24 Delicious Cookies and Cream Ice Cream Cakes Recipes

Mmm, who can resist the heavenly combo of cookies and cream in a luscious ice cream cake? Whether you’re planning a birthday bash, a summer gathering, or just treating yourself, our roundup of 24 Delicious Cookies and Cream Ice Cream Cakes Recipes is your ticket to dessert paradise. From no-bake wonders to gourmet creations, there’s a recipe here to satisfy every craving. Let’s dive in!

Classic Cookies and Cream Ice Cream Cake

Viral desserts don’t get more iconic than this. Crush, layer, freeze—boom, you’ve got a showstopper that’s creamy, crunchy, and downright dreamy.

Ingredients

• 1.5 cups of crushed Oreos (about 20 cookies)
• 1/2 cup melted butter (that’s a stick, folks)
• 1 quart cookies and cream ice cream, softened
• A splash of vanilla extract
• 1 cup heavy cream
• A couple of tbsp powdered sugar
• Extra Oreos for garnish (because why not?)

Instructions

1. Mix crushed Oreos with melted butter until it feels like wet sand. Press into a 9-inch springform pan to form the crust. Freeze for 10 minutes to set.
2. Spread softened ice cream over the crust. Use a spatula to smooth it out. Freeze for 1 hour until firm.
3. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. This is your fluffy topping—spread it over the ice cream layer.
4. Crush a few more Oreos and sprinkle on top for that Instagram-worthy finish. Freeze for at least 4 hours, or overnight.
5. Run a knife around the edge of the pan to loosen the cake. Release the springform and slice with a hot knife for clean cuts.

Rich layers of cookie crunch and velvety ice cream make every bite a textural dream. Serve with a drizzle of chocolate sauce or a side of nostalgia.

Oreo Cookies and Cream Ice Cream Cake

Absolutely no one can resist the creamy, crunchy magic of this Oreo Cookies and Cream Ice Cream Cake. It’s the ultimate dessert hack that’ll have everyone begging for seconds.

Ingredients

• 1.5 quarts of vanilla ice cream, slightly softened
• A pack of Oreo cookies (about 36 cookies)
• A splash of milk
• A couple of tablespoons of melted butter
• A pinch of salt

Instructions

1. Crush 24 Oreo cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
2. Mix the cookie crumbs with melted butter and a pinch of salt until it resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Freeze for 10 minutes to set.
4. Spread the slightly softened vanilla ice cream evenly over the crust. Smooth the top with a spatula.
5. Crush the remaining Oreo cookies into chunks and sprinkle them over the ice cream layer, pressing lightly to adhere.
6. Cover the pan with plastic wrap and freeze for at least 4 hours, or until firm.
7. Before serving, let the cake sit at room temperature for 5 minutes for easier slicing.

Kick back and watch as the layers of creamy ice cream and crunchy Oreos steal the show. Serve with a drizzle of chocolate sauce or extra cookie crumbs on top for that Instagram-worthy finish.

Homemade Cookies and Cream Ice Cream Cake

Let’s dive straight into making this dreamy Homemade Cookies and Cream Ice Cream Cake—no churn, no fuss, just pure bliss.

Ingredients

• 2 cups of heavy cream (keep it cold for best results)
• 1 can (14 oz) of sweetened condensed milk (the secret to creamy perfection)
• A splash of vanilla extract (because flavor matters)
• A couple of cups of crushed Oreos (go for the double stuff if you’re feeling extra)
• 1/4 cup of hot fudge sauce (for that gooey middle layer)

Instructions

1. Whip the heavy cream in a large bowl until stiff peaks form—about 3 minutes on high speed. Tip: Chill your bowl and beaters first to speed things up.
2. Gently fold in the sweetened condensed milk and vanilla extract until fully combined. No overmixing—keep it fluffy.
3. Stir in 1 1/2 cups of the crushed Oreos, saving the rest for topping.
4. Pour half of the mixture into a lined 9×5 loaf pan, smoothing the top with a spatula.
5. Drizzle the hot fudge sauce evenly over the first layer, then top with the remaining ice cream mixture.
6. Sprinkle the saved Oreo crumbs on top, pressing lightly so they stick.
7. Freeze for at least 6 hours, or overnight for best results. Tip: Cover with plastic wrap to prevent ice crystals.

Now, the moment of truth—slice into this beauty to reveal layers of creamy, crunchy, chocolaty goodness. Perfect for birthdays or just because it’s Tuesday.

