Cookies and Cream Ice Cream Cake
This Cookies and Cream Ice Cream Cake is a must-try! With layers of ice cream and a crunchy Oreo crust, it’s a crowd-pleaser!
Servings: 8 servings
Ingredients
For the Crust:
- 36 pieces Oreos, crushed
- 1/2 cup Butter, melted
For the Cake:
- 1 gallon Cookies and Cream Ice Cream, softened
- 1 container Cool Whip, thawed
- 1 jar Chocolate Sauce
Instructions
Instructions:
- Start by crushing the 36 Oreos in a mixing bowl. You can use a food processor or crush them in a zip-top bag with a rolling pin. Pour in the melted butter and mix until the crumbs are evenly coated.
- Press the Oreo mixture firmly into the bottom of a springform pan to create an even layer. Use the back of a measuring cup or your fingers to pack it down tightly.
- Scoop the softened cookies and cream ice cream into the pan on top of the crust. Use the spatula to spread it out evenly, reaching the edges of the pan.
- Spread the thawed Cool Whip over the top of the ice cream, adding a light and airy texture.
- Cover the pan with plastic wrap and place it in the freezer for at least four hours, or until completely firm.
- Remove the cake from the springform pan, drizzle chocolate sauce over the top, and sprinkle crushed Oreos for garnish. Slice into wedges and enjoy!
Equipment
- Springform Pan
- Mixing Bowl
- Spatula
- Freezer Space
Notes
- Assemble the cake up to a week in advance and keep it in the freezer.
- Cover well with plastic wrap to prevent freezer burn.
- Best enjoyed fresh within a few days for optimal texture.