Oreo Cookies and Cream Ice Cream Cake

This Oreo Cookies and Cream Ice Cream Cake might just be my favorite ice cream cake yet! It’s the creamiest, most tasty Oreo filled ice cream dessert ever.

Oreo Cookies and Cream Ice Cream Cake

Oreo Cookies and Cream Ice Cream Cake

You might find it strange that I’m posting not one, but two frozen treats in the month of January, but I see no reason to boycott ice cream at any point in the year. I eat it year round! In fact, just the other day I sat in front of the lovely fire the hubs made with a carton and went to town on a left over carton of eggnog ice cream. No shame here.

Oreo Cookies and Cream Ice Cream Cake

And this ice cream cake is definitely worth making, no matter the weather. I stuffed it with as many Oreos as I could without literally putting a pile of Oreos on a plate. You’ll need just about a whole package. No skimping folks.

And it’s not just stuffed with chunks of Oreo. Because let’s be honest – that’s not enough. It’s full of Oreo crumbs as well to give you the full cookies and cream experience.

Oreo Cookies and Cream Ice Cream Cake

You literally can’t take a bite of this without getting a mouth full of Oreo awesomeness. A truly irresistable cookies and cream dessert.

How to Make Oreo Cookies and Cream Ice Cream Cake

You start with my usual suspects – two layers of brownie and my favorite no-ice-cream-machine-needed ice cream base. To that ice cream base you add loads and loads of Oreo.

Oreo Cookies and Cream Ice Cream Cake

Pretty easy so far, right?

Next, you want to prepare your pan for building the cake. I’ve noted this in the instructions, but it’s important to use the same pan to build the cake as you did to make the brownies, otherwise the brownies may be too big or small.

I usually put a cake circle in the bottom of the cake pan I used and line it with parchment paper. The cake circle makes it nice an easy to move the cake around once I take it out of the pan.

Oreo Cookies and Cream Ice Cream Cake

Now comes the layering – the fun part!

We’ve got a layer of brownie on the bottom, topped with Oreo ice cream. Add some chocolate sauce to that and you’re half way there! You add the second brownie, the rest of the ice cream and then top with even more chopped Oreos, chocolate sauce and whipped cream. Bam! All done!

Oreo Cookies and Cream Ice Cream Cake

It’s the most fabulous ice cream cake ever. Seriously. You can’t buy this in the store people. And you won’t want to stop eating it. So you know what that means – time to make the cake and grab a fork.

Oreo Cookies and Cream Ice Cream Cake

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Oreo Cookies and Cream Ice Cream Cake on blue plate
Recipe

Oreo Cookies and Cream Ice Cream Cake

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

Description

This Oreo Cookies and Cream Ice Cream Cake might just be my favorite ice cream cake yet! It’s the creamiest, most tasty Oreo filled ice cream dessert ever.


Scale

Ingredients

  • 1 box brownie mix, plus ingredients required on box
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/8 cup milk
  • 1 tsp vanilla
  • 8 oz Cool Whip, thawed (OR 1 recipe of homemade whipped cream)
  • 1 1/4 cups Oreo crumbs (from about 16 Oreos)
  • 710 Oreos, chopped, optional
  • 1 20 oz bottle chocolate sundae syrup (I used Smuckers Sundae Syrup)
  • additional Oreos and whipped cream for the top, optional

Instructions

NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.

BROWNIES:

1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
3. When brownies are done baking, allow to completely cool.

ICE CREAM:

1. Combine cream cheese, sugar, milk and vanilla together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip, Oreo crumbs and chopped Oreos.

ASSEMBLING IT ALL:

1. 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. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Top with half of the Oreo ice cream.
4. Spread 1 cup of chocolate sauce over the ice cream and spread evenly.
5. Add second brownie to the pan.
6. Top with remaining Oreo ice cream.
7. Top with additional chopped Oreos, whipped cream and chocolate sauce, if desired.
8. Allow ice cream cake to freeze completely, 6-8 hours.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with whipped cream, chopped Oreos and additional chocolate sauce, allowing it to drizzle down the sides. Freeze until ready to serve. Cake is best when stored well covered for 4-5 days.

Keywords: oreo cake recipe, cookies and cream cake, cookies and cream ice cream cake, best ice cream cake, how to make ice cream cake, homemade ice cream cake, how do you make homemade ice cream cake, easy ice cream cake recipe

Enjoy!

This post includes affiliate links.

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Recipe rating

59 Comments
    1. Lindsay

      No. You’ll want to make the brownie layers first, then the ice cream. It’s a no churn ice cream so it doesn’t need to be frozen first.

