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This easy Oreo Ice Cream Cake has a layer of homemade chocolate cake with a layer of no-churn Oreo ice cream on top. Ice cream cakes are perfect for any occasion, but especially for birthdays. Plus it’s simple to customize this with your own favorite flavors.
Looking for more Oreo cakes? Check out this Oreo Chocolate cake or this Oreo Cookie and Cream Cake.
Homemade Oreo Ice Cream Cake
When we were growing up, ice cream cakes were a staple birthday cake in our house.
They’re awesome because you could choose whatever kind of cake you wanted and your favorite flavor of ice cream. Cake and ice cream are such a great combo!
Chocolate cake with Cookies and Cream Oreo ice cream was definitely a favorite and made an appearance for more birthdays than I can remember. My dad still makes an ice cream cake for his own birthday every year.
We always made our ice cream cakes with store brought ice cream and cake mix. Usually we frosted it with Cool Whip and finished it off with some sprinkles.
However, today I’m serving you up an easy no-churn Oreo ice cream on top of a layer of my favorite homemade chocolate cake.
You can decorate this cake anyway you’d like but I’ve covered it with simple chocolate ganache and whipped cream.
I’m going to show you exactly how to make a homemade ice cream cake, it’s really not that hard at all – you don’t even need an ice cream maker!
How to Make an Oreo Ice Cream Cake
There are only 4 simple steps to make a home ice cream cake. Here’s a quick glance at what they are:
- First make the chocolate cake
- Then prepare the no-churn Oreo ice cream
- Assemble your ice cream cake & freeze
- Add the toppings
1. Make the Chocolate Cake
This is a single layer 8-inch cake, but you can also make this in a 9-inch round without adjusting the recipe. You’ll just need to adjust the baking time accordingly.
- Mix wet ingredients: In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract and beat until combine, then add the sour cream and continue mixing until well combined.
- Add dry ingredients: In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Then add the remaining dry ingredients and coffee and mix until combined.
- Bake at 350°F for 28-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool Completely.
2. Make the Oreo Ice Cream
This is an easy no-churn Oreo ice cream. If you want to simplify the process even further, you can use store-brought ice cream, let it soften and spread it over the cake.
- First prepare the whipped cream. Be sure to check out all my tips for making whipped cream if you’ve never done it. (Time saving tip: You can also skip the homemade whipped cream and use an 8-ounce container of Cool Whip. ) Chill the bowl in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until soft peaks form.
- Add sugar and beat. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set it aside.
- Soften the cream cheese in the microwave for 15-20 seconds. It should not be melting at all.
- Beat the softened cream cheese until it’s completely smooth and free of lumps. Next add the granulated sugar and vanilla extract and continue beating until well mixed.
- Add whipped cream: Then fold in the whipped cream until it’s fully incorporated.
- Add Oreos: Finally, add the crushed Oreo cookies and stir until well mixed.
You can use this base ice cream recipe for just about any flavor. So, if you don’t like Oreos, add your favorite cookie.
3. Assemble the Oreo Ice Cream Cake & Freeze
This is only a single layer of cake, but if you’d like to stack this cake, you can cut the layer of cake in half and alternate the layers of cake and ice cream.
- Transfer the cake layer to an 8-inch springform pan. If you don’t have springform pan, you can line your cake pan with plastic wrap along the bottom and up the sides. This will make it easy for you to remove the cake from the pan to slice it. You may notice that your cake has shrunk or doesn’t touch the edges of the pan. That’s okay because the whole cake is going in the freezer.
- Flatten cake: Cut the dome off the top of the cake, so it’s nice and flat on top. Place the cake in the bottom of the pan.
- Add ice cream: Pour the prepared ice cream base over the chocolate cake, spread evenly.
- Freeze: Place in the freezer and freeze until the filling is set, 2-4 hours.
4. Add Toppings
The last step in making your ice cream cake is adding toppings! I’ve added a layer of simple chocolate ganache and whipped cream. But you can decorate this anyway you’d like. You can add fresh fruit, sprinkles, hot fudge or caramel sauce.
Chocolate ganache: The chocolate ganache is very simple. I combine heavy cream with chopped chocolate and microwave at 50% power until it’s melted and stirred smoothly. Microwaving at the reduced power lowers the temperature so that it doesn’t burn or overheat. It’s best to allow the chocolate to cool prior to spreading it over the ice cream so that it doesn’t melt the ice cream.
How to Make Oreo Ice Cream Cake Ahead
To make this ahead of time, you can prepare the cake and ice cream layer and keep in the freezer. Then keep it tightly wrapped in plastic wrap. I recommend adding the toppings prior to serving if possible, but both the chocolate ganache and whipped cream will freeze just fine.
