19 Delicious Cookies and Cream Ice Cream Cakes Recipes Amazing

Nothing says celebration quite like a decadent cookies and cream ice cream cake, and we’ve rounded up 19 irresistible recipes that are sure to delight any sweet tooth. Whether you’re planning a birthday bash or just craving a creamy, crunchy treat, these creations blend the best of both worlds for the ultimate dessert experience. Dive in and discover your next show-stopping masterpiece!

Cookies and Cream Ice Cream Cake with Oreo Crust

Very few desserts can claim to be as universally adored as the classic combo of cookies and cream, especially when it’s transformed into an ice cream cake with an Oreo crust. This no-bake beauty is a dream come true for anyone who loves to indulge without the fuss, and let’s be honest, who doesn’t?

Ingredients

• 24 Oreo cookies (because who’s counting, really?)
• 1/4 cup unsalted butter, melted (I like to pretend it’s healthier this way)
• 1/2 gallon cookies and cream ice cream, softened (just enough to spread, not a soup!)
• 1 cup heavy cream (the secret to fluffy peaks)
• 2 tbsp powdered sugar (for that sweet, sweet stability)
• 1 tsp vanilla extract (the good stuff, please)
• Extra Oreo cookies, crushed (for garnish, because more is more)

Instructions

1. Crush the 24 Oreo cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin (therapy session included).
2. Mix the Oreo crumbs with melted butter until it resembles wet sand (hello, beach vibes).
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust (pack it like you’re mad at it).
4. Spread the softened ice cream evenly over the crust, then freeze for at least 2 hours (patience is a virtue).
5. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form (this is your arm workout for the day).
6. Spread the whipped cream over the frozen ice cream layer and sprinkle with crushed Oreos (the crowning glory).
7. Freeze for another 4 hours or overnight (the longer, the better).

Rich, creamy, and with that irresistible crunch from the Oreo crust, this ice cream cake is a showstopper. Serve it up at your next gathering and watch it disappear faster than you can say ‘second slice, please.’

No-Bake Cookies and Cream Ice Cream Cake

Picture this: a dessert so effortlessly divine, it practically assembles itself while you binge-watch your favorite show. No-Bake Cookies and Cream Ice Cream Cake is here to save your summer sanity, one creamy, crunchy bite at a time.

Ingredients

• 2 cups heavy cream (the richer, the happier)
• 1 can (14 oz) sweetened condensed milk (the secret to no-churn magic)
• 1 tsp vanilla extract (pure, because we’re fancy like that)
• 20 Oreo cookies (plus a few extra for sneaking)
• 1/4 cup unsalted butter, melted (salted works in a pinch, but let’s not pinch)

Instructions

1. Crush 20 Oreo cookies into fine crumbs using a food processor or a ziplock bag and a rolling pin (therapy session included).
2. Mix the cookie crumbs with 1/4 cup melted butter until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to create the crust. Chill for 10 minutes (patience is a virtue, but barely).
3. Whip 2 cups heavy cream on high speed until stiff peaks form (about 3 minutes – don’t slack, but don’t turn it into butter).
4. Gently fold in the can of sweetened condensed milk and 1 tsp vanilla extract into the whipped cream until fully combined (no streaks allowed).
5. Crush 5 additional Oreos and fold into the cream mixture for that iconic cookies and cream vibe.
6. Pour the mixture over the chilled crust, smoothing the top with a spatula. Freeze for at least 6 hours, preferably overnight (good things come to those who wait).
7. Before serving, let it sit at room temperature for 5 minutes for easy slicing. Garnish with more crushed Oreos because more is more.

Absolutely dreamy, this cake is a textural masterpiece – creamy, crunchy, and cold all at once. Serve it up with a drizzle of chocolate sauce or a side of ‘how did you make this?’ for maximum effect.

Layered Cookies and Cream Ice Cream Cake

Kick off your dessert game with this show-stopping Layered Cookies and Cream Ice Cream Cake that’s as fun to make as it is to devour. Perfect for when you want to impress without the stress, this cake is a creamy, crunchy dream come true.

