Cookies and Cream Ice Cream Cake

slice of cookies and cream brownie ice cream cake on plate.

Cookies and Cream Ice Cream Cake

Our delicious cookies and cream ice cream cake makes every occasion special. Everyone loves cookies and cream! You can create a magical dessert in less than 20 hands-on minutes with simple ice cream, brownies, and whipped cream!

Course All Desserts

Cuisine American

Prep Time 10

Cook Time 25

Additional Time 10

Total Time 45

Servings servings

Calories 337.2

Author Dianna--In Fine Taste

Ingredients

1.5-2 quarts cookies and cream ice cream
18-20 ounce brownie mix (or use our favorite homemade brownie recipe) plus ingredients listed on back of box
8-ounce tub Cool Whip or other whipped topping; thawed (see notes if using whipped cream)
mini or full size Oreo cookies to decorate

Instructions

Preheat oven according to 350 degrees Fahrenheit. Prepare brownie mix according to directions on box or recipe. Don’t over mix.
Cut one round of parchment paper to fit an 8-inch round metal cake pan. Place parchment round in bottom of pan and grease sides of pan. Pour brownie batter into prepared pan.
Bake brownies for 22-27 minutes (Note: this is significantly shorter than the mix directions--otherwise the frozen brownies will be too hard). The edges of the brownies should be set, the center will still be wet but not visibly jiggling when you shake the pan.
Let brownies cool on a wire rack. When cool, remove brownies from pan, wrap in plastic wrap and put back in pan and freeze.
Remove cookies and cream ice cream from container and smash ice cream into an 8-inch cake pan lined with plastic wrap. Press firmly to fill pan and remove air bubbles.
Wrap plastic wrap completely over ice cream and freeze for 1-2 hours.
To assemble, remove brownie round from pan and place on cake plate. Remove ice cream round from pan and place on top of brownie round.
Working quickly, use a narrow metal spatula to spread whipped topping over cake sides and top. It should spread easily. If desired, place a small amount of whipped topping in a pastry bag and decorate top with swirls or a shell border and decorate with mini oreos.
Place cake back in freezer until ready to serve. To cut the cake, use a 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 immediately.

Notes

Whipping Cream option. If you would like to use fresh whipping cream to frost the cake, you will need 8 ounces heavy whipping cream + 1 teaspoon vanilla an 2 Tablespoons white sugar. Whip together until stiff and frost cake.
Use good quality ice cream. The quality of the ice cream cake recipe is directly connected to the quality of your ice cream.
Use a sharp knife. 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.
Warm the knife. Run warm water over the knife to warm it, then wipe off excess water and slice. You can do this between each slice. This will give you clean even slices.
Stabilize cake before cutting. 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. Since you will press hard while cutting, the pedestal could tip over.

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