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If you love cookies and cream flavored anything, you’re going to LOVE this Homemade Cookies and Cream Ice Cream Cake. It’s so easy to assemble, loaded with cookies and cream flavor, and perfect for any summer (or year-round) celebration!

I’m not going to lie… I’m not a huge ice cream fan… BUT I have one exception: Cookies and Cream ice cream with TONS of Oreo cookie pieces is my JAM. Because I’m Oreo’s number one fan.

Luckily, my kids have great taste, like me, and are obsessed with Cookies and Cream flavored things too.

My son also requests an ice cream cake every year for his birthday, so the timing couldn’t be any better.

This Homemade Cookies and Cream Ice Cream Cake is…

Easy to assemble (no cooking required!!!)
Packed with Oreo flavor
Absolutely delicious

There’s nothing “nutritious” about this recipe, except that it’s pure fun and satisfying. And sometimes it’s 100% OK if the only purpose of a recipe is fun!

Ingredients to Make This Homemade Cookies and Cream Ice Cream Cake

You only need 5 ingredients to assemble this homemade ice cream cake, including…

Ice cream – duh – is the base of this ice cream cake! Of course, you can use any flavor, but for this Cookies and Cream Ice Cream Cake I opted to stay classic in BOTH ice cream layers with Cookies and Cream ice cream. You could vary it and change flavors for one layer or the other too! How good would a chocolate oreo layer and a classic cookies and cream layer be?!
Oreo “chocolate sandwich” cookies are another must-have for a Cookies and Cream ice cream cake! You’ll use almost the entire regular-size (13 ounce) package of Oreo cookies in this recipe. Sure, you can use a “better for you” brand other than Oreo, but there’s nothing quite like the classic!
Hot Fudge Topping adds a middle layer of richness that you didn’t know you needed to this cake. Don’t skip it, it really helps elevate this beyond your basic Carvel cookie crunch middle layer… promise! I traditionally grab the Smuckers brand because it’s widely available, but Whole Foods started carrying “better for you” brands without corn syrup, if that’s your thing (see it linked in the recipe).
Heavy Cream is the base of your whipped cream layer. It’s SO easy to DIY whipped cream and it really elevates the cake from ho-hum to WOWZA status. If you’re in a rush, you can use storebought whipped cream or even a tru whip type of topping.
Powdered sugar or confectioner’s sugar is also needed for the whipped cream. It’s lighter than traditional white sugar, so don’t make any substitutions here.
Vanilla extract is the last ingredient for whipped cream. It adds a hint of vanilla flavor to the whipped cream that makes the homemade version SO GOOD!

Kitchen Tools You’ll Need to Make Homemade Cookies and Cream Ice Cream Cake

You’ll need a few kitchen tools to make this recipe, including:

How to Make Homemade Cookies and Cream Ice Cream Cake

This isn’t as much a recipe as it is layering ingredients that require no cooking. The most intense part of this recipe is getting each layer to be flat, being patient enough to freeze each layer, and preparing the whipped cream. But again, you can outsource that to store-bought whipped cream, if you choose!

First, assemble the base ice cream layer of the ice cream cake.

The secret to a smooth base layer is using softened ice cream. Make sure to check out the video to see the squeeze of the ice cream container… that’s how soft it should be!

*Make sure the base layer freezes for at least 30 minutes before you continue assembly!*

Be sure to return the ice cream to the freezer because you won’t need it for a bit.

Next, assemble the middle layer.

You’ll press crushed Oreos into the ice cream, then layer hot fudge, then more crushed Oreos. Yes, it’s THAT good!

*Freeze for an additional 20-30 minutes before continuing.*

Pro tip: while waiting for the layer to freeze, prepare the whipped cream.

In a large bowl, using a handheld mixer, whip together the heavy cream, powdered sugar and vanilla extract until medium peaks form. Set aside in the fridge until assembly time.

*Be sure to take the ice cream out of the freezer about 10 minutes before you assemble the last layer!*

Last, you’ll finish off the cake.

Add the rest of the ice cream, smoothing out the top.

Top with the whipped cream and decorate with the remaining crushed cookies and whole cookies, as pictured.

*Freeze for an additional 2 hours before serving so the cake really comes together and no part is too melty!*

Steps How to Make a Homemade Cookies and Cream Ice Cream Cake

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Tips to Make the BEST Homemade Ice Cream Cake:

I’ve been making homemade ice cream cakes the past couple of years, and here are some expert tips I’ve picked up along the way…

Use softened ice cream to make spreading into an even layer easier. Don’t battle yourself… let the ice cream thaw a bit before getting started.
Freeze each layer. I know it’s hard to wait and it makes the entire process longer, but go do something else and come back. It will be SO much easier to assemble the cake if you allow each layer to freeze at least the minimum time listed in the recipe.
Don’t overcomplicate it. It’s still delicious if you use one flavor instead of two.