Ingredients

• 1.5 cups heavy cream (the richer, the better, trust me)
• 1 can (14 oz) sweetened condensed milk (the secret to no-churn perfection)
• 2 tsp vanilla extract (pure, because we’re fancy like that)
• 20 Oreo cookies (because who’s counting?)
• 2 tbsp unsalted butter, melted (for that irresistible crust)

Instructions

1. Crush 15 Oreo cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin (therapy at its finest).
2. Mix the cookie crumbs with melted butter until it resembles wet sand, then press firmly into the bottom of a 9-inch springform pan. Chill for 10 minutes (patience is a virtue).
3. Whip the heavy cream to stiff peaks in a large bowl (think cloud-like dreams).
4. Gently fold in the sweetened condensed milk and vanilla extract until fully combined (no overmixing, or you’ll deflate the magic).
5. Crush the remaining 5 Oreos into chunks and fold into the cream mixture (for those perfect pockets of crunch).
6. Pour the mixture over the chilled crust, smoothing the top with a spatula (channel your inner artist).
7. Freeze for at least 6 hours, or overnight (the hardest part: waiting).

Before you dive in, let it sit at room temperature for 5 minutes for the perfect slice. This cake is a textural masterpiece—creamy, crunchy, and utterly addictive. Serve with a drizzle of chocolate sauce or a side of ‘how did you make this?’ for extra flair.

Chocolate Cookies and Cream Ice Cream Cake

Who knew that combining the crunch of cookies with the creamy dreaminess of ice cream could lead to such bliss? This Chocolate Cookies and Cream Ice Cream Cake is the answer to your dessert prayers, blending textures and flavors in a way that’ll have you sneaking bites straight from the freezer.

Ingredients

• 2 cups heavy cream (because why skimp on richness?)
• 1 can (14 oz) sweetened condensed milk (the secret to no-churn perfection)
• 1 tsp vanilla extract (pure, please—imitation is the sincerest form of flattery but not here)
• 20 Oreo cookies (go for the double-stuffed if you’re feeling extra)
• 1/4 cup melted butter (salted, to balance the sweetness)
• 1/2 cup chocolate chips (because more chocolate is always the answer)

Instructions

1. Crush 15 Oreo cookies into fine crumbs and mix with melted butter. Press firmly into the bottom of a 9-inch springform pan to create the crust. Chill for 10 minutes.
2. Whip the heavy cream to stiff peaks in a large bowl. This is where your arm gets a workout, but it’s worth it.
3. Gently fold in the sweetened condensed milk and vanilla extract until fully combined. Tip: Overmixing is the enemy of fluffiness.
4. Coarsely chop the remaining 5 Oreos and fold into the cream mixture along with the chocolate chips for that irresistible crunch.
5. Pour the mixture over the chilled crust, smoothing the top with a spatula. Freeze for at least 6 hours, preferably overnight. Patience is a virtue, especially in dessert making.
6. Before serving, let the cake sit at room temperature for 5 minutes for easier slicing. Tip: Run your knife under hot water for clean cuts.

Kindly prepare to be amazed by the layers of creamy, crunchy, chocolatey goodness. Serve with a drizzle of chocolate sauce or a side of ‘oohs’ and ‘aahs’ from your guests.

Vanilla Cookies and Cream Ice Cream Cake

Unbelievably, the only thing better than cookies and cream ice cream is turning it into a cake that’ll make your taste buds throw a party. This Vanilla Cookies and Cream Ice Cream Cake is the hero we all deserve, combining the creamy dreaminess of ice cream with the crunch of cookies in a dessert that’s as fun to make as it is to devour.

Ingredients

• 2 cups heavy cream (the richer, the happier your cake will be)
• 1 can (14 oz) sweetened condensed milk (this is the sweet glue holding our dreams together)
• 2 tsp vanilla extract (the good stuff, none of that imitation nonsense)
• 15 Oreo cookies, crushed (because more is always better)
• 5 Oreo cookies, halved (for that Instagram-worthy top layer)

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form. This is your arm workout for the day, so put some love into it.
2. Gently fold in the sweetened condensed milk and vanilla extract until fully combined. Think of it as mixing clouds of joy.
3. Stir in the crushed Oreos, saving a handful for garnish. Because who doesn’t love a surprise crunch?
4. Pour the mixture into a 9-inch springform pan. Smooth the top with a spatula like you’re painting a masterpiece.
5. Artfully place the halved Oreos on top. This is your chance to be the Picasso of desserts.
6. Freeze for at least 6 hours, or until it’s as firm as your resolve to only eat one slice.

This cake is a textural symphony—creamy, crunchy, and utterly irresistible. Serve it straight from the freezer for a slice that’s cool in temperature but hot in demand. Or, for a twist, drizzle with chocolate sauce and sprinkle with leftover cookie crumbs for that ‘I definitely meant to do that’ look.

