This Oreo Brookie Ice Cream Cake has a fudgy brownie base topped with layers of chocolate chip cookie ice cream, chocolate ganache, and Oreo ice cream. It’s finished with chocolate ganache and chocolate whipped cream. It’s a stunner and such a fun ice cream cake flavor!
I am a BIG fan of ice cream cakes. From my wildly popular and well-loved copycat Dairy Queen ice cream cake to my original Snickers Brownie Ice Cream cake, I’ve got so many flavor variations. I’ve loved ice cream cakes since I was a kid, so now creating fun new flavors brings me joy. This Oreo Brookie Ice Cream Cake is one of my more untraditional ice cream cakes – from the flavor to the brownie base. There’s no actual cake in sight. But for someone who loves brownies, cookies and Oreos (and who doesn’t?!), it’s the perfect combination.
What Is A Brookie?
A brookie is a delectable hybrid between a chocolate chip cookie and a brownie. To make a brookie, you drop generous chunks of cookie dough throughout brownie batter and bake it all together. The end result is a delicious bar that offers soft, chewy brownies and chocolate chip cookies all in one bite.
You can take brookies to the next level by adding chunks of Oreos into the mix to create an Oreo Brookie. So good!
I’m a big Oreo brookie fan, and this ice cream cake has all the right flavors! Just imagine sinking your fork into this cake. It sounds almost too good to be true, right? If you’re looking for more brookie dessert recipes, try my Oreo Brookie Cheesecake, Oreo Brookie Layer Cake and Oreo Brookie Tiramisu!
Why You’ll Love Oreo Brookie Ice Cream Cake
There is so much to love about this decadent, head-turning dessert. Here are some of the reasons you absolutely have to try it.
- Dynamic. Brownies, chocolate chip cookies, Oreos, whipped cream, and ice cream all in one fabulous dessert? There are so many different delicious flavors and textures going on here. Did I mention the silky smooth layers of chocolate ganache?!
- Homemade no churn ice cream. It’s easy to make your own flavors with no-churn ice cream, and it’s quick without having to use an ice cream maker. I love the ice cream base used here – it’s creamy and tastes great (no, you don’t taste the cream cheese!).
- Crowd-pleaser. Ice cream cake is one of those things you don’t see people make from scratch very often. So bringing this cake to a party is sure to earn you a gold star. Heads will be turning, jaws will be dropping, and mouths will be watering.
Ingredient Notes
Here are some notes and substitutions for ingredients needed to make this ice cream cake. Be sure to scroll to the recipe below for all ingredients and exact measurements.
- Brownie mix – You will need a brownie mix plus any ingredients listed on the box to prepare them. If you’d rather make the brownie from scratch, I recommend my easy brownie recipe.
- Cream cheese – Use full-fat, brick-style cream cheese. Give it time to soften to room temperature. If it is too cold, it will have a hard time mixing smoothly with the other ingredients and you’ll find yourself with lumpy ice cream.
- Sugar – I use a mix of white and brown sugar. The brownie sugar adds a bit more cookie-like flavor to the ice cream.
- Heavy whipping cream – The heavy cream must be cold otherwise it will not whip up and hold volume properly.
- Mix-ins – You’ll need chocolate chip cookies, mini chocolate chips and Oreo Cookies to flavor the ice cream layers. Feel free to make your own chocolate chip cookies, or buy them.
- Semi-sweet chocolate chips – For the ganache. I recommend sticking with semi-sweet chocolate. Other types of chocolate would need to adjust for more or less cream.
- Additional Toppings – To decorate the cake like I did, you’ll need brownie chunks, Oreos, chocolate chip cookies and mini chocolate chips. Buy some brownies to chop, bake a couple extra, or leave them off. Totally up to you!
Cake Collar, Springform Pan or Cake Pan?
You can use a springform pan, cake collar or cake pan to assemble the ice cream cake. The recipe is written with an 8×3-inch springform pan, since my assumption is that most people will use that. But a cake collar is simple and straight-forward, so I would recommend it if you have one. That said, if you don’t want to have buy another thing, you can use the springform pan or a cake pan.
- Springform pan – With this options, you’ll line the sides of your clean, dry 8-inch springform pan with parchment paper that should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan (see example). You can also put a cardboard cake circle in the bottom of the pan, if you’d like.
- Cake collar – This is the easiest method. Place the brownie base on a cake board, wrap the cake collar around the brownie and secure it in place. Now you can start layering the cake. Once it has been assembled and frozen, you’ll need to remove the cake collar before decorating and serving the cake.
