Ice cream cookie cake

    2 hours 35 min

    A delicious cake that is great for all occasions. Kids from 1 to 101 love it. It is sweet, cold, and has pleased my family for years. I have a nephew that has banned me from attending all his birthday parties unless I make and bring one of my ice cream cakes for him. It has always been a hit no matter who I have made it for. I hope you enjoy it as much as my family and friends have.

    Devon, England, UK
    3 people made this

    Serves: 8 

    • 2 dozen chocolate sandwich cookies
    • 110g melted butter
    • 2L vanilla ice cream, softened
    • 150 to 200g brownie cookies (chewy type cookies)
    • 1 small packet chocolate Angel Delight®
    • 240ml whipping cream
    • 60g chocolate flavour icing sugar
    • 1 teaspoon vanilla extract

    Prep:1hr  ›  Cook:5min  ›  Extra time:1hr30min freezing  ›  Ready in:2hr35min 

    1. Pull apart and scrape cream filling from middle of chocolate sandwich cookies and then place cookie halves in a plastic bag and crush with rolling pin.
    2. Place cookie crumbs in bowl and stir in melted butter until well distributed throughout crumbs. Press firmly into a 23cm springform cake tin all along bottom and up the sides.
    3. Place into freezer for 30 minutes, or until quite firm.
    4. Gently fill pan slightly less than 1/3 full with about half of the softened ice cream. Place in freezer for 30 minutes, or until quite firm.
    5. Add crumbled brownie cookies on top of ice cream layer. Pour prepared chocolate Angel Delight® over crumbled cookies until evenly covered. Place back in freezer for 30 minutes, or until quite firm.
    6. Gently add softened ice cream until almost full. Place back in freezer for 30 minutes, or until quite firm.
    7. Place whipping cream, icing sugar and vanilla into mixing bowl and whip until it forms stiff peaks.
    8. Using a piping bag and tip decorate top of cake. You can also just apply whipped topping with an icing knife, so you are able to write on it or decorate any way you would like to.
    9. Place back in freezer for at least 3 to 4 hours. Best results are obtained when cake has had at least half a day or overnight to set in freezer.

    Other ideas

    One rare occasions I have had a problem removing the cake from the pan. To help remove it with no problems I have made two long strips of tin foil, about 3cm wide, oiled them very lightly, placed them in the pan, crossed in the center, and left 2 or 3 inches of the strip poking above the rim. Carefully take the side off the pan and then using the strips carefully lift the cake, while sitting on the serving plate, just a little bit so you can slide the bottom of the pan from the cake. It works a charm as long as your cake has been in the freezer long enough.


    I like to make and use my own homemade pudding in this cake but, to save time, instant pudding works just fine. In a pinch I have used those little snack cans of pudding instead of instant pudding or Angel Delight®.

    Serving suggestion

    This cake will serve 8 people generously but it can also be cut to serve as many as 12 with no problem. That is especially handy when used as a cake for a child's birthday or other party, and you'll have much less waste, too.

    Other ideas

    This recipe is very versatile. You can use whatever kind of cookies or ice cream you want, and tailor it to your own tastes. You can also use frozen yoghurt instead of ice cream. I have also made it using vanilla cookies for the base and mint chocolate chip ice cream, and it was just as good as the way I have written here. You can even use some candy bars in the middle. Experiment and try your favorite combinations of cookies and ice cream and make it your own! Even mistakes end up tasting yummy! Personally I prefer using Oreos and good quality vanilla ice cream with very chewy homemade brownies in the middle.

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