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Slice of Cookies and Cream Ice Cream Cake lifted showing all layers, rustic and real

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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Prep Time 30 minutes
Chill Time 5 hours
Total Time 5 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

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

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

Method
 

  1. Crush cookies, mix with butter and sugar, and press into pan
  2. Freeze crust for 15 minutes
  3. Spread vanilla ice cream over crust and freeze 30 minutes
  4. Add cookies and cream ice cream layer, freeze 45 minutes
  5. Whip cream with sugar and vanilla until stiff peaks form
  6. Spread whipped cream on top and add crushed cookies and drizzle if using
  7. Freeze whole cake at least 4 hours or overnight
  8. 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!