A cookies and cream ice cream cake consists of a rich layer of ice cream nestled between two sweet cake layers.
Equipment
- Half sheet pan (18 x 13-inch baking sheet)
- 9-inch springform pan
INGREDIENTS
Cake:
- 1 cup unsalted butter (227 g), softened
- 2 cups granulated sugar (400 g)
- 2 teaspoons pure vanilla extract
- 3 ½ cups cake flour (437 g)
- 1 Tablespoon baking powder (15 g)
- ¼ teaspoon kosher salt
- 1 cup whole milk (227 g)
- ¾ cup chopped Oreo cookies
- 8 large egg whites (240 g), room temperature
Remaining Components:
- 1.5 quarts cookies and cream ice cream, softened (store-bought or homemade)
- 2 cups whipped cream or store-bought whipped topping
- Additional chopped Oreo cookies, to garnish
INSTRUCTIONS
Cake:
- Preheat the oven to 350°F (175°C). Butter a half sheet pan (18×13 inches) and line it with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and vanilla until smooth and fluffy.
- In a separate bowl, whisk together the cake flour, baking powder, and salt. With the mixer running on low speed, add the flour mixture in three parts, alternating with the milk. Start and finish with the flour mixture. Scrape the bowl as needed for thorough mixing. Gently fold in the chopped Oreo cookies.
- In a large clean bowl, beat the egg whites with an electric hand mixer. Start at low speed until foamy, then increase to high speed and whip until stiff peaks form. Gently fold the egg whites into the cake batter in three additions. The batter will loosen as you fold in the egg whites.
- Transfer the batter to the prepared sheet pan and spread it into an even layer. Bake for 25-30 minutes, rotating the pan midway, until a toothpick inserted into the center comes out clean.
- Allow the cake to cool to room temperature in the pan. Use a mini offset spatula or butter knife to loosen the cake from the pan. Place a 9-inch parchment round on top and cut out one full round of cake. Use the remaining cake to cut two half rounds.
- Use the cake immediately for assembly or wrap it in plastic wrap for later use. Note: Save leftover cake scraps for garnishing or other recipes (e.g., cake balls, milkshakes, cookies).
Assembly:
- Line a 9-inch springform pan with plastic wrap, ensuring it covers the sides of the pan. If desired, place a 9-inch cake board at the bottom.
- Place the two half-round cake pieces at the bottom of the springform pan. Spread the softened ice cream on top of the cake.
- Place the remaining cake round on top of the ice cream layer. Cover with plastic wrap and freeze overnight to set.
- Remove the ice cream cake from the pan and top with whipped cream. Garnish with additional chopped Oreo cookies.
- Let the ice cream cake sit at room temperature for 5 minutes before slicing and serving.
