Introduction
Ice cream cake is a showstopping dessert that blends rich cake with creamy ice cream, perfect for birthdays, summer parties, or any celebration. This Oreo-inspired version brings the beloved cookie’s chocolatey crunch and creamy filling into every bite, creating a crowd-pleaser with bold flavors. Its aesthetic appeal shines through smooth layers of Oreo ice cream and chocolate cake, crowned with fluffy whipped cream and a generous scattering of crushed Oreos. It is presented on a chilled white cake stand for a festive, indulgent vibe. This recipe delivers a decadent Oreo ice cream cake that is adaptable for dietary preferences and is best served frozen for a refreshing, cookie-packed experience.
Ingredients
For the Chocolate Cake:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water
Oreo Ice Cream Layers:
- 1.5 quarts cookies-and-cream or Oreo ice cream, softened
- 1.5 quarts vanilla ice cream, softened
- 15 Oreo cookies, roughly crushed (for mixing into vanilla ice cream)
Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For Decoration:
- Optional: 10 Oreo cookies, crushed, plus 4-6 whole Oreos (for garnish)
- Suggested Accompaniments: Fresh strawberries, chocolate sauce, or whipped cream dollops
- Suggested Pairings: Milk, coffee, or hot cocoa
- Suggested Equipment: 9-inch springform pan, parchment paper, offset spatula
- Suggested Aesthetic: Serve on a chilled white cake stand for a festive look
Step-by-Step Process
- Bake Chocolate Cake: Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl, whisk the egg, milk, oil, and vanilla. Combine wet and dry ingredients, then stir in hot water until smooth. Pour batter into the pan and bake for 20-25 minutes, until a toothpick comes out clean. Cool completely in the pan, then remove and level the top with a knife. Clean the springform pan.
- Prepare Oreo Ice Cream: In a bowl, mix softened vanilla ice cream with 15 crushed Oreos until evenly distributed. Keep cookies-and-cream ice cream ready, softened but not melted.
- Assemble First Layer: Line the springform pan with plastic wrap, ensuring overhang. Place the cooled cake back in the pan. Spread softened cookies-and-cream ice cream evenly over the cake using an offset spatula. Smooth the top and freeze for 2 hours, until firm.
- Add Second Layer: Spread the Oreo-mixed vanilla ice cream evenly over the first layer. Smooth the top, cover with plastic wrap, and freeze for at least 4 hours or overnight.
- Make Whipped Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla with a hand mixer on high speed until stiff peaks form, about 2-3 minutes.
- Decorate Cake: Remove cake from the freezer and unmold by releasing the springform and lifting the plastic wrap. Place on a chilled cake stand. Frost the top and sides with whipped cream using an offset spatula. Sprinkle crushed Oreos over the top and press lightly into the sides. Garnish with whole Oreos arranged in a circle or halved for drama. Freeze for 30 minutes to set.
- Serve: Let the cake sit at room temperature for 5-10 minutes before slicing with a warm, sharp knife. Serve slices on plates with fresh strawberries, paired with milk, for a festive aesthetic.
Tips for Better Ice Cream Cake
- Soften ice cream in the fridge for 20-30 minutes for easy spreading; avoid melting to maintain texture.
- Use a springform pan for clean removal; plastic wrap prevents sticking to the pan.
- Level the cake for even layers; save trimmings for snacking or crumbling as garnish.
- Freeze each layer fully before adding the next to keep distinct, clean layers.
- Crush Oreos to varying sizes for texture; avoid fine powder for a satisfying crunch.
- Whip cream in a chilled bowl for faster, firmer peaks; don’t overbeat to avoid graininess.
- Dip the knife in hot water and wipe dry between cuts for neat slices.
- Enhance aesthetic: Smooth whipped cream with sweeping strokes and scatter Oreo crumbs artfully, with whole cookies angled for a dynamic, indulgent look.
Variations and Customization
- Vegan Oreo Ice Cream Cake: Use vegan ice cream (Oreos are vegan), replace milk with plant-based milk, egg with 1 tbsp flaxseed mixed with 3 tbsp water, and oil for butter in the cake. Use coconut whipped cream for topping.
