Cookies and cream ice cream cake features a generous layer of ice cream sandwiched between two tender cake layers.
Growing up, ice cream cakes from Baskin-Robbins were a summertime staple for my birthday parties.
Even now, ice cream cake brings back warm childhood memories. The combination of soft cake and creamy ice cream is hard to resist.
Oreo Ice Cream Cake
A frozen cake can stay tender when you use thin cake layers. Thin layers thaw more quickly and return to a fresh-baked texture. To achieve this, bake the cake batter in a half sheet pan so the sponge is thin and flexible.
You’ll have leftover cake scraps — save them for snacking or use them in other treats like cake pops or milkshakes. The thin sheet cake is the same style used for Swiss rolls and jelly rolls, producing a pliable sponge that layers well with ice cream.
Recommended Tools and Equipment
- Half sheet pan (18×13-inch) for baking thin cake layers.
- 9-inch springform pan for assembling the cake and easy unmolding.
- 9-inch cake board to support the cake base if desired.
- Plastic food wrap to line the pan for simple removal after freezing.
How to Create Two Layers From a Sheet Cake
Bake the cake batter in the half sheet pan. Use a 9-inch parchment round or cake board as a template to cut one full round from the sheet. Fold the parchment round in half and use it to trace and cut two half rounds from the remaining cake. The two halves form the bottom layer when assembling the cake.
Assemble Ice Cream Cake In Springform Pan
- Line the springform pan with plastic wrap, covering the sides. Place a 9-inch cake board at the bottom if you like. Fit the two half-round cake pieces into the pan to form the bottom layer.
- Spoon softened cookies-and-cream ice cream over the cake and spread it into an even layer.
- Place the remaining cake round on top, wrap the pan with plastic, and freeze overnight to set.
Ice Cream Tips
Use your favorite store-bought cookies-and-cream ice cream or make your own. For best results:
- If using store-bought ice cream, let it sit at room temperature for 10–12 minutes until it’s soft enough to spread easily.
- If using freshly churned homemade ice cream, assemble the cake immediately after churning when the ice cream is soft and spreadable.
Make-Ahead Ice Cream Cake
This cake can be assembled a week in advance. Wrap it well in plastic to prevent freezer burn. Hold off on adding whipped cream or whipped topping until just before serving.
When ready to serve, remove the cake from the freezer, top with whipped cream and extra chopped Oreo cookies, and let it sit 5 minutes at room temperature before slicing for clean cuts.
Related Frozen Dessert Recipes
- Coffee Ice Cream Cake
- Cinnamon Toast Crunch Ice Cream Pie
- Mango Royale (Mango Float)
- Cookie Ice Cream Sandwich
Cookies and Cream Ice Cream Cake
Yield: 9-inch cake
Equipment
- half sheet pan (18 x 13-inch)
- 9-inch springform pan
Ingredients
Cake:
- 1 cup unsalted butter (227 g), softened
- 2 cups granulated sugar (400 g)
- 2 teaspoons pure vanilla extract
- 3 ½ cups cake flour (437 g)
- 1 Tablespoon baking powder (15 g)
- ¼ teaspoon kosher salt
- 1 cup whole milk (227 g)
- ¾ cup chopped Oreo cookies
- 8 large egg whites (240 g), room temperature
Remaining Components:
- 1.5 quarts cookies-and-cream ice cream, softened (store-bought or homemade)
- 2 cups whipped cream or store-bought whipped topping
- Additional chopped Oreo cookies, for garnish
Instructions
Cake:
- Preheat the oven to 350°F. Butter a half sheet pan (18×13-inch) and line with parchment paper.
- In a stand mixer fitted with the paddle, cream together butter, sugar, and vanilla until smooth and fluffy.
- Whisk together cake flour, baking powder, and salt. With the mixer on low, add the flour mixture in three additions alternating with the milk, beginning and ending with flour. Scrape the bowl as needed. Fold in the chopped Oreos.
- In a clean bowl, whip the egg whites to stiff peaks. Gently fold the whipped egg whites into the batter in three additions; the batter will loosen as you fold.
- Spread the batter evenly in the prepared sheet pan and bake 25–30 minutes, rotating once, until a toothpick comes out clean. Cool to room temperature in the pan.
- Use a 9-inch parchment round or cake board as a template to cut one round from the sheet. Fold the parchment in half and cut two half rounds from the remaining cake. Use immediately for assembly or wrap and chill for later. Save leftover scraps for garnishes or other uses.
Assembly:
- Line a 9-inch springform pan with plastic wrap, covering the sides. Place a 9-inch cake board in the bottom if desired.
- Place the two half-round cake pieces in the bottom of the pan. Spread the softened ice cream over the cake in an even layer, then top with the remaining cake round. Cover and freeze overnight to set.
- Remove the cake from the pan, top with whipped cream, and garnish with chopped Oreos. Let the cake sit 5 minutes at room temperature before slicing.
Notes
The cake recipe is adapted from Bake From Scratch (July/August 2018).
All images and text © The Little Epicurean.
Nutrition
Nutrition information is an approximation.
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