Party Cookies and Cream Gelato Cake

Name: Party Cookies and Cream Gelato Cake
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: Italian-American
Ingredients: 20 cookies (200 g) Oreo cookies with filling, crushed to fine crumbs; 4 tablespoons (57 g) unsalted butter, melted; 1½ quarts (1400 ml) vanilla or cookies and cream gelato, softened slightly (15 minutes at room temperature); 8 ounces (227 g) mascarpone cheese, cold, at cool room temperature; 1 cup (240 ml) heavy whipping cream, cold, cold; 3 tablespoons (24 g) powdered sugar; ½ teaspoon (2½ ml) vanilla extract; 12 cookies (120 g) Oreo cookies with filling, crushed into chunks (not fine); 6 ounces (170 g) semi-sweet chocolate, chopped, finely chopped; ½ cup (120 ml) heavy whipping cream; 8 cookies (80 g) Oreo cookies with filling, crushed into chunks, for garnish (optional)

From the MyKitchenBank Kitchen

A show-stopping frozen dessert featuring layers of creamy cookies and cream gelato, crushed Oreos, whipped mascarpone cream, and a chocolate cookie crust. This no-bake cake is assembled and frozen, making it perfect for entertaining. The combination of smooth gelato, crunchy cookie pieces, and rich chocolate creates an indulgent frozen treat that impresses every time.

Prep: 30 min
Cook: —
Wait: 8 hr
Total: 8 hr 30 min
Makes: 1 cake (12 slices)

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Ingredients

12 servings

For the crust
20 cookies (200 g) Oreo cookies with filling, crushed to fine crumbs
4 tablespoons (57 g) unsalted butter, melted
For the filling
1½ quarts (1400 ml) vanilla or cookies and cream gelato, softened slightly (15 minutes at room temperature)
8 ounces (227 g) mascarpone cheese, cold, at cool room temperature
1 cup (240 ml) heavy whipping cream, cold, cold
3 tablespoons (24 g) powdered sugar
½ teaspoon (2.5 ml) vanilla extract
12 cookies (120 g) Oreo cookies with filling, crushed into chunks (not fine)
For the topping
6 ounces (170 g) semi-sweet chocolate, chopped, finely chopped
½ cup (120 ml) heavy whipping cream
8 cookies (80 g) Oreo cookies with filling, crushed into chunks, for garnish (optional)

Equipment (6)

9-inch (23 cm) springform pan
Plastic wrap
Food processor
Large mixing bowl
Rubber spatula
Offset spatula or knife

Steps

Before you start

Remove gelato from freezer 15 minutes before assembly so it's spreadable but still cold
Line a 9-inch springform pan with plastic wrap for easy removal
Have all ingredients ready and cold before you begin—work quickly to prevent gelato from melting

