Oreo Brookie Ice Cream Cake

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This Oreo Brookie Ice Cream Cake is made with layers of fudgy brownie, chocolate chip cookie ice cream, chocolate ganache and Oreo ice cream. It’s so awesome I’m in love!

Oreo Brookie Ice Cream Cake

Oreo Brookie Ice Cream Cake recipe

Oreo Brookie Ice Cream Cake

So yesterday was totally one of those days that it felt like nothing could go right. It started off with me accidentally burning one of my photography backgrounds. Yep, a nice ring of burn mark. Kind of like a coffee stain that I can’t wipe up but bigger.

Then I had a cake totally not work the way I wanted it to. Lots of ingredients and time gone. The burn mark? Yep, for that cake it didn’t even end up the way I wanted it. So sad. 🙁

It was one of those days that gets me down, but hopefully today will turn it all around and I’ll nail a new version of that cake (and figure out a solution to my burn mark). Certainly today is at least a little bit better because I’m sharing this ice cream cake – and I’ve been so excited to share it with you!

Best Oreo Brookie Ice Cream CakeHomemade Oreo Brookie Ice Cream Cake

Oreo brookie is basically one of the best flavor combos out there, let’s be real. Brownies + chocolate chip cookies + Oreos = everything that’s good in life and dessert. Between my Oreo Brookie Layer Cake, Oreo Brookie Tiramisu and now this ice cream cake, there are so many fun ways to enjoy it. And this one is perfect for summer!

It starts with a brownie on the bottom. I used a box mix just to keep it simple, but feel free to use this brownie from scratch recipe if you like. It might not be quite as thick as the box, but it’d still be great. On top of that is no churn ice cream filled with chocolate chip cookie crumbs, chopped cookies and mini chocolate chips. SO good! To get the crumbs I just popped some crunchy cookies into a food processor and let it grind ’em up!

Next is a layer of chocolate ganache topped with no churn Oreo ice cream full of Oreo crumbs and chopped Oreos. Love it! The no churn ice cream is super easy to make, with a primary base of cream cheese and whipped cream. Once made, divide it into two bowls and add your cookies!

I layered everything with a cake collar because I find it to be the easiest to work with. You could also build the cake inside a cake pan (more on that in the instructions below). Once built, you’ll want to freeze the cake. I usually let it sit overnight.

To decorate it, there’s more chocolate ganache drizzled down the sides and chocolate whipped cream topped with more brownies, chocolate chip cookies and Oreos. I bought the brownies on top at the store just to make it easy, but you could make those too if you want.

This cake is seriously heavenly! So much chocolate and cookie and Oreo flavor – I couldn’t get enough! It’s a dangerous cake that is totally work every bite!

Favorite Oreo Brookie Ice Cream Cake recipeDecorated Oreo Brookie Ice Cream Cake
[adthrive-in-post-video-player video-id=”SUIQ7rDS” upload-date=”Tue Apr 25 2017 23:18:46 GMT+0000 (UTC)” name=”Oreo Brookie Ice Cream Cake” description=”Oreo Brookie Ice Cream Cake”]
Read transcript

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A whole Oreo Brookie Ice Cream Cake on cake stand.

Oreo Brookie Ice Cream Cake

  • Author: Lindsay Conchar
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Oreo Brookie Ice Cream Cake is made with layers of fudgy brownie, chocolate chip cookie ice cream, chocolate ganache and Oreo ice cream. It’s so awesome I’m in love!


Brownie base

  • 18.4 oz brownie mix, plus ingredients on box

Ice cream

  • 12 oz (339g) cream cheese, room temperature
  • 1/4 cup (56g) sugar
  • 1/2 cup (72g) brown sugar
  • 3 tbsp (45ml) milk
  • 1 tbsp vanilla extract
  • 1 1/2 cups (420ml) heavy whipping cream, cold
  • 3/4 cup (100g) chocolate chip cookie crumbs
  • 6 chocolate chip cookies, chopped
  • 1/4 cup (45g) mini chocolate chips
  • 3/4 cup (86g) powdered sugar
  • 3/4 cup (90) Oreo crumbs
  • 6 Oreos, chopped

Chocolate ganache

  • 9 oz (254g) semi sweet chocolate chips, divided
  • 3/4 cup (180ml) heavy whipping cream, divided

Chocolate whipped cream

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 2 tbsp (15g) powdered sugar
  • 2 tbsp (14g) natural unsweetened cocoa powder
  • Brownies
  • Oreos
  • Chocolate Chip Cookies


To make the brownie

  1. Grease an 8-inch cake pan (preferably springform pan, see above) and line the bottom with parchment paper to allow for easy removal.
  2. Make brownie batter according to instructions on back of box and bake in the 8 inch pan.
  3. When brownie is done baking, allow to completely cool.