- Cake pan – In order to be able to remove the assembled cake from the pan, you’ll need to line it with clear plastic wrap that extends out past the edges of the cake pan. Now you can add a lining of parchment paper and a cake board just as you would with the springform pan (you’ll place them right on top of the plastic wrap that’s already inside the pan). Once the cake has been assembled and frozen, you’ll use the clear plastic wrap like handles to lift the cake out of the pan.
Tips for a Successful Ice Cream Cake
It might seem intimidating to make an ice cream cake from scratch, but I promise you can do it! Just follow the recipe card carefully and pay close attention to these simple tips and tricks.
- Cool. Allow the brownie to cool completely before assembling the cake. Otherwise, the ice cream will melt right off.
- Room temperature cream cheese. The cream cheese for the ice cream should be softened to room temperature. Cold cream cheese will not mix smoothly with the other ingredients and you’ll end up with lumpy ice cream.
- Cold heavy whipping cream. Unless you want flat, runny ice cream, be sure that the heavy cream is very cold before you start whipping it. If it’s not, it won’t hold volume properly.
- Fold gently. When folding the whipped cream into the ice cream base, do so gently in two parts. This will help prevent you from knocking the air (and thus the structure) out of your whipped cream and ultimately your ice cream.
- Freeze thoroughly. Do not skimp on the freezing time here, folks. The cake needs to sit in the freezer for at least 6 hours and be completely frozen before you remove it from the pan and attempt decorating the top. If the cake isn’t completely frozen, it will fall apart.
- Soften before serving. Allow the cake to sit out for about 20 minutes before slicing and serving. I suggest using a long knife dipped in hot water to slice the cake. Clean the knife with a wet cloth and dip it in the hot water between slices.
Storage Information
This ice cream cake must be stored in the freezer. If you’re making the cake in advance, it can be stored in the freezer for 1-2 weeks. You’ll want to make sure the cake is fully frozen before wrapping or covering it. If your cake has been left at room temperature for any length of time and you need to store leftovers, allow it to firm up in the freezer for a couple of hours. Then wrap the frozen cake or leftovers in a double layer of plastic wrap and return it to the freezer.
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Oreo Brookie Ice Cream Cake
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Ingredients
Brownie Base
- 18.4 oz box brownie mix (plus ingredients on box)
No Churn Ice Cream
- 12 ounces (339g) cream cheese (room temperature)
- ¼ cup (56g) granulated sugar
- ½ cup (72g) brown sugar
- 3 tablespoons(45ml) milk
- 1 tablespoon vanilla extract
- 1 ½ cups (420ml) heavy whipping cream (cold)
- ¾ cup (86g) powdered sugar
- ¾ cup (100g) chocolate chip cookie crumbs
- 6 chocolate chip cookies (chopped)
- ¼ cup (45g) mini chocolate chips
- ¾ cup (90g) Oreo crumbs
- 6 Oreos (chopped)
Chocolate Ganache
- 9 ounces (254g) semi-sweet chocolate chips (divided)
- ¾ cup (180ml) heavy whipping cream (divided)
Chocolate Whipped Cream and Additional Toppings
- ½ cup (120ml) heavy whipping cream (divided)
- 2 tablespoons (15g) powdered sugar
- 2 tablespoons (14g) natural unsweetened cocoa powder
- Brownies
- Oreos
- Chocolate Chip Cookies
Instructions
Make the brownie base
- Grease an 8×3 inch springform cake pan and line the bottom of it with parchment paper to allow for easy removal. (See note below if you don’t have a springform pan.)
- Make brownie batter according to instructions on back of box and bake in prepared pan.
- When brownie is done baking, allow to completely cool.
- Once cool, remove the brownie base from the pan.NOTE: When it's time to assemble the cake, you'll be using the same 8-inch springform cake pan you used to bake the brownie in. Take the time to wash and dry it now so that the pan is ready when you begin assembling the cake.
Make the ice cream layers
- When the brownie base is cool, make the ice cream. In a large mixer bowl, combine the softened cream cheese, sugar and brown sugar and mix until smooth.
- Add the milk and vanilla extract and mix until smooth. Set aside.
- In another mixer bowl, add the cold heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.
- Gently fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream.
- Divide the ice cream mixture evenly between two bowls.
- To one bowl, add the chocolate chip cookie crumbs, chopped chocolate chip cookies and mini chocolate chips. Fold to combine. Set aside.
- To the other bowl, add the Oreo crumbs and chopped Oreos. Fold to combine. Set aside.
Make the first batch of ganache
- Make a small batch of chocolate ganache to use as a layer between the different flavors of ice cream. Add 3 ounces of the chocolate chips to a small bowl (see my tips for making chocolate ganache).
- Then heat 1/4 cup of the heavy whipping cream in a small microwave safe bowl until it begins to boil. Pour the hot cream over the chocolate chips and allow the mixture to sit undisturbed for 3-4 minutes. Whisk until smooth and set aside.
