Cookies and Cream Ice Cream Cake

Earlier in the week, I shared with you the most amazing cookies and cream ice cream I’ve ever had and promised that it would be used for even more amazing things later in the week. Behold, cookies and cream ice cream cake! Ice cream cake has long been one of my absolute favorite desserts. There was a long stint between my pre-teens and early-20’s when I would routinely request a Dairy Queen ice cream cake for my birthday in lieu of traditional cake. I loved the ice cream, the layer of fudge and the crunchies – you just couldn’t beat it! I’ve been wanting to make an ice cream cake for some time now, and given the opportunity to play around with a new dessert for Father’s Day, I thought it was the perfect opportunity. I had already planned on involving Oreos in the dessert given my grandpap’s love for them, and thought this was an excellent way to ramp up plain old ice cream. It was a massive hit, and now my mind is spinning with other ice cream cake combinations to whip up this summer!

The cake does take some forethought and planning ahead, but you can definitely do it in steps and spread the work out over a number of days so it’s not overwhelming at all. In the recipe below, I’ve included timeline indications in bold to help you plan ahead. While it starts two days ahead, you could easily make the ice cream even further in advance, and even the cake could be baked and wrapped in plastic wrap and refrigerated for a day or two, or frozen for up to a week. There’s enough that can be done ahead that the assembly is pretty much a total breeze.

Because the cake and ice cream take up significant space in the pan, an 8×3-inch can pan is recommended because of the higher sides. I prefer using a cheesecake-style pan because it makes removing the sides so much easier; my cake pans of choice are Magic Line and I used their 8×3-inch cheesecake pan for the ice cream cake.

You could decorate this cake however you’d like; I chose to top it with some freshly whipped cream, and put the rest of my hot fudge sauce to good use! I used it chilled to pipe a border around the top and bottom of the cake, and then I warmed it up a little for anyone who wanted to drizzle it over their cake. Who in their right mind says no to more chocolate?! The base cake for this dessert is incredibly rich and moist, which makes it perfect for the freezer. Topped with this fantastic ice cream, whipped cream, fudge and more Oreos, the whole thing is darn near irresistible.

My grandpap thoroughly enjoyed his Father’s Day/birthday dessert, and there was definitely a line behind him for seconds!

One year ago: Portobello Pesto Pizza
Two years ago: Barbecued Beans

Cookies and Cream Ice Cream Cake

Yield: 12 to 16 servings

Prep Time: 2 days

Cook Time: 50 to 55 minutes

Total Time: 2 days


For the Ice Cream:
2 quarts cookies and cream ice cream (that's a double-batch if using the homemade recipe)

For the Cake:
1½ cups granulated sugar
¾ cup all-purpose flour
¾ cup cake flour
½ cup Dutch-processed cocoa powder, sifted
1 teaspoon baking soda
½ teaspoon kosher salt
1½ cups boiling water
2 eggs
½ cup canola oil

For the Whipped Cream:
1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

For the Decorations:
Hot Fudge Sauce
Oreo cookies


1. Two Days Before: Make a double batch of the cookies and cream ice cream base and chill.

2. One Day Before: Make the Cake. Preheat the oven to 350 degrees F. Grease an 8-inch round cake pan and line the bottom with parchment paper.

3. In a mixing bowl, whisk together the sugar, both flours, the cocoa, baking soda and salt. Gradually whisk the boiling water into the flour, adding about ½ cup of the water at a time, until all the water is added and you have a smooth, thick batter. Whisk in the eggs one at a time, blending well after each addition, then whisk in the oil. You should have a very thin but smooth batter.

4. Pour the batter into the cake pan. Bake until the cake springs back to a light touch and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan for 30 minutes, then invert onto a wire rack. Remove the parchment and let cool completely.

5. Prepare the Cake Pan: Spray an 8x3-inch round cake pan (or springform/cheesecake pan) with nonstick cooking spray. Line the bottom of the pan with a round of parchment. Then cut two strips of parchment that are 3 inches wide by 14 inches long. Line the sides of the pan with the parchment strips, overlapping them slightly. spray a bit of nonstick spray where the ends overlap to help them adhere.

6. Prepare the Cake Base: If your cooled cake has a domed top, trim off the domed portion with a long serrated knife to achieve a level surface. Place the cake in the bottom of the prepared cake pan for the base of your ice cream cake.

