This Cookies N’ Cream Ice Cream Cake is a dreamy dessert that combines creamy richness with irresistible crunch. Layers of velvety ice cream and crumbled cookies create a perfect balance of textures in every bite. With just 10 minutes of prep time, it’s a fuss-free treat that feels indulgent yet effortless. The cool, smooth ice cream paired with the chocolatey cookie pieces delivers a flavor combo that’s both nostalgic and utterly satisfying. Whether it’s for a celebration or a simple sweet craving, this cake is guaranteed to impress. It’s the kind of dessert that makes everyone reach for seconds—and maybe even thirds!
Ingredients for Cookies N’ Cream Ice Cream Cake
- For The Ice Cream:
- 1 ½ cups (360 ml/12 fl oz) heavy whipping cream
- 1 cup (240 ml/8 fl oz) sweetened condensed milk
- 14 Oreo cookies, finely ground
- For The Cake:
- Your favorite chocolate cake, baked in two 9-inch pans (see recipe notes for details)
- For The Frosting (Stabilized Heavy Cream):
- 3 cups (720 ml/24 fl oz) heavy whipping cream
- ¼ cup (30 g/1 oz) powdered sugar
- 1 ½ tablespoons (11 g/0.3 oz) dry milk powder
- For The Toppings:
- ½ cup (85 g/3 oz) semi-sweet chopped chocolate
- 2 teaspoons unflavored oil or shortening
- 8 maraschino cherries, stems attached
- 2 crushed Oreos
Step-by-Step Instructions
- Make The Ice Cream:
- Grease the bottom and sides of an 8-inch or 9-inch pan and line with parchment paper. Set aside.
- In a standing mixer with the whisk attachment, pour the heavy cream. Whip on low speed, gradually increasing to high until thick.
- Gently fold in the sweetened condensed milk.
- Fold in the ground Oreos.
- Pour the mixture into the prepared pan and freeze for 6-8 hours or overnight.
- Make The Frosting:
- In a chilled standing mixer bowl with the whisk attachment, combine heavy cream, powdered sugar, and dry milk powder.
- Whip on low speed, gradually increasing to high until thick and stabilized.
- Prepare The Toppings:
- Melt the chocolate, add oil, and stir until smooth (warm but not hot).
- Line a bowl with a paper towel, place maraschino cherries inside, and gently swirl to remove excess liquid.
- Assemble The Cake:
- Place one cake layer on a serving plate. Top with the ice cream layer, then the second cake layer. (For easy release, dip the pan bottom in warm water for 2 seconds.)
- Frost with the stabilized whipped cream. Freeze for 30-45 minutes to firm up.
- Drizzle the melted chocolate ganache over the cake.
- Fill a piping bag fitted with a large rose tip (e.g., Wilton 1M) with remaining whipped cream. Pipe 8 rosettes on top.
- Sprinkle crushed Oreos over the cake and top each rosette with a maraschino cherry.
- Freeze until ready to serve.
Time-Saving Tips for a Quicker Dessert
If you’re short on time, consider using store-bought chocolate cake layers instead of baking your own. This can save you up to an hour! Additionally, you can prepare the ice cream mixture a day ahead and let it set overnight, so it’s ready to assemble the next day. For the frosting, stabilize the whipped cream in advance and store it in the fridge until needed.
Creative Topping Ideas to Elevate Your Cake
While crushed Oreos and maraschino cherries are classic, try adding a drizzle of caramel sauce or sprinkling mini chocolate chips for extra texture. For a nutty twist, sprinkle chopped toasted almonds or hazelnuts on top. If you’re feeling adventurous, swap the maraschino cherries for fresh berries like raspberries or strawberries for a fruity contrast.
Storage Tips to Keep Your Cake Fresh
This ice cream cake is best stored in the freezer, tightly wrapped in plastic wrap or placed in an airtight container. It will stay fresh for up to 2 weeks. When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Avoid refreezing the cake multiple times to maintain its texture.
Equipment Guidance for Perfect Assembly
An offset spatula is a game-changer for smoothing the frosting evenly. If you don’t have a piping bag, use a resealable plastic bag with the corner snipped off for the rosettes. A turntable makes frosting and decorating much easier, but you can also use a lazy Susan or simply rotate your serving plate carefully by hand.
Recipe Variations to Suit Your Taste
For a different flavor profile, swap the Oreos for chocolate chip cookies or graham crackers. You can also use vanilla or strawberry ice cream instead of the cookies and cream mixture. If you prefer a lighter frosting, substitute the stabilized whipped cream with a cream cheese frosting or a simple buttercream.
Cookies N’ Cream Ice Cream Cake
Ingredients
For The Ice Cream
- 1 ½ cups heavy whipping cream 360 ml/12fl oz
- 1 cup sweetened condensed milk 240 ml/8fl oz
- 14 Oreo cookies finely ground
For The Cake
- Your favorite chocolate cake Baked in two 9-inch pans. Please see the recipe notes.
The Frosting (Stabilized Heavy Cream)
- 3 cups heavy whipping cream 720 ml/24fl oz
- ¼ cup powdered sugar 30 g/1 oz
- 1 ½ tablespoons Dry milk powder 11g/0.3oz
Toppings
- ½ cup semi-sweet chopped chocolate 85 g/3 oz
- 2 teaspoons unflavored oil or shortening
- 8 maraschino cherries stem attached
- 2 crushed Oreos
Instructions
- The ice cream needs a minimum of 6-8 hours to set in the freezer, so it is essential to plan.
- Grease the bottom and sides of one 8-inch or 9-inch pan and line with parchment paper. Set aside.
- In a bowl of a standing mixer, fitted with the whisk attachment, pour the heavy cream and whip, starting on low speed and gradually increasing to high speed until the cream is thick.
- Pour in the sweetened condensed milk and gently fold to incorporate.
- Fold in the ground Oreos.
- Pour the mixture into the prepared pan and place in the freezer to set for a minimum of 6-8 hours or preferably overnight.
- To Make The Frosting
- Pour the heavy cream into a chilled bowl of a standing mixer fitted with the whisk attachment. Add the powdered sugar and dry milk powder.
- Whip on low speed, gradually increasing speed to high until the cream is thick and stabilized.
- Preparing the Toppings
- Melt the chocolate, then add the oil, and stir until smooth. The chocolate should be soft and warm but not hot.
- Line a bowl with a paper towel and gently place the maraschino cherries. Gently and slowly swirl the bowl to remove and access liquids.
- Assembling
- Have the cake, ice cream, and frosting ready with your serving plate, a turn table (if using), and an offset spatula (if using).
- Place one cake layer on your serving plate, then top it with the ice cream, then top with the second layer of cake. (For an easy release, dip the bottom of the pan into a large bowl of water for 2 seconds.)
- Frost with the stabilized whipped cream, then place it back in the freezer to firm up for about 30-45 minutes.
- Remove from the freezer and use a spoon to drizzle the ganache.
- Fill a piping bag fitted with a large rose tip (I used Wilton 1M) with the remaining whipped cream and pipe eight rosettes on top of the cake.
- Sprinkle the top of the cake with the crushed Oreos and top each rosette with maraschino cherries.
- Freeze until serving.
