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Cookies and Cream Oreo Ice Cream Cake + VIDEO

A rich and creamy double layer Cookies and Cream Ice Cream Cake, loaded with Oreo cookies, Tim Tam chocolate biscuits, and whipped cream. Perfect for a summer birthday celebration!
Course Dessert
Cuisine American
Keyword cookies and cream ice cream cake, oreo cake, oreo dessert recipes
Prep Time 1 hour
Chill Time 6 hours
Total Time 7 hours
Servings 8 servings
Calories 704 kcal

Ingredients

Cookie Crust:

  • 25 Oreo cookies or any chocolate sandwich cookie
  • 2 Tablespoons milk
  • 1/4 cup unsalted butter melted

Filling:

  • 2-1/2 cups chocolate ice cream softened (homemade or store bought)
  • 2-1/2 cups vanilla ice cream softened (homemade or store bought)
  • 12 Oreo cookies crushed
  • 8 Tim Tam Chocolate Biscuits crushed (optional)

Topping:

  • whipped cream frosting or Cool Whip
  • 8 Oreo Cookies
  • a handful of crushed Oreo cookie crumbs
  • sprinkles optional

Whipped Cream Frosting:

Instructions

  1. Make the cookie crust - In the bowl of a food processor, add the entire Oreo cookies (no need to remove the cream filling) and pulse into fine crumbs. Add the milk and melted butter and blend until well combined. Press mixture into the bottom and sides of a 6" springform pan. Place in freezer for about 30 minutes-1 hour to set.
  2. Take out the chocolate ice cream to soften (about 20-30 minutes) and stir occasionally until smooth and spreadable. Stir in half of the crushed Oreo cookies.

  3. Spread chocolate ice cream evenly over the cookie crust using an offset spatula if needed. Top with crushed Tim Tam biscuits if desired.
  4. Place in freezer to harden for about 20 minutes while taking out the container of vanilla ice cream to soften. Once softened, mix in the other half of the crushed Oreo cookies.
  5. Spread evenly to make the top layer.
  6. Return to freezer and allow to set for at least 2-3 hours, or ideally overnight.
  7. When ready to serve, let the cake sit at room temperature for about 3-5 minutes, and run a knife around the inside of the cake pan. Open the springform mold gently; it should release easily from the slightly melted cake..
  8. Before serving, spread a layer of whipped cream frosting over the ice cream, pipe on rosettes if desired and arrange Oreo cookies in a circular design. Crumble any leftover cookie crumbs in the middle of the cake and place an Oreo cookie on top. Top with sprinkles if desired.
  9. Return to the freezer to set up for about 15 minutes or serve immediately.

To make the Whipped Cream Frosting:

  1. In a chilled bowl, beat the cream until frothy.
  2. Slowly add the powdered sugar and vanilla while beating.
  3. Whip until light and a thick enough consistency to spread as an icing.
  4. Use immediately.

Recipe Video

Recipe Notes

**If you want to make a 9" cake instead, just increase the number of ingredients by 1.5.

Nutrition Facts
Cookies and Cream Oreo Ice Cream Cake + VIDEO
Amount Per Serving (1 slice (1/8 cake))
Calories 704 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 23g 115%
Cholesterol 110mg 37%
Sodium 361mg 15%
Potassium 268mg 8%
Total Carbohydrates 73g 24%
Dietary Fiber 2g 8%
Sugars 50g
Protein 6g 12%
Vitamin A 23.8%
Vitamin C 0.6%
Calcium 9.9%
Iron 33.4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.