Once the toppings have been added, return this to the freezer and store in an airtight container or cake carrier.
Pro Tip for Serving Ice Cream Cake
When serving an ice cream cake, it’s best to let it sit on the counter for 15-20 minutes before slicing so that’s it’s easier to slice through. I also like to run my knife under hot water and I clean the knife in between cuts, this will help ensure clean slices.
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Oreo Ice Cream Cake
- Prep Time: 4 hours, 30 minutes
- Cook Time: 28 minutes (up to 30 minutes)
- Total Time: 5 hours
- Yield: 10 slices
Print Recipe
Pin RecipeDescription
Make an Easy homemade Ice Cream Cake! You’ll love this Oreo Ice Cream Cake. It has a layer of homemade chocolate cake with a layer of no-churn Oreo ice cream on top.
Ingredients
For the Cake:
- ¾ cup (143g) granulated sugar
- ¼ cup (59ml) vegetable oil
- 2 large eggs
- 2 teaspoons (10ml) vanilla extract
- ¼ cup (48g) light sour cream
- 1 cup (140g) all-purpose flour
- ¼ cup (28g) cocoa powder (I use Hershey’s Special Dark)
- 1 ¼ (5g) teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2/3 cup (158ml) brewed coffee
For the Ice Cream
- 1 1/4 cup plus 2 tablespoons (325ml) heavy whipping cream
- 1/2 cup (65g) powdered sugar
- 8 ounces full-fat cream cheese
- 1/2 cup (95g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 16–18 crushed Oreo cookies, roughly crushed
For the Chocolate Ganache
- 2 ounces dark chocolate (chocolate bar or chips)
- 6 tablespoons (90ml) heavy whipping cream
For the Whipped Cream Topping
- 1 cup (236ml) heavy whipping cream
- 1/2 cup (65g) powdered sugar
Instructions
For the Cake Layer:
- Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease & flour the edges.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
- Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Bake at 350°F for 28-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool Completely.
For the Ice Cream:
- Prepare a batch of whipped cream. Chill the bowl in the freezer for 5-10 minutes. Pour 1 1/4 cups heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until soft peaks form.
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set it aside.
- To soften the cream cheese in the microwave, unwrap and microwave on a plate for 15-20 seconds.
- Beat the softened cream cheese until it’s completely smooth and free of lumps. Next add the granulated sugar, 2 tablespoons heavy cream and the vanilla extract and continue beating until well mixed.
- Then fold in the prepared whipped cream until it’s fully incorporated.
- Finally, roughly crush the Oreos by placing them in a Ziploc bag and smashing them with a rolling pin or something similar. Add the crushed Oreo cookies and stir until well mixed.
To Assemble:
- Transfer the cake layer to an 8-inch springform pan, lined with parchment paper or a cake collar. Or line your cake pan with plastic wrap along the bottom and up the sides of the pan.
- Cut the dome off the top of the cake so it’s flat on top. Place the cake in the bottom of the pan. Pour the prepared ice cream base over the cake, spread evenly and freeze until the filling is set, 2-4 hours.
For the Chocolate Ganache:
- In a microwave-safe bowl, combine the chocolate and 6 tablespoons of heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely melted. Allow to cool.
- Pour the chocolate over top of the ice cream layer and spread evenly. Return the cake to the freezer until the ganache has set.
For the Whipped Topping:
- Prepare a second batch of whipped cream following the same instruction of above, Pipe the border using a large open star tip. Garnish with crushed cookies.
Notes
Cake size: This is prepared using 8-inch pans. You can also use a 9-inch pan and adjust the baking time to be a few minutes less. Your cake will not be as tall.
Ingredient substitutions:
- The sour cream in the cake can be substituted with Greek Yogurt. Full-fat sour cream can be used if needed
- The brewed coffee in the cake can be substituted with milk or hot water if needed.
- You can skip the homemade whipped cream for the ice cream and use an 8 ounce container of Cool Whip instead
Make ahead and storage options: To make this ahead of time, you can prepare the cake and ice cream layer and keep in the freezer. Then keep it tightly wrapped in plastic wrap. I recommend adding the toppings prior to serving.Once the toppings have been added, return this to the freezer and store in an airtight container or cake carrier.
- Category: cake
- Method: frozen
- Cuisine: American
Keywords: Oreo ice cream cake recipe, no-churn Oreo ice cream, homemade ice cream cake, birthday cake, how to make an ice cream cake
