Cookies and Cream Ice Cream Cake

A no-bake, layered Cookies and Cream Ice Cream Cake made with crushed cookies, two ice cream flavors, and whipped topping—perfect for birthdays, summer parties, or any sweet craving!

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Course: Dessert

Cuisine: American

Prep Time: 30

Chill Time: 5

Total Time: 5 30

Servings: servings

Calories: 410kcal

Cost: $10–$15

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

Notes

Optional toppings like sauces and berries add flavor and flair. Perfect make-ahead dessert for hot days!

Nutrition