Cookies and Cream Ice Cream Cake with Whipped Cream Frosting

Picture this: a dessert so decadently delightful, it’s like your favorite childhood memories decided to throw a party in your mouth. That’s right, we’re diving fork-first into a Cookies and Cream Ice Cream Cake with Whipped Cream Frosting that’ll have you questioning why you ever settled for plain old cake.

Ingredients

• 1.5 cups of crushed Oreos (because who can resist the classic?)
• 1/2 cup unsalted butter, melted (salted works in a pinch, but let’s keep it sweet)
• 1 quart cookies and cream ice cream, slightly softened (trust me, patience is key here)
• 2 cups heavy whipping cream (the fluffier, the better)
• 1/4 cup powdered sugar (for that just-right sweetness)
• 1 tsp vanilla extract (the real deal, please)

Instructions

1. Preheat your oven to 350°F because we’re starting with a crust that’s anything but basic.
2. Mix the crushed Oreos and melted butter in a bowl until it looks like the world’s most delicious sand. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely. (Tip: No springform? A pie dish works, but good luck getting slices out cleanly.)
3. Spread the slightly softened ice cream over the cooled crust. Smooth the top with a spatula, then freeze for at least 2 hours. (Tip: Cover with plastic wrap to prevent ice crystals. Nobody likes a frosty surprise.)
4. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This is your moment to shine—don’t under-whip!
5. Spread the whipped cream over the frozen ice cream layer. Freeze for another 4 hours, or until firm. (Tip: Want to decorate? Crushed Oreos on top add crunch and charm.)

Ready to serve? This cake is a dreamy combo of creamy, crunchy, and downright irresistible. Slice it up for a crowd, or keep it all to yourself—we won’t judge. Either way, it’s a showstopper that’s as fun to make as it is to eat.

Mini Cookies and Cream Ice Cream Cakes

Yum, who doesn’t love a dessert that combines cookies, cream, and ice cream into one bite-sized delight? These Mini Cookies and Cream Ice Cream Cakes are the perfect treat to beat the heat or to satisfy that midnight sweet tooth—no judgment here!

Ingredients

• 1 cup crushed Oreos (because the more, the merrier, right?)
• 2 tbsp melted butter (salted, for that tiny kick)
• 1 pint cookies and cream ice cream (slightly softened, because patience is a virtue we don’t have time for)
• 1/2 cup heavy cream (the secret to fluffy peaks)
• 1 tbsp powdered sugar (for that sweet, sweet dusting)

Instructions

1. Preheat your oven to 350°F—because we’re about to get baking!
2. Mix the crushed Oreos and melted butter in a bowl until it resembles wet sand. Press this mixture into the bottom of a lined muffin tin to form the crust. Tip: Use the back of a spoon to press down firmly for a compact base.
3. Bake the crust for 5 minutes, then let it cool completely. Patience is key here—no one likes a soggy bottom.
4. Scoop the slightly softened ice cream onto the cooled crusts, filling each muffin cup to the top. Smooth the tops with a spatula. Tip: Run your spatula under hot water for a smoother finish.
5. Freeze for at least 4 hours, or until solid. This is the perfect time to binge-watch your favorite show.
6. Whip the heavy cream and powdered sugar until stiff peaks form. Dollop or pipe this onto each mini cake. Tip: For extra flair, use a star tip for piping.
7. Freeze for another 30 minutes to set the whipped cream.

How delightful are these mini cakes? The crunch of the Oreo crust paired with the creamy ice cream and fluffy whipped topping is a texture dream. Serve them straight from the freezer for a cool, refreshing treat, or let them sit for a minute if you prefer a softer bite. Either way, they’re bound to disappear fast!

Cookies and Cream Ice Cream Cake with Chocolate Ganache

Oh, buckle up, buttercup, because we’re about to dive into a dessert that’s cooler than the other side of the pillow—Cookies and Cream Ice Cream Cake with Chocolate Ganache. This isn’t just a treat; it’s a midnight snack turned into a celebration, a reason to forget the word ‘diet’ exists.

