Friday, June 10, 2011

Easy Ice Cream Cake - Cookies and Cream Pie

Cookies and Cream Pie
Here's round 2 of my wedding ice cream cakes!

The second cake I named Cookies and Cream Pie. It consists of an Oreo cookie crust, a layer of fudge (just like in DQ cakes), cookies and cream ice cream, and a drizzling of hot fudge on top.

This one was my favourite. The brownie bottom on the first cake I made was to-die-for but I have a special place in my heart for crusts composed of  cookies.

This cake involved a tiny bit more prep work but overall its still very easy to make.

Cookies and Cream Pie

Cookies and Cream Pie
by Kaitlyn McFadden


  • 24 Oreo cookies
  • 1/3 cup of melted butter
  • jar of dark chocolate fudge topping
  • 1 quart of cookies and cream ice cream, softened - but not runny
  1. Preheat oven to 350
  2. Place the cookies into a food processor and pulse until the cookies are finely chopped. They should resemble fine-breadcrumbs.
  3. Pour the cookie crumbs into a large bowl, add the butter and mix until well combined.
  4. Pour the cookie/butter mixture into a 9 inch cake pan or pie dish. Press firmly on sides and bottom to form an even, cohesive crust.
  5.  Place in the oven and bake until crust is firm, roughly 8-10 minutes. Once baked, remove from oven and let cool.
  6. Warm up the jar of fudge in the microwave for 30 seconds and pour desired amount of fudge on top of the cookie crust forming a thin layer over the crust, keeping away from the edges. Place in freezer to firm up the fudge.
  7. Once the fudge is firm, top with softened ice cream and fill until you reach the top of the cake pan/ pie dish. Smooth out the ice cream and drizzle with hot fudge topping.  Place back in the freezer for at least 2 hours to firm up the ice cream. I let mine hang out for over night.
  8. Slice and serve!