This homemade Oreo Cookies and Cream ice cream cake will be a hit for a party or special occasion. This cake consists of homemade vanilla ice cream, Oreo cookies and cream ice cream, homemade fudge filling, and whipped cream frosting. This is a cool, delicious treat.
Taste this delicious treat and I doubt you’ll ever want store bought again. This ice cream cake has two layers of ice cream. The great thing about this cake is you can keep the flavors as above, or you can substitute your favorite flavor as desired.
My favorite part of an ice cream cake is the fudge filling and this recipe has a generous portion of fudge filling along with chopped Oreo cookies nestled between the ice cream layers.
My son celebrated his 19th birthday over the weekend. He usually request a Dairy Queen Oreo Ice Cream Cake for his birthday, but this year, I decided to be adventurous and make my first ice cream cake.
The task of making an ice cream cake has always seemed too daunting and out of reach for me. I looked at a few blog sites as to how to make an ice cream cake and after reading the instructions, part of me was tempted to just go out and buy the cake. From what I gathered, it’s not that cost-effective to make it yourself, and it requires quite a length of time to make. So with that said, why did I want to still pursue this? Well, almost all of the Dairy Queen Ice Cream Cakes have a layer of chocolate ice cream. My daughter and I both like chocolate ice cream, but not my son. I decided it would be worth it to make this dessert with the flavors of ice cream that he prefers since we’re celebrating his special day.
So let’s clarify the issue of this being a lengthy dessert to make. This dessert is actually pretty easy to make. There is just a lot of wait time involved between the steps. It’s kind of like putting wash in the washing machine. It only takes a few minutes to put the laundry into the machine. With some of the newer washing machines, it can take over an hour to do one load of laundry, but you’re not actually spending an hour doing laundry. This is the same with making this ice cream cake. You literally spend a few minutes here and there adding the layers, but there is a significant wait time between the layers.
For this recipe, I used homemade ice creams, homemade fudge topping, and homemade whipped cream. It takes 20 minutes for me to make a batch of ice cream, about 15 minutes for the fudge sauce, and 5 minutes for the whipped cream. I think this time is well worth it as it delivers a great tasting cake. If you’re pressed for time, you can still make this recipe with store bought ingredients and have very similar results.
For planning purposes, you can choose to make this ice cream over a few day period (3 days) or you can spend most of a whole day preparing the ice cream cake and then use the next day to prepare the frosting and frost the cake. It’s strictly up to you. Since I wasn’t in a rush, I chose to make this dessert over a few days. Here’s how:
Start off by making a batch (1.5 quarts) of homemade vanilla ice cream. (2 cups heavy whipping cream, 1 cup whole milk, 3/4 cup sugar, 1 tsp vanilla). Place in ice cream maker for approx 20 minutes or until ice cream reaches soft serve consistency.
Wrap outside of nine-inch springform pan with aluminum foil (prevents ice cream from leaking – I didn’t do it at first and I had a little puddle on my countertop). Line the inside bottom and sides of springform pan with parchment paper. Add softened vanilla ice cream to springform pan. (If your ice cream is hard, you’ll want to leave out on counter for a few minutes to soften first). Cover with aluminum foil and place in freezer for at least 1 hour. (I put mine in overnight)
The next day, I start off by chopping the Oreo cookies. You’ll need this for the cookies and cream ice cream, as well as the layer in the ice cream cake. Set this aside temporarily.
Place the ingredients for the Oreo cookies and cream ice cream in the ice cream maker. (2 cups heavy whipping cream, 1 cup whole milk, 1/2 cup sugar, 1 tsp vanilla extract, 2 cups chopped Oreo cookies).
While the ice cream was churning, I started making the homemade hot fudge sauce. I found this recipe on Brown Eyed Baker’s site and I’d highly recommend making it. I changed it up just a bit as I didn’t have dark brown sugar and I used a blend of semisweet chocolate chips and bittersweet chocolate chips.
Here’s how to make the hot fudge sauce:
In a small saucepan, add in heavy whipping cream, light corn syrup, light brown sugar, cocoa powder, salt, and 1/3 cup of bittersweet chocolate chips. Heat on medium heat until mixture comes to a boil, stirring frequently. Turn heat down to a simmer and continue on low boil for 5 more minutes, stirring frequently.
Remove from heat and add in semisweet chocolate chips, butter, and vanilla extract. Stir until chocolate has melted. Let sit for 20 minutes to thicken.