To make the ice cream

  1. When the brownie is cool, make the ice cream. In a large mixer bowl, combine the cream cheese, sugar and brown sugar and mix until smooth.
  2. Add the milk and vanilla extract and mix until smooth. Set aside.
  3. In another mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.
  4. Gently fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream.
  5. Divide the ice cream mixture evenly between two bowls.
  6. To one bowl, add the cookie crumbs, chopped cookies and mini chocolate chips. Fold to combine. Set aside.
  7. To the other bowl, add the oreo crumbs and chopped oreos. Fold to combine. Set aside.

To assemble the cake

  1. Make the chocolate ganache. Add 3 oz of the chocolate chips to a small bowl (see my tips on making chocolate ganache).
  2. Heat 1/4 cup of the heavy whipping cream until it begins to boil, then pour it over the chocolate chips. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set aside.
  3. If you are using a cake pan to build the cake, line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan (see example). If you want, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you pan put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. If you are using a cake collar, wrap it around the brownie and secure in place. NOTE: When assembling the cake, you should be using the same 8-inch pan you used for the brownie. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
  4. Add the cookie ice cream to the top of the brownie and spread into an even layer.
  5. Add the chocolate ganache and spread into an even layer.
  6. Add the oreo ice cream to the top of the ganache and spread into an even layer.
  7. Freeze the cake for 6-8 hours or overnight. Once frozen, remove from springform pan and remove parchment paper from sides. If you used a cake collar, remove it.

For the chocolate ganache

  1. Make the chocolate ganache. Add 6 oz of the chocolate chips to a small bowl.
  2. Heat 1/2 cup of the heavy whipping cream until it begins to boil, then pour it over the chocolate chips. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set aside.

To finish it off

  1. To make the chocolate whipped cream, add the heavy whipping cream, powdered sugar and cocoa powder to a large mixer bowl. Whip on high speed until stiff peaks form.
  2. Drizzle the ganache around the edge of the cake. I use a squeeze bottle, but you could also use a spoon. See my tips on making a chocolate drip cake.
  3. Fill in the top of the cake and smooth with an offset spatula.
  4. Pipe a small dome of whipped cream into the center of the cake. Decorated the top of the cake with additional brownies, oreos and chocolate chip cookies.
  5. Place cake in the freezer until ready to serve. Cake is best stored covered for 4-6 days.


  • 8×3-inch springform pans are ideal for building this cake so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your cake pan with clear wrap before adding your parchment paper and cake board. You can use the clear wrap to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that the cake layers fit in the final pan you use for layering. In lou of using a cake pan to build the cake, you could also use cake collars as I did.
  • When assembling the cake, you should be using the same 8-inch pan you used for the brownie. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.


  • Serving Size: 1 Slice
  • Calories: 678
  • Sugar: 37.2 g
  • Sodium: 317.4 mg
  • Fat: 38.3 g
  • Carbohydrates: 81.6 g
  • Protein: 8.1 g
  • Cholesterol: 68.7 mg

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Oreo Brookie Ice Cream Cake slice

Oreo Brookie Ice Cream Cake - Layers of brownie, chocolate chip cookie and oreo ice cream, and chocolate ganache! So good and so fun! No churn too!

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Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

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  1. Norma

    I want to make this Oreo Brooke ice cream cake but they need to be miniature cakes like 2.5 inches for a competition. I have ring molds but I can also order food collars. What we would be the best way to assemble this? Making ahead of time? And what tools would be the best to assemble it with since they will be miniature desserts?

    1. Lindsay

      I really don’t make miniature desserts like that, so it’s hard for me to advise. I’m sorry. Good luck with the competition!

  2. Perri

    I have a sweet tooth but this is beyond. It is so overly saturated with sugar it is nauseating. I had one small slice and felt ill. I’d be embarrassed to give the cake to anyone. Creating this pile of sugar was a waste of money and time.

