A super rich and creamy Cookies n’ Cream Ice Cream Cake, loaded with Oreo cookies, ice cream sandwiches, ice cream and cool whip. Perfect for a summer birthday cake!
I really have no words for this Cookies n’ Cream Ice Cream Cake, except for amazing, ice cold, smooth, crazy sweet, yummy-get-in-my-tummy wonderfulness. That about sums it up! I made this for my kiddos birthday party and I’m glad I did because it turned out great! It was the perfect cake for a hot summer birthday party, and in North Carolina in the middle of August it is HOT.
Now that you know this was for my son’s birthday party you should also know that I debated not sharing this recipe with you…but I HAD to..because it was so damn good. I took these pictures in the middle of hosting a birthday party with a ton of crazy kids running around at 7 o’clock at night with a few glasses of wine under my belt so conditions were not ideal for food photography.
Actually they were really awful conditions, my ISO was hiked up to 1200 which if you care about that kind of stuff, is really bad. I was also in a huge rush so I never cleaned up the smears of cool whip on the side of the cake or the Oreo crumbs everywhere. So please excuse the pictures and try to remain focused on that fact that this cake is out of control yummilicious The Oreo crust on this Cookies n’ Cream Ice Cream Cake was perfect and very easy to make. It’s just a bunch of Oreo cookies and a tad of milk, all you have to do is throw it in the food processor until the cookies are reduced to crumbs and the mixture sticks together when you press it gently. Next press it into the bottom of a 9 inch springform pan. Done!
Here comes the tricky part…the ice cream sandwiches. You gotta work quick! Quickly unwrap 15 ice cream sandwiches and place them around the parchment lined sides of the pan. Then load some chocolate sauce on top of the Oreo crust. The sauce was my “glue.” After the sauce is added, scoop some softened cookies n’ cream ice cream over the crust. Quickly with a knife trim off the edges that are sticking out of your pan, leave a little extra on top because your ice cream sandwiches will start to sag a little from the meltage. Toss the extra ends in the blender with 10 more Oreo cookies and pulse a couple of times until you get a rich / crunchy/chocolatey mixture…then smooth it over the top of the ice cream layer.
Pop in the freezer for about an hour and take a break by eating any Oreo crumbs or pieces of ice cream bars that got left behind.
After you’ve eaten any leftover Oreo crumbs take out your second 1/2 gallon of cookies n’ cream ice cream to soften up. I had mine sitting out for a good 20 minutes if not more. Check in on the ice cream and give it a good stir so that it gets smooth throughout [I dare you NOT to take a bite]. Once smooth take out your ice cream cake and empty the 2nd container of ice cream to finish the top layer. Your pan should be completely filled in with ice cream at this point. Put it in the freezer, preferably overnight. Right before serving pile on the whipped cream topping and put the Oreo cookie cookies on top. Then crumble any leftover Oreos and sprinkle at the base of the cake. Serve cold and freeze any leftovers.
That’s a Ninja Turtles Mask if you’re wondering. The kiddos are out of control TMNT fans.