Easy No-Bake Cookies and Cream Ice Cream Cake

You won’t believe how simple it is to whip up this crowd-pleaser. No oven, no fuss—just pure, creamy bliss.

Ingredients

• A couple of cups of crushed Oreos (about 20 cookies)
• A splash of milk (just enough to moisten the crumbs)
• A tub of vanilla ice cream (let it sit out for 5 mins to soften)
• A handful of mini chocolate chips for that extra crunch

Instructions

1. Grab a 9-inch springform pan and line it with parchment paper for easy removal later.
2. Mix the crushed Oreos with a splash of milk in a bowl until the crumbs stick together when pressed.
3. Press the Oreo mixture firmly into the bottom of the pan to form your crust. Pop it in the freezer for 10 mins to set. Tip: Use the bottom of a glass to press down for an even layer.
4. Spread the softened vanilla ice cream over the Oreo crust, smoothing it out with a spatula. Tip: Work quickly to prevent melting.
5. Sprinkle mini chocolate chips over the top, pressing them lightly into the ice cream.
6. Freeze the cake for at least 4 hours, or until it’s firm enough to slice. Tip: Cover with foil to prevent freezer burn.

Out of this world creamy with a satisfying crunch in every bite. Serve it up with a drizzle of chocolate sauce or a dollop of whipped cream for that extra wow factor.

Layered Cookies and Cream Ice Cream Cake

Kick off your summer with this no-bake, crowd-pleasing dessert that’s as easy to make as it is to devour. Layers of crunchy cookies meet creamy ice cream in a cake that’s pure magic.

Ingredients

• 1.5 cups of crushed Oreos (about 20 cookies)
• 1/2 cup of melted butter
• 1 quart of vanilla ice cream, softened
• 1 quart of cookies and cream ice cream, softened
• A splash of milk
• A couple of extra Oreos for garnish

Instructions

1. Mix the crushed Oreos with melted butter until it’s like wet sand. Press firmly into the bottom of a 9-inch springform pan to form the base. Freeze for 10 minutes to set.
2. Spread the softened vanilla ice cream over the cookie base. Use a spatula to smooth it out. Freeze for 30 minutes until firm.
3. Repeat with the cookies and cream ice cream layer, smoothing it over the vanilla. Freeze for another 30 minutes.
4. Drizzle a splash of milk over the top and sprinkle with crushed Oreos for that extra crunch. Freeze for at least 4 hours, or overnight.
5. When ready to serve, run a knife around the edge of the pan to loosen the cake. Release the springform and slice.

Perfect for those who love a mix of textures—creamy, crunchy, and everything in between. Serve with a drizzle of chocolate sauce or a side of whipped cream for an extra indulgent treat.

Chocolate Cookies and Cream Ice Cream Cake

Make your dessert dreams come true with this no-bake Chocolate Cookies and Cream Ice Cream Cake. It’s layers of crunchy, creamy, and chocolatey goodness that’ll have everyone begging for the recipe.

Ingredients

• 2 cups of crushed chocolate sandwich cookies (about 20 cookies)
• 1/2 cup of melted butter
• 1 quart of vanilla ice cream, softened
• 1 cup of heavy cream
• 2 tbsp of powdered sugar
• 1 tsp of vanilla extract
• A handful of mini chocolate chips for topping

Instructions

1. Mix the crushed cookies with melted butter until it’s like wet sand. Press firmly into the bottom of a 9-inch springform pan. Chill for 10 minutes to set.
2. Spread the softened vanilla ice cream over the crust. Smooth the top with a spatula. Freeze for 1 hour, or until firm.
3. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This is your whipped cream topping.
4. Spread the whipped cream over the ice cream layer. Sprinkle mini chocolate chips on top for that extra crunch.
5. Freeze the cake for at least 4 hours, or overnight, to let everything set perfectly.

Zero effort for maximum wow factor. The cake slices like a dream, with layers that stay distinct and flavors that pop. Try serving it with a drizzle of hot fudge or a side of extra crushed cookies for dipping.

Vanilla Cookies and Cream Ice Cream Cake

Perfect for beating the summer heat, this no-bake masterpiece layers crunchy cookies with creamy vanilla ice cream—easy to whip up but impossible to resist.

Ingredients

• 1.5 cups of crushed Oreos (about 20 cookies)
• 1/2 cup of melted butter (that’s 1 stick, folks)
• 1 quart of vanilla ice cream, slightly softened
• A splash of whole milk (just enough to make blending smooth)
• 1 cup of whipped cream (the fluffier, the better)
• A couple of extra Oreos for garnish (because why not?)

