This homemade Oreo Ice Cream Cake is the perfect summer dessert for birthday parties and BBQs. It has a fudgy brownie bottom, creamy Oreo ice cream, and topped with whipped cream and even more Oreos. Better yet – it only takes a few store bought ingredients, and it’s super easy to make.
How to Make a Homemade Oreo Ice Cream Cake
My favorite summer dessert is definitely ice cream cake. Or more specifically – this Oreo ice cream cake. It’s full of Oreo cookies, creamy and cold, and the perfect dessert for summer. Because when the temperature starts to increase, who wants to turn on the oven?
Because I have a summer birthday – I always ask for ice cream cake for my birthday. And after trying about 1,000,000,000 varieties from just about every type of ice cream parlor and grocery store, I can honestly say that this Oreo ice cream cake is my new favorite.
Plus – it’s super easy to make and a little nicer on your wallet than buying an ice cream cake.
The cake starts with a delicious brownie base. I used a box mix to save time, but you can also use your favorite brownie recipe for an 8×8 or 9×9 inch pan. I like this recipe for chewy brownies too. Then bake the brownies in a 9 inch round springform pan. They’ll take a few minutes less than the time on the box for a 9×9 inch pan.
Then once the brownie has cooled (I speed this up by putting the pan in the freezer – it’s time to get assembling. Let a container of Oreo ice cream (2 quarts or 1.5 litre size works perfectly) soften at room temperature for about 15 minutes, then scoop the entire container over top of the brownie and smooth the top.
Pop the Oreo ice cream cake in the freezer to chill for an hour. Then whip the whipping cream until stiff peaks form and spread a layer of whipped cream over top and sprinkle with chopped Oreos. Then pop the cake back in the freezer for at least 3 hours, or until you’re ready to serve.
When you’re ready to serve trace around the inside of the springform pan with a thin, sharp knife and unclamp the springform pan. And enjoy.
Now for a few questions about this ice cream cake.
Can I use whipped topping instead of whipped cream? Absolutely!
Can I make this in a 8 inch springform pan? A 10 inch springform pan? Yes and yes. It’ll just be a little thicker/taller in the 8 inch and a little thinner in the 9 inch.
I don’t have a springform pan – can I make it in a round cake pan? I definitely recommend using a springform pan because it’s much easier to serve the cake. If you want to use a round cake pan – make sure it has very high sides (about 2-3 inches). Then line the inside with aluminium foil leaving an overhang around each side. Then when you’re ready to serve the cake (after it’s hardened) life out the cake using the aluminium foil.
What’s the best way to cut the ice cream cake? I recommend taking the ice cream cake out of the freezer about 5-10 minutes before serving. Dip a large, sharp knife in a tall glass of hot water then dry it off. Then use the warm knife to cut the cake.
If you love Oreos, make sure to try these other favorites too:
- 1 box brownie mix , plus ingredients to prepare brownies
- 2 quarts Oreo ice cream
- 1 cup whipping cream
- 10 Oreo cookies
Preheat the oven to 350F degrees.
Lightly grease the sides of a 9 inch springform pan and line the bottom with parchment paper.
Prepare the brownie mix according to package instructions, then bake (it'll take a few minutes less than the time for a 9x9 inch square pan).
Allow the brownies to cool, and take the ice cream out of the freezer to soften.
Spoon the ice cream over the cooled brownie and spread the top flat.
Place in the freezer to harden for 1 hour.
Whip the heavy cream until stiff peaks form, then spread a layer over top of the ice cream and decorate with rosettes (optional).
Sprinkle with crushed Oreo cookies.
Place the cake back in the freezer for 3 hours or until read to serve.
*Store the cake in the freezer.