Go Back
chocolate cookie ice cream cake

Chocolate and Vanilla Ice-Cream Cake

Servings 8
Author Joyful Homemaking


  • One chocolate cake mix
  • 1 1/2 quarts to 2 quarts vanilla ice-cream I used around 8 cups total
  • 10 or more chocolate/vanilla cookies oreo type
  • 12 ounces whipped topping check container sizes
  • Other than the cakes the other ingredients are relative to taste; I was very generous with the ice-cream and cool whip!


  • Bake your cake according to package instructions in two 8 or 9 inch round cake pans. Let cool.
  • Trim tops if necessary to make them even and level.
  • Set out your ice-cream for a few minutes for it to soften up a bit, but you don’t want it runny!
  • On your cake stand lay out a couple of pieces of plastic wrap criss-crossed in a cross shape. Later you will be wrapping this all around your cake to hold everything together while it freezes.
  • Set your first cake layer on top of the plastic wrap.
  • Spread half of your ice-cream in a thick layer on top of the cake.
  • Crumble your cookies up (You can crumble them in a ziploc type bag with a rolling pin), and then spread them over the first layer of ice-cream.
  • Now the next step you can do one of two ways depending which you find easier: either freeze your cake for a while, and then add another layer of ice-cream and your final cake layer, OR go ahead and add the second layer of ice-cream and then cake, and THEN wrap and freeze. Freezing in between layers seems to be a little easier way to work with it because it firms everything up, but it takes a little longer.
  • Then it gets frozen one last time for a few hours or until your celebration.
  • When you’re ready to serve your cake, remove it from the freezer, top with some extra crumbled cookies for decoration, and serve immediately. Keep any leftovers in the freezer!