Ingredients
Equipment
Method
Make the Oreo crust
- Combine 24 crushed Oreo cookies with melted unsalted butter until evenly moistened, then press firmly into a 9-inch springform pan. Freeze for 15 minutes, until the crust is set to the touch.
Layer on the ice cream
- Spread softened cookies and cream ice cream over the frozen crust in an even layer. Freeze for 3 hours, until firm enough to hold a topping.
Whip the topping
- Whip heavy whipping cream, powdered sugar, and vanilla extract to stiff peaks, keeping the mixture thick and scoopable. Spread the whipped cream over the frozen ice cream in an even layer.
- Crush the remaining 12 Oreo cookies and scatter them over the whipped cream so the top is speckled. Freeze for at least 2 more hours, until fully set.
Finish and serve
- Decorate the top with black and white sprinkles, then release from the springform pan to serve. Slice and serve straight from the freezer for clean black-and-white layers.
Notes
Pro tip: for sharp slices, freeze until very firm and wipe your knife between cuts. Store the cake covered in the freezer for up to 1 week; thaw in the fridge for about 10–15 minutes before serving if you prefer softer edges. Freezing is yes—freeze leftovers as well. Dietary swap: use dairy-free cookies-and-cream ice cream and coconut-cream-based whipped topping to make it dairy-free (texture will be slightly different).