Instructions

1. Mix the crushed Oreos with melted butter until it’s like wet sand. Press firmly into a 9-inch springform pan to form the crust. Pop it in the freezer for 10 minutes to set. Tip: Use the bottom of a glass to press the crust evenly.
2. In a large bowl, stir the slightly softened vanilla ice cream with a splash of milk until smooth but not soupy. Spread over the Oreo crust. Tip: If the ice cream melts too much, refreeze for 5 minutes before spreading.
3. Freeze the cake for at least 4 hours, or until solid. Tip: Cover with plastic wrap to prevent ice crystals.
4. Before serving, top with whipped cream and garnish with extra Oreos. Let it sit for 5 minutes at room temperature for easier slicing.

Absolutely dreamy with its creamy texture and crunchy surprises, this cake is a showstopper when served with a drizzle of chocolate sauce or a sprinkle of sea salt for that gourmet touch.

Strawberry Cookies and Cream Ice Cream Cake

Yum doesn’t even begin to cover it—this Strawberry Cookies and Cream Ice Cream Cake is your next obsession. Layer up the flavors and get ready to wow.

Ingredients

• 2 cups of crushed Oreos (keep it chunky for that crunch)
• 1/2 cup of melted butter (because butter makes everything better)
• 1 quart of strawberry ice cream (softened just enough to spread)
• 1 cup of heavy cream (for whipping into fluffy clouds)
• 2 tbsp of powdered sugar (a sweet little dusting)
• A splash of vanilla extract (for that cozy flavor)
• A handful of fresh strawberries (sliced, for that fresh pop)

Instructions

1. Mix the crushed Oreos with melted butter until it’s like wet sand. Press firmly into a 9-inch springform pan to create your base. Chill for 10 minutes to set.
2. Spread the softened strawberry ice cream over the Oreo base. Smooth it out with a spatula—work quickly so it doesn’t melt. Freeze for 1 hour until solid.
3. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This is your fluffy topping layer.
4. Spread the whipped cream over the frozen ice cream layer. Scatter sliced strawberries on top for a fresh finish.
5. Freeze the whole cake for at least 4 hours, or overnight if you can wait that long. Tip: Cover with plastic wrap to prevent freezer smells.
6. Before serving, let it sit at room temperature for 5 minutes for easier slicing. Use a hot knife for clean cuts.

Absolute perfection in every bite—creamy, crunchy, and bursting with strawberry goodness. Serve it up at your next BBQ or slice it for a midnight snack; no judgment here.

Peanut Butter Cookies and Cream Ice Cream Cake

Unleash your inner dessert wizard with this no-bake, crowd-pleasing masterpiece that’s as easy to make as it is to devour.

Ingredients

• 2 cups of creamy peanut butter
• 1/2 cup of powdered sugar
• 1/4 cup of melted butter
• 1 tsp of vanilla extract
• a pinch of salt
• 1.5 quarts of cookies and cream ice cream, slightly softened
• a splash of milk
• a couple of Oreos, crushed
• whipped cream for topping

Instructions

1. In a large bowl, mix the peanut butter, powdered sugar, melted butter, vanilla extract, and salt until smooth. This is your base layer—press it firmly into the bottom of a springform pan.
2. Quick tip: Freeze the base for 15 minutes to set. This prevents it from mixing with the ice cream layer.
3. Spread the slightly softened cookies and cream ice cream over the peanut butter base. Use a spatula to smooth it out evenly.
4. Pro tip: If the ice cream is too hard, let it sit out for 5-10 minutes. Too soft? Pop it back in the freezer for a bit.
5. Sprinkle the crushed Oreos on top of the ice cream layer, pressing them in lightly so they stick.
6. Freeze the cake for at least 4 hours, or until it’s firm enough to slice.
7. Final touch: Before serving, let the cake sit at room temperature for 5 minutes for easier slicing. Top with whipped cream and extra crushed Oreos if you’re feeling fancy.

Magic happens when the creamy peanut butter meets the crunchy Oreos and smooth ice cream. Serve it up with a drizzle of chocolate sauce or a side of milk for the ultimate indulgence.

Mint Cookies and Cream Ice Cream Cake

Forget the store-bought stuff—this Mint Cookies and Cream Ice Cream Cake is your next freezer superstar. Layer, freeze, and devour with zero guilt.

