Lou Lou's Homemade Cookies & Cream Ice Cream Cake Recipe

Crush the Oreos

Place the Oreo cookies in a food processor and pulse until finely crushed.

Mix with Butter

In a mixing bowl, combine the crushed Oreos with melted unsalted butter, mixing until well combined.

Form Crust in Pan

Press the Oreo mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Place in the freezer to set while preparing the next layers.

Melt the Chocolate

In a small saucepan, heat heavy cream over medium heat until just simmering. Add dark chocolate chips and stir until melted and smooth.

Cool the Sauce

Remove from heat and allow the chocolate sauce to cool slightly before using.

Add First Ice Cream Layer

Remove the crust from the freezer and spread half of the cookies and cream gelato over the crust, smoothing with a spatula.

Drizzle Chocolate Sauce

Drizzle a portion of the chocolate sauce over the ice cream layer.

Add Second Ice Cream Layer

Spread the remaining cookies and cream gelato over the first layer, smoothing the top.

Freeze the Cake

Cover the pan with plastic wrap and freeze for at least 4 hours, preferably overnight.

Whip the Cream

In a large mixing bowl, whip heavy whipping cream until soft peaks form.

Add Sugar and Vanilla

Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Frost the Cake

Remove the ice cream cake from the freezer and carefully release from the springform pan. Spread the whipped frosting evenly over the top and sides of the cake.

Decorate and Serve

Drizzle additional chocolate sauce on top if desired and decorate with crushed Oreos. Slice and serve immediately.