Cookies and Cream Ice Cream Cake

Imagine slicing through a decadent layer of chocolate cake, revealing a smooth, velvety layer of cookies and cream ice cream, all topped off with a generous dollop of whipped cream. This ice cream cake is not just a treat for the taste buds; it's a feast for the eyes. The chocolate cake provides a rich, deep flavor that pairs perfectly with the sweet, cookie-studded ice cream. The contrasting textures of the soft cake, creamy ice cream, and airy whipped topping create a delightful experience in every bite.

Discover the ultimate dessert treat with the Cookies and Cream Dream Ice Cream Cake, a delightful combination of moist chocolate cake and rich cookies and cream ice cream. Perfect for any celebration, this cake features indulgent layers topped with fluffy whipped cream and scattered Oreo chunks, creating a feast for both the eyes and taste buds. Follow our easy step-by-step guide to create this crowd-pleaser ideal for birthdays, summer gatherings, or just because!

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Ingredients

For the Cake Layer:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsweetened cocoa powder

½ cup granulated sugar

½ cup brown sugar, packed

1 large egg

½ cup buttermilk

¼ cup vegetable oil

1 tsp vanilla extract

½ cup boiling water

For the Ice Cream Layer:

4 cups cookies and cream ice cream (softened)

1 cup crushed Oreo cookies (plus extra for topping)

For the Whipped Topping:

1 cup heavy whipping cream

¼ cup powdered sugar

1 tsp vanilla extract

Extra crushed Oreos for garnish

Instructions

Prepare the Cake Layer:

- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

- In a bowl, combine the flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar. Whisk until well incorporated.

- In another bowl, mix the egg, buttermilk, oil, and vanilla extract.

- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

- Carefully mix in the boiling water until the batter is smooth. Pour the batter into the prepared cake pan.

- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then invert onto a wire rack to cool completely.

Layering with Ice Cream:

- Once the cake is completely cool, remove it from the pan and place it back in the pan (optional: line with parchment paper for easier removal).

- Spread half of the softened cookies and cream ice cream over the top of the cake layer. Make sure it’s an even layer.

- Sprinkle the crushed Oreo cookies evenly on top of the ice cream, then add the remaining ice cream on top. Smooth it out.

- Cover with plastic wrap and freeze for at least 4 hours or until the ice cream is firm.

Whipped Topping:

- In a chilled bowl, beat the heavy whipping cream with a hand mixer until soft peaks form.

- Add the powdered sugar and vanilla extract, then continue to beat until stiff peaks form.

Assemble the Cake:

- Once the ice cream layer is firm, carefully remove the cake from the pan and onto a serving platter.

- Spread the whipped topping over the entire cake.

- Decorate with extra crushed Oreos on top for that extra crunch and flavor.

Final Freeze:

- Place the cake back in the freezer for about 30 minutes to set the whipped topping before serving.

Serve:

- Slice the cake with a warm knife (dipping it in hot water) for smooth cuts. Enjoy your delicious Cookies and Cream Ice Cream Cake!

Prep Time: 20 minutes | Total Time: 5 hours (including freezing time) | Servings: 12 slices