overnight star night cream

COOKIES AND CREAM ICE CREAM CAKE

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.

CHOCOLATE WHIPPED CREAM CREAM CHEESE FROSTING

Finally, Chocolate Whipped Cream Cream Cheese Frosting has arrived, and it absolutely deserves its own spotlight! If you’ve ever tasted Whipped Cream Cream Cheese Frosting, you’ll understand the hype. This delightful frosting is perfectly balanced—not too sweet—and has become our all-time favorite. It’s the top pick for birthday cakes, requested time and time again as the frosting everyone loves.

INGREDIENTS

  • 3 tablespoons unsweetened cocoa powder
  • 1 ½ cups cold heavy whipping cream or heavy cream
  • 8 ounces cold cream cheese (I always use Philadelphia Cream Cheese for this recipe)
  • 1 cup granulated white sugar (use ¾ cup for a less sweet option)
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  • Prepare the Cocoa Paste: In a large bowl, mix the cocoa powder with a few spoonfuls of the cream to form a smooth paste. Keep the remaining cream cold in the refrigerator for later.
  • Mix the Cream Cheese: Add the cold cream cheese to the cocoa paste. Using an electric mixer, beat for about 30 seconds until the cream cheese softens and starts to combine with the cocoa.
  • Incorporate Sugar and Flavorings: Add the sugar, salt, and vanilla to the bowl. Beat until fully combined. (Note: Don’t overmix at this stage. Overmixing can make the mixture too loose. The sugar will dissolve fully when the cream is added.)
  • Add the Cream: Gradually drizzle the cold cream down the side of the bowl while continuing to beat the mixture. This helps minimize splashing. Beat until stiff peaks form.
  • Use Immediately: Use the frosting right away for piping, spreading, or filling. Store any leftovers or frosted items in the refrigerator.

NOTES

  • Mixer Preference: While I love my stand mixer, I find a hand mixer works best for this recipe.
  • One-Bowl or Two-Bowl Method: You can make this using either method—details are in the updated notes section below the recipe card.
  • Cocoa Options: Any unsweetened cocoa works, but for this batch, I used Hershey’s.
  • Sugar Adjustment: The chocolate version benefits from the full cup of sugar to balance the cocoa. If unsure, start with ¾ cup, taste, and adjust before adding the cream.
  • Piping Tips: This frosting pipes well but is slightly softer than the non-chocolate version. Work quickly and keep everything cold for best results. Leftovers can be stored in a piping bag placed in a Ziploc bag in the fridge for up to three days. For best results, always pipe freshly made frosting.
  • Storing Frosted Cake: For leftover frosted cake, slice and wrap individual pieces in wax paper, then place in a freezer-safe Ziploc bag. To thaw, refrigerate overnight, leave at room temperature for 30 minutes, or use the microwave carefully at 50% power.
  • Room Temperature Guidelines: Frosted cakes hold up well at room temperature for up to two hours in cool weather or air-conditioned environments. Avoid leaving them out for long periods, especially in hot weather. For the best texture, allow frosted cakes to sit out for 30–60 minutes before serving to remove the refrigerator chill.

For events where the frosting needs to stay out longer, consider using my Whipped Chocolate Frosting recipe, which is better suited for extended room temperature conditions.