1
Make the cookie crust
- Pulse 20 crushed Oreos in a food processor until they resemble fine sand.
- Add melted butter and pulse until the mixture resembles wet beach sand.
- Press firmly and evenly into the bottom of a 9-inch springform pan lined with plastic wrap, creating an even layer about ¼ inch thick.
- Refrigerate while you prepare the next layers.
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Ready when: Crust is firmly packed and level
Tip: Press the crust with the bottom of a measuring cup for an even surface
2
Whip the mascarpone cream
- In a large bowl, whisk together cold heavy cream and powdered sugar until soft peaks form, about 2–3 minutes.
- Add mascarpone cheese and vanilla extract, then fold gently with a rubber spatula until just combined.
- Do not overmix, or the cream will become grainy.
- The mixture should be light and fluffy, not dense.
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Ready when: Mascarpone cream is light, fluffy, and holds soft peaks
Tip: Keep all ingredients and bowl very cold to avoid the mascarpone cream curdling
3
Layer mascarpone cream
- Spread half of the whipped mascarpone cream evenly over the cookie crust in a thin layer (about ½ inch).
- Use an offset spatula to smooth it level.
- This prevents the gelato from sinking directly into the crust and helps structure the cake.
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Ready when: Cream layer is smooth and even
Tip: Work quickly; mascarpone cream softens fast at room temperature
4
Spread the gelato layer
- Working quickly, spread 1 quart of softened gelato evenly over the mascarpone cream layer.
- The gelato should be soft enough to spread easily but still cold.
- Use an offset spatula to create an even ½-inch-thick layer.
- This is the first of two gelato layers.
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Ready when: Gelato layer is smooth and even across the pan
Tip: If gelato becomes too soft, return it to the freezer for 5 minutes before continuing
5
Add crushed cookie layer
- Scatter the crushed Oreo chunks (12 cookies) evenly over the gelato layer, pressing gently so they stick.
- Don't compress too much—you want the chunks to remain distinct and crunchy, not disappear into the gelato.
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Ready when: Oreo chunks are evenly distributed and lightly pressed in
Tip: Reserve the cookie pieces on a plate before starting so you don't have to search for them while the gelato softens
6
Add remaining mascarpone layer
- Spread the remaining whipped mascarpone cream smoothly over the Oreo chunks.
- Make sure the layer is even and fully covers the cookies—this seals them between the gelato layers and keeps them from drying out.
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Ready when: Mascarpone cream covers the Oreos completely and is smooth
Tip: Use a bench scraper or offset spatula dipped in hot water and wiped dry for a perfectly smooth top
7
Top with remaining gelato
- Spread the remaining ½ quart of gelato evenly over the final mascarpone layer, creating a smooth, finished top.
- This final layer should be about ½ inch thick.
- Smooth with an offset spatula so the top is even and ready for chocolate ganache.
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Ready when: Gelato top layer is smooth and level
Tip: If the cake feels too soft at this point, freeze it uncovered for 30 minutes before adding ganache
8
Freeze until firm
- Cover the springform pan loosely with plastic wrap and freeze for at least 4 hours, preferably overnight.
- The cake needs to be completely firm before adding the ganache topping.
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Ready when: Cake is rock-hard when tested with a knife tip
Tip: Use plastic wrap to prevent ice crystals from forming on the surface
9
Make chocolate ganache
- Heat ½ cup heavy cream in a small saucepan over medium heat until steaming (do not boil).
- Pour over 6 ounces chopped semi-sweet chocolate in a bowl.
- Let sit for 1 minute, then whisk until smooth and glossy.
- Cool for 3 minutes—the ganache should be warm but not hot when applied, so it doesn't melt the frozen cake.
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Ready when: Ganache is smooth, glossy, and pourable but no longer steaming
Tip: Do not let the cream boil—it can cause the ganache to seize or become grainy
10
Apply ganache topping
- Remove the cake from the freezer.
- If it has plastic wrap on top, gently peel it off.
- Pour the warm ganache over the top and use an offset spatula to spread it evenly, letting it cascade slightly down the sides.
- Work quickly so the ganache sets before it melts the cake underneath.
- Immediately garnish with crushed Oreo chunks if desired.
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Ready when: Ganache is evenly spread and beginning to set
Tip: Return the cake to the freezer immediately after ganache is applied so it sets before melting the layers below
11
Final freeze
- Return the uncovered cake to the freezer for at least 1 hour so the ganache sets completely and the entire cake refreezes solid.
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Ready when: Ganache is firm and shiny; cake is solid throughout
Tip: The cake can stay in the freezer for up to 1 week if well wrapped after this stage
12
Unmold and serve
- Remove the cake from the freezer 5 minutes before serving (this softens the edges slightly for cleaner slicing).
- Run a warm knife around the inside edge of the springform pan to loosen it.
- Unclip and remove the ring.
- Slice with a hot, wet knife, wiping between cuts for clean slices.
- Serve immediately on chilled plates.
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Ready when: Slices are clean and hold their shape
Tip: A hot knife cuts through frozen cake cleanly—dip it in hot water and wipe it dry between each slice

Good to know

Tips

Keep all ingredients and tools cold before assembly—a warm bowl or spatula will soften the gelato and ruin the structure.
Work quickly through steps 3–7. The entire assembly should take 15–20 minutes maximum while the gelato is still cold enough to spread.
If you're serving a crowd, you can prepare individual slices ahead: slice the frozen cake and place slices on parchment-lined trays, cover, and freeze. Guests can grab a slice straight from the freezer.

Make ahead

The entire cake can be made 2–3 days ahead. Assemble through step 9 (ganache application), freeze, and store in the freezer well wrapped. Thaw slightly for 5 minutes before slicing and serving.

Storage & reheating

Room temperature: Not suitable (this is a frozen dessert). Freezer: Up to 1 week, wrapped tightly in plastic wrap and placed in an airtight container to prevent freezer burn. To serve: Remove from freezer 5 minutes before slicing. Reheat: This is served directly from the freezer, but individual slices can be left at room temperature for 3–5 minutes to slightly soften before eating if preferred.

Substitutions

vanilla or cookies and cream gelato → 1.5 quarts premium vanilla ice cream or commercial cookies and cream ice cream. Gelato has less air and richer texture, but ice cream works well. Use a similar flavor—vanilla, cookies and cream, or sweet cream.
mascarpone cheese, cold → 8 ounces softened cream cheese (bring to cool room temperature before whipping). Cream cheese is slightly tangier and less rich than mascarpone but creates a similar texture. Whip thoroughly to avoid lumps.
Oreo cookies with filling → 20 chocolate sandwich cookies (such as store brands) or 200g crushed chocolate wafers plus 2 tablespoons cocoa powder. Any dark chocolate cookie works. Avoid thin wafers that may compress too much.
semi-sweet chocolate, chopped → 6 ounces melted dark or milk chocolate mixed with 3 tablespoons coconut oil or butter for a thinner ganache. This creates a lighter, more pourable topping. Coconut oil is dairy-free.