Ingredients

• 1.5 cups of crushed Oreos (because who can resist the classic?)
• 1/2 cup unsalted butter, melted (salted works in a pinch, but let’s keep it fancy)
• 1 quart cookies and cream ice cream, slightly softened (trust me, it’s worth the wait)
• 1 cup heavy cream (go for the good stuff, your ganache will thank you)
• 8 oz semi-sweet chocolate chips (the darker, the better for that rich ganache)
• 1 tsp vanilla extract (the secret whisper of flavor)

Instructions

1. Preheat your oven to 350°F because we’re starting with a crust that’s crunchier than your aunt’s comments at Thanksgiving.
2. Mix the crushed Oreos and melted butter in a bowl until it looks like the world’s most delicious sand. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool. Tip: Use the bottom of a glass to press the crust evenly.
3. Spread the slightly softened ice cream over the cooled crust. Smooth the top with a spatula dipped in hot water for that Instagram-worthy finish. Freeze for at least 4 hours. Tip: Cover with plastic wrap to prevent ice crystals from forming.
4. For the ganache, heat the heavy cream until it’s just about to boil. Pour over the chocolate chips and let it sit for 2 minutes. Add vanilla extract, then stir until smooth. Tip: If your ganache is too thick, a splash of warm cream will loosen it up.
5. Pour the ganache over the frozen ice cream layer. Use a spatula to spread it evenly. Freeze for another hour until the ganache is set.

Crunchy, creamy, and downright dreamy, this cake is what dessert dreams are made of. Serve it up at your next bash or, let’s be real, eat it straight from the pan—no judgment here.

Strawberry Cookies and Cream Ice Cream Cake

Delightfully decadent and devilishly easy to whip up, this Strawberry Cookies and Cream Ice Cream Cake is the summer dessert dreams are made of. Imagine layers of creamy goodness and crunchy surprises, all coming together in a symphony of flavors that’ll have you sneaking seconds (and maybe thirds).

Ingredients

• 1.5 cups crushed Oreos (because who can resist the classic?)
• 1/2 cup unsalted butter, melted (I like to pretend it’s healthier this way)
• 1 quart strawberry ice cream, slightly softened (for that perfect spreadability)
• 1 quart cookies and cream ice cream, slightly softened (the more, the merrier)
• 1 cup fresh strawberries, sliced (for a pop of color and freshness)
• 1 cup whipped cream (homemade or store-bought, no judgment here)

Instructions

1. In a medium bowl, mix the crushed Oreos with melted butter until it resembles wet sand. This is your crust, so press it firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to get it nice and even.
2. Spread the slightly softened strawberry ice cream over the crust, smoothing it out with a spatula. Freeze for 1 hour, or until firm. Tip: Running your spatula under hot water makes spreading a breeze.
3. Layer the cookies and cream ice cream over the strawberry layer, smoothing it out as well. Freeze for another hour. Tip: Patience is key here—don’t rush the freezing process.
4. Top with sliced strawberries and a generous layer of whipped cream. Freeze for at least 4 hours, or overnight. Tip: Cover with plastic wrap to prevent freezer burn.
5. Before serving, let it sit at room temperature for 5-10 minutes for easier slicing. Use a hot knife for clean cuts.

Bursting with layers of creamy, crunchy, and fruity goodness, this cake is a textural dream. Serve it up at your next BBQ or just keep it all to yourself—we won’t tell.

Peanut Butter Cookies and Cream Ice Cream Cake

Now, who wouldn’t want to dive face-first into a dessert that combines the creamy dreaminess of ice cream with the crunchy, nutty charm of peanut butter cookies? This Peanut Butter Cookies and Cream Ice Cream Cake is the love child of your two favorite treats, and it’s here to make your dessert dreams come true.

Ingredients

• 2 cups of creamy peanut butter (because chunky is just peanut butter with trust issues)
• 1 gallon of vanilla ice cream (let it sit out for 10 minutes; it’s like a ice cream spa day)
• 24 peanut butter cookies (homemade or store-bought, we don’t judge)
• 1 cup of chocolate syrup (the darker, the better—like your sense of humor)
• 1/2 cup of crushed peanuts (for that extra crunch and to pretend it’s healthy)

Instructions

1. Line a 9×13 inch baking dish with parchment paper, letting the edges hang over for easy removal later. Think of it as a blanket for your cake.
2. Spread the slightly softened vanilla ice cream evenly in the dish. Pro tip: Use the back of a spoon dipped in warm water for a smooth finish.
3. Crush 12 peanut butter cookies and sprinkle them over the ice cream layer. This is where you get to take out any pent-up aggression.
4. Drizzle half of the chocolate syrup over the cookie crumbs. More is more here.
5. Freeze for 1 hour, or until the layer is firm enough to spread the next layer without mixing. Patience is a virtue, especially in dessert making.
6. Spread the creamy peanut butter over the frozen layer. If it’s too thick, microwave it for 10 seconds to make it more manageable.
7. Crush the remaining 12 cookies and sprinkle them over the peanut butter, followed by the rest of the chocolate syrup and the crushed peanuts.
8. Freeze for at least 4 hours, or overnight. Good things come to those who wait.

