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Oreo Ice Cream Cake Recipe

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4.2 from 29 reviews

This Oreo Ice Cream Cake is a decadent layered dessert combining a fudgy brownie base, a creamy cookies and cream ice cream layer, and a rich fudgey Oreo topping, all finished with homemade whipped cream frosting and a smooth chocolate ganache. Perfect for Oreo lovers looking for a crowd-pleasing frozen treat that blends rich chocolate flavors with refreshing ice cream and crunchy cookie texture.

  • Total Time: 11 hours 15 minutes
  • Yield: 12 servings

Ingredients

Brownie Layer

  • 1 Box Brownie Mix, plus ingredients needed to make it
  • ½ cup semi-sweet chocolate chips

Cookies n’ Cream Ice Cream Layer

  • 2 cups heavy cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 15 Oreos, coarsely chopped

Fudgey Oreo Layer

  • 1 cup semi-sweet chocolate chips
  • 4 Tablespoons corn syrup
  • ½ cup heavy cream
  • 12 Oreos, coarsely chopped

Whipped Cream Frosting and Oreo Whipped Cream

  • 2 cups heavy cream
  • ⅓ cup powdered sugar
  • 2 teaspoons vanilla extract
  • 3 Oreos, finely crushed

Chocolate Ganache

  • ⅔ cup semi-sweet chocolate chips
  • ½ cup heavy cream

For Decorating

  • 12 Oreos

Instructions

  1. Make the Brownie Layer: Preheat your oven to 350ºF. Line an 8-inch cake pan with parchment paper and spray with nonstick cooking spray. Prepare the brownie batter according to package instructions, then stir in the ½ cup semi-sweet chocolate chips. Pour the batter into the pan and bake for 37-45 minutes, or until a toothpick comes out with just a few crumbs. Let cool completely before proceeding.
  2. Prepare the Ice Cream Layer: Line an 8-inch cake pan with plastic wrap, leaving enough overhang for easy removal. In a chilled bowl with a stand mixer whisk attachment, whip 2 cups heavy cream to stiff peaks. Gently fold in sweetened condensed milk, vanilla, and the coarsely chopped 15 Oreos until just combined. Spread evenly in the pan, tap to remove air bubbles, and freeze at least 4 hours until firm.
  3. Make the Fudgey Oreo Layer: Combine 1 cup semi-sweet chocolate chips and corn syrup in a bowl. Heat ½ cup heavy cream until simmering, then pour over chocolate chips. Let sit for a few minutes and stir until smooth. Fold in 12 chopped Oreos. Cool to room temperature before using.
  4. Assemble the Cake: Spread the fudgey Oreo mixture evenly over the hardened ice cream layer. Carefully place the cooled brownie layer on top. Wrap the sides of the plastic wrap up around the cake and freeze for at least 6 hours to firm up.
  5. Prepare the Whipped Cream Frosting: In a chilled bowl with a whisk attachment, beat 2 cups heavy cream until soft peaks form. Add powdered sugar and vanilla and continue whipping to stiff peaks.
  6. Decorate the Cake: Remove the cake from freezer and unwrap. Invert it onto a serving plate and remove the plastic wrap from the ice cream layer. Apply a thin crumb coat of whipped cream quickly to avoid melting the ice cream. Freeze for 30 minutes to set. Apply a second, thicker layer of whipped cream and return to freezer.
  7. Make the Oreo Whipped Cream: Stir finely crushed 3 Oreos into some reserved whipped cream and pipe rosettes along the cake border using a star tip.
  8. Prepare the Chocolate Ganache: Place ⅔ cup semi-sweet chocolate chips in a bowl. Heat ½ cup heavy cream until boiling, pour over chocolate, cover with plastic wrap, and let sit 4-5 minutes. Remove wrap and stir until smooth. Cool to room temperature.
  9. Apply Ganache: Drizzle the ganache along the top edges of the cake to allow drips down the sides, then spread the remaining ganache evenly on top. Freeze for 5 minutes to set.
  10. Final Decoration: Pipe Oreo whipped cream rosettes around the cake edge and insert whole Oreo cookies between rosettes. Serve immediately or keep frozen until ready to serve.

Notes

  • Use well-chilled bowls and beaters for whipping cream to ensure the best volume.
  • When heating cream for ganache and fudge layers, monitor closely to avoid boiling over.
  • The cake must be kept frozen until serving to maintain its structure.
  • Allow the brownie layer to cool completely before assembling to prevent melting ice cream.
  • This cake can be made up to 2 days in advance and stored in the freezer tightly wrapped.
  • Use good quality Oreos for best texture and flavor contrast.
  • Author: Adeline
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/oreo-ice-cream-cake-recipe/