Cookies & Cream Ice Cream Cake

This Cookies & Cream Ice Cream Cake is inspired by a shared favorite between me and my mother-in-law—we’ve always loved picking one up from the grocery store for birthdays and celebrations. So for her birthday, I decided to try making it from scratch.

With layers of rich chocolate cake, creamy cookies and cream ice cream, hot fudge, and crushed cookies, it has everything we love about the classic version—just made at home. It’s the perfect dessert for birthdays, summer gatherings, or any occasion that calls for something cool, chocolatey, and special.

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Cookies and Cream Ice Cream Cake Recipe

Prep: 40 min | Bake: 30-36 min | Total: 4-6 hours

Yields 8-12 servings

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Ingredients

Ice Cream Layer

• 1 ½ cups heavy cream

• 1 ½ cups whole milk

• ¾ cup white sugar

• 1 tsp vanilla bean paste or extract

• 1/2 cup crushed or chopped Chocolate Crème Cookies

• Pinch of salt

Cake Layer

• 1 cup white sugar

• 1 cup all-purpose flour

• 6 tablespoons unsweetened cocoa

• 3/4 teaspoons baking powder

• 3/4 teaspoons baking soda

• 1/2 teaspoon salt

• 1 large egg

• ½ cup whole milk + 2 tbsp

• 1/4 cup melted butter

• 2 teaspoons vanilla extract

• ½ cup boiling water

Whipped Cream

• 2 cups heavy whipping cream

• 1/3 cup powedered sugar

• 1 teaspoon vanilla bean paste or extract

• Pinch of salt

Assembly

• Hot Fudge

• Crushed Chocolate Crème Cookies

Instructions

1. Make the Ice Cream Layer

1. In a mixing bowl, whisk together heavy cream, whole milk, sugar, vanilla, and a pinch of salt until the sugar is dissolved.

2. Pour into an ice cream maker and churn according to manufacturer’s instructions.

3. In the last few minutes of churning, add the crushed chocolate crème cookies.

4. Transfer to a plastic wrap lined 8- or 9-inch cake pan and freeze until firm (at least 4 hours or overnight).

2. Make the Chocolate Cake Layer

1. Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan.

2. In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt.

3. Add egg, milk, melted butter, and vanilla, and mix until smooth.

4. Carefully stir in the boiling water (batter will be thin).

5. Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.

6. Let the cake cool completely, then level the top if needed.

3. Make the Whipped Cream

1. In a cold bowl, beat the heavy whipping cream, powdered sugar, vanilla, and salt until stiff peaks form.

2. Keep refrigerated until ready to assemble.

4. Assemble the Cake

1. Place the cooled cake layer on a serving plate or in a springform pan.

2. Spread a generous layer of hot fudge over the cake.

3. Sprinkle a layer of crushed chocolate crème cookies on top of the fudge.

4. Spread the cookies & cream ice cream evenly over the cake layer.

5. Cover and freeze for at least 2–4 hours until firm.

5. Finish & Serve

1. Remove the cake from the freezer and frost the top and sides with whipped cream.

2. Garnish with extra crushed cookies and drizzle with more hot fudge if desired.

3. Freeze again for about 1 hour to set before slicing.

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