Description
This Ice Cream Cake recipe combines a moist, chocolate-flavored cake base with layers of creamy cookies-and-cream and vanilla ice cream, enriched with crushed Oreo cookies for added texture and flavor. Topped with whipped cream frosting and an Oreo garnish, this dessert is perfect for celebrations or a refreshing treat on warm days.
Ingredients
Scale
Cake Ingredients
- 1 cup flour
- 3/4 cup sugar
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/2 cup milk
- 1/4 cup oil
- 1 tsp vanilla extract
- 1/2 cup hot water
Ice Cream Layers
- 1.5 quarts cookies-and-cream ice cream
- 1.5 quarts vanilla ice cream
- 15 Oreo cookies, crushed
Frosting
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Garnish (Optional)
- 10 crushed Oreos (or about 4–6 whole Oreos)
- Fresh strawberries (optional, suggested pairing)
- Milk (optional, suggested pairing)
Instructions
- Prepare and Bake Cake: Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the egg, milk, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and stir. Finally, add the hot water carefully to create a smooth batter. Pour the batter into a 9-inch springform pan and bake for 20–25 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool completely and level the top if necessary.
- Prepare Vanilla Ice Cream Mixture: In a bowl, mix the vanilla ice cream with the crushed Oreo cookies until evenly combined. This will create a rich, textured ice cream layer.
- Assemble First Ice Cream Layer: Line the springform pan with plastic wrap to facilitate easy removal later. Place the cooled cake layer into the pan. Spread the cookies-and-cream ice cream evenly over the cake. Then freeze this layer for at least 2 hours to allow it to firm up properly.
- Add Second Ice Cream Layer: After the first ice cream layer is firm, spread the Oreo-vanilla ice cream mixture over it. Freeze the assembled cake for at least 4 hours, or until the ice cream layers are completely solid.
- Prepare Whipped Cream Frosting: Using a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This creamy frosting will add a light finish to your cake.
- Frost and Garnish: Remove the cake from the freezer and gently frost with the whipped cream mixture. Garnish the top with additional crushed Oreos for crunch and visual appeal.
- Final Freeze and Serve: Freeze the fully assembled and frosted cake for an additional 30 minutes to set the frosting. When ready to serve, remove the cake from the pan using the plastic wrap, place it on a cake stand, and optionally serve with fresh strawberries and chilled milk for a delightful pairing.
Notes
- Ensure the cake layer is completely cooled before assembling to avoid melting the ice cream.
- Use softened ice cream for easier spreading layers.
- Plastic wrap lining helps with easy removal of the cake.
- For best results, freeze the cake immediately after layering and frosting to maintain firm texture.
- Optional strawberries and milk enhance the dessert experience but are not required.
- You can substitute regular Oreos with gluten-free cookies for a gluten-free version.
- Let ice cream soften slightly before spreading to avoid tearing the cake or uneven layers.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: ice cream cake, cookies and cream cake, Oreo ice cream cake, layered ice cream dessert, frozen cake, no-bake ice cream cake
