Oreo Ice Cream Cake

Oreo Ice Cream Cake

from beyondfrosting.com
298 min

This easy Oreo ice cream cake recipe is a decadent semi-frozen dessert made from fudgy homemade chocolate cake topped with cold and creamy no-churn Oreo ice cream.

Ingredients

  • 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
  • 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
  • 2 ounces dark chocolate (chocolate bar or chips)
  • 6 tablespoons (90ml) heavy whipping cream
  • 1 cup (236ml) heavy whipping cream
  • 1/2 cup (65g) powdered sugar

Directions

  1. 1

    Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease and flour the edges.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.