Cookies & Cream Ice Cream Cake Recipe
This cookies and cream ice cream cake is layered with pound cake, ice cream sandwiches, whipped cream, and crushed chocolate cookies for an easy no-bake dessert.
Servings: 8 slices
Ingredients
- 10.75 oz Sara Lee pound cake loaf found in the freezer section
- 5-6 thick ice cream sandwiches Fat Boy or similar*
- 3 Oreos crushed for topping
Stabilized Whipped Cream
- 2 cups heavy whipping cream
- 4 tablespoons powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- In a bowl, beat heavy whipping cream and powdered sugar with a hand mixer until soft peaks form. Add the cornstarch and vanilla and continue mixing until stiff peaks.
- Slice the pound cake horizontally into two even layers*. Line a loaf pan (or use the foil poundcake pan) with plastic wrap, leaving overhang on the sides.
- Place the bottom cake layer in the lined pan.
- Spread a thick layer of whipped cream over the cake base.
- Arrange ice cream sandwiches in a single layer over the whipped cream, trimming pieces if needed to fill gaps.
- Spread another layer of whipped cream over the ice cream.
- Place the second cake layer on top and press gently.
- Spread remaining whipped cream over the top and sprinkle with crushed cookies. Freeze for one hour.
- Cover the top with the overhanging plastic wrap and return to the freezer for at least 4 hours or overnight.
- To serve, lift the cake out using the plastic wrap. Allow it to sit for 5-10 minutes before slicing. Leftover slices can be wrapped individually in plastic wrap and returned to the freezer.
Notes
If using standard-sized ice cream sandwiches (and not thick ones like Fat Boy), then I recommend slicing the cake into three layers and using two layers of ice cream sandwiches with whipped cream between each layer. This way, the ratio of ice cream to cake is even.