This Cookies and Cream Ice Cream Cake is not only super easy to make, but it’s also totally customizable to fit your favorite flavors AND it’s absolutely delicious!
If you’re not a fan of Oreos, chocolate, caramel, and ice cream then this post definitely isn’t for you. And I also think you’re crazy.
But if you’re like me and your sweet tooth goes into overdrive at the site of anything involving ice cream and cookies, then keep on reading because I think you’re going to like what I’ve got in store for you today!
Truth is, I was never a huge fan of ice cream cakes growing up. But that was when the only kind of ice cream cake I knew was the standard one you can buy at the store with chocolate on the bottom, chocolate cookie crumbs in the middle, and vanilla on the top. Plain, boring, no fun.
But this? This is fun.
And not only that, but it’s beyond easy to make AND can be totally customizable. Love cookie dough ice cream (ahem…that’s me)? Pair that with some chocolate chip cookies. Are you crazy for butter pecan? Go ahead and scoop that up with some butterscotch and pecan sandies cookies. The possibilities are endless!
But for this cake, I went simple with the Cookies and Cream route. A quick crust made of Oreos and some butter, layered with hot fudge, and surrounded by more Oreos.
And then topped off with Cookies & Cream and Fudge Ripple ice cream, along with all sorts of hot fudge, gooey caramel, and whipped cream.
It’s heaven. Seriously…I just don’t have any other way to describe it.
Ooey Gooey Cookies and Cream Ice Cream Cake
- 1 package Oreo cookies
- 4 tbsp butter melted
- 1 cup hot fudge topping
- 1 quart Cookies & Cream ice cream
- 1 quart Fudge Ripple or Vanilla ice cream
- Caramel topping
- Whipped cream optional
- Crush about 20 of the Oreo cookies to make crumbs. Combine crumbs with melted butter and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan.
- Spread 3/4 cup hot fudge topping over crust. Freeze 15 minutes.
- Meanwhile, soften 1 quart of ice cream in microwave or on counter. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
- Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight.
- To serve, drizzle with remainder of fudge topping, caramel topping, and whipped cream
lightly adapted from this recipe
As much as I love a homemade cake or cupcake with homemade frosting, there’s just something about this ice cream cake that can’t be beat. I’m pretty sure I need to come up with a reason to “celebrate” with one of these more often.
Maybe something like a, “1st of the Month Ice Cream Cake Celebration?”
C’mon, it could totally be a thing!
What about you? What ice cream flavors would you combine for the ‘ultimate’ ice cream cake?