Cookies and Cream Ice Cream Sheet Cake
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5 from 1 vote

Cookies and Cream Ice Cream Sheet Cake

Cookies and Cream Ice Cream Bars are a cool and creamy way to celebrate summer and are super easy to make. A thick Oreo crust on the bottom is covered with a layer of cookies and cream ice cream with extra cookies added to up the cookie to ice cream ratio.
Course Dessert
Cuisine American
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 9
Calories 508kcal
Author Christin Mahrlig


  • 28 chocolate sandwich cookies finely crushed (Oreos)
  • 5 tablespoons butter, melted
  • 4 to 5 cups cookies and cream ice cream, softened
  • 12 chocolate sandwich cookies, broken into chunks
  • 2 cups heavy cream
  • 1/3 cup sugar
  • extra Oreos for garnish


  • Line a 9-inch square pan with aluminum foil or parchment paper and preheat the oven to 350 degrees.
  • In a medium bowl, stir together melted butter and the 28 finely crushed cookies. Pour into prepared pan and use a spatula to press the crumbs down flat. Bake for 12 minutes and let cool completely.
  • In a medium bowl, mix together softened ice cream and 12 broken cookies. Spread over cooled crust. Freeze until firm.
  • Use an electric mixer to beat cream and sugar until stiff peaks form. Spread over ice cream. Garnish with cookies.
  • Freeze until firm.


Calories: 508kcal