Ingredients

• 1.5 cups of crushed Oreos (keep it chunky)
• 1/4 cup of melted butter (salted, for that punch)
• 1 quart of mint chocolate chip ice cream (slightly softened)
• 1 quart of cookies and cream ice cream (also slightly softened)
• A splash of whole milk (just to loosen things up)
• A couple of extra Oreos (for that Instagram-worthy top)

Instructions

1. Mix the crushed Oreos with melted butter until it feels like wet sand. Press firmly into a 9-inch springform pan to form the crust. Freeze for 10 minutes to set.
2. While the crust chills, let the mint chocolate chip ice cream sit out for about 5 minutes. Spread it evenly over the crust. Pro tip: Use the back of a spoon dipped in warm water for a smooth finish.
3. Freeze the layer for 30 minutes, or until firm to the touch. Repeat the softening and spreading process with the cookies and cream ice cream.
4. Crush those extra Oreos and sprinkle them on top for crunch. Freeze the whole cake for at least 4 hours, or overnight if you can wait.
5. Before serving, run a knife around the edge of the pan to loosen. Let it sit at room temperature for 5 minutes for easier slicing.

Mouthwatering layers of minty freshness and creamy cookie goodness make every bite a dream. Serve with a drizzle of chocolate syrup or a side of bold coffee to cut the sweetness.

White Chocolate Cookies and Cream Ice Cream Cake

Feast your eyes on this dreamy dessert that’s about to become your summer obsession. Layers of crunchy cookies, creamy ice cream, and rich white chocolate come together in a no-bake masterpiece that’s as easy to make as it is to devour.

Ingredients

• 2 cups of crushed Oreo cookies (keep it chunky for texture)
• 1/2 cup of melted white chocolate (go for the good stuff)
• 1 quart of vanilla ice cream (softened just enough to spread)
• A splash of whole milk (to smooth things out)
• A couple of whole Oreos (for that Instagram-worthy top)

Instructions

1. Crush 2 cups of Oreo cookies in a zip-top bag using a rolling pin—leave some big pieces for crunch.
2. Press the crushed cookies into the bottom of a 9-inch springform pan to form an even layer. Pop it in the freezer for 10 minutes to set.
3. Melt 1/2 cup of white chocolate in 30-second bursts in the microwave, stirring between each, until smooth. Let it cool slightly.
4. Spread the softened vanilla ice cream over the cookie crust, using a spatula dipped in hot water for a smooth finish.
5. Drizzle the melted white chocolate over the ice cream, then top with a couple of whole Oreos for decoration.
6. Freeze the cake for at least 4 hours, or until it’s firm enough to slice.

When you’re ready to serve, let the cake sit at room temperature for 5 minutes to soften slightly. The contrast between the creamy ice cream, crunchy cookies, and silky white chocolate is next-level. Try serving it with a drizzle of caramel sauce for an extra decadent touch.

Dark Chocolate Cookies and Cream Ice Cream Cake

You won’t believe how easy it is to whip up this show-stopping dessert that’s got everyone talking. Dark, decadent, and downright delicious, it’s the perfect treat to beat the heat.

Ingredients

• 2 cups of crushed chocolate cookies (the darker, the better)
• 1/2 cup of melted butter (salted for that extra kick)
• A splash of vanilla extract (because why not?)
• 1.5 quarts of cookies and cream ice cream (let it sit out for a couple of minutes to soften)
• A handful of dark chocolate chips (for that melt-in-your-mouth moment)
• 1 cup of heavy cream (chilled, for peaks that stand tall)
• A couple of tablespoons of powdered sugar (to sweeten the deal)

Instructions

1. Grab a 9-inch springform pan and mix the crushed cookies with melted butter until it feels like wet sand. Press it firmly into the bottom of the pan to create your crust. Pop it in the freezer for 10 minutes to set.
2. Spread the softened ice cream over the crust, smoothing it out with a spatula. Sprinkle dark chocolate chips on top. Freeze for at least 4 hours, or until rock solid.
3. Whip the heavy cream and powdered sugar together until stiff peaks form. This is your moment to shine—don’t rush it. Spread over the frozen ice cream layer.
4. Freeze the whole masterpiece for another hour. This ensures everything holds together when you’re ready to slice.
5. Run a knife under hot water, dry it, then slice the cake for clean cuts. Serve immediately or keep frozen until the party starts.

Look at that layers! The crunch of the cookie base, the creamy ice cream, and the fluffy whipped topping create a texture symphony. For an extra wow factor, drizzle with melted dark chocolate right before serving.

Caramel Cookies and Cream Ice Cream Cake

Kick off your summer with this no-bake, creamy dreamy dessert that’s all about that crunch and ooze. Perfect for those ‘I need something sweet stat’ moments.

