Creamy Cookies and Cream Ice Cream Cake
A quick and easy make-ahead ice cream cake featuring layers of crunchy chocolate sandwich cookies and smooth vanilla ice cream, perfect for last-minute celebrations or summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups crushed chocolate sandwich cookies (like Oreos), divided
- 1.5 quarts vanilla ice cream, slightly softened
- 1 cup heavy whipping cream or store-bought whipped topping
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Optional: mini chocolate chips or crushed nuts for extra texture
- 2 tablespoons melted butter (for crust)
Instructions
- Crush about 1.5 cups of the sandwich cookies into fine crumbs using a food processor or a sealed plastic bag and rolling pin. Reserve remaining cookies for layering and garnish.
- Mix crushed cookies with melted butter until evenly coated. Press firmly into the bottom of an 8 or 9-inch springform pan to form the crust. Chill in the freezer while preparing filling.
- Whip the heavy cream in a chilled bowl with an electric mixer until soft peaks form. Avoid overbeating.
- In a large bowl, combine softened vanilla ice cream, sweetened condensed milk, and vanilla extract. Stir gently until smooth but still slightly firm.
- Carefully fold whipped cream and 1 cup of roughly chopped sandwich cookies into the ice cream mixture.
- Spoon half of the ice cream mixture over the cookie crust, spreading evenly. Sprinkle with some reserved cookie pieces for crunch.
- Add the remaining ice cream mixture on top and smooth the surface. Finish with a final sprinkle of cookie crumbs or whole mini cookies for decoration.
- Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until firm.
- Remove from freezer 10 minutes before slicing to soften slightly. Use a knife warmed under hot water and wiped dry between slices for clean cuts.
Notes
Do not rush the freezing step to ensure firm slices. Use cold equipment when whipping cream for best results. Warm knife under hot water and dry between slices for clean cuts. Butter in crust helps hold it together and adds richness. For longer crispness, add a thin layer of melted chocolate or ganache between crust and ice cream.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 325
- Sugar: 28
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
Keywords: ice cream cake, cookies and cream, easy dessert, make-ahead dessert, no bake, summer dessert, chocolate sandwich cookies