Cookies and Cream Ice Cream Sheet Cake

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 508 kcal
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


  1. Line a 9-inch square pan with aluminum foil or parchment paper and preheat the oven to 350 degrees.
  2. 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.
  3. In a medium bowl, mix together softened ice cream and 12 broken cookies. Spread over cooled crust. Freeze until firm.
  4. Use an electric mixer to beat cream and sugar until stiff peaks form. Spread over ice cream. Garnish with cookies.
  5. Freeze until firm.
Nutrition Facts
Cookies and Cream Ice Cream Sheet Cake
Amount Per Serving
Calories 508
* Percent Daily Values are based on a 2000 calorie diet.