Fun and easy Swiss Rolls Cookies and Cream Ice Cream Cake!
If you are a fan of Swiss Cake Rolls, then you will love this dessert! It is like Swiss Cake Roll heaven. 
I suppose this isn’t technically an ice cream cake since it is not your usual ice cream filling, but I really like eating this cake from frozen. The cream cheese/whipped cream mixture is actually quite similar to ice cream – except that it doesn’t melt like ice cream, which is pretty nice. You can store it in the refrigerator or the freezer.
Only a few simple ingredients are needed for this cake – some Swiss Cake Rolls from the store, Oreo cookies, heavy whipping cream, cream cheese, and powdered sugar.
Sharpen up your knife and start slicing up all of those Swiss Rolls, then use them as the “crust” of the cake! Line the whole bottom and sides of a springform pan, then you even get to top off the filling with a layer of the Swiss Roll slices. Here’s a tip: If you want the outside of the cake to look more uniform, place the chocolate-covered end pieces of the Swiss Rolls with the chocolate-covered part facing toward the inside of the cake.
It is best to chill the metal mixing bowl and whisk attachment before whipping up the cream. Cold whipping cream and cold equipment will offer better results.
I used my hand mixer for the cream cheese and my stand mixer for the whipped cream.
Gently fold in the whipped cream and the cookie pieces with a spatula – you want to keep that texture and volume of the whipped cream in there. If cookies and cream and Swiss Rolls seems like a weird combo to you, don’t worry, it works out great.
This cake looks pretty cool with swirls of the Swiss cakes all over it. A fun and easy treat!
Ingredients
- 16-18 Swiss Cake Rolls (8-9 of the two-packs), unwrapped and cut into 1/4- to 1/3-inch slices
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 1/2 cups heavy whipping cream, cold
- 12 chocolate sandwich cookies, crushed coarsely
Instructions
- Chill a metal mixer bowl and whisk attachment in the refrigerator or freezer.
- Line a 9-inch springform pan with plastic wrap. Then place the slices of Swiss Rolls to cover the bottom and sides of the pan. Set aside.
- In a medium bowl, cream together the cream cheese and powdered sugar until smooth and creamy. Set aside.
- Whip the cold heavy cream in the cold mixer bowl and whisk attachment until stiff peaks form. Working with 1/3 of the whipped cream at a time, gently fold into the cream cheese mixture until smooth and blended. Once all whipped cream is incorporated, fold in the cookie pieces.
- Spoon filling evenly into the prepared pan and smooth. Top with a layer of the remaining Swiss Roll slices. Cover with plastic wrap or foil and refrigerate for several hours or freeze.
- To serve, turn cake out onto a plate, remove pan and plastic wrap.
Notes
Keep refrigerated or frozen.
Recipe slightly adapted from Confessions of a Cookbook Queen.
Before you enjoy this recipe check out this hilarious video of Will Farrell as Little Debbie!
Nordic Ware 9-Inch Leakproof Springform Pan
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