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Sky High Cookies & Cream Ice Cream Cake

A 7-inch tall ice cream cake masterpiece with layers of chocolate cake, cookies and cream ice cream (no ice cream machine required!), whipped marshmallow fluff, and crushed Oreos. 
Servings 20 slices

Ingredients

Cookies & Cream Ice Cream Cake

  • 2 packages The Curious Creamery Ice Cream Cake Kit in the Cookies & Cream flavor
  • 1 1/3 cups (320ml) water
  • 1 cup (240ml) whole milk, cold
  • 2 cups (480ml) heavy whipping cream, cold
  • 3/4 cup (154g) white granulated sugar
  • 1 cup crushed Oreo cookies (about 12 cookies)
  • Mini Oreos for garnish, optional

Whipped Marshmallow Fluff

  • 2 cups (480ml) heavy whipping cream, cold
  • 2 cups marshmallow fluff

Instructions

Make The Chocolate Cake

  • Preheat the oven to 350ºF and prepare two 6 inch cake pans by spraying with cooking spray and fitting a wax or parchment paper circle to the bottom. Place the cake mixes (there should be one pouch in each box, so two pouches total) into the bowl of a stand mixer fitted with the paddle attachment. Add the water and beat on low until ingredients are incorporated, about one minute. Scrape down the bowl and paddle, turn the mixer to medium, and beat for another two minutes. Pour batter evenly into prepared pans and bake for 30-40 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pan for five minutes until turning out onto a wire rack to cool for an additional few hours. Let the cakes cool completely before moving on to the next steps.

Make The Cookies & Cream Ice Cream

  • Combine the chilled milk and 2 cups heavy whipping cream in a stand mixer fitted with the whisk attachment. Add the white granulated sugar and contents of both ice cream mix packets and stir gently to combine. Turn the mixer to high and whisk for 3-5 minutes, until the mixture becomes wavy and creamy and almost doubles in size. 

Make The Whipped Marshmallow Fluff

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the Heavy Whipping Cream until soft peaks form, about 2 minutes. Add the Marshmallow Fluff and whip the mixture on high until stiff peaks form, about 2 minutes. Set the mixture aside.

Assembly

  • Prepare a 6 inch leak-proof springform pan by fitting the bottom with a cardboard cake circle and fitting a strip of acetate to the sides. Torte the chocolate cake layers into three half-inch layers and place the first layer of chocolate cake in the bottom of the mold. 
  • Next, fill a piping bag with whipped marshmallow fluff and pipe a layer on top of the chocolate cake. Sprinkle a layer of crushed Oreos on top of the whipped marshmallow fluff. Fill another piping bag with the Cookies and Cream ice cream mixture and pipe a layer on top of the crushed Oreos. 
  • Add the next layer of Chocolate Cake and fit another acetate strip around it to heighten the cake mold. Continue with another layer of whipped marshmallow fluff, then crushed Oreos, then Cookies and Cream ice cream, and another layer of Chocolate Cake. Finish with a final layer of whipped marshmallow fluff, and use a piping tip to pipe some additional whipped marshmallow fluff around the top of the cake in any style you like (I used Wilton Tip 1M to do a swirl border). Garnish with more crushed Oreos and Mini Oreos. 
  • Place the ice cream cake in the freezer for 4-6 hours, until very firm. After it’s frozen, release it from the springform pan and remove the acetate strips.