Cookies and Cream Ice Cream Cake
Cookies and Cream Ice Cream Cake is an easy no-bake frozen dessert. Layers of creamy vanilla ice cream and chocolate sandwich cookies create the perfect celebration cake. Freeze, decorate with whipped cream, and enjoy.
Ingredients
- 2 quarts premium vanilla bean ice cream slightly softened
- 30 chocolate sandwich cookies crushed into coarse pieces
- 1 cup heavy whipping cream chilled
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Line a 9-inch springform pan with parchment paper.
- Spread an even layer of softened vanilla ice cream across the bottom of the pan.
- Sprinkle a generous layer of crushed chocolate sandwich cookies over the ice cream.
- Continue alternating layers of ice cream and cookies until the pan is full, ending with ice cream. This layering method creates the perfect Cookies and Cream Ice Cream Cake texture.
- Cover and freeze for at least 6 hours, preferably overnight.
- Whip the chilled heavy cream with powdered sugar and vanilla until stiff peaks form.
- Remove the cake from the pan and frost the top with whipped cream.
- Sprinkle the remaining cookie crumbs over the whipped cream.
- Slice with a warm knife and serve immediately.
Notes
- Use premium ice cream for the creamiest texture.
- Let the cake sit at room temperature for 5–10 minutes before slicing.
- Fresh berries make an excellent serving companion.
- Chocolate syrup or hot fudge adds an indulgent finishing touch.