Let’s be honest—there’s “dessert,” and then there’s this: Cookies and Cream Ice Cream Cake. It’s the best of both worlds. Imagine creamy ice cream layered with soft, moist cake and crunchy cookie bits. Delicious, right? This nostalgic dessert harks back to the late ’70s when cookies and cream ice cream first made its debut. And today? It’s still everyone’s favorite.
The best part? It’s easier to make than you think. Whether you’re throwing a birthday party or just craving something sweet, this cake will take center stage. Every. Single. Time.
The Basics
Here’s what to know before you dive in:
- Prep Time: 40 minutes.
- Freezing Time: 6–8 hours (overnight is better).
- Servings: About 10–12 slices (or fewer, depending on your willpower).
- Skill Level: Moderate. You’ll need some baking know-how, but nothing too complex.
And yes—you can make it ahead and store it in the freezer. Perfect for when you’ve got a packed schedule.
What You’ll Need
Ingredients for the Cake:
- Butter (1 cup, softened): Makes your cake rich and soft.
- Sugar (2 cups): Sweet and simple.
- Vanilla Extract (2 tsp): A dash of this = flavor magic.
- Cake Flour (3½ cups): Keeps the cake nice and tender. Don’t have cake flour? Sub all-purpose, but the texture will be firmer.
- Baking Powder (1 tbsp): Helps the cake rise.
- Salt (¼ tsp): It balances out the sweetness.
- Milk (1 cup): Room temp is best for mixing evenly.
- Chopped Oreo Cookies (¾ cup): Adds crunch and fun to your batter.
- Egg Whites (8): Whip these up to stiff peaks for a light, airy cake.
For the Assembly:
- Cookies and Cream Ice Cream (1.5 quarts): Soften it so it’s easy to spread.
- Whipped Cream (2 cups): Frosting made easy.
- Extra Chopped Oreos: Because why not?
Step-by-Step: How to Make It
Start with the Cake:
Prep Your Oven: Heat it up to 350°F. Grease a baking sheet (18 x 13 inches) and cover it with parchment paper.
Mix it Up: In a big bowl, cream butter, sugar, and vanilla until fluffy (about 3 minutes). Combine the dry ingredients (flour, baking powder, and salt) in another bowl. Add the dry mix to the wet one, alternating with milk. Fold in the chopped Oreos.
Whip Those Egg Whites: Beat egg whites until stiff peaks form. Gently fold them into the batter—this is what makes your cake light and airy.
Bake the Cake: Pour the batter into your prepared pan and bake for 25–30 minutes. It’s ready when a toothpick comes out clean. Let it cool completely.
Cut the Cake: Once cooled, cut one full 9-inch round and two half rounds for layering.
Assemble Like a Pro:
- Line Your Pan: Use a 9-inch springform pan and line it with plastic wrap. Make sure it’s tight and smooth.
- Layer It Up: Start with two half-round cake pieces to create a full layer at the bottom of your pan. Spread softened ice cream on top. Then, add your full cake round as the final layer.
- Freeze It: Cover it up and pop it in the freezer overnight. Yes, the wait is worth it.
Frost It and Finish Strong:
- Take the cake out of the freezer.
- Frost it with whipped cream, spreading it evenly over the top and sides.
- Sprinkle crushed Oreos on top. Done!
Make It Your Own
Want to get creative? Try these fun twists:
- Diet-Friendly: Use gluten-free flour or dairy-free ice cream for specific diets.
- Flavor Swaps: Not feeling cookies and cream? Try mint chocolate chip or peanut butter ice cream instead.
- Seasonal Add-Ons: Fresh berries, caramel drizzle, or chocolate shavings are great extra touches.
Pro Tips for Serving and Storing
- Serving Made Easy: Let the cake sit at room temp for 5 minutes before slicing. This softens it up without making it melt.
- Storage: Wrap leftovers tightly in plastic wrap. They’ll stay fresh in the freezer for up to a week.
- Make-Ahead Option: Prep the cake layers and ice cream assembly 1–2 days ahead. Frost it just before serving for a fresh finish.
This cake isn’t just dessert—it’s a party on a plate. Whether you’re reliving a childhood favorite or making new memories, Cookies and Cream Ice Cream Cake is always a hit. And trust me, once you’ve tried it, you’ll be looking for excuses to make it again.
PrintCookies and Cream Ice Cream Cake
A delightful dessert that combines soft, fluffy cake, creamy cookies and cream ice cream, and crunchy Oreo bits. Perfect for celebrations or as a sweet indulgence!
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours (including freezing)
- Yield: 10–12 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 2 tsp pure vanilla extract
- 3½ cups cake flour (or all-purpose flour for a denser texture)
- 1 tbsp baking powder
- ¼ tsp kosher salt
- 1 cup whole milk (room temperature)
- ¾ cup chopped Oreo cookies
- 8 large egg whites (room temperature, whipped to stiff peaks)
For Assembly:
- 1.5 quarts cookies and cream ice cream (softened)
- 2 cups whipped cream or store-bought whipped topping
- Additional chopped Oreo cookies for garnish
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease a half sheet pan (18×13 inches) and line it with parchment paper.
- In a stand mixer, cream butter, sugar, and vanilla until light and fluffy. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture in three parts, alternating with milk. Fold in chopped Oreos gently.
- In another clean bowl, whip egg whites to stiff peaks using an electric mixer. Gently fold the whipped egg whites into the batter in three additions to keep it airy.
- Spread the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before cutting out one full round (9 inches) and two half rounds using parchment as a guide.
Assemble the Cake:
- Line a 9-inch springform pan with plastic wrap, ensuring it covers the bottom and sides. Place two half-rounds of cake at the bottom to form a complete layer.
- Spread softened cookies and cream ice cream evenly over the cake layer using an offset spatula for smoothness. Top with the remaining full cake round and press gently to secure layers. Cover tightly with plastic wrap and freeze overnight.
Decorate & Serve:
- Remove the cake from the freezer and release it from the springform pan. Frost with whipped cream or whipped topping, spreading evenly over the top and sides. Garnish with additional chopped Oreos for a decorative finish.
- Let the cake sit at room temperature for about 5 minutes before slicing and serving.
Notes
Serving Suggestions: Pair with hot fudge sauce or caramel drizzle for added indulgence. Serve slices on chilled plates to prevent melting too quickly.
Tips & Tricks:
- Whip egg whites thoroughly to achieve stiff peaks; this ensures a light cake texture.
- Use softened ice cream for easier spreading without melting too much during assembly.
Storage & Reheating: Store leftover slices tightly wrapped in plastic wrap in the freezer for up to one week. Allow slices to sit at room temperature for about 5 minutes before serving to soften slightly without melting.