  3. Carmen

    Hi, I am new to Ice Cream cakes and I worry that my birthday cake for a good friend will be ruined because he wants Vanilla Buttercream and all the recipes I find have whipped cream?
    Which is better so I do not ruin a birthday ice cream cake, please respond, thank you
    Carmen G

  4. Carmen

    Hi this looks amazing. I was wondering if I make this with yellow cake, ice cream of course and buttercream frosting. My question is: will using buttercream frosting/American frosting be a problem since this will sit in freezer for two days before the birthday party?
    Please let me know, thank you

    1. Lindsay

      It does freeze, but because the cake uses no churn ice cream, you can let it all sit out for 15 to 20 minutes before serving and it’ll be fine.

  5. Jihye

    I’m in the middle of making this for my husband’s birthday, which is tomorrow. Do you ever make the ganache all at once and just warm it up to drizzle after the cake freezes? I would rather not make it twice if that won’t mess things up.

  6. Erin

    I loved the idea for this cake, so I adjusted it a little for my birthday cake last Saturday. I used my favorite brownie recipe for the base, baking it in an 8-inch round cake pan. For the ice cream layers, I made homemade no-churn ice cream, flavoring half of it with (homemade) chocolate chip cookie crumbs and chunks and the other half with Oreo crumbs and chunks. The ice creams tasted amazing; I used this recipe: https://bakingamoment.com/how-to-make-no-churn-ice-cream/. I did brownie on the bottom, then Oreo ice cream, Oreo pieces, a vanilla cake layer, and then the chocolate chip cookie ice cream followed by chocolate chip cookie chunks. I swathed the entire thing in chocolate whipped cream, pipped whipped cream swirls around the border, filled the center with chocolate ganache (and did a ganache drip), then alternated Oreos and mini chocolate chip cookies (which I made myself) between the swirls. Overall, I was really happy with how it looked and tasted; it was delicious, and is probably the best birthday cake I’ve had in a long time. It was really hard to cut into, as the brownie and the cake layer froze pretty hard; I think next time, I’ll just do the brownie on the bottom, then do extra ice cream instead. Or perhaps I’ll make it as a sheet cake instead of a layer cake, as that would be easier to cut into. Regardless, amazing cake, so thanks for the inspiration, Lindsay!

  7. Erika

    Looks delicious! I have just bought the ingredients but bought 8oz of cream cheese instead of 12oz. Do you think i can make do with 8oz or will i have to go to the store and buy some more?

  8. Zoe

    Hello there. Thank you for a great recipe. I will be attempting to make this cake as a surprise for a girlfriend who just loves her ice cream cakes and brownies, and oreos and choc chip cookies and chocolate! One silly question, though…..do I have to scrape the cream/filling off from the oreo cookies before processing them into crumbs??

    1. Lindsay

      No, I’d suggest using it a little warm. Because the cake is going to be frozen, it’ll cool quickly when you add it and as it drizzles down. It also depends on how much you want it to drip. For longer drips you’ll want a warmer chocolate.

  9. Kristen

    This was a hit and so delicious! If I wanted to make one of the ice cream layers peanut butter flavored could I use the same recipe and just fold in some peanut butter and maybe peanut butter cups?

  10. Sarah

    When you add the Finlay top layer of ganache (that dribble down the sides for effect), will it melt the edges of the ice cream cane and misshape it? 

    1. Lindsay

      It doesn’t usually do that for me. But you’ll want to make sure the cake is fully frozen and work relatively quickly.

  11. Kristan

    I made this a week ago and it was delicious!! Didn’t change a thing and it was a huge hit for my cousin’s birthday party. I did, however, use a springform pan with a parchment lining and the cake came out with little divets where the paper crumpled so I definitely recommend using a cake collar for a smoother cake for anyone looking to make this! Thanks for the recipe!

  12. Jennifer

    I recently made this and it was WONDERFUL. Very easy to make, not complicated to assemble, set up beautifully, and tasted out of this world. Made me look like a professional baker!! And the cream cheese no-churn ice cream?? YUM YUM YUM!!!

    I can not wait to try every other one of your recipes!!

  13. Sharnie

    This isn’t the best recipe, the ice cream is more of a frozen, very heavy thick, cheesecake texture. The brownie freezes so solidly you can’t even cut through it, and by the time it defrosts to be able to cut through the ‘ice cream’ is mushy. It’s a huge waste of ingredients and time, especially since I made it three times to make sure it wasn’t me just messing the recipe up. I’m not trying to bash you but I made this because I saw so many wonderful reveiws and wish I hadn’t wasted my time and money. 

