Ice cream cake is such a great cake to make when the weather is hot. I’ve designed this Oreo cookie ice cream cake to be super easy and quick to put together. It’s only takes about 20 minutes of hands-on time to put together from scratch, including making the homemade Oreo cookie ice cream! The only hard part is waiting patiently for it to freeze before you can eat it!
HOW TO MAKE OREO COOKIE ICE CREAM CAKE
Scroll down for amounts of ingredients
STEP 1 - MAKE THE CAKE SPONGE
Line a 30 x 40 cm (12 x 16 inch) a pan with parchment paper and grease the parchment paper as well or the cake will stick!
In a bowl mix and sift together the flour, salt and baking powder. Set to the side.
In another clean glass or metal bowl, whip the room temperature eggs and vanilla. Once foamy, gradually beat in the sugar and continue to whip until the mixture triples in volume, lightens in color and forms ribbons. When you have enough air incorporated, the mixture will be very pale in color - like a pale mayonnaise. Please see the video for a visual guide.
Bloom the cocoa powder in hot milk and quickly combine the bloomed cocoa powder with the egg mixture. This shouldn't take more than 15 seconds. Your mixture will slightly deflate but should still hold some of it's air.
Fold in the dry ingredients, making sure to scrape the bottom of your bowl and spread the batter onto the baking sheet lined with parchment paper.
Bake the cake in a preheated oven at 160 °C (320 °F) for 10 - 12 minutes or until a toothpick comes out clean.
Allow to cool completely, then divide cake in half and set aside.
STEP 2 - MAKE THE OREO COOKIE ICE CREAM MIX
Roughly chop the Oreo cookies. You want the Oreos to be in large pieces so you can taste and crunch chunks of cookie. Set aside.
Beat cold heavy cream and vanilla until stiff peaks. Beat in the cold sweetened condensed milk and mix until the mixture reaches stiff peaks.
If you are making this cake in summer time or in a warm kitchen, the ice cream base may not hold its structure well. To help avoid this problem, chill your bowl in the freezer for 15 minutes prior to making your ice cream base, and remember to work fast when assembling your cake.
STEP 3 - ASSEMBLE THE CAKE & FREEZE
Set aside ⅓ of the ice cream base (about 2½ cups) in the fridge for decorating the outside of the cake
To the remaining ice cream base fold in the crushed oreos and transfer the mixture to a piping bag. Cut a hole that's big enough so the large Oreo cookie pieces come out easily.
Once the cake has cooled, quickly assemble the cake and onto your first cake layer pipe the ice cream base high. Add the second cake layer on top. Do not squash down the top cake layer because the ice cream layer will be very soft. Gently place it on top. Now cover the cake with the remaning ice cream base you had set aside in the fridge.
Decorate the top and sides of your cake with more crushed oreos (as much as you want).
Gently cover with plastic wrap and freeze the cake for a minimum of 6 hours or over night.
IMPORTANT: To serve, take the cake out of the freezer 20 minutes before serving.
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PRO TIPS
If you want to store this ice cream cake in the freezer for a few weeks, then when you’ve covered it with plastic wrap, put it in a large freezer bag, or cover with an upside down plastic container. This will help protect the cake for longer term storage.
Watch the video tutorial
INGREDIENTS
For the cake sponge
3 Room temperature eggs
100 g (½ cup) Sugar
1 tsp Vanilla extract
35 g (4 tbsp) Cocoa powder
4 tbsp Hot milk, for blooming the cocoa powder
60 g (⅓ cup + 1 tbsp) All purpose flour
1 tsp Baking powder
¼ tsp Salt
For the Oreo cookie ice cream mix
500 g (2 cups) Cold heavy cream
300 g (12 oz) Cold sweetened condensed milk
20 Oreo cookies
1 tbsp Vanilla extract
For decorating
Oreo cookies (add as much as you like)
Chocolate sauce (optional)
INSTRUCTIONS
For the cake sponge
Line a 30 x 40 cm (12 x 16 inch) a pan with parchment paper and grease the parchment paper as well or the cake will stick!
In a bowl mix and sift together the flour, salt and baking powder. Set to the side.
In another clean glass or metal bowl, whip the room temperature eggs and vanilla. Once foamy, gradually beat in the sugar and continue to whip until the mixture triples in volume, lightens in color and forms ribbons. When you have enough air incorporated, the mixture will be very pale in color - like a pale mayonnaise. Please see the video for a visual guide.
Bloom the cocoa powder in hot milk and quickly combine the bloomed cocoa powder with the egg mixture. This shouldn't take more than 15 seconds. Your mixture will slightly deflate but should still hold some of it's air.
Fold in the dry ingredients, making sure to scrape the bottom of your bowl and spread the batter onto the baking sheet lined with parchment paper.
Bake the cake in a preheated oven at 160 °C (320 °F) for 10 - 12 minutes or until a toothpick comes out clean.
Allow to cool completely, then divide cake in half and set aside.
For the ice cream mix
Roughly chop the Oreo cookies. You want the Oreos to be in large pieces so you can taste and crunch chunks of cookie. Set aside.
Beat cold heavy cream and vanilla until stiff peaks. Beat in the cold sweetened condensed milk and mix until the mixture reaches stiff peaks.
If you are making this cake in summer time or in a warm kitchen, the ice cream base may not hold its structure well. To help avoid this problem, chill your bowl in the freezer for 15 minutes prior to making your ice cream base, and remember to work fast when assembling your cake.
Assembling the cake & freezing
Set aside ⅓ of the ice cream base (about 2½ cups) in the fridge for decorating the outside of the cake
To the remaining ice cream base fold in the crushed oreos and transfer the mixture to a piping bag. Cut a hole that's big enough so the large Oreo cookie pieces come out easily.
Once the cake has cooled, quickly assemble the cake and onto your first cake layer pipe the ice cream base high. Add the second cake layer on top. Do not squash down the top cake layer because the ice cream layer will be very soft. Gently place it on top. Now cover the cake with the remaning ice cream base you had set aside in the fridge.
Decorate the top and sides of your cake with more crushed oreos (as much as you want).
Gently cover with plastic wrap and freeze the cake for a minimum of 6 hours or over night.
IMPORTANT: To serve, take the cake out of the freezer 20 minutes before serving.
About EmmaFontanella.com
Thanks so much for visiting! I’m Emma Fontanella, a pastry chef based in Rome, Italy and New York in the United States. You might know me from my YouTube channel, Emma’s Goodies. I really believe the best baking is done at home, so this site is where I share my recipes designed for home bakers - from beginners to the most advanced.
Here you’ll find written step-by-step instructions for hundreds of my recipes, along with full video tutorials.
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