Delicious chocolate cake, cookies & cream ice cream, homemade hot fudge & whipped cream make this Oreo Ice Cream Layer Cake an absolute dream! This recipe is easy but all about planning your time out and working quickly with the ice cream! This Cookies & Cream Ice Cream Cake is perfect for your next party!
Ah, the last of summer is here, psych! Not for us that live in So Cal the temperatures won't drop till at least early October. While I hate the heat I do enjoy that it means I can continue to eat ice cream on an almost daily basis. Can I get an Amen? This ice cream cake recipe starts off with a layer of my favorite chocolate cake. And of course a container of your favorite Cookies & Cream Ice Cream. Then whipped cream and hot fudge, you could make your own or use store-bought.
Next, try my Oreo Brownies Recipe or cookies and cream cookies!
Let's get to the recipe.
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How do you make an ice cream cake at home?
This is going to be a long post because there are multiple steps in making this Cookies and Cream Chocolate Ice Cream Cake. It is not hard, you just need patience and make sure to work quickly, you are working with ice cream after all!
The benefit of this cake is that you can make it ahead of time. I am all about making desserts ahead of time. There are usually so many other things going on when you want a cake. Cleaning the house, curling your hair, making the other recipes for the party. So having the start of the show made ahead of time makes me so happy!
Check out my homemade Viennetta ice cream cake too!
Start off with baking your cake, you could make it a week or two in advance and just let it chill in the freezer. To see a detailed post of how I make chocolate cake check out this post. Then at least 4 hours before you want to put the cake together make the ice cream cake layers.
How do you make ice cream layers?
Make sure to use the exact same cake pan you use to make the cake. Often times even if the cake pan is the same size different brands have different little nooks and crannies so you may find you have a bit of a curve or a straight edge.
Take the ice cream container out of the freezer and let it sit on the counter for 10 minutes before you make the ice cream cake layers, this makes it easier to spread the ice cream into an even layer.
Get the cake pan and place a layer of plastic wrap across one side and then another layer of plastic wrap so the whole inside of the cake pan is covered with plastic wrap and there is plastic wrap overhanging on the edges. Then place half of the cookies and cream ice cream inside the plastic in the cake pan and use an offset spatula to spread it out to an even layer then fold the overhang of the plastic wrap on top of the ice cream cake layer so it is fully covered. Then place in their fridge and the freezer for at least four hours if not overnight. Repeat the same steps for the second layer of ice cream.
How do you assemble an ice cream layer cake?
You could just put this together on a plate, I prefer to use a cake board.
When you are ready to assemble take the chocolate cake layer and using a serrated knife or a cake saw slice it in half evenly. Place one layer of chocolate cake on top of the cake board then take an ice cream cake layer out of the freezer unwrap it and place it directly on top of the cake layer. Then do the same with another cake layer then ice cream cake layer. I like to kind of press it together, it does get a bit messy. Then place it back in the freezer while you make your whipped cream.
In the bowl of the bowl of an electric stand mixer add your heavy whipping cream, milk dry milk powder, and powdered sugar. Fitted with a whisk attachment beat the mixture for 3 to 4 to 5 minutes or until you have stiff peaks.
When I cover any cake in frosting I find it easiest to use a piping bag fitted with a large round tip and piping around the whole cake and then using a bench scraper to clean up the edges. I really advise that you get everything ready because you have to move very quickly when working with an ice cream cake. So I had my whipped cream inside the piping bag fitted with the tip ready to pipe on my cake turntable as soon as the cake came out of the freezer. Once covered in whipped cream place the cake back in the freezer to set up for at least 30 minutes.
Next, pour you're not so hot - hot fudge. You could use a spoon to drizzle it or if you want to be more precise like I did use a squeezy bottle to make the drips and then use an offset spatula to cover the top. When done place the cake back in the freezer for 30 minutes. Then using a star tip the Wilton 1M works great pipe the remaining whipped cream on top of the hot fudge in a circle outlining the cake. Then press and crushed Oreos. Return the cake to the freezer for at least four hours if not up to two days before serving.
When you are ready to serve to take the cake out of the freezer and let it sit for a minute or two before slicing to take the chill off.
If you are interested in making some no churn ice cream try my peanut butter ice cream or strawberry cheesecake ice cream.
If you love cookies and cream then check out my recipe for cookies and cream brownies.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Fancy some more Oreo desserts?
- Mini Oreo Cheesecakes
- Oreo Cheesecake Recipe
- Golden Oreo Cake Batter Ice Cream Pie
- Cake Batter Golden Oreo Ice Cream
- Thick & Chewy Oreo Brownies
- Oreo Milkshake
- Oreo Dip
- Oreo Cake
Recipe Card
Oreo Ice Cream Cake
Delicious chocolate cake, cookies & cream ice cream, homemade hot fudge & whipped cream make this Ice Cream Layer Cake an absolute dream! This recipe is easy but all about planning your time out and working quickly with the ice cream! This Cookies & Cream Ice Cream Chocolate Layer Cake is perfect for your next party!
