Cookies & Cream Ice Cream Cake
No-churn cookies & cream ice cream with chopped Oreos in every bite, set on an Oreo crust and topped with a layer of hot fudge, whipped cream frosting, and more Oreos.
Servings 12 slices
Equipment
Ingredients
Oreo Cookie Crust
- 22 (250g) Oreo cookies
- 5 Tbsp (72g) unsalted butter, melted
No-Churn Cookies & Cream Ice Cream
- 2 Cups (480ml) heavy whipping cream, cold
- 2 tsp pure vanilla extract
- 14 Oz sweetened condensed milk
- 15 Oreo cookies, roughly chopped
- 12.8 Oz jar of hot fudge
Whipped Cream Frosting
- 1 tsp unflavored gelatin
- 2 Tbsp cold water
- 1 Cup (240ml) heavy whipping cream, cold
- 1/4 Cup (46g) powdered sugar
- 1/2 tsp pure vanilla extract
Additional Topping
- 4 Oreo cookies, chopped
Instructions
Make the Oreo Cookie Crust
- Using a food processor, grind the Oreo cookies into a fine crumb. Add the cookie crumbs into a medium bowl and pour the melted butter on top. Mix until uniform, then press the mixture into the bottom and part-way up the sides of a 9-inch springform pan. Use a round glass or jar to pack the crust as tightly as possible (this helps keep it together when you cut the ice cream cake slices later). Freeze the Oreo cookie crust in the pan for while you prepare the ice cream layer.
Make the No-Churn Cookies & Cream Ice Cream
- Place a large metal bowl or the metal bowl of a stand mixer into the refrigerator to chill for 10-15 minutes. Roughly chop the Oreo cookies while the bowl is chilling and set aside.
- Add the heavy whipping cream and vanilla into the chilled bowl and use the whisk attachment on your stand mixer (or a hand mixer) to whip it on high speed until stiff peaks form, about 2-3 minutes. Pour the sweetened condensed milk over the top of the whipped cream and use a silicone spatula to fold together until combined, then fold in the chopped Oreo cookies. Reserve the hot fudge for later, after the ice cream layer has set.
Assembly
- Remove the Oreo cookie crust from the freezer and top it with the cookies & cream ice cream mixture. Smooth the top with an angled spatula and cover the top of the pan with aluminum foil. Freeze the ice cream cake for at least 6 hours (overnight is best).
- When the Oreo ice cream has set, gently warm the jar of hot fudge until it's spreadable (but won't melt the ice cream). Pour it onto the surface of the ice cream cake and smooth it down with an angled spatula, then place back into the freezer while you make the whipped cream frosting.
Make the Whipped Cream Frosting + Decorate
- Make the whipped cream right before you plan on topping the ice cream cake (it will keep in the freezer for up to 2 months after adding it). Get started by chilling the metal bowl of your stand mixer in the refrigerator or freezer for 10-15 minutes.
- Sprinkle the gelatin into a small glass measuring cup or microwave safe dish. Add the cold water and whisk until the gelatin is dissolved. Set the mixture aside for 5 minutes to let the gelatin set.
- While the gelatin is setting, add the heavy whipping cream, powdered sugar, and vanilla extract into the chilled metal bowl of your stand mixer fitted with the paddle attachment and mix on low speed to combine. Turn the mixer to high speed and beat until the mixture is thickened, stopping just shy of reaching soft peaks, about 1 min.
- At this point, the gelatin should be solidified. If so, pop it into the microwave for 5-10 seconds, until the mixture has re-liquified but is still cool to the touch. Use a whisk to briefly stir the gelatin mixture together to make sure it's smooth.
- With the mixer on low speed, drizzle the liquid gelatin into the cream. Slowly increase the speed to medium-high and continue to beat until you have reached stiff, fluffy peaks, about 2 minutes.
- Remove the ice cream cake from the freezer and add all of the whipped cream frosting on top. Smooth it down with an angled spatula and frost some swoops and swirls into the surface to make the texture rustic.
- While the whipped cream frosting is still tacky, top it with crushed and/or chopped Oreos. Place back in the freezer until you’re ready to serve (covered with aluminum foil or plastic wrap). When you’re ready to serve the cake, remove the collar of the springform pan and slice! If you want to display the cake before serving, you can take it out of the freezer about 20-30 minutes before serving. Longer than that and it will begin to soften (but will still taste amazing).
Notes
Make Ahead Tips:
- Oreo Cookie Crust: After making and freezing the crust, it can be covered and stored in the refrigerator until you add the ice cream filling (1-2 days ahead is best for the freshest flavor).
- No-Churn Ice Cream: Cannot be made ahead, so wait until you're ready to assemble the ice cream cake before making it.
- Whipped Cream: I don't recommend making this ahead. Instead, make it right before you plan on topping and decorating the ice cream cake after it's set and the hot fudge layer has been added.
- Assembled Ice Cream Cake or Leftovers: Store in the freezer, wrapped well in plastic wrap or in an airtight container, for up to 2 months.