If you have a sweet tooth and adore the irresistible combination of cookies and cream, then this Oreo Ice Cream Cake Recipe is going to become your new obsession. Imagine rich, moist chocolate cake layers mingling effortlessly with a creamy, dreamy Oreo-studded ice cream filling, all wrapped in fluffy whipped cream and crowned with luscious chocolate ganache. Every bite delivers a playful mix of textures and flavors that feel like a celebration in your mouth. Whether it’s a special occasion or just a treat-yourself moment, this cake is pure happiness on a plate, and I cannot wait to share the magic behind creating it at home!
Ingredients You’ll Need
Gathering the right ingredients is half the joy of making this cake. Each component plays a starring role, from the deep cocoa notes in the chocolate cake to the cool creaminess of the ice cream layer. These simple, pantry-friendly ingredients come together to build incredible taste and texture that will wow everyone lucky enough to dig in.
- Cocoa powder: Adds rich chocolate flavor and color to the cake layers.
- Instant coffee: Enhances the chocolate notes without leaving a coffee taste.
- Hot water: Helps dissolve the cocoa and coffee for smooth batter consistency.
- Vegetable oil: Keeps the cake moist and tender.
- Buttermilk: Brings a subtle tang that balances the sweetness and tenderizes the crumb.
- Eggs: Provide structure and richness.
- All-purpose flour: The backbone for the cake’s texture.
- Granulated sugar: Sweetens the cake layers for a perfect balance.
- Brown sugar: Adds moisture and deep caramel notes.
- Baking soda: Leavens the cake for a light, airy feel.
- White vinegar: Reacts with baking soda, enhancing rise and tenderness.
- Double cream: The star ingredient in both the ice cream and whipped cream layers for decadence and creaminess.
- Vanilla extract: Infuses the ice cream and whipped cream with warm, comforting flavor.
- Sweetened condensed milk: Sweetens and thickens the ice cream filling effortlessly.
- Crushed Oreos: For that signature cookies-and-cream crunch in the ice cream layer.
- Icing sugar: Sweetens and stabilizes the whipped cream topping.
- Dark chocolate: For melting into a silky ganache that perfectly balances the sweetness.
How to Make Oreo Ice Cream Cake Recipe
Step 1: Prepare the Chocolate Cake Layers
This step is where your cake base comes to life. Begin by mixing the cocoa powder, instant coffee, and hot water into a smooth, fragrant paste to deepen the chocolate flavor. Then, blend in the vegetable oil, buttermilk, and eggs to create a rich wet mixture. Gradually add the dry ingredients—flour, sugars, baking soda, and vinegar—folding just until combined. Pour this luscious batter into cake pans and bake until the edges pull away and a toothpick comes out clean. Let these layers cool completely; patience here earns you that perfect balance of moist and tender texture.
Step 2: Create the Oreo Ice Cream Layer
While the cake cools, it’s time to whip up the creamy heart of this dessert. Whisk double cream and vanilla extract until soft peaks form, then gently fold in the sweetened condensed milk for sweetness and richness. The magic comes when you fold in generous amounts of crushed Oreos—every bite will have that delightful crunch and chocolate cookie flavor. Transfer this mixture into a container and freeze it overnight so it sets into a dreamy, scoopable ice cream layer that perfectly complements the cake.
Step 3: Prepare the Whipped Cream and Chocolate Ganache
Next, whip up the topping by combining double cream, icing sugar, and vanilla extract until fluffy and light. This whipped cream will add the perfect airy finish to your cake. For the ganache, gently melt dark chocolate with cream over low heat until silky-smooth, creating a rich drizzle that doubles as beautiful decoration and indulgent flavor.
Step 4: Assemble the Cake
Now comes the fun part! Layer one chocolate cake round on your serving plate, spread the frozen Oreo ice cream layer evenly on top, then crown it with the second cake layer. Generously cover the entire cake with the fluffy whipped cream, smoothing it out for a flawless finish. Finally, drizzle the chocolate ganache over the top and sides painting an elegant design. Pop the cake back in the freezer to firm up before serving to lock in all that creamy goodness.
How to Serve Oreo Ice Cream Cake Recipe
Garnishes
Garnishing your Oreo Ice Cream Cake Recipe elevates it from stunning to show-stopping. Feel free to sprinkle extra crushed Oreos on top for crunch, add chocolate shavings for elegance, or even a few whole Oreo cookies for that classic touch. Fresh mint leaves or a drizzle of caramel can add a surprising pop of color and flavor if you want to get creative.
Side Dishes
This cake is a stand-alone superstar, but pairing it with light, refreshing sides like fresh berries or a simple fruit salad helps balance the richness. A scoop of coffee or vanilla ice cream can add an extra layer of indulgence for those who just can’t get enough.
Creative Ways to Present
For parties or special occasions, turn this cake into individual mini versions by layering cake and ice cream in small jars or dessert glasses. You can also create a layered trifle style dessert with crushed Oreos, cake cubes, and the ice cream mixture for an impressive but easy-to-serve twist on the Oreo Ice Cream Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake tightly wrapped in plastic wrap or in an airtight container to preserve freshness and prevent freezer burn. Store it in the freezer to maintain the ice cream layer’s texture and flavor.
