Homemade Oreo & Chocolate Ice Cream Cake

This easy recipe for a homemade ice cream cake brings together everyone’s favorite Oreo cookies with a tender chocolate cake base. It’s surprisingly simple to make, even without an ice cream maker, and it’s truly the perfect dessert for busy households. The best part? You can prepare this cake well in advance and store it in your freezer for up to 3 months! Just pull it out and let it soften slightly before serving.

Ingredients:

For the Chocolate Cake Layer:

• Unsalted Butter: 50g (about 3.5 tablespoons)
• Large Egg: 1
• Granulated Sugar: 100g (about ½ cup)
• All-Purpose Flour: 65g (about ½ cup + 1 tablespoon)
• Baking Powder: ½ teaspoon
• Unsweetened Cocoa Powder: 20g (about 3 tablespoons)
• Milk: 100ml (about ⅓ cup + 1 tablespoon)

For the Oreo Ice Cream:

• Egg Yolks: 4 large
• Vanilla Sugar: 2 teaspoons (or 1 tsp vanilla extract + 1 tsp sugar)
• Powdered Sugar (Confectioners’ Sugar): 75g (about ¾ cup)
• Heavy Cream (whipping cream, at least 30% fat): 400ml (about 1¾ cups)
• Oreo Cookies: 1 package (approximately 12 cookies)

Preparation:

Chocolate Cake Layer:

1. Preheat Oven: Get your oven ready by preheating it to 350°F (180°C) using the top and bottom heat setting.
2. Melt Butter: Melt the butter and set it aside to cool slightly.
3. Whip Egg & Sugar: In a large bowl, beat the egg with the granulated sugar until the mixture is light and fluffy.
4. Combine Ingredients: Gradually add the flour, baking powder, cocoa powder, cooled melted butter, and milk to the egg mixture. Mix well until you have a smooth, uniform batter.
5. Pour into Pan: Pour the cake batter into a greased or parchment-lined 9-inch (Ø22 cm) springform pan.
6. Bake: Bake in the center of your preheated oven for 10–15 minutes. To check for doneness, insert a wooden skewer into the center; it should come out clean.
7. Cool Completely: Allow the chocolate cake layer to cool down completely on a wire rack. This is crucial before adding the ice cream layer.

Oreo Ice Cream:

8. Whip Yolks: In a bowl, whisk the egg yolks with the vanilla sugar and powdered sugar until the mixture is light, pale, and fluffy (this usually takes about 3–5 minutes).
9. Whip Cream: In a separate, clean bowl, whip the heavy cream until it forms soft peaks.
10. Gently Combine: Carefully fold the whipped cream into the egg yolk mixture using a spatula. Be gentle to maintain the airy texture.
11. Crush Oreos: Roughly crush the Oreo cookies. You can do this in a blender or food processor for a finer crumb, or simply place them in a Ziploc bag and crush them with a rolling pin for larger pieces.
12. Fold in Oreos: Mix half of the crushed Oreos into the cream and egg yolk mixture until evenly distributed.

Assembling & Freezing:

13. Layer It Up: Pour the Oreo ice cream mixture over the cooled chocolate cake layer in your springform pan. Gently tap the pan on your counter a few times to help the ice cream spread evenly and release any air bubbles.
14. Top with Oreos: Sprinkle the remaining crushed Oreos generously over the top of the ice cream layer.
15. Freeze: Place the entire cake in the freezer for at least 4 hours, but ideally, overnight, to ensure it’s completely set.

Before Serving:

16. Release from Pan: Take the cake out of the freezer. To easily remove the springform pan’s side, run a thin knife around the edge of the cake, dipping the knife in hot water first for a cleaner release.
17. Temper: Let the cake sit at room temperature for about 15–20 minutes before slicing. This will make it much easier to cut and enjoy!

Your homemade Oreo & Chocolate Ice Cream Cake is ready to impress! Enjoy every delicious bite!

Pro Tip: This ice cream cake is truly the ideal summer dessert or a fantastic showstopper for any celebration. For an extra pop of color and flavor, consider garnishing with fresh berries or drizzling with melted chocolate right before serving.