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Cookies & Cream Ice Cream Cake

(adopted from The BakerMama)


•½ gallon Vanilla Ice Cream (organic or equivalent), thawed

•½ cup organic chocolate syrup

•1 package organic chocolate sandwich cookies, crushed

•Whipped topping, thawed

•½ cup chopped pecans (optional)


•Spray an 8 or 9 inch spring-form pan with non-stick cooking spray.

•Crush the package of sandwich cookies (I did this in a gallon size ziploc bag).

•Mix all but ¼ of the crushed cookies (to be reserved for topping) with the thawed whipped topping until combined.

•Press half of the cookies/whipped topping mixture into bottom of the spring-form pan.  Spread half of the thawed ice cream over the cookie layer. 

•Drizzle ¼ cup of the chocolate syrup and sprinkle ¼ cup of pecans, if desired, on top of the ice cream layer.

•Repeat layers again with remaining ingredients.  Sprinkle remaining crushed cookies over top of cake.

•Cover the cake with plastic wrap and place in freezer for at least three hours. 

•Remove pie from freezer around 10 minutes before serving. 


•I used Country Choice Sandwich cookies (Newman brand is good too), Santa Cruz chocolate syrup, Truwhip whipped topping and Alden ice cream.

I recommend using organic ingredients (or equivalent), when possible to avoid high fructose corn syrup, hydronated oils and artificial ingredients