7. Churn the Ice Cream: Churn the ice cream base according to your machine's instructions and transfer it directly from the machine into the cake pan. If your ice cream has been stored in the freezer (or if you're using store-bought), allow it to soften in the refrigerator for 20 to 30 minutes, until it's slightly softened and spreadable. Use an offset spatula to nudge the ice cream all the way to the sides of the pan, filling any gaps or holes, including any space between the cake and the pan. Rap the filled cake pan sharply on the counter a few times to encourage any air bubbles to rise to the surface and smooth the top. Put the assembled cake in the freezer as soon as it's filled and freeze overnight.

8. The Morning Of: At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens and slide the pan off. Remove the parchment (and bottom of pan if using a springform). Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.

9. While the cake is in the freezer, make the whipped cream. Combine the heavy cream, sugar and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, whip on medium-high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.

10. Spread the whipped cream on the cake, working quickly so that the ice cream doesn't melt. (If it gets soft, just pop it back into the freezer for 5 minutes.) Use the Hot Fudge Sauce to pipe borders, if desired. Pipe some extra whipped cream on top and decorate with extra Oreo cookies. Covered with foil, the cake will keep in the freezer for 2 days.

11. 5 Minutes Before: Remove the cake from the freezer 5 minutes before serving to soften it slightly. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice.

(Recipe adapted from Sweet Cream and Sugar Cones)


66 Responses to “Cookies and Cream Ice Cream Cake”

  1. Ashley @ Wishes and Dishes on June 22, 2012 at 1:40 am

    OK this is way too tempting for me right now that I can’t even take it. Looks super delicious! I’m in love with ice cream cake 🙂


    • Ananya on June 22nd, 2012 at 10:40 am

      This is amazing! Your website is awesome! I can’t wait to persuade my mom to let me make this!


  2. Averie @ Averie Cooks on June 22, 2012 at 2:05 am

    What a gorgeous cake! I have been in the mood to make chocolate cake lately and this may be pushing me over the edge to make one!


  3. IdaBaker on June 22, 2012 at 3:24 am

    After the cookies and cream ice cream, I was already on Amazon considering purchasing an ice cream machine, and now this?

    I’m not sure I’m going to be able to resist the temptation. 🙂


  4. Linda on June 22, 2012 at 3:44 am

    Oh, wow!!! That’s all I can say.


  5. MissMessy on June 22, 2012 at 5:25 am

    Wow.. Worried that if i made this i’d eat it all in one sitting!


  6. Lauren at Keep It Sweet on June 22, 2012 at 6:37 am

    I LOVE ice cream cakes and this looks absolutely fabulous!!


  7. Jennifer @ Peanut Butter and Peppers on June 22, 2012 at 7:30 am

    OH MY GOSH!!! Gorgeous!!! Love it! I think my Husband should make this for my birthday!!


  8. Jennifer on June 22, 2012 at 7:36 am

    Wow! This is such a pretty cake. I bet it was a big hit!


  9. Ellen @ The Baking Bluenoser on June 22, 2012 at 7:39 am

    That looks like a professional cake. Kudos to your cake making skills! Also, I WAAANNTTT THAATTT!


  10. Lori on June 22, 2012 at 8:20 am

    Amazing! That is the prettiest icecream cake I have ever seen. You are really talented!


  11. Annamaria @ bakewell junction on June 22, 2012 at 8:34 am

    The cake looks gorgeous! I would love to serve this. I think I’ll try it for my Mother’s birthday dinner. Thanks for the post.


  12. Meghan @ After the Ivy League on June 22, 2012 at 8:54 am

    Um, wow. Homemade ice cream cake. Need to clear a spot in my freezer for this baby! Especially since I just found your post on how to make ice cream without an ice cream maker!


  13. Eileen on June 22, 2012 at 8:54 am

    Beautiful looking cake. I’ve got to expand my horizons and make some icecream other than just vanilla.


  14. Emily @Sweet Bella Roos on June 22, 2012 at 8:59 am

    YUM! I can almost taste that last picture!!


  15. Christina @ This Woman Cooks! on June 22, 2012 at 9:22 am

    Beautifully done!


  16. Mi Vida en un Dulce on June 22, 2012 at 9:47 am

    We are in winter in this side of the planet, but who cares? I can eat ice cream the entire year!!!


  17. Jojo on June 22, 2012 at 9:58 am

    Ice cream cake is the best kind of cake. This looks amazing!


  18. Jessica@AKitchenAddiction on June 22, 2012 at 10:08 am

    Deliciousness!! I love ice cream cake and would request DQ for my birthday growing up! That last picture left me drooling. . .


  19. Shawn @ I Wash...You Dry on June 22, 2012 at 10:18 am

    Holy decadent! I am going to have to make this for sure!


