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Cookies and Cream Ice Cream Cake
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Cookies and Cream Ice Cream Cake

Prep Time15 mins
Chilling Time3 hrs
Total Time3 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: cookies and cream ice cream cake, oreo ice cream cake
Servings: 12
Author: Bebs


  • 2 ¼ cups crushed Oreo or other chocolate-cream cookie
  • ½ cup butter melted
  • 1.5 liter vanilla ice cream slightly softened


  • canned whipped cream or use whipped cream (See Notes)
  • chocolate syrup - for drizzling
  • 12 pieces mini Oreo cookies


  • In a bowl, mix together 2 cups crushed Oreo and melted butter. Transfer it to an 8-inch cake ring placed on a cake board or flat plate and spread and press evenly at the bottom.
  • Add ¼ cup of crushed Oreo to the ice cream and mix until well distributed.
  • Pour ice cream mixture to the cake ring and tap the side several times to release air bubbles.
  • Place the ice cream cake in the freezer for several hours or overnight to set.
  • Remove the cake ring. You can dip a knife in hot water and slide it along the edge to separate the cake from the ring if needed.
  • If you like, drizzle the edges with some chocolate syrup for a drip effect. Then pipe some rosettes on the top using whipped cream. Lastly, place mini Oreos in between the rosettes to complete this look.



NOTE 1: Canned whipped cream are very convenient to use  but tend to melt faster than whipping cream, in my experience. 
I highly recommend Emborg's (this is not a paid promotion) whipping cream as they stay stiff for a really long time and does not melt easily. I used ½ cup of it for this recipe.