Let this beauty sit at room temperature for 5 minutes before slicing. The contrast between the creamy ice cream, the rich peanut butter, and the crunchy cookies is nothing short of magical. Serve it up with a drizzle of extra chocolate syrup and a side of ‘How did you make this?’ compliments.

Cookies and Cream Ice Cream Cake with Caramel Drizzle

Picture this: a dessert so decadently delightful, it’s like your favorite childhood ice cream sandwich had a glamorous makeover. This Cookies and Cream Ice Cream Cake with Caramel Drizzle is the showstopper your summer parties have been missing, and trust me, it’s as fun to make as it is to devour.

Ingredients

• 1.5 cups of crushed Oreos (because who can resist sneaking a few extra crumbs?)
• 1/2 cup unsalted butter, melted (I always go for the good stuff—Kerrygold is my hero)
• 1 quart cookies and cream ice cream, slightly softened (let it sit out for 10 minutes, no cheating!)
• 1 cup heavy cream (the fluffier, the better)
• 1/4 cup caramel sauce, plus extra for drizzling (homemade or store-bought, no judgment here)

Instructions

1. In a medium bowl, mix the crushed Oreos and melted butter until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to create your crust. Pop it in the freezer for 10 minutes to set.
2. Spread the slightly softened cookies and cream ice cream evenly over the crust. Smooth the top with a spatula—think of it as frosting a cake, but colder. Freeze for at least 4 hours, or until solid.
3. In a chilled bowl, whip the heavy cream to stiff peaks. This is where your arm gets a workout, but it’s worth it. Gently fold in the caramel sauce, leaving some streaks for a marbled effect.
4. Spread the caramel whipped cream over the frozen ice cream layer. Drizzle with extra caramel sauce because, let’s be real, more is more. Freeze for another 2 hours.
5. Before serving, let the cake sit at room temperature for 5 minutes to make slicing easier. Use a hot knife for clean cuts—trust me, it’s a game-changer.

Absolutely irresistible, this cake boasts a crunchy Oreo base, creamy ice cream middle, and a dreamy caramel whipped topping. Serve it with extra Oreo crumbs on top for that Instagram-worthy finish, or just eat it straight from the pan—we won’t tell.

Mint Cookies and Cream Ice Cream Cake

Let’s be real, who can resist the magical combo of mint and chocolate? Especially when it’s all snuggled up in a creamy, dreamy ice cream cake that’s as fun to make as it is to devour. This Mint Cookies and Cream Ice Cream Cake is your ticket to dessert heaven, no passport required.

Ingredients

• 2 cups heavy cream (the richer, the better, trust me)
• 1 can (14 oz) sweetened condensed milk (the secret to no-churn perfection)
• 1 tsp peppermint extract (for that fresh, minty kick)
• Green food coloring (a few drops to make it Instagram-worthy)
• 15 Oreo cookies, crushed (because crunch is everything)
• 1/2 cup mini chocolate chips (for those melty little surprises)

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form. This is your workout for the day.
2. Gently fold in the sweetened condensed milk, peppermint extract, and green food coloring until fully combined. Tip: Don’t overmix to keep it fluffy.
3. Stir in the crushed Oreos and mini chocolate chips, saving a handful for garnish. Because we eat with our eyes first.
4. Pour the mixture into a 9-inch springform pan lined with parchment paper. Smooth the top with a spatula for that bakery-worthy finish.
5. Sprinkle the reserved Oreos and chocolate chips on top. Press them lightly so they stick.
6. Freeze for at least 6 hours, or overnight if you can wait that long. Tip: Cover with plastic wrap to prevent freezer smells.
7. When ready to serve, run a warm knife around the edges of the pan to loosen the cake. Tip: Dip the knife in hot water for a cleaner cut.

Cool as a cucumber (or should I say, mint?), this cake is a textural masterpiece—creamy, crunchy, and utterly addictive. Serve it up with a drizzle of chocolate sauce or a side of ‘oohs’ and ‘aahs’ from your guests.

