I have recently been experimenting with some ice cream-related dessert ideas at home, including homemade ice cream sandwiches and epic banana splits. I was intrigued by the idea of using store-bought Oreos and Oreo ice cream to make a layered ice cream cake type of dessert at home. One tricky part here lies in allowing the ice cream to get to the perfect spreadable temperature without having it get too warm.

Oreo Ice Cream Cake at Home

I have recently been experimenting with some ice cream-related dessert ideas at home, including homemade ice cream sandwiches and epic banana splits. I was intrigued by the idea of using store-bought Oreos and Oreo ice cream to make a layered ice cream cake type of dessert at home. One tricky part here lies in allowing the ice cream to get to the perfect spreadable temperature without having it get too warm.

Ingredients

  • 2 tsp vegetable oil or butter
  • 1 sleeve of Oreos, or more, depending on your pan size
  • 4 Tbsp salted butter
  • 2 Tbsp cocoa powder
  • ¼ cup white granulated sugar
  • 2-3 pints of Oreo ice cream
  • 3 Tbsp heavy cream
  • ¼ cup chocolate chips
  • ½ tsp vanilla extract
  • 2 cups whipped cream, optional
  • Crushed Oreos, as garnish, optional

Instructions 

  • Line the bottom of an 8” springform pan with parchment paper, and lightly grease the sides of the pan with vegetable oil or butter.
  • Place a single layer of Oreos on the bottom of the pan, and spread them out evenly so that they are touching.
  • In a medium-sized bowl, combine the melted butter, cocoa powder, and sugar until it forms a thick paste.
  • Spread the paste over the Oreos in the pan, using a rubber spatula to spread it evenly.
  • Place the pan in the freezer for 30 minutes.
  • Once frozen, remove the pan from the freezer and spread the Oreo ice cream over the top of the Oreo layer.
  • *You will need to allow the Oreo ice cream to sit at room temperature for a few minutes until you can begin to scoop it out and spread it.
  • Place the pan back in the freezer for an additional 30 minutes.
  • In a small saucepan over medium-low heat, heat the heavy cream and chocolate chips together, stirring constantly until the chocolate is melted and the mixture is smooth and homogenous.
  • Remove the pan from the heat, and stir in the vanilla extract.
  • Allow to cool for about 10 minutes.
  • Pour the chocolate sauce over the Oreo ice cream layer, and smooth it out with a rubber spatula until it forms a very thin layer.
  • *You may not need to use all of your chocolate sauce here.
  • Return the pan to the freezer for at least 4 hours, or until the cake is completely frozen.
  • When ready to serve, remove the cake from the pan and top with whipped cream and crushed Oreos if desired.

Notes

You can, and should, make this well in advance of serving. When you are ready for dessert, allow the cake to sit at room temperature for at least 5 minutes before serving.