  14. Shannon

    Hi there, I’m planning on making this for Easter but don’t have a bunch of time the day of or day before. How long in advance could I make this and keep in the freezer? 

  15. Lisa @Happylifeblogspot

    Oh my!! This looks like a mountain of deliciousness!! CAN someone pass me a tissue? I think I’m drooling!! 

  16. Helen

    Greetings from Russia. I made this cake for my son’s birthday. We celebrated it on December 31. We all liked him very much. Thanks for the great recipe.
    I sent it to my friends from Russia. We all liked him very much.

  17. Toya

    Amazing recipe and I am going to make this tomorrow night!! 

    Silly question – once it is assembled and frozen 6-8 hours will the brownie base be frozen rock hard? I don’t see this defrosting in time to be a “brownie” texture ??

    Thank you ! 

    1. Lindsay

      I don’t find the brownie to be too hard. It certainly is firm, but I’ve used them in ice cream cakes many times.

  18. Nina

    When assembling the cake in a spring form pan, do I leave the brown cake in the bottom and build on top or do I take it out and build the ice cream part and stack it later?

  19. Kirti Yadav

    Hey Lindsay, This cake is so pure indulgence. I can’t imagine if it’s on my plate and I get to taste it. Very amazing picture.

  20. Christina

    Is there anything I need to do differently if I want to make the brownies in a 9″ springform pan? Also, do you recommend soft or crispy cookies? I was thinking soft (like entenmenn’s) but not sure if that wouldn’t be as good. Please let me know! Planning to make this for my hubby’s birthday but I also want to add a layer of actual cookie that I plan to bake in the same 9″ pan. 

    1. Lindsay

      You’ll just reduce the baking time a bit, since it’s a larger pan. As for the cookies, it doesn’t matter a ton. The moisture from the ice cream would soften up crispy cookies anyway. 🙂

  21. Melissa

    Oh boy, if I wasn’t on a healthy diet, I would be munching on this one every night.

    I’ll still make this one next weekend for my brother’s birthday, such a good find!

    Thanks Lindsay! Also, this is my first time on this amazing blog!!

  22. Sasha

    IFirat, thank you for bringing this into my life!! It looks amazing!! I’m making this for my son’s birthday this weekend. Have you ever tried using regular ice cream instead of making your own? I thought that as long as it was soft enough it could be layered similarly but without the trouble of making my own. Will this cause the ice cream to melt too quickly and turn the cake to mush?  Because that would be heartbreaking!! 

    1. Lindsay

      You might want to freeze each ice cream layer before adding the next if you want defined layers. Otherwise, it would probably be ok. It’ll melt faster than this homemade ice cream, but that’s kind of normal, right? 🙂

  23. Michele Mallory-Davidson

    I made this for my daughter’s 20th birthday today and it was a major hit! I was a little worried when she picked this out, but it’s a wonderfully written recipe! Thanks so much for sharing and making my daughter’s birthday extra special!

  24. Queenie

    For the no churn ice cream, why does it require cream cheese? Does the ice cream melt easily? How do you make the ganache drip using a spoon?
    Sorry for bombarding you with questions. I hope you don’t mind.

    1. Lindsay

      Cream cheese is just part of the base I use. Some people use sweetened condensed milk, but it’s thinner and doesn’t layer as well. The ice cream doesn’t melt as easily as regular ice cream.

      You can find a video with me using a spoon for the ganache in this post.

      I hope that helps!

  25. linda

    Hello ,

    A friend of mines sent me this cake recipe to make for her this weekend ! , She wants Icing around the cake , what type of flavor icing would you recommend for this cake ? Thanks in advance !

  26. Brittany

    This looks so good!!! I loved the cake version so I am very excited about this ice cream cake!!

    Quick question, in step #20, it says to add 1/3 of the chocolate ganahce but doesn’t say when to use the other 2/3 of it. By the looks of the video, it seems that you use the entire 3oz of chocolate ganache for step #20 instead of just 1/3 of it – is that correct?

    Thanks so much!!

    1. Lindsay

      You are correct – you add the full 3 oz. Thanks for letting me know – it’s been updated.

      I hope you enjoy it!

  27. Tine

    Thank you so much for putting the measurements in gram as well – makes it so much easier for sugarholics outside of the US…

  28. Jelina Roy

    Ohooo ! It looks seriously delicious ! Chocolate and oreo ice cream, I love it, in fact most of the people love it.

    Thanks Lindsay for the recipe.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29