Cookies and Cream Ice Cream Cake with Brownie Layers

Yum, who’s ready to dive fork-first into a dessert that’s like a party in your mouth? This Cookies and Cream Ice Cream Cake with Brownie Layers is the superhero of sweet treats, combining the best of both worlds—chewy brownies and creamy ice cream—with a crunch that’ll make your taste buds do a happy dance.

Ingredients

• 1 box of brownie mix (because even superheroes need shortcuts, and I’m all about that Ghirardelli life)
• 1/2 cup vegetable oil (the slick sidekick that keeps things moist)
• 2 large eggs (room temp, please—they mix better and don’t shock the batter)
• 1/4 cup water (just enough to get the party started)
• 1.5 quarts cookies and cream ice cream (softened, because patience is a virtue, but not here)
• 15 Oreo cookies (crushed, for that irresistible crunch)
• 1 cup heavy whipping cream (the fluffy cloud on top)
• 2 tbsp powdered sugar (because a little sweetness never hurt anybody)
• 1 tsp vanilla extract (the secret handshake of baking)

Instructions

1. Preheat your oven to 350°F (175°C)—no rushing, it’s not a race.
2. In a large bowl, mix the brownie mix, vegetable oil, eggs, and water until just combined. Overmixing is the enemy of fudgy brownies.
3. Pour the batter into a greased 9-inch springform pan and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs. Let it cool completely—seriously, no cheating.
4. Once cooled, spread the softened cookies and cream ice cream over the brownie layer. Sprinkle with crushed Oreos, pressing them gently into the ice cream.
5. Freeze for at least 4 hours, or until firm. This is the perfect time to practice your patience.
6. Before serving, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the top of the cake for a dreamy finish.
7. Garnish with extra Oreo crumbs if you’re feeling fancy, then slice and serve. Watch as it disappears faster than you can say “more please.”

Zesty, creamy, and downright decadent, this cake is a textural masterpiece—chewy brownie, smooth ice cream, and crunchy cookies all in one bite. Serve it at your next gathering and bask in the glory of being the dessert hero, or keep it all to yourself; we won’t judge.

White Chocolate Cookies and Cream Ice Cream Cake

Zesty and zany, this dessert is the love child of your favorite childhood treats, combining the creamy dreaminess of ice cream with the crunchy, chocolaty bliss of cookies. Perfect for when you can’t decide between a slice of cake or a scoop of ice cream—why not have both?

Ingredients

• 2 cups heavy cream (the richer, the better—this is dessert, after all)
• 1 cup whole milk (none of that skimmed stuff here, we’re going for gold)
• 3/4 cup granulated sugar (because sweetness is non-negotiable)
• 1 tbsp vanilla extract (the good kind, please)
• 1 1/2 cups crushed Oreos (measure with your heart)
• 1 cup white chocolate chips (melted, because we’re fancy like that)
• 1/2 tsp salt (to balance the sweetness, trust me)

Instructions

1. In a large bowl, whisk together the heavy cream, milk, sugar, and vanilla extract until the sugar is fully dissolved. Tip: Warming the milk slightly can help the sugar dissolve faster.
2. Gently fold in the crushed Oreos and melted white chocolate chips until evenly distributed. Tip: Save a handful of crushed Oreos for sprinkling on top for that extra crunch.
3. Pour the mixture into a loaf pan lined with parchment paper, smoothing the top with a spatula. Tip: For easier removal, let the parchment paper hang over the edges of the pan.
4. Freeze for at least 6 hours, or overnight, until firm. Patience is key here—good things come to those who wait.
5. Once set, remove from the freezer, lift out using the parchment paper, and slice into generous portions. Serve immediately or keep frozen until ready to serve.

Kick back and enjoy the symphony of textures—creamy, crunchy, and everything in between. This cake is a showstopper on its own, but why not drizzle with extra melted white chocolate or sprinkle with more Oreos for that Instagram-worthy finish?

Cookies and Cream Ice Cream Cake with Marshmallow Fluff

Let’s be real, who can resist the dreamy combo of cookies, cream, and marshmallow fluff? This Cookies and Cream Ice Cream Cake with Marshmallow Fluff is the stuff of dessert legends, perfect for when you want to impress or just treat yo’self.

