Oreo Ice Cream Cake Recipe

This Oreo ice cream cake recipe will be a hit for kids and adults alike.


Makes (1) 9 inch round sprinform cake

3/4 cup butter
3/4 cup cocoa powder
3/4 cups granulated sugar
1 teaspoon vanilla
4 large eggs
1 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt

Ice Cream Cake
15 Oreos (or similar) cookies
3 quarts vanilla ice cream, softened in the refrigerator (about an hour or until you can stick a spoon in easily)

Chocolate Icing
5 ounces unsweetened bakers chocolate
1/2 cup butter, cubed
3 cups confectioners’ sugar
1/4 cup milk
1 teaspoon pure vanilla extract

1 litre heavy cream
Oreo Cookies

Serves 8 to 12



Preheat oven to 350°F.

Line a 9 inch round pan with parchment paper, and grease the paper with butter.

Melt butter in a large saucepan over low heat, then whisk in cocoa.

Remove from heat and mix in sugar and vanilla with an electric mixer. Beat in the eggs one at a time.

Mix in the flour, baking powder and salt.

Place into the preheated oven and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven to a cooling rack.

Cool completely, flip pan and peel away parchment paper.

Ice Cream Cake

Place the ice cream into the refrigerator to soften for about an hour.

Place the Oreo cookies into a food processor and pulse until most is broken up.

Using a 9 inch springform cake pan, cut a piece of parchment paper wide enough to line the edge of the pan.

Place the baked brownie on the bottom of the pan.

Place the softened ice cream into a large mixing bowl along with the cookie crumbs and mix until cookies are well incorporated.

Pour this over the brownie in the springform pan.

Cover with plastic wrap and re-freeze overnight.

Make the cake the day ahead and the icing and whipping cream the next day.

Chocolate Icing

Chop chocolate into small pieces, and melt with butter in a small sauce pan over low heat. Stir and when melted, remove from heat.

Meanwhile combine icing sugar, milk, and vanilla extract in a mixer until smooth.

While beating sugar, slowly add melted chocolate until fluff. Add more confectioners’ sugar if you need to thicken the icing at all.

Reserve a little of the melted chocolate for chocolate drizzle.

Place the icing into a piping bag.


Chill a mixing bowl. Pour the heavy cream into the chilled bowl and using an electric mixer beat until stiff peaks form.

Fill a piping bag with some of the whipped cream for the garnish.

Remove ice cream cake form freezer (make sure it is frozen and not runny). Take spring form off cake, and peel off parchment. Place onto a cake plate. Ice the sides and top with whipped cream using an offset spatula to make smooth. Decorate with chocolate icing, Oreo’s, the remaining whipped cream and drizzle. Place back into the freezer for at least an hour before serving.