- Gluten-Free Oreo Ice Cream Cake: Replace flour with a 1:1 gluten-free flour blend; ensure Oreos are gluten-free or use a similar gluten-free cookie.
- Chocolate Oreo Ice Cream Cake: Replace vanilla ice cream with chocolate ice cream for a triple-chocolate experience.
- Peanut Butter Oreo Ice Cream Cake: Swirl 1/4 cup peanut butter into the vanilla ice cream layer and garnish with peanut butter cups.
- Mint Oreo Ice Cream Cake: Use mint cookies-and-cream ice cream and add 1/4 tsp peppermint extract to the whipped cream.
- No-Bake Oreo Ice Cream Cake: Use an Oreo crust (2 cups Oreo crumbs, 1/2 cup melted butter) instead of cake; press into pan and freeze 30 minutes before adding ice cream.
- Berry Oreo Ice Cream Cake: Mix 1/2 cup crushed freeze-dried strawberries into the vanilla ice cream and garnish with fresh berries.
- Mini Oreo Ice Cream Cakes: Use a muffin tin to make individual cakes; adjust layers and freeze times accordingly.
Storage and Serving Tips
- Store cake tightly wrapped in plastic wrap in the freezer for up to 2 weeks.
- Serve frozen for the best texture; an overly thawed cake becomes soft and loses shape.
- Slice and serve immediately after softening slightly to maintain clean cuts.
- Use leftovers as milkshake bases or crumble into sundaes with extra Oreos.
- Keep in a deep freezer to avoid temperature fluctuations that soften ice cream.
- Pair with warm chocolate sauce to contrast the cold cake and enhance the Oreo flavor.
- Present on a chilled stand to keep the cake firm; add a cake board for stability and elegance.
- Cover cut surfaces with plastic wrap before refreezing to prevent freezer burn and Oreo softening.
Nutritional Information
Based on 12 servings (1 slice each):
- Calories: 480 kcal
- Total Fat: 30g
- Saturated Fat: 17g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 280mg
- Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 36g
- Protein: 6g
- Vitamin A: 15% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 15% Daily Value
- Iron: 10% Daily Value
Note: Nutritional values vary based on ingredient brands and Oreo quantity. This dessert is high in calories and fat due to ice cream, cream, and cookies. For dietary needs, try vegan or gluten-free variations. Enjoy in moderation as an indulgent treat.
Conclusion
This Oreo ice cream cake recipe delivers a festive, cookie-packed dessert that’s perfect for celebrations or sweet cravings, transforming simple ingredients into a stunning, indulgent classic. Its straightforward assembly and showstopping presentation make it a favorite for home cooks. The creamy Oreo layers and rich chocolate cake, accented with crunchy garnishes, create a delightful combination. This recipe is sure to become a cherished staple, loved for its bold flavors and aesthetic charm.
Ice Cream Cake Recipe: Festive and Oreo-Loaded
Festive Oreo ice cream cake with chocolate cake layers.
Ingredients
- 1 cup flour
- ¾ cup sugar
- ⅓ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- ½ cup milk
- ¼ cup oil
- 1 tsp vanilla
- ½ cup hot water
- 1.5 quarts cookies-and-cream ice cream
- 1.5 quarts vanilla ice cream
- 15 Oreo cookies crushed
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla
- Optional: 10 crushed Oreos 4-6 whole Oreos
- Suggested Pairings: Strawberries milk
Instructions
- Bake cake in 9-inch springform at 350°F for 20-25 min; cool, level.
- Mix vanilla ice cream with crushed Oreos.
- Line pan with plastic; add cake, spread cookies-and-cream ice cream, freeze 2 hours.
- Add Oreo-vanilla ice cream; freeze 4 hours.
- Whip cream, sugar, vanilla; frost cake, add Oreo garnish.
- Freeze 30 min; serve on cake stand with strawberries, milk.
Notes
- Soften ice cream for spreading.
- Store in freezer up to 2 weeks.
- Try a vegan variation.
- Pair with chocolate sauce.