Ingredients

• 2 cups of crushed Oreos (keep it chunky for that crunch)
• 1/2 cup of melted butter (salted, for that sweet-salty vibe)
• 1 quart of cookies and cream ice cream (softened, but not soupy)
• 1 cup of caramel sauce (go for the thick, drizzle-ready kind)
• A splash of vanilla extract (because, flavor)
• A couple of extra Oreos for garnish (crushed or whole, your call)

Instructions

1. Mix the crushed Oreos and melted butter in a bowl until it looks like wet sand. Press firmly into the bottom of a 9-inch springform pan. Chill for 10 minutes to set.
2. Spread the softened ice cream over the crust. Use a spatula to smooth it out. Freeze for 1 hour until it’s firm but not rock hard.
3. Warm the caramel sauce slightly for easier pouring. Drizzle over the ice cream layer. Swirl it with a knife if you’re feeling artsy.
4. Crush those extra Oreos and sprinkle on top. Freeze for at least 4 hours, or overnight if you can wait that long.
5. When ready to serve, run a knife around the edge of the pan to loosen. Release the springform and slice with a hot knife for clean cuts.

Final touch? This cake is all about contrasts—creamy ice cream, crunchy crust, and that gooey caramel middle. Serve it with extra caramel drizzle and a side of ‘how did you make this?’

Banana Cookies and Cream Ice Cream Cake

Oozing with creamy goodness and packed with crunch, this no-bake marvel is your next dessert obsession. Layer, freeze, devour—it’s that simple.

Ingredients

• 2 cups of crushed Oreos (keep it chunky for that crunch)
• 3 ripe bananas (the spottier, the sweeter)
• 1 pint of vanilla ice cream (softened, so it spreads like a dream)
• A splash of milk (just enough to loosen the ice cream)
• A couple of tablespoons of chocolate syrup (for that extra oomph)

Instructions

1. Line a 9-inch springform pan with parchment paper for easy removal later.
2. Press half of the crushed Oreos into the bottom of the pan to form your crust. Pro tip: Use the back of a spoon to compact it evenly.
3. Slice the bananas and layer them over the Oreo crust. Overlap slightly for full coverage.
4. In a bowl, mix the softened vanilla ice cream with a splash of milk until smooth. Spread over the banana layer.
5. Top with the remaining crushed Oreos, pressing lightly to adhere. Drizzle with chocolate syrup.
6. Freeze for at least 4 hours, or until rock solid. Tip: Cover with plastic wrap to prevent freezer smells.
7. Before serving, let it sit at room temperature for 5 minutes for easier slicing.

Expect a creamy, crunchy bite with a hint of banana sweetness. Serve with a side of extra chocolate syrup for dipping or crumble more Oreos on top for added texture.

Coconut Cookies and Cream Ice Cream Cake

Absolutely nobody can resist the creamy, crunchy magic of this Coconut Cookies and Cream Ice Cream Cake. It’s the ultimate summer showstopper that blends tropical vibes with classic dessert nostalgia.

Ingredients

• 2 cups of crushed chocolate sandwich cookies (like Oreos)
• 1/2 cup of melted butter
• 1 quart of coconut ice cream, slightly softened
• 1 cup of heavy cream
• 2 tbsp of powdered sugar
• 1 tsp of vanilla extract
• A handful of toasted coconut flakes for garnish

Instructions

1. Mix the crushed cookies with melted butter until it feels like wet sand. Press firmly into a 9-inch springform pan to form the crust. Freeze for 10 minutes to set.
2. Spread the slightly softened coconut ice cream over the crust in an even layer. Smooth the top with a spatula. Freeze for 1 hour until firm.
3. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This is your fluffy topping—spread it over the ice cream layer.
4. Sprinkle toasted coconut flakes on top for that extra crunch and tropical flair. Freeze the cake for at least 4 hours, or overnight for best results.
5. Before serving, let the cake sit at room temperature for 5 minutes to soften slightly. Run a knife around the edge of the pan to release the cake.

Mmm, the contrast between the creamy coconut ice cream and the crunchy cookie crust is unreal. Serve it with a drizzle of chocolate sauce or a sprinkle of extra cookie crumbs for that Instagram-worthy finish.

Almond Cookies and Cream Ice Cream Cake

Absolutely no one can resist the crunch of almond cookies layered with creamy ice cream in this show-stopping dessert. It’s the ultimate make-ahead treat that screams summer.

