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Cookies and Cream Ice Cream Cake

Cookies and Cream Ice Cream Cake
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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!

Ingredients

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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:

  1. Preheat your oven to 350°F (175°C). Grease a half sheet pan (18×13 inches) and line it with parchment paper.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. 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:

  1. 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.
  2. 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.

Find it online: https://icecreamin.com/cookies-and-cream-ice-cream-cake/