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Cookies & Cream Ice Cream Cake Recipe

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★★★★★

4.8 from 468 reviews

This Cookies & Cream Ice Cream Cake is a decadent no-bake dessert featuring layers of moist pound cake, creamy whipped topping, and indulgent ice cream sandwiches. Topped with crushed Oreos, this easy-to-make frozen treat is perfect for celebrations or a cool summer dessert.

Ingredients

Scale

Pound Cake

  • 10.75 oz Sara Lee pound cake loaf (found in the freezer section)

Ice Cream Layer

  • 5–6 thick ice cream sandwiches (Fat Boy or similar*)

Topping

  • 3 Oreos (crushed for topping)

Whipped Cream

  • 2 cups heavy whipping cream
  • 4 tablespoons powdered sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract or vanilla bean paste

Instructions

  1. Prepare Whipped Cream: In a bowl, beat the heavy whipping cream and powdered sugar using a hand mixer until soft peaks form. Then add the cornstarch and vanilla extract or paste, and continue mixing until stiff peaks develop, ensuring the whipped cream holds its shape well.
  2. Slice Pound Cake: Carefully slice the pound cake loaf horizontally into two even layers using a sharp knife for neat layering.
  3. Line Pan: Line a loaf pan or the original foil poundcake pan with plastic wrap, leaving an overhang on the sides to facilitate easy removal later.
  4. First Cake Layer: Place the bottom layer of the sliced pound cake into the lined pan, evenly distributing it as the base.
  5. Spread Whipped Cream: Spread a thick, even layer of the prepared whipped cream over the pound cake base.
  6. Add Ice Cream Sandwiches: Arrange the ice cream sandwiches in a single layer over the whipped cream. Trim pieces as needed to fill any gaps to ensure even coverage.
  7. More Whipped Cream: Spread another layer of whipped cream over the ice cream sandwiches to completely cover them.
  8. Top with Second Cake Layer: Place the second slice of pound cake on top of the whipped cream layer and press gently to set the layers firmly together.
  9. Final Whipped Cream Layer and Topping: Spread the remaining whipped cream over the top of the cake and sprinkle the crushed Oreos evenly for added crunch and decoration. Freeze the cake for one hour to set.
  10. Freeze Thoroughly: Cover the top of the cake with the overhanging plastic wrap and return it to the freezer for at least 4 hours or preferably overnight to fully firm up.
  11. Serve: To serve, lift the cake out of the pan using the plastic wrap. Let it sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Wrap leftover slices individually in plastic wrap and store in the freezer.

Notes

  • Use a sturdy loaf pan or the original cake pan lined with plastic wrap for easy removal.
  • The cornstarch in the whipped cream helps stabilize it so it holds up well in the cake.
  • Allow the cake to soften a few minutes before slicing for cleaner pieces.
  • You can substitute vanilla bean paste for vanilla extract for a more intense vanilla flavor.
  • Leftovers keep well wrapped and frozen for up to a week.

Keywords: Cookies and Cream, Ice Cream Cake, No-Bake Dessert, Pound Cake, Ice Cream Sandwiches, Frozen Dessert

Find it online: https://flavorsbymaya.com/cookies-and-cream-ice-cream-cake-recipe/