Ingredients

• 2 cups of crushed almond cookies (the more, the merrier)
• 1/2 cup of melted butter (because butter makes everything better)
• 1 quart of vanilla ice cream (softened just enough to spread)
• A splash of almond extract (for that extra nutty vibe)
• A couple of crushed almonds (for garnish, because we eat with our eyes first)

Instructions

1. Mix the crushed almond cookies with melted butter until it feels like wet sand. Press firmly into the bottom of a 9-inch springform pan to create your crust. Pro tip: Use the bottom of a glass to get it super even.
2. Pop the crust in the freezer for 15 minutes to set. This step is crucial for that perfect crunch.
3. Spread the softened vanilla ice cream over the chilled crust, smoothing the top with a spatula. Drizzle in a splash of almond extract and gently swirl it in for flavor.
4. Freeze the cake for at least 4 hours, or overnight if you can wait that long. Patience is key here for the best texture.
5. Before serving, sprinkle the top with crushed almonds for that Instagram-worthy finish. Run a knife around the edge of the pan to release the cake smoothly.

Kick back and enjoy the contrast of the buttery cookie crust against the creamy ice cream. Serve it up with a drizzle of chocolate sauce or a side of fresh berries for an extra pop of color and flavor.

Pistachio Cookies and Cream Ice Cream Cake

You won’t believe how easy it is to whip up this showstopper. Pistachio meets cookies and cream in a frozen dream that’s as fun to make as it is to eat.

Ingredients

• 2 cups of crushed Oreos (keep it chunky for texture)
• 1.5 cups of pistachio ice cream, slightly softened
• 1 cup of heavy cream (whip it good!)
• A splash of vanilla extract
• A couple of tablespoons of melted butter (for that golden crunch)
• 1/4 cup of chopped pistachios (for that extra nutty vibe)

Instructions

1. Grab a 9-inch springform pan and press the crushed Oreos mixed with melted butter into the bottom. Freeze for 10 minutes to set.
2. Spread the slightly softened pistachio ice cream over the Oreo crust. Smooth it out with a spatula. Freeze for 1 hour until firm.
3. Whip the heavy cream with vanilla extract until stiff peaks form. This is your moment to shine—don’t rush it!
4. Layer the whipped cream over the pistachio ice cream. Sprinkle chopped pistachios on top for that Instagram-worthy finish.
5. Freeze the whole masterpiece for at least 4 hours, or overnight if you can wait that long.

Dig into layers of creamy, crunchy, nutty goodness. Serve it up with a drizzle of chocolate sauce or extra crushed Oreos for that extra oomph.

Raspberry Cookies and Cream Ice Cream Cake

Get ready to wow your taste buds with this no-bake masterpiece that’s as easy to make as it is delicious. Perfect for those scorching summer days or when you’re craving something sweet without the fuss.

Ingredients

• 2 cups of crushed Oreos (keep it chunky for that perfect crunch)
• 1/2 cup of melted butter (because everything’s better with butter)
• 1 quart of vanilla ice cream (softened just enough to spread)
• 1 cup of fresh raspberries (for that tangy kick)
• A splash of vanilla extract (to amp up the flavor)
• A couple of tbsp of chocolate syrup (for drizzling, because why not?)

Instructions

1. Mix the crushed Oreos with melted butter until it’s all cozy and combined. Press this mix into the bottom of a 9-inch springform pan to create your crust. Pro tip: Use the back of a spoon to really pack it down tight.
2. Spread the softened vanilla ice cream over the Oreo crust, smoothing it out so it’s even. Work quickly to prevent melting chaos.
3. Scatter the fresh raspberries on top of the ice cream layer, pressing them in slightly so they stick. Freeze for at least 4 hours, or until it’s firm enough to slice without a mess.
4. Right before serving, drizzle with chocolate syrup for that Instagram-worthy finish. Pro tip: Warm the syrup slightly for easier drizzling.
5. Use a hot knife to slice the cake for clean, beautiful pieces. Pro tip: Run the knife under hot water and dry it between cuts.

Kick back and enjoy the creamy, crunchy, berry-packed goodness of this ice cream cake. Serve it up at your next BBQ or keep it all to yourself—no judgment here.

Blueberry Cookies and Cream Ice Cream Cake

Crush your dessert game with this no-bake Blueberry Cookies and Cream Ice Cream Cake—layers of creamy, berry bliss that’ll have everyone begging for seconds.

