Cookies and Cream Ice Cream Cake

2 layer cookies and cream ice cream cake Our delicious Cookies and Cream Ice Cream Cake will make every occasion special. Layers of ice cream and fudgey brownie, covered in creamy whipped topping are a perfect dessert combination. 

Two layer Cookies and Cream Ice Cream cake

This is our go-to cake when we need something easy for birthdays. It’s so simple and tasty, and it’s always a big hit.

round metal pan filled with brownies

Making the Ice Cream Cake

To make this ice cream cake, it’s helpful to have two 8-inch round metal cake pans. You’ll fill one with brownie batter and bake it. We like the Ghiradelli brownie mixes and often use them instead of a homemade recipe. It’s important that you only bake the brownie for 25 minutes. Even though the directions on a brownie mix will suggest a much longer time, we don’t want our brownie to get hard. After cooling, you’ll remove the brownie disc from the pan, wrap it in plastic wrap, put it back in the pan and freeze it.

round metal pan filled with cookies and cream ice cream

You’ll line the other pan with plastic wrap and then press a half gallon of ice cream into it. Next you’ll cover the ice cream and freeze it until your ready to assemble the cake. You need to freeze the brownie pan and the ice cream pan for at least two hours.

Assembling the Cake

To assemble the cake, remove the brownie round from pan and place on cake plate. Next, remove the ice cream round from pan and place atop the brownie round. Working quickly, use a narrow metal spatula to spread whipped topping over cake sides and top. The whipped topping is so easy to work with. The spatula just glides over the cake. Be careful to always have some whipped topping under your spatula and don’t let the spatula touch the cake.

Garnishing the Cake

If desired, place a small amount of whipped topping in a pastry bag and decorate top with swirls or a shell border. Decorate with mini Oreos. Then place cake back in freezer until ready to serve.

Cutting and Serving Tips

To cut the cake, use a French Chef’s Knife or other heavy, sharp knife. You will need to press hard to get through the brownie portion. Because you didn’t cook it completely, you will be able to cut through the brownie. If you place the ice cream cake on a pedestal cake platter, we recommend sliding the cake onto a cutting board or other low surface before cutting.

Our Cookies and Cream Ice Cream Cake is really fun to make! You’ll get rave reviews, and only you will know how simple the recipe was!

Enjoy!

Dianna

Don’t forget to pin this recipe so you can find it later! You can also follow us on Pinterest here!

Yield: 12 servings

Cookies and Cream Ice Cream Cake

Cookies and Cream Ice Cream Cake

Layered Ice Cream Cake made with brownies and cookies and cream ice cream, frosted with whipped topping.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 45 minutes

Ingredients

  • Your favorite brownie mix + eggs, oil and water as instructed
  • 1 half gallon cookies and cream ice cream
  • 1 (8-ounce) tub Cool Whip or other whipped topping; thawed
  • mini Oreos to decorate
  • 2 (8-inch) round metal cake pans
  • parchment paper
  • plastic wrap

Instructions

  1. Cut one round of parchment paper to fit an 8-inch round metal cake pan.
  2. Pre-heat oven according to 350 degrees.
  3. Prepare brownie mix according to directions on box. (Choose recipe to make an 8-inch square or round pan.) Don’t over beat.
  4. Place parchment round in bottom of pan.
  5. Pour brownie batter into prepared pan.
  6. Bake brownies for 25 minutes (Note: this is significantly shorter than the mix directions.)
  7. Let brownies cool on a wire rack.
  8. When cool, remove brownies from pan, wrap in plastic wrap and put back in pan.
  9. While brownies are baking, line second pan with plastic wrap.
  10. Remove cookies and cream ice cream from container and smash ice cream into plastic lined pan. Press firmly to fill pan and remove air bubbles.
  11. Wrap plastic wrap completely over ice cream and freeze both ice cream and brownie pans for at least two hours.
  12. To assemble, remove brownie round from pan and place on cake plate.
  13. Remove ice cream round from pan and place atop brownie round.
  14. Working quickly, use a narrow metal spatula to spread whipped topping over cake sides and top. It should spread easily.
  15. If desired, place a small amount of whipped topping in a pastry bag and decorate top with swirls or a shell border.
  16. Decorate with mini Oreos.
  17. Place cake back in freezer until ready to serve.
  18. To cut the cake, use a French Chef’s Knife or other heavy, sharp knife. You will need to press hard to get through the brownie portion. Because you didn’t cook it completely, you will be able to cut through the brownie.

Serve.

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3 layer chocolate cake filled with whipping cream and topped with chocolate curls

 

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One thought on “Cookies and Cream Ice Cream Cake

  1. (5/5)

    The tip to only bake the brownie for 25 minutes was genius! Years ago I had done a brownie layer and almost couldn’t serve it. This worked perfectly. The Oreos I decided to spread flat on the top, frozen in the ice cream, that was a problem, but that was my idea. 😂 Everyone loved it, we’ll be trying this again!

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