Mint Cookie Ice Cream Cake – This delicious ice cream cake is assembled with mint chocolate chip ice cream, buttery pound cake, and cookies and cream ice cream. It’s covered in a homemade cookies and cream whipped cream and mint Oreo cookies.
Ice cream cake is one of my favorite things on Earth. I mean, it’s ice cream AND cake in one dessert. How could you not love it??!! On more than one occasion, I’ve even bought a whole cake and eaten it a slice at a time over the course of a week. I love ice cream cake!
I’ve gone on and on about my love affair ice cream cake and even ice cream pie many times before so I won’t bore you with all that backstory. But I will tell you that today’s recipe for ice cream cake is the easiest ones you’ve ever encountered but with all the flavors and textures of something from an ice cream shoppe. It’s the recipe for my Mint Cookie Ice Cream Cake, made by combining store-bought ingredients to create a unique, homemade version of an ice cream cake.
Before we get into how this cake is made, here are some gorgeous shots of Mint Cookie Ice Cream Cake!
Making this ice cream cake
This ice cream cake is incredibly easy to make. It’s comprised of store-bought ingredients that are layered together to make an ice cream cake. Here are the main ingredients you need to make this cake:
- 1 loaf of pound cake
- 1 pint cookies and cream ice cream
- 1 pint mint chocolate chip ice cream
- Mint Oreo cookies
- Whipped cream
Assembling the cake
The cake is assembled in a 9×5 loaf pan to help it keep its shape. Before we start assembling, a long sheet of plastic wrap is place on the bottom to make extraction of the assembled cake super simple.
We begin assembly with a layer of ice cream (whichever one you want first). Then it’s topped with cookie crumbs that we make by crushing some mint Oreo cookies. I removed the mint cream filling before crushing them to ensure the cookies keep their crunchy texture.
Next, we add on the cake. The store-bought pound cake is cut in half so we can layer it into the pan. The first half is added on top of the crunchy cookie layer and pressed down. We repeat this layer one more time, now using the other pint of ice cream. It’s finished with the last half of pound cake. It’s placed in the freezer to get solid again before serving.
Finishing the cake
The cake is finished with a layer of cookies and cream whipped cream and mint Oreos for decoration. The whipped cream is made by whipping heavy cream with sugar and then folding in crushed mint Oreo cookies. It’s then spread over the frozen cake and then decorated with mint Oreo cookie halves.
Tips & Tricks
- You must freeze the cake completely before attempting to cover with whipped cream and serve it. Otherwise, the ice cream won’t be set and it will melt everywhere one it’s removed from the loaf pan.
- Make sure the ice cream is softened before attempting to spread into the pan. If it’s too firm, it will be impossible to spread and could damage the other layers.
- The whipped cream needs to be whipped until it’s super thick so that it spreads onto the cake easily and stays on.
Mint Cookie Ice Cream Cake
- 28 mint Oreo cookies
- 1 9×5 loaf pound cake
- 1 pint mint chip ice cream softened
- 1 pint cookies and cream ice cream softened
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
- Grab 14 mint Oreos, split in half, and remove the cream centers. Discard the cream centers. Place the cookies in a food processor and pulse until the cookies turn into crumbs. Take the other 14 cookies and cut in half. Set aside.
- Line a 9×5 loaf pan with plastic wrap with a few inches of overlap. Line the bottom of the pan with all of the softened cookies and cream ice cream and smooth into an even layer. Sprinkle with about 1/3 of the cookie crumbs. Grab the loaf of pound cake and slice in half lengthwise. Place one layer on top of the cookie crumbs.
- Spread on the softened mint chocolate chip ice cream. Top with another 1/3 of the cookie crumbs. Finish with the other half of the pound cake loaf and press firmly on top. Cover with plastic wrap and place in freezer until solid, about 8 hours.
- Whip heavy cream with granulated sugar until stiff peaks form. Fold in last 1/3 of cookie crumbs. Remove ice cream cake from freezer and release from pan. Turn upside down onto serving plate. Spread whipped cream all over ice cream cake. Finish with reserved mint cookie halves by decorating the top. Serve immediately or refreeze and enjoy within 1 week.