Best 3 Cookies And Cream Ice Cream Cake Recipes
Indulge in a delightful symphony of flavors with our Cookies and Cream Ice Cream Cake, a dessert masterpiece that seamlessly blends the richness of chocolate cookies with the velvety smoothness of creamy ice cream. This culinary creation is a true celebration of textures and tastes, offering a delightful experience with every bite. Discover the secrets behind crafting this delectable treat, as we guide you through the steps of preparing the oreo cookie crust, the creamy ice cream filling, and the luscious chocolate ganache topping. Along the way, uncover variations and alternatives to suit your preferences, including a no-bake option and a gluten-free version. Dive into the world of Cookies and Cream Ice Cream Cake and elevate your dessert game to new heights.
Here are our top 3 tried and tested recipes!
COOKIES-AND-CREAM ICE CREAM CAKE
Categories Cake Chocolate Dairy Dessert Picnic Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Cut cake into 1/3-inch-thick slices. Halve each slice diagonally, forming triangles. Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan. Fill in center with more triangles; then cut additional pieces to fill in any spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour.
- Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth. Cool to just barely lukewarm. Spread half of fudge sauce over ice cream. Sprinkle with cookies. Top with enough remaining cake slices to cover. Spread remaining ice cream over. Freeze 1 hour.
- Stir remaining fudge sauce over medium-low heat until barely lukewarm. Pour sauce over ice cream, spreading to edge. Freeze at least 6 hours or overnight.
- Beat cream and sugar in medium bowl to peaks. Run knife around pan sides to loosen cake. Release pan sides. Spread whipped cream around sides (not top) of cake. (Can be made 1 day ahead. Freeze.) Arrange candies and candles atop.
COOKIES AND PEPPERMINT ICE CREAM CAKE
If you love mint, you'll love this dessert! The combination of cream-filled chocolate cookies, fudge, and peppermint ice cream is mouth-watering delicious!
Provided by Jamie Nygaard
Categories Desserts Cakes Birthday Cake Recipes
Time 1h50m
Yield 8
Number Of Ingredients 7
Steps:
- In batches of 5 cookies at a time, pulverize the cookies in a blender until fine. Set the last batch of 5 crumbled cookies aside; place the remaining cookies into the bottom of a 9x13-inch pan, and smooth into a crust.
- Melt butter in a saucepan over low heat, and stir in the confectioners' sugar, cocoa, and vegetable oil into a smooth mixture. Pour in the beaten eggs, and whisk constantly until the mixture is hot (do not boil) and thickened to a fudgy consistency, about 5 minutes. Pour the thickened fudge over the crushed cookie crust, smooth into a layer, and freeze cake at least 30 minutes.
- Set the peppermint ice cream out to soften for about 10 minutes. Cut the softened ice cream into slices, and place the ice cream slices over the fudge filling. Smooth the ice cream out into an even layer, and sprinkle reserved crushed cookies on top for garnish. Freeze the dessert for 1 to 2 hours before serving.
Nutrition Facts : Calories 710.7 calories, Carbohydrate 92.6 g, Cholesterol 135.1 mg, Fat 37 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 18.7 g, Sodium 387.5 mg, Sugar 69.4 g
COOKIES AND CREAM ICE CREAM CAKE RECIPE - (4.4/5)
Provided by DeliciouslyDished
Number Of Ingredients 4
Steps:
- Line a loaf pan that is the same size as the pound cake being used with wax paper. Slice the pound cake length-wise into 3 equal layers. Place a layer of the cake in the bottom of the wax paper lined loaf pan. Spread about one third of the ice cream, slightly softened, over the cake. Sprinkle a layer of crushed Oreos/chocolate cream-filled cookies over the ice cream; gently press into the ice cream. Repeat sequence twice more until you've built 3 layers of each Gently press a layer of wax paper over ice cream cake to seal. Cover with plastic wrap and place in freezer until firm. Optional: When ready to serve, top with layer of whipped cream, and more crushed Oreos/chocolate cream-filled cookies. Cut into slices and enjoy!
Tips:
- To ensure the smoothest ice cream, ensure all ingredients are chilled before beginning.
- If you can't find vanilla wafers, you can substitute graham crackers or any other type of cookie.
- For a richer flavor, use heavy cream instead of milk.
- To make the cake more festive, decorate it with sprinkles, chocolate chips, or chopped nuts.
- For a no-churn option, simply whip the cream and cream cheese together until stiff peaks form, then fold in the crushed Oreos and pour into the prepared crust. Freeze for at least 4 hours before serving.
Conclusion:
This cookies and cream ice cream cake is the perfect dessert for any occasion. It's easy to make, delicious, and sure to be a hit with everyone who tries it. Give it a try today!
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