Cookies and Cream Ice Cream Cake is a decadent and refreshing dessert that layers creamy vanilla ice cream with crunchy chocolate cookie crumbles, all topped with a rich whipped cream and even more cookie pieces. Perfect for celebrations or just as a cool treat on a warm day, this ice cream cake requires no baking and is incredibly simple to put together. The combination of smooth ice cream and crunchy cookie texture makes every bite irresistible. This crowd-pleasing cake is sure to become a favorite for birthdays, holidays, or any occasion that calls for something sweet and indulgent.
Ingredients:
- 1 package (14 oz) chocolate sandwich cookies (like Oreos), crushed
- 1/4 cup unsalted butter, melted
- 1.5 quarts vanilla ice cream, softened
- 1.5 quarts cookies and cream ice cream, softened
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Extra cookie crumbles for topping
Instructions:
- Prepare the crust: In a medium bowl, combine the crushed chocolate cookies and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan to form a crust. Place the pan in the freezer for 15-20 minutes to set.
- Layer the ice cream: Once the crust is firm, spread the softened vanilla ice cream evenly over the crust as the first layer. Freeze for 30 minutes, until firm. Then spread the softened cookies and cream ice cream over the vanilla layer. Freeze the entire cake for at least 4 hours, or until completely firm.
- Make the whipped cream: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Decorate the cake: Once the ice cream cake is fully frozen, remove it from the springform pan and spread the whipped cream evenly over the top. Sprinkle extra cookie crumbles on top for garnish.
- Serve: Freeze the cake for another 30 minutes to set the whipped cream, then slice and serve immediately.
Enjoy your Cookies and Cream Ice Cream Cake, a perfect combination of creamy ice cream and crunchy cookies that everyone will love!
