- Easy Ice Cream Cookies and Cream Cake Recipe
- How do you make an Ice Cream Cake?
- How to cut Oreo Ice Cream Cake
- How to Store Cookies and Cream Ice Cream Cake
- More Ice Cream Cakes
- Common Questions
- The Only Cake You’ll Ever Crave
Ever crave something cold, chewy, and downright outrageous for dessert? Cookie cake ice cream cake. Let’s be real, everyone’s day would be brighter with a slice of this. Maybe you’ve seen those bakery freezer cakes and thought, “Can I make this at home? Will it actually taste good?” (Spoiler: Yes and yes, with a few sneakily simple tricks.) If you love smashing together your favorite cookies, cakes, and creamy goodness like I do—or maybe you’re curious about blending Madeline cookies into cakes—this is about to be your new go-to.
Easy Ice Cream Cookies and Cream Cake Recipe
Here’s the honest truth: you need barely any skill to pull together a cookies and cream ice cream cake. Like, if you can layer blocks, you can build this. Start with a good base. I swear by chocolate chip cookies for the crust (Oreos are fine too, but there’s just something thrillingly nostalgic about chips melting into vanilla).
First, grab softened ice cream—any flavor, but classic vanilla or cookies and cream are hard to beat. Smash up a bag of cookies (not into dust, chunky is perfect). Press half into the bottom of a springform pan. Spread your ice cream over the top with impatient little swoops. Toss more cookie crumbles. Maybe drizzle a little fudge. Freeze it all until it slices like a dream.
I’ve even thrown in chopped chocolate bars if I’m feeling “extra.” No one ever complains. My brother once told me it was better than a five-star restaurant dessert, and I’d trust his sweet tooth over Michelin any day.
“I made this cake for my kid’s birthday, and there wasn’t a crumb left. Even my neighbor asked for the recipe, which never happens,” says Becky C. from Ohio.
How do you make an Ice Cream Cake?
Look, if boxes and fancy rhymes scare you, don’t fret. Ice cream cake is the world’s simplest “bake.” Just follow along:
Line your pan with parchment so it pops out easy at the end. Nobody likes a stuck cake crust. Let your ice cream get melty—it should squish, not snap. Press down a thick cookie crust. Add your creamy layer, then freeze for a bit. Repeat if you want more cookie or ice cream layers. This is one of those “layer until your heart says stop” desserts.
If you want to get creative, try tossing in bits of candy, or heck, swirl in some caramel. I’ve tested chocolate pound cake in layers too. Ridiculously good hack. Trust me, anything goes.
How to cut Oreo Ice Cream Cake
Here’s my totally unscientific trick—you HAVE to dip your knife in hot water first. No, really, this prevents that epic ice cream wrestling match no one wants. Dry the blade, then slice in one swift move. Don’t saw back and forth, just press down.
Serve fast! Warm plates help if you don’t want the slice to weld itself to your plate. I always cut, serve, and then—oops—eat a piece right away. It’s impossible to resist that perfect cross-section with soft cookies and creamy layers.
How to Store Cookies and Cream Ice Cream Cake
You’ll want to keep your cookie cake ice cream cake tightly covered in the freezer. Plastic wrap or foil works (I double-wrap it for insurance). If you have anything leftover… which honestly happens, like, never in my house.
Eat within a week for best flavor. Beyond that, the cookies get a bit chewy, and ice cream might start tasting like freezer (worst flavor ever). Pop leftovers into individual slices for easy, late-night snacking. If you need to make ahead for a party—oh, you’re smart—just assemble, freeze solid, then wrap.
More Ice Cream Cakes
So, got hooked on this cookies and cream business? There are a million ways to riff. Try using brownies for the base. Or swap the ice cream flavor every time you make it—mint chip with chocolate cookies? Yes, please.
- Chocolate cake crumbles make a wild base if you want more of a « fancy » vibe.
- Use leftover cookie recipes for a unique spin.
- Store-bought or homemade, this cake is forgiving. No perfectionism allowed.
With kids? Let them sprinkle on their own toppings for a birthday-right-at-home feeling.
Common Questions
Is it okay to use store-bought cookies for the crust?
Absolutely! I’ve done both, homemade and store, and no one ever noticed.
Can you freeze this for more than a week?
Technically yes, but taste takes a nosedive. Try to eat it within a week.
What if my cake is too hard to slice?
Let it sit for five minutes at room temp. Or zap your knife in hot water before cutting.
Will gluten-free cookies work?
Yup, works just fine. My cousin’s gluten-free and devours this every summer.
Can I make a smaller batch?
Sure thing—just use a loaf pan with half the ingredients.
The Only Cake You’ll Ever Crave
Alright, here’s the deal. It’s never too late to treat yourself to cookie cake ice cream cake. This dessert checks all the boxes: easy, nostalgic, happy-making, and freezer-friendly. Doesn’t matter if it’s your first rodeo with cakes—grab your favorite ice cream, some cookies, layer it up, freeze, then wow everyone (including yourself). And hey, if you want to explore other creative ice cream cakes, check out this Chocolate Chip Cookie Ice Cream Cake or make things huge with a giant chocolate chip cookie sandwich. Got questions? Shout below! If you’re anything like me, you’ll probably dream up new combos after the first bite.
Print
Easy Ice Cream Cookies and Cream Cake
- Total Time: 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A simple and delicious ice cream cake made with layers of cookies and cream, perfect for dessert lovers of all ages.
Ingredients
- Chocolate chip cookies (or Oreos) for the crust
- Softened vanilla ice cream
- Chunky cookie crumbles
- Fudge (optional)
- Chopped chocolate bars (optional)
Instructions
- Line a springform pan with parchment paper.
- Press half of the cookie crumbles into the bottom of the pan.
- Spread the softened ice cream over the cookie layer.
- Top with more cookie crumbles and drizzle with fudge if desired.
- Freeze until set.
- To serve, dip a knife in hot water for easy slicing.
Notes
Keep tightly wrapped in the freezer for up to a week for best flavor. Try different cookie and ice cream flavors for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: ice cream cake, cookies and cream, dessert, easy recipes, frozen dessert