Ingredients

• 1.5 cups of crushed Oreos (because more is always better)
• 1/4 cup melted unsalted butter (I like to pretend it’s for the recipe, but we all know it’s for the spoon)
• 1 quart cookies and cream ice cream, softened (just enough to spread, not a soup)
• 1 cup marshmallow fluff (the secret cloud-like layer)
• 1/2 cup heavy cream, whipped to stiff peaks (for that fluffy crown)
• Extra Oreos for garnish (because we’re extra like that)

Instructions

1. In a 9-inch springform pan, mix the crushed Oreos and melted butter until it resembles wet sand. Press firmly into the bottom to create your crust. Pro tip: Use the bottom of a glass to get it extra compact.
2. Spread the softened ice cream evenly over the crust. Freeze for 1 hour, or until firm. This is the perfect time to lick the spoon.
3. Gently spread the marshmallow fluff over the ice cream layer. Freeze for another 30 minutes. Warning: This step requires serious willpower not to eat the fluff straight from the jar.
4. Top with whipped cream and garnish with extra Oreos. Freeze for at least 4 hours, or overnight. Patience is key here, but it’s worth the wait.
5. Before serving, let it sit at room temperature for 5-10 minutes for easier slicing. Use a hot knife for clean cuts.

Craving something that’s a cross between a birthday cake and your favorite ice cream? This cake delivers with its crunchy base, creamy center, and fluffy top. Serve it up at your next BBQ or just eat it straight from the pan—no judgment here.

Cookies and Cream Ice Cream Cake with Nutella Swirl

Every now and then, a dessert comes along that’s so decadently delicious, it practically demands to be the star of your next celebration. This Cookies and Cream Ice Cream Cake with Nutella Swirl is that showstopper, blending the creamy dreaminess of ice cream with the crunchy, chocolatey joy of cookies—plus a swoon-worthy Nutella swirl because, why not?

Ingredients

• 1.5 cups heavy cream (the richer, the better, trust me)
• 1 cup whole milk (none of that skim stuff here)
• 3/4 cup granulated sugar (because sweetness is non-negotiable)
• 1 tbsp pure vanilla extract (the good stuff makes all the difference)
• 15 Oreo cookies, crushed (leave some chunks for texture)
• 1/2 cup Nutella, slightly warmed (for that perfect swirl action)

Instructions

1. In a large bowl, whisk together the heavy cream, milk, sugar, and vanilla extract until the sugar is fully dissolved. Tip: Chill your bowl and whisk beforehand for quicker whipping.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: Don’t overchurn; you’re aiming for soft-serve consistency.
3. Gently fold in the crushed Oreo cookies with a spatula, ensuring they’re evenly distributed but not overmixed. Tip: Reserve a few cookie crumbs for garnish if you’re feeling fancy.
4. Transfer half of the ice cream mixture into a loaf pan. Drizzle half of the warmed Nutella over the top, then use a knife to swirl it in. Repeat with the remaining ice cream and Nutella.
5. Cover the pan with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or overnight. Tip: For easier slicing, let the cake sit at room temperature for 5-10 minutes before serving.

Outrageously creamy with just the right amount of crunch, this cake is a textural dream. Serve it up with extra Oreo crumbs on top or drizzle with more Nutella for an over-the-top dessert experience that’ll have everyone coming back for seconds.

Cookies and Cream Ice Cream Cake with Raspberry Sauce

Feast your eyes on this decadent masterpiece that combines the creamy dreaminess of ice cream with the crunchy delight of cookies, all topped off with a tangy raspberry sauce that’ll make your taste buds do a happy dance. Perfect for those days when you can’t decide between dessert and a snack, this cake is here to solve all your indecisive dilemmas.

Ingredients

• 2 cups crushed Oreos (because who doesn’t love a cookie that’s also a sandwich?)
• 1/2 cup melted unsalted butter (the glue that holds our cookie crust together)
• 1.5 quarts cookies and cream ice cream (slightly softened, because patience is a virtue, but not today)
• 1 cup fresh raspberries (for that pop of color and tartness)
• 1/4 cup granulated sugar (to sweeten the deal)
• 1 tbsp lemon juice (a little zing to brighten up the sauce)

Instructions

1. Preheat your oven to 350°F because we’re about to get baking (sort of).
2. Mix the crushed Oreos and melted butter in a bowl until it resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan to form your crust.
3. Bake the crust for 10 minutes, then let it cool completely. Tip: No cheating here—let it cool, or you’ll have a melty mess.
4. Spread the slightly softened cookies and cream ice cream over the cooled crust, smoothing the top with a spatula. Freeze for at least 4 hours, or until firm. Tip: Cover with plastic wrap to prevent ice crystals from forming.
5. While the cake is freezing, make the raspberry sauce by combining raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly. Strain to remove seeds if you’re fancy, or leave them in for extra texture.
6. Let the sauce cool, then drizzle over the frozen cake before serving. Tip: Warm the sauce slightly if it’s too thick to drizzle.

