Cookies & Cream Ice Cream Cake

Cookies & Cream Ice Cream Cake recipe

For the indecisive sweet tooth who can't choose between cookies, cake, or ice cream — this is for you. We'd warn you to dig in quickly before it melts, but we can't imagine it will be an issue.

Preparation time Prep: 15 mins
freeze time freeze: 4 hours
Skill level Easy Peasy

You will need:

  • 4 packets/sleeves of Oreo-style cookies
  • ⅓ cup coconut oil, melted
  • 2 tubs Over The Moo Dream Team Cookies ‘n Cream ice cream
  • Chocolate sauce*, to serve
Photography: Chris Middleton
Stylist: Deb Kaloper


  • 1For the cookie base, dump 3 packets of biscuits (cream filling and all) in a food processor, and pulse into a coarse crumb. Add the coconut oil and combine with a spoon.
  • 2Press the mixture into the bottom of a 20 cm spring form pan. Be firm! Freeze it for 20 minutes, or until set.
  • 3Pull the Over The Moo Cookies ‘n Cream ice cream out of the freezer and allow to soften.
  • 4Spread the softened ice cream evenly over the cake base and return to the freezer to set for 3 hours (or overnight if possible).
  • 5To serve, let the cake sit at room temp for 4 minutes then run a knife around the inside of the cake pan to loosen it before gently opening the spring form.
  • 6Roughly chop the remaining packet of cookies and sprinkle onto the cake for decoration. Drizzle with chocolate sauce and enjoy!

*Tip: Make your own chocolate sauce by combining ½ cup coconut cream, ¼ cup unsweetened cocoa or cacao powder, a pinch of salt and 2-3 tablespoons brown sugar or maple syrup, to taste, in a saucepan over very low heat. Whisk until smooth and creamy (2-3 minutes) then remove from heat and stir in 2 teaspoons coconut oil. Whisk until combined, then drizzle!
Alternatively, squeeze over a generous amount of a vegan store-bought sauce like Cottee's Thick 'N' Rich Chocolate Topping.

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