Cookies and Cream Ice Cream Cake
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Get ready to embark on a delectable journey with this irresistible cookies and cream ice cream cake. This easy dessert combines the richness of creamy ice cream, the satisfying crunch of chocolate cookies, and the lusciousness of whipped cream, creating a heavenly symphony of flavors and textures you can’t help but love.
Want even more frozen treats? I’ve got you! Try my Strawberry Icebox Cake, Homemade Frosty, or my 3 Ingredient Creamsicles!
Why You’ll Love This Oreo Ice Cream Cake
- Most Requested: Instagram followers begged for this cake and I couldn’t help but deliver.
- Easy Summer Dessert: This recipe could not be easier to make. It starts with a cake mix and uses your favorite ice cream!
- FULL Of Cookie Flavor: Cookies inside the cake, inside the ice cream, and a crumb layer too!
THIS recipe has been requested time and time again on my Instagram. Everyone loves a good Oreo recipe, including myself, and the idea of an ice cream cake was impossible to resist. Turns out, they are super simple to make and honestly one of my new go-to desserts! I’ve made this cake a dozen times claiming “testing purposes,” but really just can’t help myself and inhaled each “test cake” almost immediately after decorating.
The balance between the velvety soft chocolate cake, rich and creamy ice cream, and the whipped topping is a match made in summer heaven. Whether you’re celebrating a special occasion or simply craving a heavenly treat, this recipe is sure to captivate your taste buds and leave everyone begging for seconds.
Easy Ice Cream Cake Ingredients
When I first started creating this recipe I knew I wanted to keep things simple. Cake mix hacks are a gift to the internet and the best base for this treat. Here’s everything you’ll need for this recipe:
- Cake Mix: I like to use Devils food for this one, but any chocolate cake will do.
- Instant Chocolate Pudding Mix: You’ll pour the powder right into the cake mix itself. Not need to prepare.
- Eggs: Large eggs at room temperature.
- Oil: Coconut, vegetable, or canola will work well. I like to stick with a low flavor option.
- Milk: The swap from water to milk is key to a richer cake base. I like to use 2% milk or higher. You could also opt for coffee, which will produce a more rich cake finish.
- Sour Cream: This is another secret ingredient that really takes these from “box mix” to bakery worthy.
- Oreo Cookie: Not a fan? Any chocolate sandwich cookie will do. We have tried off brands as well as JoJo’s with great success.
- Ice Cream: Cookies and cream is the flavor you’ll want to reach for. I suggest picking an ice cream you super love. Our favorite is my no-churn recipe or Tillamook.
- Whipped Topping: I like cool whip. My sister said she loved the whipped cream. Either will work!
Yep! We like chocolate oreo cookies, but you really can use any of their flavors!
Want to make this dairy free? No problem! Just pick up your favorite dairy free cake mix and ice cream. Same goes for my gluten free friends. Use your favorite gluten free brands.
You sure can. We like cookies and cream, but you can get really creative and use any ice cream flavor. Try vanilla, strawberry, or caramel!
How To Make An Ice Cream Cake With Oreos
- PREP: Prep work for this cake will actually start the night before. To get that perfect ice cream filling you’ll need a few extra hours to freeze a disc solid. Here’s how: Let the ice cream sit out for 10 to 20 minutes or until it’s soft. Line an 8 inch round cake pan with plastic wrap and fill with half a gallon of ice cream. Spread into an even layer and place back into the freezer overnight.
- CAKES: Preheat the oven to 350 degrees. Grease two 8 inch round cake pans with baking spray or butter and set aside. Stir together the dry cake mix with the dry pudding mix in the bowl of an electric mixer. Stir in the eggs, oil, water, and sour cream using the paddle attachment, roughly 2 minutes of mixing. Fold in the 1-1/2 cups of crushed Oreo cookies.
- BAKE: Divide the batter between the two prepared pans and bake according to the package directions. Remove from the pans and let the cakes cool completely.
- LAYER: Once the cakes are cooled, place one cake on a cake plate. Carefully pull the frozen ice cream disc out of the pan. Remove the plastic and place directly on top of the cake. Spread a layer of fudge and crushed oreo cookies over the top of the ice cream. Top with the final cake.
- DECORATE: Use the thawed whipped topping or whipped cream to decorate your cake.
- FREEZE: Place the cake back into the freezer until firm. When ready to eat slice and enjoy!
Helpful Tools
- Cake Pans: I love this set of cake pans (affiliate). They’ve lasted me years and cakes pop out without any sticking.
- Spatula: Using an offset spatula makes decorating cakes a breeze! This set of 3 (affiliate) gives you every size you could ever need.
- Parchment Paper: Pro tip, line the bottom of your pans with parchment paper and your cakes will practically fall from the pan.
Recipe Notes:
Ice cream cakes take a little planning, mainly due to the need to freeze layers. This cake recipe takes about 4 hours from start to finish, but I typically start the night before to give the ice cream time to firm in the freezer.
Yes! Ice cream cakes will last up to two weeks once made.
The best way to store ice cream cake for optimal freshness is in an airtight container. I cut mine into slices, or in half, and place inside an airtight container.
Yes! This is a fun cake to serve in 6 inch sizes. All you need to do is freeze the ice cream layer and make the cakes in a size smaller pan.
Of course! In fact, I highly recommend it.
More Must Try Oreo Recipes
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Oreo Ice Cream Cake Recipe
Ingredients
- 1/2 gallon cookies and cream ice cream
Cake
- 1 (15oz) Box devils' food cake mix
- 1 (3.9oz) box instant chocolate pudding
- 4 large eggs
- 3/4 cup oil
- 3/4 cup milk
- 1 cup sour cream
- 30 Oreo cookies (crushed finely)
- 1 cup fudge topping
Decorating
- 1 (16oz) container Cool Whip
- oreo cookies
Instructions
Ice Cream Layer
- Let the ice cream sit out for 10 to 20 minutes or until it’s soft.
- Line an 8 inch round cake pan with plastic wrap and fill with half a gallon of ice cream. Spread into an even layer and place back into the freezer for an hour or two to firm.
Cake
- Preheat the oven to 350 degrees. Grease two 8 inch round cake pans with baking spray or butter and set aside.
- Stir together the dry cake mix with the dry pudding mix in the bowl of an electric mixer. Stir in the eggs, oil, water, and sour cream using the paddle attachment, roughly 2 minutes of mixing. Fold in the 1-1/2 cups of crushed Oreo cookies.
- Divide the batter between the two prepared pans and bake according to the package directions. Remove from the pans and let the cakes cool completely.
Assembly
- Once the cakes are cooled, place one cake on a cake plate.
- Carefully pull the frozen ice cream disc out of the pan. Remove the plastic and place directly on top of the cake.
- Spread a layer of fudge and crushed oreo cookies over the top of the ice cream.
- Top with the final cake.
- Use the thawed whipped topping or whipped cream to decorate your cake.
- Place the cake back into the freezer until firm. When ready to eat slice and enjoy!
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
