Cookies and Cream Ice Cream Cake is the perfect summer birthday or celebration cake. Best of all loaded with a rich, creamy double layer of Oreo cookies, Tim Tam chocolate biscuits and whipped cream.
It’s Friday so I’m bringing you my last ice cream cake for the season. I was originally going to share this last Friday but then decided to wait until this week.
It’s National Ice Cream Day on Sunday so you should totally take part with a bang.
This Cookies and Cream Oreo Ice Cream Cake is a classic favorite with everything you love about cookies and cream in a dreamy frozen dessert.
Use either homemade or your favorite storebought ice cream and the best part is it can be made ahead of time. Just wrap it up and store it in your freezer prior to decorating it.
While you’re waiting, make the soft Oreo cookie crust and press it gently into the bottom and the lower sides of a 6″ springform pan. (<—not an affiliate link) (If you want to make a 9″inch, just increase the amounts accordingly)
Crushed Oreo cookies get folded into the ice cream and the chocolate layer gets spread evenly over the cookie crust.
What makes this cake extra special is the the layer of Tim Tam biscuits I added between the chocolate and vanilla ice cream. They add a delightful chocolatey crunch and really complement the cookies and cream flavor.
When you’re ready to serve it, spread a thin layer of freshly whipped cream or your favorite whipped topping and pipe on some rosettes. Throw on some more crushed cookies in the middle and arrange the whole Oreo cookies in a circle.
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