Ingredients
Equipment
Method
Make the Oreo crust
- Combine 24 crushed Oreo cookies with melted unsalted butter, then mix until the crumbs look evenly coated. Press the mixture into a 9-inch springform pan firmly to form a thick, flat layer.
- Freeze the pressed crust for 15 minutes until firm to the touch, with edges set and holding together when you lift the pan slightly.
Layer the ice cream
- Spread softened cookies and cream ice cream over the frozen crust in an even layer, smoothing the top so it reaches the pan edge. Use a gentle, flat motion to keep the crust from breaking through.
- Freeze for 3 hours until the ice cream layer is solid, so it slices cleanly and the top looks matte rather than soft.
Whip and top
- Whip heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. The mixture should stand upright without drooping.
- Spread the whipped cream over the frozen ice cream layer, building a thick white top for the black-and-white contrast. Make sure it fully covers to the edges.
- Crush the remaining 12 Oreo cookies and scatter them over the whipped cream. Let the cookies fall across the surface so you see specks throughout.
Freeze, decorate, and serve
- Freeze the cake for at least 2 more hours until set solid, with a firm, sliceable texture when pressed lightly on the surface.
- Decorate with black and white sprinkles, then release from the springform to serve. Slice straight down to reveal the dark Oreo crust and cookies-and-cream ice cream layers.
Notes
Pro tip: soften the ice cream just enough to spread without melting—if it’s too loose, it can disturb the crust. Store covered in the freezer for up to 1 week; freezer-safe slices can be kept for up to 2 months. For a lighter option, substitute half the ice cream with low-fat vanilla ice cream, keeping the Oreo crust and whipped topping the same.