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–+ servings
Chocolate Oreo Cookie Ice Cream Cake

Chocolate Oreo Cookie Ice Cream Cake

A delightful Chocolate Oreo Cookie Ice Cream Cake that combines fudgy brownies, creamy ice cream, and Oreos into one irresistible dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 16 ounces Chocolate Cake Use a homemade or store-bought option for a moist foundation.
  • Oreos or Chocolate Sandwich Cookies Great for both the base and garnish; feel free to swap with other cookies for a different flavor.
For the Brownie Layer
  • Boxed Brownie Mix Adds a fudgy richness; homemade brownies can also be used for an extra personal touch.
For the Ice Cream Layers
  • 2 quarts Vanilla Ice Cream Must be softened for easy spreading; it’s the creamy star of this cake.
  • Chocolate Chip Cookie Ice Cream This adds an extra burst of flavor and texture; use store-bought for quick assembly.
For the Chocolate Sauce
  • 1 cup Chocolate Sauce Enhances the cake’s flavor; can be store-bought or you can make your own for an indulgent touch.
  • 4 ounces Dark Chocolate Use in homemade chocolate sauce for an added depth of flavor.
  • 1 tablespoon Butter Necessary for preparing the rich chocolate sauce.
Optional Toppings
  • Crushed Oreos Sprinkle on top for extra crunch before serving.
  • Whipped Cream Consider adding layers of this light topping between ice cream layers for added fluffiness.

Equipment

  • springform pan
  • Baking Dish
  • spatula
  • Wire rack

Method
 

Preparation Steps
  1. Start by baking a chocolate cake according to your favorite recipe or using a store-bought one. Allow it to cool for about 30 minutes on a wire rack.
  2. While the cake cools, prepare the brownie mix as directed on the package and pour the batter into a greased baking dish. Bake for 20-25 minutes at 350°F (175°C).
  3. Allow the brownies to cool in the pan for 10-15 minutes and then freeze for at least 30 minutes.
  4. Once everything is cool, remove the chocolate cake from the pan and place it at the base of a springform pan. Drizzle chocolate sauce over the cake layer.
  5. Spread a generous layer of softened vanilla ice cream over the chocolate cake.
  6. Carefully cut the chilled brownies into squares and layer them over the vanilla ice cream.
  7. Spread another layer of softened vanilla ice cream on top of the brownies.
  8. Cover the springform pan with plastic wrap or foil and place it in the freezer for at least 4 to 12 hours.
  9. Drizzle chocolate sauce over the top once the cake is firmly set.
  10. Sprinkle crushed Oreos on top for that extra crunch and serve chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 40gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure the ice cream is perfectly softened for easy spreading. Watch the brownies closely while baking for the best texture.

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