  1. Jan Miller

    Just wondering about the end of the above recipe. I says add additional caramel sauce and then top with remaining snickers…I think the end belongs to a different cake recipe! I just thought I would bring that to your attention! Thanks! I am very much looking forward to making this cake this weekend!

    1. Lindsay

      As long as this recipe has been here, nobody has ever pointed that out, LOL. I’ve updated it to be correct. Thanks! I hope you enjoy it!

  2. Emi_neu24

    I consider myself a pretty skilled home baker. I made your Smore’s Ice cream cake and just finished making the Oreo one as a gluten free version. The ice cream base is so genius , easy to make, and SO delicious!! Bravo!!

    I used your chocolate cake recipe cause I had the same concerns as another commenter using frozen brownie. I have to ask what cake turntable do you use?

    I know my daughter is gonna love it for her 4th birthday!! Thank you so much Lindsey

  3. Merryl

    A little late to,the conversation but loved both the brownie based and chocolate cake based recipes. One problem, for me is that my springform pan is a 9″ one.  Would either cake look too low and flat if I use that size. Don’t really have a need for an 8″ pan. Thanks

    1. Lindsay

      They would definitely be shorter cakes, but that might not be a big deal. It’s more a personal preference. You could also do just one layer of each, instead of two.

  4. Fran

    I was thinking about making this for Mother’s Day. I am between two desserts and it happens to be (of all the delicious looking cakes on Pinterest!) this Oreo cake and your Snicker’s Peanut Butter cake. It looks like steps 10 and 11 came from the Snicker’s cake recipe. Thank you for your wonderful looking recipes! Any advice on which one to choose? I need a large cake but I definitely do not need two!

    1. lifeloveandsugar@gmail.com

      I actually haven’t tried it. I’d think it’d be fine as long you work quickly so that it doesn’t melt.

  5. Jillian

    This looks great. What do you think about substituting the ingredients for the homemade ice cream and just mixing in Oreos with vanilla ice cream to simplify it a bit?

  6. tllg.net

    I’m not that much of a online reader to be honest but your blogs really nice, keep it up!
    I’ll go ahead and bookmark your website to come back later.
    Many thanks

  7. Jill

    These recipes look wonderful! All of the recipes with brownies call for a brownie mix. What size mix is it? For a 8×8 or a 9×13 pan. I know it needs to be divided between to 8′ inch springform pans. The 8×8 just seems that it would be to thin.

    1. lifeloveandsugar@gmail.com

      You can really use either based on how thick of a brownie layer you want. The 9×13 would probably be easiest though.

  8. Time to Sparkle #47 - Inside BruCrew Life

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  9. Adelina Priddis

    So yummy yummy yummy!! I might be able to get away with this for hubs birthday instead of his usual carrot cake. Thank you for sharing it on Foodie Friday. This is included in today’s features!

  10. Jamie @ Love Bakes Good Cakes

    Delish ….. Thanks so much for linking up to Freedom Fridays! PInned and shared on Facebook!

  11. Kelly

    This Oreo cake looks stunning Lindsay! I’m with you, I can eat ice cream all year round and love this recipe, pinning, thanks for sharing 🙂

  12. Heather {Woods of Bell Trees}

    Oh GEEZ this looks way TOO good! Mmmmm I just showed my little man and my big man this cake and they want some!

  13. Sara @ Bitz & Giggles

    Oh, my. I found you at The 36th Avenue link party and am so glad I did. Pinned this immediately. Your photos are fabulous! Can’t wait to make this myself!

  14. Rachel @ Bakerita

    Ice cream is ALWAYS okay with me! This looks so gooood! I’m drooling, and wish I had a slice which is ridiculous considering how full I am right now, but I just want it. Yum!

    1. lifeloveandsugar@gmail.com

      You can set it out for 10-15 minutes before serving to soften it, but it should be served frozen.

      1. Diane

        I would like to make this but i’m afraid once frozen the brownie will be too hard to cut into and to also eat frozen brownie.

      2. lifeloveandsugar@gmail.com

        If you set it out about 15 minutes before cutting, you shouldn’t have a problem with cutting or eating the brownies. If you’d prefer cake layers though, check this recipe out and replace the brownies with the cake layers

      3. Sharika

        Hello. I’m really wanting to make this cake using the cake layers instead of the brownies, however when I click “this recipe” below it won’t open. Could you please direct me to where I can find the recipe? Thanks in advance.

      4. Lindsay

        I looked at the post but couldn’t quickly see what “this recipe” link you’re referring to, so I’m not sure. Can you give me a little more information.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12