As you’re waiting for sauce to thicken, ice cream should have finished churning. Transfer ice cream to an airtight container and place in freezer.
Remove the springform pan from the freezer and add the layer of chopped Oreo cookies on top of the frozen vanilla layer.
Pour the hot fudge sauce over the cookie layer.
Cover and return pan to freezer for at least 30 minutes. Add Oreo cookies and cream ice cream layer on top of fudge layer. Ice cream should be softened and easily spreadable. If ice cream is hard, let sit out on counter for a few minutes.
Cover and freeze for at least 8 hours or overnight. (Good news: the ice cream cake is now done, except for the frosting)
Here’s how to make the whipped cream frosting. In large bowl, add in heavy whipping cream, powdered sugar, and vanilla extract. Blend on high speed with electric mixer for approx 3 minutes, or until stiff peaks form.
Remove frozen ice cream cake from springform pan by gently skimming knife along edge of pan.
Peel away parchment paper and place ice cream cake on cardboard cake stand or plate.
Spread the whipped cream frosting on top and sides of cake. You’ll need to work quickly as ice cream will start to melt. If ice cream does start to melt, place ice cream cake back in freezer for a few minutes and then resume frosting. (I had to place back in freezer as I got piping bag ready to decorate border of cake. I used a Wilton 1M decorating tip)
Chop up 3 to 4 Oreo cookies and sprinkle on top of cake if desired.
I used cake cover with cake stand and returned cake to freezer. (Be careful that cover does not stick to sides of cake) Prior to serving ice cream cake, take out of freezer and let sit out on counter for approx. 20 minutes prior to cutting.
Happy birthday to my son, Jeremy. He’s a young man with quiet dignity and integrity. (P.S. Everyone loved the cake!!!)
Oreo Cookies and Cream Ice Cream Cake
This homemade Oreo Cookies and Cream ice cream cake will be a hit for a party or special occasion. Homemade vanilla ice cream, Oreo cookies and cream ice cream, homemade hot fudge, and whipped cream frosting. Taste this delicious treat and you'll never want store bought again.
Ice Cream Cake:
- 1 1/2 quarts vanilla ice cream, freshly churned or softened
- 1 1/2 quarts Oreo cookies and cream ice cream, freshly churned or softened
- 24 Oreo cookies, chopped
- 2 cups hot fudge sauce (see below)
Hot Fudge Sauce:
- 2/3 cup heavy whipping cream
- 1/2 cup light corn syrup
- 1/3 cup light brown sugar, packed
- 1/4 cup Hershey's cococa powder
- 1/4 tsp salt
- 1/3 cup bittersweet chocolate chips
- 1/3 cup semisweet chocolate chips
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 2 tsp vanilla extract
- 3 - 4 Oreo cookies, crushed for decoration
Ice Cream Cake:
Line bottom and sides of 9-inch springform pan with parchment paper. Cover outside of pan with aluminum foil to prevent ice cream from leaking out of pan.
2. Spread softened vanilla ice cream into bottom of springform pan. Cover top of pan with aluminum foil and place in freezer for at least 1 hour.
3. Prepare hot fudge sauce by adding first 6 ingredients to medium saucepan. Heat over medium heat until mixture comes to a boil. Turn heat down to simmer and continue to boil, stirring frequently for 5 minutes. Remove from heat and add semisweet chocolate chips, butter, and vanilla. Stir until smooth.
4. Add chopped cookies on top of frozen vanilla ice cream. Pour hot fudge sauce over chopped cookies. Cover and return pan to freezer for at least 30 minutes.
5. Spread softened Oreo cookies and cream ice cream over fudge layer. Cover and return to freezer for at least 8 hours or overnight.
6. Run knife along sides of springform pan to loosen ice cream cake prior to releasing springform pan.
Whipped Cream Frosting:
In large bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.
2. Beat with electric mixer for approx. 3 minutes on high speed or until stiff peaks form.
3. Remove ice cream cake from springform pan and frost top and sides of cake with frosting. If ice cream cake starts to melt while frosting cake, return to freezer for a few minutes and then resume frosting.
4. Use Wilton cake decorating tip 1M to decorate border of cake.
5. Sprinkle top of cake with crushed cookies if desired.
6. Keep cake frozen. Remove from freezer 20 minutes prior to serving.