Calling all cookies and cream fans! This cookies and cream ice cream cake features a generous serving of ice cream sandwiched between two sweet cake layers.
Growing up, ice cream cakes from Baskin-Robbins were all the rage.
(We didn’t have any Dairy Queen or Carvel locations in our area, so Baskin-Robbins dominated the market.)
Obviously, I ALWAYS had an ice cream cake at my summer pool birthday parties.
Many years later and I still go crazy for ice cream cake. It brings back such happy childhood memories. And honestly, how can you beat the classic combo of cake and ice cream?!
Oreo Ice Cream Cake
It always amazed me how a cake could remain soft after being frozen with ice cream.
The secret: thin cake layers!
Thinner cake layers take less time to thaw and return to it’s original soft, fresh baked texture.
This cake is baked using a standard half sheet pan– similar to the kind of cake used for making a Swiss roll, jelly roll, or cream roll. It results with a flexible sponge cake.
You will have plenty leftover cake scrapes. Snack on them, or save them for other recipes such as cake pops or milkshake mix-ins.
Special Tools Needed For Cake Assembly
This recipe requires two kitchen tools: a half sheet pan (also known as a half baking sheet or 18×13-inch baking sheet) and a 9-inch springform pan.
The cake batter is baked in the half sheet pan. Use a 9-inch parchment round as a guide to cut out one layer of cake.
Then, fold the parchment round in half. Cut out two half rounds using the remaining cake. These two half rounds will form the bottom of the assembled cake.
Assemble Ice Cream Cake In Springform Pan
- Line springform pan with plastic wrap, making sure to cover up the sides. (For easy removal of cake, place a 9-inch cake board at the bottom of the pan.)
- Place the two half round cake pieces at the bottom of the pan.
3.Add softened ice cream over cake layer.
4. Spread ice cream into an even layer. Use a mini offset spatula or the back of a spoon.
5. Top with remaining cake round.
6. Cover cake and springform pan with plastic wrap. Keep in the freezer overnight to set up.
Ice Cream Tips:
Use your favorite store bought ice cream or for extra credit, go ahead and use homemade ice cream!
- If using store-bought ice cream, allow ice cream to sit at room temperature for 10-12 minutes to soften. The ice cream should be pliable and easy to scoop.
- If using homemade ice cream, it is best to use the ice cream immediately after spinning/churning. At this stage, the ice cream is easily spreadable.
Make Ahead Ice Cream Cake
This ice cream cake can be assembled ahead of time and stored in the freezer for one week.
Be sure to cover the cake well with plastic wrap to prevent freezer burns.
However, don’t add the whipped cream or whipped topping until you’re ready to serve!
Whether you’re celebrating a special occasion or you just want a cool treat, nothing impresses quite like a cookies and cream ice cream cake!
Cookies and Cream Ice Cream Cake
- half sheet pan (18 x 13-inch baking sheet)
- 9-inch springform pan
- 1 cup unsalted butter (227 g), softened
- 2 cups granulated sugar (400 g)
- 2 teaspoons pure vanilla extract
- 3 ½ cups cake flour (437 grams)
- 1 Tablespoon baking powder (15 grams)
- ¼ teaspoon kosher salt
- 1 cup whole milk (227 grams)
- ¾ cup chopped Oreo cookies
- 8 large egg whites (240 grams), room temperature
- 1.5 quarts Cookies and Cream ice cream, softened (store bought or homemade)
- 2 cups whipped cream, or store-bought whipped topping
- additional chopped Oreo cookies, to garnish
- Preheat oven to 350 degrees F. Butter half sheet pan (18×13-inch) and line with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, cream together butter, sugar, and vanilla until smooth and fluffy.
- In a separate bowl, whisk together cake flour, baking powder, and salt. With the mixer running on low, add flour mixture in three additions alternating with milk. Start and finish with flour mixture. Scrape down bowl as needed to ensure thorough mixing. Fold in chopped Oreo cookies.
- In a large clean bowl, whip egg whites using an electric hand mixer. Start at low speed until egg whites are foamy. Increase speed and continue to whip to stiff peaks. Gently fold egg whites into cake batter in three additions. Cake batter will loosen as you add the egg whites.
- Transfer cake batter to prepared sheet pan. Spread into an even layer. Bake for 25-30 minutes, rotating pan midway through baking, until toothpick inserted in center of cake comes out clean.
- Allow cake to cool to room temperature in pan. Use a mini offset spatula or butter knife to loosen cake from pan. Use a 9-inch parchment round as a guide to cut out one layer of cake. Fold parchment round in half and cut out two half rounds using remaining cake. Immediately use cakes for assembly, or wrap in plastic wrap for later use.Note:There will be plenty of leftover cake scrapes. Save this to garnish the cake, or use for other recipes- such as cake balls, milkshakes, cookies.
- Line 9-inch springform pan with plastic wrap, making sure to cover up the sides. If desired, place a 9-inch cake board at the bottom of the pan.
- Place the two half round cake pieces at the bottom of the pan. Spread softened ice cream on top of cake. Top with remaining cake round. Cover with plastic wrap and keep in the freezer overnight to set up.
- Remove ice cream cake from pan. Top with whipped cream. Garnish with additional chopped Oreo cookies. Allow ice cream cake to sit at room temperature for 5 minutes before slicing and serving.
Ready for more ice cream cake? Try these other frozen favorites:
- Coffee Ice Cream Cake – decadent brownie base topped with coffee ice cream and a layer of vanilla ice cream swirled with fudge
- Mango Royale – quick and easy dessert made with graham crackers, whipped cream, and fresh mango
- Cinnamon Toast Crunch Ice Cream Pie -transform a favorite breakfast cereal into one show-stopping frozen treat
Reader Questions and Reviews
This cake looks awesome! I love ice cream cakes, brings back a lot of memories.
Thank you! I recall many happy childhood summers eating way too many slices of ice cream cake! :)
This looks like my dream cake! I’m thinking of making it for my sons birthday this week. Is it absolutely necessary to use cake flour or could a more common flour be used instead?
Cake flour creates a soft, tender cake. You can use a more common flour, like all-purpose flour (APF). However, the resulting cake will be a little more dense in texture. I have not tested it with this recipe, but you can make your own version of cake flour by mixing together APF and cornstarch.
To make the 3 1/2 cups cake flour needed in this recipe: measure out 3 1/2 cups APF. Remove and discard 7 TBSP of APF. Replace with 7 TBSP cornstarch. Whisk mixture together and sift.
This looks awesome! It’s a month before my husband’s birthday, but I know there is a lot going on starting in October. Can this be made ahead of time, fully or partially, and kept in the freezer? Thanks so much
Hi! You can certainly make this ahead of time. The cake layer can be baked several months in advance. Cool to room temperature, tightly wrap in plastic wrap and keep in the coldest part of your freezer.
You can assemble cake and ice cream up to a week in advance. Tightly wrap in plastic wrap (and if possible place it in another container) to prevent any unwanted flavors seeping into the ice cream. Store in the coldest part of your freezer. Top with whipped cream and chopped cookies before serving.
I made my own cake flour, and then I made the cake flour into self rising flour by adding salt and baking powder. I was basically trying to make my own White Lily flour. In any case, can I use this flour I made in this recipe, and just not use baking powder and salt, or should I start afresh, and make cake flour and just add the salt and baking powder amounts you call for? Thanks for your advice!
I suggest using cake flour and sticking to the baking powder and salt amounts listed in the recipe. Hope that helps!