Cookies & Cream Ice Cream Cake

This cookies and cream ice cream cake is an easy, no-bake dessert layered with pound cake, ice cream sandwiches, fluffy stabilized whipped cream, and crushed chocolate cookies. Once frozen, the layers firm up, so they slice into clean, perfectly servable pieces. It’s creamy, nostalgic, and incredibly simple to assemble, making it perfect for summer parties or birthdays.

Behind This Shortcut Ice Cream Cake Recipe

Ice cream cake was really popular when I was growing up in the 90’s and was what you’d expect to find at most birthday parties and special occasions. I still crave them often, and since they have become a bit harder to find, I wanted to create an easy way to make them once for special occasions without having to bake a cake, then fuss with cooling and assembly. This cookies and cream ice cream cake takes a few classic grocery store shortcuts like pound cake and ice cream sandwiches and turns them into something that looks and tastes like a bakery-style ice cream cake.

The layers come together quickly, but once it freezes, the texture becomes something really special. The cake softens slightly, the ice cream becomes perfectly sliceable, and the whipped cream ties everything together. It’s one of those desserts that feels impressive but is secretly very simple to make.

Tips From My Kitchen & Variations

• Line the pan with plastic wrap. This makes lifting the frozen cake out incredibly easy.
• Fill in ice cream gaps. Cut ice cream sandwiches into smaller pieces so the layer fits snugly.
• Double the layers. If you cannot find thick ice cream sandwiches (like Fat Boy), I recommend slicing the cake into three layers and using a double layer of standard-sized ice cream sandwiches.
• Use stabilized whipped cream. It keeps the layers fluffy and holds up better in the freezer.
• Swap for Cool Whip. I am not a fan of this stuff personally, but it does work well in this recipe if you prefer skipping the whipped cream step.
• Freeze long enough. Give the cake at least 4 hours to firm up before slicing.
• Slice with a hot knife. Dip your knife in hot water and wipe dry for clean slices.

Ingredients You’ll Need & Why

Each ingredient helps create the perfect layers in this cookies and cream ice cream cake.

• Pound cake – Forms a soft but sturdy base that holds the ice cream layers together and tastes tender and soft even when frozen.
• Ice cream sandwiches – Provide the creamy cookies-and-cream center of the cake.
• Heavy whipping cream – Whipped into a fluffy stabilized cream layer.
• Powdered sugar – Sweetens the whipped cream while keeping it smooth.
• Cornstarch – Stabilizes the whipped cream so it holds its shape after freezing.
• Vanilla extract or vanilla bean paste – Adds warmth and flavor to the whipped cream.
• Chocolate sandwich cookies – Crushed over the top for a cookies-and-cream finish.

How to Make Cookies and Cream Ice Cream Cake

This recipe starts with stabilizing the whipped cream first before assembling the cake. I recommend Sara Lee frozen poundcake and Fat Boy ice cream sandwiches.

Make the Stabilized Whipped Cream

In a mixing bowl, combine heavy whipping cream, powdered sugar, cornstarch, and vanilla.

Beat with a hand mixer until stiff peaks form. The whipped cream should be thick and spreadable.

Slice the Poundcake Base

Slice the pound cake horizontally to create two even layers (or three if you are using standard ice cream sandwiches).

Line a loaf pan with plastic wrap, leaving plenty of overhang on the sides so you can lift the cake out later.

Place the bottom half of the cake in the lined pan.

First Cream Layer

Spread a thick, even layer of whipped cream over the bottom cake layer. Make sure it reaches the edges so the next layer sticks well.

Add the Ice Cream Layer

Unwrap the ice cream sandwiches and place them in a single layer over the whipped cream.

Cut some sandwiches into smaller pieces so the ice cream fills the pan from edge to edge.

Second Cream Layer

Spread another layer of whipped cream over the ice cream sandwiches, then smooth the tops with a spatula.

Add the Top Cake Layer

Place the second pound cake layer over the whipped cream. Press gently so the layers stick together.

Finish the Cake

Spread the remaining whipped cream over the top and sprinkle generously with crushed chocolate cookies.

Transfer the pan to the freezer for one hour. Then fold the plastic wrap over the top and return to the freezer for at least 4 hours, or overnight until fully firm.

When ready to serve, remove the pan from the freezer, then grab the plastic wrap to remove the cake from the pan. Let it sit for 10 minutes before slicing and serving.

How to Serve and Store Leftovers

Slice the cookies and cream ice cream cake with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Leave the leftovers in the pan or wrap the slices individually in plastic wrap and return to the freezer until ready to enjoy.

Store leftovers tightly wrapped in the freezer for up to 1 week. If the cake becomes very firm, let it sit at room temperature for a few minutes before enjoying.

Looking for More Easy Dessert Recipes?

Oreo Delight (no-bake)
No-Bake Eclair Cake
Biscoff No-Bake Cheesecake
Smores Dip
Crescent Roll Churro Cheesecake

If you make this cookies and cream ice cream cake, leave a comment or rating below. I’d love to hear how it turned out for you.