Freezing
This Oreo Ice Cream Cake Recipe actually benefits from freezing—once assembled, it’s best kept frozen until ready to serve. This keeps the ice cream solid and the flavors melded beautifully. Just allow about 10-15 minutes at room temperature before serving so slices cut cleanly.
Reheating
Since this is an ice cream cake, reheating is not recommended. Instead, serve chilled or slightly thawed for the perfect creamy and cool experience with every bite.
FAQs
Can I use store-bought chocolate cake instead of making it from scratch?
Absolutely! Using a lovely store-bought chocolate cake layer will save time and still taste delicious. Just make sure it’s moist and sturdy enough to hold the ice cream layers.
What if I don’t have double cream? Can I substitute something else?
If double cream isn’t available, heavy whipping cream works as a good substitute. It whips well and provides that rich texture needed for the ice cream and whipped cream layers.
How long can I keep the Oreo Ice Cream Cake Recipe in the freezer?
You can safely freeze the cake for up to 2 weeks. Beyond that, the texture might alter slightly, but it will still taste fantastic as long as it’s properly stored.
Is it possible to make this cake dairy-free?
Yes! Substitute dairy ingredients with coconut cream or other non-dairy alternatives, and look for dairy-free Oreos (as most Oreos are vegan-friendly). This way, you can enjoy the same delicious Oreo Ice Cream Cake without dairy.
Can I add other mix-ins besides Oreos?
Definitely! Feel free to mix in your favorite cookies, chopped nuts, or even chocolate chips to customize the ice cream layer and put your own spin on this Oreo Ice Cream Cake Recipe.
Final Thoughts
There’s just something irresistibly joyful about making and sharing this Oreo Ice Cream Cake Recipe with the people you love. It’s rich yet refreshing, playful yet sophisticated, and oh so satisfying. Whether you’re celebrating a birthday, a holiday, or just the wonderful day it is, this cake will bring smiles and happy taste buds all around. Give it a try—you’ll soon wonder how you ever lived without it!
Print
Oreo Ice Cream Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: Overnight (45 minutes prep + 30 minutes bake + overnight freezing)
- Yield: 1 cake (8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Oreo Ice Cream Cake combines rich chocolate cake layers with a creamy, Oreo-studded ice cream filling, topped with smooth whipped cream and decadent chocolate ganache. Perfect for any celebration, this dessert blends the beloved flavors of chocolate and cookies with a cool, creamy texture that’s sure to impress.
Ingredients
Chocolate Cake Layers
- 1/4 cup cocoa powder
- 1 teaspoon instant coffee granules
- 1/2 cup hot water
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
Ice Cream Layer
- 1 1/2 cups double cream (heavy cream)
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
- 1 1/2 cups crushed Oreos (approximately 15 cookies)
Whipped Cream and Ganache
- 1 cup double cream (heavy cream), chilled
- 1/4 cup icing sugar (powdered sugar)
- 1 teaspoon vanilla extract
- 100g dark chocolate, chopped
- 1/2 cup double cream (heavy cream) for ganache
Instructions
- Prepare Chocolate Cake Layers: In a bowl, combine cocoa powder and instant coffee granules with hot water, stirring until dissolved. Add vegetable oil, buttermilk, and eggs to the mixture and blend well. In a separate bowl, whisk together flour, granulated sugar, brown sugar, and baking soda. Gradually add the dry ingredients to the wet mixture, folding gently to combine. Finally, stir in white vinegar. Divide the batter evenly between two greased cake pans, then bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
- Make Ice Cream Layer: Whip the double cream with vanilla extract until soft peaks form. Carefully fold in the sweetened condensed milk to maintain a light texture, then fold in the crushed Oreos evenly. Pour this mixture into a cake pan or springform pan and freeze overnight to firm up.
- Prepare Whipped Cream and Ganache: For the whipped cream topping, whip chilled double cream with icing sugar and vanilla extract until stiff peaks form. For the ganache, gently heat the chopped dark chocolate with the double cream in a small saucepan over low heat, stirring continuously until smooth and glossy. Allow the ganache to cool slightly but remain pourable.
- Assemble the Cake: Place one chocolate cake layer on a serving plate. Top with the frozen Oreo ice cream layer, then place the second cake layer on top. Spread the whipped cream evenly over the entire cake. Drizzle the cooled ganache decoratively over the top and sides. Refrigerate the assembled cake for at least 1 hour before serving to allow the layers to meld and the ganache to set.
Notes
- Ensure the ice cream layer is fully frozen before assembly to prevent melting.
- Use cooled cake layers to avoid melting the ice cream when assembling.
- For best results, prepare the cake a day ahead to allow flavors to meld.
- If desired, decorate with additional Oreo cookies or chocolate shavings.
- Let the cake sit at room temperature for 10-15 minutes before slicing for easier serving.