Ingredients

• 2 cups of crushed Oreo cookies (about 24 cookies)
• 1/2 cup of melted butter (that’s one stick, folks)
• 1 pint of blueberry ice cream, softened
• 1 pint of vanilla ice cream, softened
• A splash of whole milk
• 1 cup of fresh blueberries (plus a handful for garnish)
• A couple of tablespoons of whipped cream

Instructions

1. Mix the crushed Oreos with melted butter until it’s like wet sand. Press firmly into the bottom of a 9-inch springform pan. Pop it in the freezer for 10 minutes to set. Tip: Use the bottom of a glass to press the crust evenly.
2. Spread the softened blueberry ice cream over the crust. Smooth it out with a spatula. Freeze for 30 minutes. Tip: Let the ice cream sit out for 10 minutes before spreading for easier handling.
3. Repeat with the vanilla ice cream layer. Freeze for another 30 minutes.
4. Blend a splash of milk with 1 cup of blueberries until smooth. Drizzle over the top for a vibrant swirl. Freeze for 4 hours, or overnight. Tip: For cleaner slices, dip your knife in hot water before cutting.
5. Garnish with whipped cream and fresh blueberries before serving.

This cake is a dreamy mix of crunchy, creamy, and fruity. Try serving it with a side of warm blueberry compote for an extra punch of flavor.

Lemon Cookies and Cream Ice Cream Cake

Now, let’s dive into making this showstopper that’s equal parts tangy and creamy. Perfect for those scorching summer days or whenever you need a sweet escape.

Ingredients

• 2 cups of crushed lemon cookies (the kind that melts in your mouth)
• 1/2 cup of melted butter (because butter makes everything better)
• 1 quart of cookies and cream ice cream (slightly softened, for easy spreading)
• 1 cup of heavy cream (for that fluffy whipped topping)
• 2 tbsp of powdered sugar (just a sweet little dusting)
• A splash of vanilla extract (for that cozy aroma)
• A couple of lemon slices (for garnish, because we eat with our eyes first)

Instructions

1. Smash those lemon cookies into fine crumbs. Pro tip: A food processor does this in seconds, but a zip-top bag and a rolling pin work just as well.
2. Mix the crumbs with melted butter until it feels like wet sand. Press firmly into the bottom of a 9-inch springform pan to create your crust. Chill for 10 minutes to set.
3. Spread the slightly softened ice cream over the crust. Smooth the top with a spatula. Freeze for at least 2 hours, until rock solid.
4. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This is your cloud-like topping. Spread it over the frozen ice cream layer.
5. Garnish with lemon slices for that Instagram-worthy finish. Freeze for another hour before serving.

You’ll love the crunch of the buttery crust against the creamy ice cream, with a zesty lemon kick. Try serving it with a drizzle of melted chocolate for an extra decadent touch.

Cherry Cookies and Cream Ice Cream Cake

Who says you can’t have your cake and ice cream too? This Cherry Cookies and Cream Ice Cream Cake is the ultimate summer treat that’s as fun to make as it is to eat. Layer up the goodness and get ready to impress.

Ingredients

• 2 cups of crushed chocolate cookies (the more, the merrier)
• 1/2 cup of melted butter (because everything’s better with butter)
• 1.5 quarts of vanilla ice cream (softened just enough to spread)
• 1 cup of cherry pie filling (go for the chunky kind)
• A splash of vanilla extract (for that extra oomph)
• A couple of whipped cream cans (because we’re not monsters)
• Handful of maraschino cherries (for the grand finale)

Instructions

1. Smash those chocolate cookies into crumbs—no big pieces allowed.
2. Mix the crumbs with melted butter until it feels like wet sand. Press firmly into a 9-inch springform pan to create your base. Pop it in the freezer for 10 minutes to set.
3. Spread half of the softened vanilla ice cream over the crust. Smooth it out like you’re frosting a cake. Freeze for 30 minutes.
4. Layer the cherry pie filling over the ice cream. Try to keep it away from the edges so it doesn’t bleed. Freeze for another 30 minutes.
5. Top with the remaining ice cream, spreading evenly. Cover with plastic wrap and freeze for at least 4 hours, or overnight if you can wait.
6. When ready to serve, remove the sides of the pan. Pipe whipped cream around the edges and dot with maraschino cherries for that classic diner vibe.

Perfectly creamy with a crunch, this cake is a textural dream. The cherries add a sweet-tart punch that cuts through the richness. Serve it up with extra cherries on the side for a photo-worthy dessert that’ll have everyone asking for seconds.

Maple Cookies and Cream Ice Cream Cake

Forget everything you know about ice cream cakes—this Maple Cookies and Cream version is a game-changer. It’s creamy, crunchy, and downright addictive.

