.
Bring the Chill: Your Cookies and Cream Ice Cream Cake Finale
This Cookies and Cream Ice Cream Cake is proof that you don’t need a culinary degree—or even an oven—to create a dessert that wows. With its rich cookie crust, velvety layers of cookies and cream and vanilla ice cream, and a cloud of whipped topping, every bite is a dreamy contrast of textures and flavors.
It’s the kind of treat that fits any occasion: birthday parties, summer BBQs, or surprise-after-dinner smiles. Better yet, it doubles as a fun family activity. Kids will love building this no-bake beauty almost as much as eating it.
If you're craving more sweet simplicity, don’t miss our Easy Peach Cheesecake Recipe—a creamy, fruity delight that's perfect for warm-weather gatherings. Or try the Easy Pillsbury Sopapilla Cheesecake Recipe, a crowd-pleasing fusion of cinnamon sugar and flaky layers that's bound to be your next go-to dessert.
Now it's your turn—whip up your own version of this Cookies and Cream Ice Cream Cake and let your creativity run wild. Add fresh berries, swirl in caramel, or sprinkle crushed candy on top. Snap a photo, drop it in the comments, and leave a rating to help other dessert lovers discover this frozen gem.
Which variation will you try first?
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Pairing
These are my favorite dishes to serve with Cookies and Cream Ice Cream Cake
Cookies and Cream Ice Cream Cake
Equipment
- 1 9x13 inch pan Or 9-inch springform pan
- 1 Food processor or bag To crush cookies (can also use rolling pin)
- 1 Electric mixer For whipping cream (hand whisk works too)
- 1 Offset spatula For smooth layer spreading
- 1 Sharp knife Run under hot water for clean slicing
Ingredients
- 24 pieces Chocolate sandwich cookies Like Oreos, crushed
- 5 tablespoon Butter Melted
- 2 tablespoon Granulated sugar Mixed with crust
- 3 cups Vanilla ice cream Softened
- 3 cups Cookies and cream ice cream Softened
- 1 cup Heavy whipping cream Cold
- 2 tablespoon Powdered sugar For whipped topping
- 1 teaspoon Vanilla extract Optional
- 6 pieces Chocolate cookies For decoration, crushed
- Chocolate or caramel sauce Optional drizzle
- Fresh berries Optional garnish
Instructions
- Crush cookies, mix with butter and sugar, and press into pan
- Freeze crust for 15 minutes
- Spread vanilla ice cream over crust and freeze 30 minutes
- Add cookies and cream ice cream layer, freeze 45 minutes
- Whip cream with sugar and vanilla until stiff peaks form
- Spread whipped cream on top and add crushed cookies and drizzle if using
- Freeze whole cake at least 4 hours or overnight
- Run knife under hot water for clean slices and serve immediately
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