- Total Time: 6 hours 10 minutes
- Yield: 10-12 slices 1x
Ingredients
Chocolate Cake Layer
- 200 grams (1 cup) Granulated Sugar
- 125 grams (1 cup) All-Purpose Flour
- 45 grams (Heaping ¼ cup) Dutch-process Cocoa powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- ½ tsp Baking Powder
- 2 Large Eggs, at room temp.
- 1 Teaspoon Vanilla Extract
- 2oz (¼ cup) Vegetable Oil
- 4oz (½ cup) Whole Milk or Buttermilk, at room temp.
- 4oz(½ cup) Hot Coffee (I put 1 tbsp of instant coffee and pour hot water on top, let sit for 1 minute)
Hot Fudge
- 6oz Chocolate, chopped
- 2oz (¼ cup) Heavy Whipping Cream
- 2 Tablespoons Unsalted Butter
- 2 Teaspoons Vanilla Extract
- Pinch of salt
Whipped Cream
- 16oz (2 cups) Heavy Whipping Cream
- 2 Teaspoons Dry Milk Powder
- 2 Tablespoons Powdered Sugar
Other Ingredients
- 1.5 quarts Cookies & Cream Ice Cream
- 6 Oreos
Instructions
Chocolate Cake Layer
- Preheat oven to 350F and grease one 8 inch round pans. Set aside.
- In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside.
- In the bowl of an electric mixer combine eggs, vanilla, oil, and milk mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Add in hot coffee, the mixture will be very thin. Pour evenly into prepared pan.
- Bake for 25-30 minutes. Or until a toothpick inserted comes out clean. Set aside to cool completely, then wrap in plastic wrap and freeze overnight or until use.
Hot Fudge
- In a small saucepan over low-medium heat add the chocolate and heavy cream, mixing and cooking until the chocolate is completely melted. Take the saucepan off of heat and add the butter, vanilla, and salt. Store in an airtight container in the fridge until ready to use.
Freezing Ice Cream Cake Layers
- Take the cake pan and place a layer of plastic wrap across one side and then another layer of plastic wrap so the whole inside of the cake pan is covered with plastic wrap and there is plastic wrap overhanging on the edges.
- Then place half of the cookies and cream ice cream inside the plastic in the cake pan and use an offset spatula to spread it out to an even layer then fold the overhang of the plastic wrap on top of the ice cream cake layer so it is fully covered. Then place in their fridge and the freezer for at least four hours if not overnight. Repeat the same steps for the second layer of ice cream.
Whipped Cream
- In the bowl of the bowl of an electric stand mixer add your heavy whipping cream, milk dry milk powder, and powdered sugar. Fitted with a whisk attachment beat the mixture for 3 to 4 to 5 minutes or until you have stiff peaks.
Assembly
- Take the chocolate cake layer and using a serrated knife or a cake saw slice it in half evenly. Place one layer of chocolate cake on top of the cake board then take an ice cream cake layer out of the freezer unwrap it and place it directly on top of the cake layer. Then do the same with another cake layer then ice cream cake layer. I like to kind of press it together, it does get a bit messy. Then place it back in the freezer while you make your whipped cream.
- When I cover any cake in frosting I find it easiest to use a piping bag fitted with a large round tip and pipe around the whole cake and then using a bench scraper to clean up the edges. Set aside 1 cup of whipped cream for decorating the top later. I really advise that you get everything ready because you have to move very quickly when working with an ice cream cake. Once covered in whipped cream place the cake back in the freezer to set up for at least 30 minutes.
- Now pour the hot fudge on top of the cake- you could use a spoon to drizzle it or if you want to be more precise like I did use a squeezy bottle to make the drips and then use an offset spatula to cover the top. Then place the cake back in the freezer for 30 minutes.
- Then using a star tip the Wilton 1M works great pipe the remaining whipped cream on top of the hot fudge in a circle outlining the cake. Then press and crushed Oreos. Return the cake to the freezer for at least four hours if not up to two days before serving.
Notes
- When you are ready to serve to take the cake out of the freezer and let it sit for a minute or two before slicing to take the chill off.
- You could sub storebought hot fudge and cool whip for a quicker recipe
- Prep Time: 5 Hour 40 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Georgia says
Wow this cake is phenomenal, I made it to test before 4th of July this coming weekend. Lets just say I'll be making it again asap!
Elizabeth Waterson says
What a perfect 4th of July dessert!! Thanks for reviewing the recipe I really appreciate it Georgia! Take care. xX Liz