Crave-worthy doesn’t even begin to describe this cake. The contrast between the creamy ice cream, crunchy cookie crust, and vibrant raspberry sauce is nothing short of magical. Serve it up at your next gathering, or keep it all to yourself—we won’t judge.

Cookies and Cream Ice Cream Cake with Coconut Flakes

Kick off your summer with this dreamy Cookies and Cream Ice Cream Cake that’s as fun to make as it is to devour. Perfect for those who believe that more cookies and cream is always the answer, this cake is a no-bake wonder that’ll have you dancing in the kitchen.

Ingredients

• 2 cups heavy cream (cold, because we’re not making soup here)
• 1 can (14 oz) sweetened condensed milk (the secret to no-churn magic)
• 1 tsp vanilla extract (the good stuff, please)
• 15 Oreo cookies, crushed (because counting is overrated)
• 1/2 cup coconut flakes (for that tropical twist)
• 1/4 cup chocolate syrup (for drizzling, or drinking, no judgment)

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form. Tip: Chill your bowl and whisk first for extra fluffiness.
2. Gently fold in the sweetened condensed milk and vanilla extract until fully combined. This is your ice cream base, so no rush—keep it light and airy.
3. Stir in the crushed Oreo cookies and coconut flakes, saving a handful for topping. Because who doesn’t love a surprise crunch?
4. Pour the mixture into a 9-inch springform pan lined with parchment paper. Smooth the top with a spatula for that Instagram-worthy finish.
5. Freeze for at least 6 hours, or overnight if you can resist. Tip: Cover with plastic wrap to prevent freezer smells from crashing the party.
6. Before serving, drizzle with chocolate syrup and sprinkle the reserved cookie and coconut mixture on top. Tip: Let it sit for 5 minutes for easier slicing.

Velvety smooth with a crunch in every bite, this cake is a textural masterpiece. Serve it with extra syrup for the die-hard chocolate lovers or alongside a cup of strong coffee to balance the sweetness.

Cookies and Cream Ice Cream Cake with Espresso Drizzle

Hold onto your spoons, folks, because we’re about to dive into a dessert that’s as fun to make as it is to devour. This Cookies and Cream Ice Cream Cake with Espresso Drizzle is the hero your summer desserts deserve, combining the crunch of cookies with the smooth chill of ice cream, all jazzed up with a caffeine kick.

Ingredients

• 1.5 cups crushed Oreos (because who can resist that classic crunch?)
• 1/2 cup melted unsalted butter (I like to pretend it’s healthier this way)
• 1 quart vanilla ice cream, softened (let it sit out for about 10 minutes for easy spreading)
• 1/2 cup heavy cream (the richer, the better, right?)
• 2 tbsp powdered sugar (for that sweet, sweet perfection)
• 1/4 cup espresso, cooled (because every dessert deserves a little buzz)

Instructions

1. Mix the crushed Oreos and melted butter in a bowl until well combined. Press firmly into the bottom of a 9-inch springform pan to create your crust. Chill in the freezer for 10 minutes to set.
2. Spread the softened vanilla ice cream evenly over the Oreo crust. Smooth the top with a spatula for that Instagram-worthy finish. Freeze for at least 4 hours, or until solid.
3. While the cake sets, whip the heavy cream and powdered sugar together until stiff peaks form. This is your moment to shine—don’t rush it!
4. Drizzle the cooled espresso over the top of the ice cream cake just before serving. The contrast between the cold cake and warm espresso is *chef’s kiss*.
5. Slice with a hot knife (run it under hot water and dry quickly) for clean cuts that’ll make you look like a pro.

Velvety smooth ice cream meets the satisfying crunch of Oreos, all brought together with a bold espresso drizzle that’ll wake up your taste buds. Serve this beauty at your next BBQ and watch it disappear faster than you can say ‘seconds, please!’

Conclusion

Just imagine the delight of diving into one of these 19 irresistible cookies and cream ice cream cakes! Each recipe offers a unique twist on the classic, ensuring there’s something for every sweet tooth. We’d love to hear which one becomes your favorite—drop us a comment below. And don’t forget to share the love by pinning this article on Pinterest for fellow dessert enthusiasts to discover!