Cookies and Cream Icebox Cake
This dessert treat is SO easy to make, and takes almost no time (other than chilling in the freezer)! I have always been obsessed with Oreo cookies…my all time favorite for sure. I never buy them because they would be gone in two days. Cookies and Cream ice cream has also always been my favorite ice cream, go figure! But only the kinds that use authentic Oreo cookies of course!
This uses store bought pound cake that you can find at your local grocery store, and even better it comes in a loaf pan shape. All you have to do is slice! I also used a dark-chocolate chocolate sauce that was by the ice cream toppings. It was nice and thick, and helps to keep the pound cake from pulling away from the ice cream when you slice it.
I came up with this quick treat when I made it for a work birthday lunch. It was easy, something I could make the night before, and requires no baking! And who doesn’t like cookies, cake, and ice cream all in one treat! You could get creative with this dessert and use different cookies or candy treat, and swap in other ice cream flavors, whatever you like!
Enjoy!
Cookies and Cream Icebox Cake
Ingredients
- 10.75 oz pound cake thawed
- 15-20 Oreo cookies crushed
- 1 quart cookies and cream ice cream slightly softened
- 1/2 cup dark chocolate sauce
Instructions
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Line a loaf pan with plastic wrap with enough to easily cover the completed cake once filled. *measurements and order of layers isn't going to make or break the recipe, use your best judgement!
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Slice the pound cake horizontally in half. Trim any areas to make sure all sides are flat.
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Arrange 1/3 of the crushed Oreo cookies on the bottom of the loaf pan. Press 1/3 of the ice cream into the pan over the cookies. Drizzle with some of the chocolate sauce, add one of the pound cakes. Top the pound cake with chocolate sauce (this is the only step on the order that is semi-important. Without the chocolate sauce the pound cake pulls away when slicing and eating).
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Repeat the layers, you'll have 2 layers of pound cake, and 3 layers of ice cream. You should end with ice cream on top, topped with crushed cookies. Press firmly after each layer.
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Wrap tightly with the plastic wrap, and cover with additional wrap or foil if needed. Freeze for at least 4 hours or overnight. Drizzle with additional chocolate sauce if desired before serving. Slice and serve.
Recipe Notes
Loaf pan sized pound cake can be found in the dessert freezer section at most grocery stores.
I used a dark chocolate sauce found by the ice cream toppings, and heated it up slightly to make it more pliable.
Layers do not need to be perfect or in a special order, it will taste good either way!
