Go Back

Cookies and Cream Ice Cream Cake

A sumptuous 4-ingredient cake featuring layers of crushed Oreo cookies and rich vanilla ice cream, topped with whipped cream and chocolate syrup.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake base
  • 4 cups Oreo cookies, crushed Crushed into fine crumbs
For the ice cream layer
  • 4 cups vanilla ice cream (halal) Let soften slightly before mixing
For the topping
  • 1 cup whipped cream (halal certified) For topping
  • 1/2 cup chocolate syrup (halal-friendly) For drizzling on top

Method
 

Preparation
  1. Place Oreo cookies in a resealable bag and crush them using a rolling pin until they reach a fine crumb consistency.
  2. Let vanilla ice cream soften at room temperature for about 10 minutes, then gently fold in the crushed Oreos.
Assembling the Cake
  1. Take a 9-inch round cake pan and layer some of the Oreo mixture at the bottom, creating a smooth base.
  2. Spread half of your cookies and cream ice cream mixture on top, then repeat with another layer of Oreo crumbs followed by the remaining ice cream mixture.
  3. Smooth the top and cover the cake with plastic wrap.
Freezing
  1. Transfer the cake to the freezer and allow it to set for at least 3 hours or until firm.
Serving
  1. Once frozen solid, remove the cake from the freezer. Top with whipped cream and drizzle with chocolate syrup.
  2. Slice and serve immediately.

Notes

Best enjoyed fresh; store leftovers in an airtight container in the freezer for up to a week. Let slices sit at room temperature for 5-10 minutes before enjoying.