  20. Tracey on June 22, 2012 at 10:28 am

    Ummm, do you deliver?? Nothing would make me happier than this cake in my freezer to kick off the weekend!


  21. Lauren on June 22, 2012 at 10:31 am

    I am making this tonight for birthday bbq tomorrow!

    I hope I am able to pipe all the topings as pretty as you. 🙂


  22. Erin @ Dinners, Dishes and Desserts on June 22, 2012 at 10:52 am

    This is like my dream cake! I love everything about it. Wish I wasn’t trying to lose a couple pounds, or i would be making this today!


  23. Marina@ Picnic at Marina on June 22, 2012 at 10:56 am

    Cake looks absolutely delicious, and I don’t even like ice cream! I can only imagine how all the ice cream lovers are drooling over it… 🙂


  24. Nancy @ CouponClippingCook on June 22, 2012 at 11:57 am

    Beautiful. I could eat this for breakfast right now.


  25. caralyn @ glutenfreehappytummy on June 22, 2012 at 12:31 pm

    that is such a gorgeous cake! wow — totally beats the pants off a dairy queen blizzard cake!! yummm! love the photos too:)


  26. DB-The Foodie Stuntman on June 22, 2012 at 1:35 pm

    It looks like a lot of work but it also looks like it paid off in the end.


  27. Riley on June 22, 2012 at 2:02 pm

    It only makes sense to turn ice cream into cake! Love it.


  28. Angelyn on June 22, 2012 at 2:15 pm

    Oh, wow!! This looks absolutely incredible. I love ice cream cake!


  29. Katie @ Blonde Ambition on June 22, 2012 at 2:48 pm

    I love that your chocolate sauce can be cooled down and piped! It looks great!


  30. ellenbcookery on June 22, 2012 at 4:44 pm

    This is incredible! So yummy!


  31. Our Eating Habits on June 22, 2012 at 5:38 pm

    The more I read your posts, the more I am convinced I need to buy myself an ice cream machine! Or go to Dairy Queen…


    • Michelle on June 23rd, 2012 at 8:37 pm

      Yes, ice cream maker! Do it!


  32. Dana on June 22, 2012 at 7:12 pm

    This looks SOOOO Delicious!!!


  33. Kristy on June 22, 2012 at 8:24 pm

    Ohmygosh, this looks like the most delicious thing ever.


  34. Shirley on June 22, 2012 at 10:22 pm

    Holy cow, I am so making this sometime! I once made a chocolate mousse cake in a similar fashion, so this looks completely doable.


  35. Jenny on June 23, 2012 at 1:05 pm

    Women, you blow my mind every all the time!!!:D Gimme! *drool*


  36. Ems on June 23, 2012 at 8:29 pm

    Wow, you make a stellar ice cream cake. BEAUTIFUL.


  37. Sandy on June 24, 2012 at 10:09 am

    Awesome looking, though it looks sooooooooo sweet, makes my teeth hurt and my dentist happy. lol


  38. Katrina on June 24, 2012 at 5:24 pm

    This is seriously my dream! Awesome idea!


  39. Tracy {Pale Yellow} on June 24, 2012 at 7:38 pm

    Beautiful cake! Thanks for including how to neatly cut it, your slice looks awesome!


  40. Transportation Services New Jersey on June 25, 2012 at 3:46 pm

    My husband loves ice cream cakes and oreos are his favorite cookie… maybe I’ll do this for his birthday cake in July!


  41. Debra Kapellakis on June 28, 2012 at 2:11 am

    That is gorgeous.


  42. Ice Cream Freaks on June 28, 2012 at 12:17 pm

    This ice cream cake is beautifully done! I love that you used chilled hot fudge sauce for the piped edges. I’ll have to remember that tip.


  43. Stephanie on July 15, 2012 at 10:29 am

    It is amazing that you posted this, because I have actually been craving this exact kind of ice-cream cake since I saw an ad for it in a magazine awhile back–I believe it was for Baskin Robbins, though. But I have been scouring the web for at least a year and a half looking for a recipe for it to make at home, and voila! A gift from you drops into my lap. As if I needed another one after all the yumminess your website has brought into our home… 😉


  44. Inggrid on August 28, 2012 at 4:23 am

    hi. i love your blog. i just made red velvet cupcake n it is to die for. anyway, i’m trying to make cookies n cream ice cream cake for my mom’s bday. but i dont have the cake flour and corn syrup.can i substitute cake flour for all purpose flour? how about the measurement? or can i use your blackforest cake recipe instead? n can i omit the corn syrup for the sauce? thx…


  45. julaika on September 16, 2012 at 3:55 pm

    this looks super yummy but i was just wondering isn’t the cake going to be hard when serving does that still taste good ? and do you also keep storing the cake in the freezer or can you put it in the fridge after with the left overs?


