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Ultimate Easy No-Bake Cookies and Cream Ice Cream Cake

A decadent slice of ice cream cake with a dark cookie crust, creamy filling, chocolate syrup drizzle, and whipped cream topping.
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Make this stunning, easy homemade ice cream cake without turning on your oven. This layered frozen dessert features creamy ice cream, a crunchy cookie crust, and fluffy topping, perfect for birthdays or summer parties.

Ingredients

Scale
  • 1.5 quarts vanilla ice cream, softened slightly
  • 1.5 quarts cookies and cream ice cream, softened slightly
  • 1 cup chocolate sandwich cookies (like Oreos), finely crushed
  • 1/2 cup melted butter
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup chocolate fudge sauce, warmed
  • 1/4 cup crushed chocolate sandwich cookies, for topping

Instructions

  1. Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Mix the 1 cup of finely crushed cookies with the melted butter until combined. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Freeze for 15 minutes.
  3. Remove the pan from the freezer. Spread the softened vanilla ice cream evenly over the crust layer. Smooth the top with an offset spatula. Freeze for at least 1 hour, or until firm.
  4. Once the vanilla layer is firm, spread the softened cookies and cream ice cream evenly over the top. Return the pan to the freezer for another 2 to 3 hours, or until completely solid.
  5. When ready to serve, prepare the topping. In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  6. Carefully remove the cake from the springform pan. Spread the whipped cream topping over the top and sides of the frozen cake.
  7. Drizzle the warm chocolate fudge sauce over the top of the cake. Sprinkle with the remaining 1/4 cup of crushed cookies.
  8. Slice the **ice cream cake** with a large, sharp knife dipped in hot water and wiped dry between cuts. Serve immediately.

Notes

  • For cleaner slices, place the finished cake back in the freezer for 30 minutes after topping before cutting.
  • You can substitute your favorite store-bought **halal** ice cream flavors for a quick assembly.
  • This **no bake ice cream cake** is best made at least one day ahead of time for the firmest layers.

Nutrition

Find it online: https://delicerecipe.com/easy-no-bake-ice-cream-cake-recipe/