You really can't go wrong with an ice cream cake. Because you never have to turn on the oven, homemade ice cream cakes quickly become a hostess's favorite dessert. This Cookies and Cream Ice Cream Cake recipe is chock-full of sandwich cookies with the added texture and taste of crushed almonds!
Cookies and Cream Ice Cream Cake Recipe
Cookies and cream ice cream cake with only 4 ingredients. It's the stuff dreams are made of.
- cookies and cream ice cream, softened: 2 gallons
- chocolate sandwich cookies: 1 package
- mini chocolate sandwich cookies: 1 package
- unsalted almonds, whole: ⅔ cup
Step 1: Place 20 large sandwich cookies into a ziplock bag and crush them into ½ inch sized chunks. Place almonds into a ziplock bag and crush into smaller pieces but not into a fine powder.
Step 2: Spread one gallon of ice cream into the bottom of a 9 - inch springform pan. Sprinkle ¾ of the crushed cookies and ¾ of the crushed almonds onto the ice cream, then cover with remaining gallon of ice cream.
Step 3: Smooth the top of the cake and decorate with remaining whole small and mini sandwich cookies. Sprinkle top with remaining crushed almonds and cookies. Cover with a piece of plastic wrap or aluminum foil and freeze for at least 6 hours. Cake can be made up to a week in advance and stored in the freezer.