    • Michelle on September 25th, 2012 at 8:09 pm

      The cake part is frozen, as is customary for any type of ice cream cake – everything is frozen! 🙂 You need to keep any leftover cake in the freezer; if left in the refrigerator it will eventually melt.


  46. Krista on November 15, 2012 at 7:27 pm

    This looks fantastic! I have been searching fora good ice cream cake that is not so expensive! Thanks for sharing 🙂


  47. Courtney on May 31, 2013 at 9:34 am

    So excited to make this for father’s day! Can I use any cake recipe, or was this one particularly dense to last well in the freezer and hold up ice cream? And I assume you can use any ice cream recipe? I know my dad would go crazy for a banana-chocolate combo of some kind!


    • Michelle on May 31st, 2013 at 6:19 pm

      Hi Courtney, That particular cake recipe was used in the ice cream book, so that’s what I went with. You could try experimenting with another recipe. You could definitely use whatever ice cream you’d like. Enjoy!


  48. Lauren on February 9, 2014 at 9:18 pm

    Do you have any tips for transporting an ice cream cake? I’d love to make this, but need it to survive a 30 min car ride.


    • Michelle on February 10th, 2014 at 3:19 pm

      Hi Lauren, That’s tough, but if it’s completely frozen, I would quickly pack it into a small cooler with as many ice packs underneath, around, and on top as you can.


  49. Kimmy on February 24, 2014 at 11:36 am

    Any tips on keeping the cake moist after being in the freezer?


    • Michelle on February 24th, 2014 at 5:12 pm

      Hi Kimmy, The cake shouldn’t dry out since it’s covered by the ice cream. Just be sure to wrap it in plastic wrap before you serve, and then once you store leftovers.


  50. Ana on May 3, 2014 at 6:35 am

    Hy! first of all,this looks gorgeus and i really want to try it..i would also like to know how did you make the chocolate cream that you used to ornament?Thank you!


  51. Kate on June 19, 2014 at 1:23 pm

    This would be perfect for my daughter’s third birthday. Would I double the cake recipe to make it in a 9×13 pan?


    • Michelle on June 19th, 2014 at 7:53 pm

      Hi Kate, I actually don’t think that this would fit in a 9×13-inch pan, especially if you doubled it. You need a cake pan with fairly high sides, 3 inches preferably. If you made a single batch, it *might* fit in a 9×13, but I couldn’t guarantee.


  52. Patricia on July 3, 2014 at 6:58 pm

    Hi, I want to make an oreo icecream cake, but with two layers of cake similar to your double vanilla icecream cake. I have made the chocolate cake you’ve used in Cookies and Cream Look Alike Cake, and love that recipe. Since I want two layers, do you think that recipe will work as an icecream cake?


    • Michelle on July 3rd, 2014 at 11:10 pm

      Hi Patricia, I think that would be a great cake to use – it’s nice and moist. Enjoy!


  53. Amber on December 6, 2014 at 7:16 am

    This is beautiful. I think Ill try it this weekend. I doubt mine will be as pretty as yours but I’m excited to give it a try. Did you put the hot fudge in a frosting bag before you cooled it or after? Thanks!


    • Michelle on December 6th, 2014 at 8:43 pm

      Hi Amber, After 🙂


  54. Jackie K on February 26, 2015 at 10:00 am

    Any chance this would work in 9 inch pans? Cant seem to find 8 inch here in Canada.


  55. Kim Kiernan on September 27, 2015 at 2:28 am

    Made this for a dinner party and it is delicious! I did a white chocolate raspberry ice cream with the chocolate cake. I have a couple of thoughts.
    1. The cake pan will be very full. It’s ok! It will not go over. It is the right amount of batter for the 8″ pan. Following the instructions to leave the cake in the pan for a half hour after baking in spot on. The cake unmolded beautifully afterward. It is very dense and on the heavy side, but it has a wonderful flavor and texture, even after freezing overnight.
    2. The hot fudge sauce has to be chilled to pipe! I let it sit for an hour after making it and when I piped it on the cake it melted into blobs and fell down the sides of the cake. It was still delicious but I didn’t do the best job with decorating. Next time I will be all ready!
    Thanks for this delicious recipe Michelle!


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