Cookies and Cream Ice Cream Cake
Cookies and Cream Ice Cream Cake is an easy no-bake dessert layered with vanilla ice cream and chocolate sandwich cookies. Freeze until firm, top with whipped cream, and enjoy a refreshing treat perfect for any celebration.
Ingredients
- 2 quarts premium vanilla bean ice cream slightly softened
- 30 chocolate sandwich cookies crushed into coarse pieces
- 1 cup heavy whipping cream chilled
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Line a 9-inch springform pan with parchment paper.
- Spread an even layer of softened vanilla ice cream into the prepared pan using an offset spatula.
- Sprinkle a generous layer of crushed chocolate sandwich cookies over the ice cream.
- Continue alternating layers of ice cream and cookies until the pan is full, finishing with a smooth layer of ice cream.
- Cover tightly and freeze for at least 6 hours or overnight until completely firm.
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Remove the Cookies and Cream Ice Cream Cake from the springform pan.
- Frost the top with whipped cream and sprinkle the remaining cookie crumbs over the cake.
- Slice immediately and serve.
Notes
- Chocolate sandwich cookies can be replaced with gluten-free sandwich cookies if needed.
- Add mini chocolate chips for extra texture.
- Fresh berries make a beautiful garnish.
- Serve immediately after slicing to maintain the best texture.