Ingredients

• 2 cups of heavy cream (keep it cold!)
• 1 can (14 oz) of sweetened condensed milk
• A splash of pure maple syrup
• A couple of cups of crushed chocolate sandwich cookies
• A pinch of salt to balance the sweetness

Instructions

1. Whip the heavy cream in a large bowl until stiff peaks form—about 3 minutes on high speed.
2. Gently fold in the sweetened condensed milk and maple syrup until fully combined. Tip: Don’t overmix to keep it fluffy.
3. Stir in the crushed cookies and salt, saving a handful for topping.
4. Pour the mixture into a lined loaf pan, smoothing the top with a spatula.
5. Sprinkle the reserved cookie crumbs on top for that extra crunch.
6. Freeze for at least 6 hours, or overnight for best results. Tip: Cover with plastic wrap to prevent freezer burn.
7. Let it sit at room temperature for 5 minutes before slicing. Tip: Run your knife under hot water for clean cuts.

Serve this beauty straight from the freezer for a firm texture or let it soften slightly for a creamier bite. Either way, it’s a showstopper that’ll have everyone asking for seconds.

Hazelnut Cookies and Cream Ice Cream Cake

You won’t believe how easy it is to whip up this dreamy dessert that’s crunch, creamy, and cold all at once.

Ingredients

• 2 cups of crushed chocolate cookies (the kind with the cream filling, duh)
• 1/2 cup of melted butter (salted, for that extra oomph)
• 1 quart of vanilla ice cream (softened just enough to spread)
• 1 cup of hazelnut spread (because everything’s better with Nutella)
• A splash of vanilla extract (the good stuff)
• A couple of hazelnuts, chopped (for that fancy finish)

Instructions

1. Smash those chocolate cookies into fine crumbs—no big chunks allowed.
2. Mix the crumbs with melted butter until it feels like wet sand. Press this magic into the bottom of a 9-inch springform pan. Chill for 10 minutes to set.
3. Spread the softened vanilla ice cream over the crust. Work quickly to keep it from melting. Pro tip: Use the back of a spoon dipped in warm water for a smooth finish.
4. Warm the hazelnut spread for about 20 seconds in the microwave to make it drizzle-able. Swirl it over the ice cream layer with a knife.
5. Sprinkle chopped hazelnuts on top for crunch. Freeze the whole thing for at least 4 hours, or overnight if you can wait that long.
6. When it’s party time, run a knife around the edge of the pan to loosen. Release the springform and slice with a hot knife for clean cuts.

Mmm, the contrast of crunchy cookie base, velvety ice cream, and rich hazelnut swirl is next-level. Try serving with a drizzle of extra hazelnut spread and a sprinkle of sea salt for that gourmet touch.

Espresso Cookies and Cream Ice Cream Cake

Craving a dessert that’s as bold as your coffee order? This Espresso Cookies and Cream Ice Cream Cake layers rich espresso ice cream with crunchy cookie bits for a no-bake showstopper.

Ingredients

• 2 cups of espresso ice cream, slightly softened
• 1 cup of crushed chocolate sandwich cookies (about 10 cookies)
• 1/2 cup of heavy cream
• 1 tbsp of instant espresso powder
• A splash of vanilla extract
• A couple of tbsp of chocolate syrup for drizzling

Instructions

1. Line a 9-inch springform pan with parchment paper for easy removal later.
2. Spread the slightly softened espresso ice cream evenly into the pan. Pro tip: Use the back of a spoon to smooth it out.
3. Sprinkle the crushed chocolate sandwich cookies over the ice cream layer, pressing gently to adhere.
4. In a cold bowl, whip the heavy cream with instant espresso powder and vanilla extract until stiff peaks form. This is your espresso whipped cream.
5. Spread the espresso whipped cream over the cookie layer, creating swirls with a spatula for a fancy finish.
6. Freeze the cake for at least 4 hours, or until firm. Pro tip: Cover with plastic wrap to prevent freezer burn.
7. Before serving, drizzle with chocolate syrup and let it sit for 5 minutes for easier slicing.

Every bite delivers a creamy, crunchy, coffee-kissed experience. Serve it with extra cookie crumbs on top for that Instagram-worthy look.

Conclusion

Greatness awaits in every slice of these 24 Delicious Cookies and Cream Ice Cream Cakes! Whether you’re a seasoned baker or trying your hand at dessert for the first time, there’s a recipe here to spark joy and satisfy cravings. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this roundup? Share the sweet inspiration with friends on Pinterest!