Chocolate Cookies and Cream Ice Cream Cake has layers of Oreo crust, chocolate and cookies and cream ice cream, whipped cream and cookies!
June 7th is National Chocolate Ice Cream Day! You must celebrate by eating chocolate ice cream, of course! There’s a better way though. Make this Chocolate Cookies and Cream Ice Cream Cake to share with friends! It’s pretty amazing.
Share the chocolate ice cream love on social media today using the hashtags #NationalChocolateIceCreamDay, #ChocolateIceCreamDay and #RecipesForHolidays.
Be sure to follow my June Food holidays page so you never miss a food holiday in the month of June!
“Everything was chocolate ice cream and kisses and wind.”
-Francesca Lia Block
The History of Chocolate Ice Cream:
Chocolate ice cream was first documented in a book published in Naples, Italy in 1692: “The Modern Steward.” What was shared was a recipe for frozen hot chocolate made with a mix of spices. Because of this, we attribute the invention of chocolate ice cream to the Italians.
In 1775, Italian Dr. Filippo Baldini wrote that chocolate ice cream could be used as a remedy for various medical conditions (including gout and scurvy).
Chocolate ice cream was only available to the wealthy until the invention of insulated ice houses in 1800.
Chocolate ice cream became popular in the United States in the late 19th century. Today, vanilla is the favorite ice cream flavor around the world, with chocolate coming in as a close second.
Ingredients needed:
- Oreos
- butter
- chocolate ice cream
- cookies and cream ice cream
- Cool Whip
How to make Chocolate Cookies and Cream Ice Cream Cake:
The complete, printable recipe is at the end of this post.
Place a 9-inch round sheet of parchment paper or waxed paper over the base of an 8-inch springform pan. Attach the sides of the pan to the base, clamping the paper in place. Set the pan aside.
Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos. Then add the Oreo crumbs to a bowl and combine with the melted butter.
Press one-third of the cookie crumb mixture onto the bottom of the prepared pan. Carefully spread the softened chocolate ice cream with the back of a large spoon over the cookie crumb layer. Cover and freeze for 1 hour.
Sprinkle half of the remaining cookie crumb mixture over the chocolate ice cream, pressing gently to form a crust. Carefully spread the cookies and cream ice cream over the cookie crumb layer using the back of a large spoon. Sprinkle the remaining crumb mixture over the cookies and cream ice cream, pressing gently to form a crust. Cover and freeze for 1 hour.
Remove the sides of the pan; lift the cake from the bottom of the pan and peel the paper off the bottom of the cake. Place the frozen cake on a serving platter. Frost with the Cool Whip topping.
Decorate with Oreos. Loosely cover and freeze 4 to 24 hours or till firm.
Let stand at room temperature 30 minutes before serving.
Once it has softened up a little bit, it’s ready to slice and serve.
You can serve slices plain, as pictured. There is plenty of decadence going on there! Or you can drizzle some chocolate syrup or hot fudge on top, which I highly recommend. Enjoy!
Fun Facts about Chocolate Ice Cream:
- Chocolate ice cream was invented before vanilla.
- Even though it’s high in sugar, the cocoa in chocolate ice cream can help prevent heart disease and reduce the risk of stroke.
- Rocky road is chocolate ice cream that contains chopped almonds and marshmallows.
- Chocolate ice cream symbolizes a life full of joy and self-love.
- 51% of Americans like chocolate ice cream.
- It takes 50 licks to finish a scoop of chocolate ice cream.
Chocolate Cookies and Cream Ice Cream Cake
Perfect cake for celebrations!
Ingredients
- 48 Oreo cookies
- 1/2 cup (1 stick) butter
- 2 pints chocolate ice cream, softened
- 2 pints cookies and cream ice cream, softened
- 8 ounces Cool Whip, thawed
- more Oreos, for decor on top
Instructions
Place a 9-inch round sheet of parchment paper or waxed paper over the base of an 8-inch springform pan. Attach the sides of the pan to the base, clamping the paper in place. Set the pan aside.
Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos. Then add the Oreo crumbs to a bowl and combine with the melted butter.
Press one-third of the cookie crumb mixture onto the bottom of the prepared pan. Carefully spread the softened chocolate ice cream with the back of a large spoon over the cookie crumb layer. Cover and freeze for 1 hour.
Remove the sides of the pan; lift the cake from the bottom of the pan and peel the paper off the bottom of the cake. Place the frozen cake on a serving platter. Frost with the Cool Whip topping. Decorate with Oreos. Loosely cover and freeze 4 to 24 hours or till firm. Let stand at room temperature 30 minutes before serving.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 494Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 287mgCarbohydrates: 66gFiber: 2gSugar: 46gProtein: 6g
Nutritional information is estimated using a nutrition calculator. It's not likely to be 100% accurate.