Build the cake
- Line the sides of your clean, dry 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. (See note below for directions of how to prep a standard 8-inch cake pan or use a cake collar.)
- Place the cooled brownie base back into the prepared pan.
- Add the chocolate chip cookie ice cream to the top of the brownie and spread into an even layer.
- Cover with a layer of chocolate ganache and spread into an even layer.
- Add the Oreo ice cream to the top of the ganache and spread into an even layer.
- Freeze the cake for 6-8 hours or overnight until frozen through.
To finish the cake
- Once the cake is fully set and frozen, prepare the toppings for the cake. Chop or crumble brownies, Oreos and chocolate chip cookies. Set aside.
- Make the second larger batch of chocolate ganache by placing the remaining 6 ounces of chocolate chips into a small bowl.
- Heat the remaining 1/2 cup of heavy whipping cream in a small microwave safe bowl until it begins to boil, then pour it over the chocolate chips. Allow the mixture to sit undisturbed for 3-4 minutes, then whisk until smooth. Set aside.
- Make the chocolate whipped cream by adding the heavy whipping cream, powdered sugar and cocoa powder to a large mixer bowl. Whip on high speed until stiff peaks form.
- Place the chocolate whipped cream into a piping bag and set aside.
- Now you can remove the frozen cake from the pan and peel away the outer wrapping of parchment paper (or plastic wrap or cake collar, if used).
- Drizzle the ganache around the edge of the cake. I used a squeeze bottle, but you could also use a spoon. See my Chocolate Drip Cake post for tips.
- Once you have a ring of drizzled ganache around the outside of the top of the cake, fill in the center of this ring with ganache until the top of the cake is fully covered. Use an offset spatula to smooth out the ganache into an even layer.
- Pipe a small dome of chocolate whipped cream onto the center of the top of the cake. The whipped cream will act as a sort of glue to help fix your other toppings in place.
- Cover the dome of chocolate whipped cream with additional brownie chunks, Oreos, chocolate chip cookies and chocolate chips.
- Place cake in the freezer and keep well covered until ready to serve. Allow it to sit out at room temperature and soften for about 20-30 minutes before cutting slices. Serve, then return leftovers to the freezer as soon as possible. Best if eaten with about 7 days, but could be kept frozen for up to 2 weeks.
Notes
- Why do I need a springform pan? An 8×3 inch springform pan is ideal for building this cake. The sides of the pan detach from the bottom of the pan making it easy to remove the cake once it’s been assembled and frozen.
- Can I use a different 8 inch cake pan? If you do not have an 8×3 inch springform pan, you can use a standard 8 inch cake pan. In order to be able to remove the assembled cake from the pan, you’ll need to line it with clear wrap that extends out past the edges of the cake pan. Next, add a lining of parchment paper and a cake board as described above for a springform pan. (You’ll place them right on top of the plastic wrap that’s already inside the pan). Now you are ready to continue building the cake. Once it has been assembled and frozen, you’ll be able to use the clear wrap like handles to lift the cake out of the pan. Just remove the plastic wrap and parchment paper before decorating and serving the cake.
- Can I use a cake collar to build the cake? Yes! In lieu of using a parchment paper lined springform pan or standard cake pan to build the cake, you can also use a cake collar as I did. Place the brownie base on a cake board and then on a serving plate. Wrap the cake collar around the brownie and secure in place. Now you are ready to continue building the cake. Once it has been assembled and frozen, you’ll need to remove the cake collar before decorating and serving the cake.
- Storage information. This cake must be stored in the freezer. You’ll want to make sure the cake is fully frozen before wrapping it in a double layer of plastic wrap or placing it in a cake carrier. Best if eaten with about 7 days, but could be kept frozen for up to 2 weeks.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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.
Hi Lindsay!
Soud I put the cake, when its ready, in the refrigerator or in the freeze?
In the freezer
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 !
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.
Yep turned out totally fine! Thank you!
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?
You leave the brownie in the bottom and build the ice cream layers on top of it.
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.
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.
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. 🙂
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!!
I hope you enjoy it! Thanks Melissa!
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!!
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? 🙂
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!
Wonderful to hear! So glad you enjoyed it!
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.
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!
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 !
I would suggest the chocolate whipped cream that I used on this ice cream cake.
Whoa. This cake is like….amazing. 😀
Thanks Katherine!
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!!
You are correct – you add the full 3 oz. Thanks for letting me know – it’s been updated.
I hope you enjoy it!
Thank you so much for putting the measurements in gram as well – makes it so much easier for sugarholics outside of the US…
Hi, when I have to serve it, should the cake stand at room temperature??
Thank you
It can. It’ll be easier to cut if you let it sit for about 30 minutes or so.
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.