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.
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
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.
- 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.
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.
- 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