Easy Homemade Oreo Ice Cream Cake An Oreo Lovers Dream Dessert Recipes

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CHOCOLATE OREO CAKE



Chocolate Oreo Cake image

This Chocolate Oreo Cake is to die for! A moist chocolate cake full of Oreo icing! And not just any Oreo icing - it is FULL of crushed up Oreos. An Oreo lover's dream.

Provided by Lindsay

Categories     Cake

Time 58m

Number Of Ingredients 19

2 cups (260g) flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder OR Hershey's Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla extract
1 cup (240ml) boiling water
1 1/2 cups (336g) butter
1 1/2 cups (284g) shortening
8-9 cups (920g-1035g) powdered sugar
3 cups (414g) Oreo crumbs (about 33 Oreos)
1 tsp vanilla extract
6-7 tbsp (90ml-105ml) water
6 oz (1 cup | 169g) semi sweet chocolate chips
1/2 cup heavy whipping cream
Oreos, optional

Steps:

  • Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
  • 2. Add all dry ingredients to a large bowl and whisk together.
  • 3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
  • 4. Add vanilla to boiling water and add to mixture. Mix well.
  • 5. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
  • 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  • 7. Make icing while cakes cool. Beat together butter and shortening until smooth.
  • 8. Slowly add 4 cups of powdered sugar and mix until smooth.
  • 9. Add vanilla and Oreo crumbs and mix until smooth.
  • 10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
  • 11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
  • 12. Once cakes are cool, remove cake domes from top with a large serrated knife.
  • 13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
  • 14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
  • 15. Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.
  • 16. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
  • 17. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  • 18. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.
  • 9. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 847.
  • 0. Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.

Nutrition Facts : ServingSize 1 Slice, Calories 995 calories, Sugar 93.8 g, Sodium 398 mg, Fat 60.6 g, SaturatedFat 32 g, TransFat 2.6 g, Carbohydrate 114.7 g, Fiber 3.1 g, Protein 5.7 g, Cholesterol 79.1 mg

OREO ICE CREAM CAKE



Oreo Ice Cream Cake image

This Oreo Ice Cream Cake is made with an Oreo crust, chocolate Oreo ice cream layer, chocolate fudge, and an Oreo ice cream layer -- for Oreo lovers only!

Provided by Ashley Fehr

Categories     Dessert

Time 8h20m

Number Of Ingredients 10

24 Oreo cookies (with filling)
1/2 cup unsalted butter (melted)
1 litre Oreo ice cream ((1 quart) softened)
2 tablespoons hot fudge or chocolate sauce (warmed)
10 Oreo cookies (with filling, crushed)
1/2 cup thick hot fudge sauce (warmed)
1 litre Oreo ice cream ((1 quart) softened)
whipped cream
chocolate sauce
Oreos

Steps:

  • Line a 9" Springform pan with parchment paper (pinch it in between the bottom and the outer ring for easy removal).
  • Place Oreos and melted butter in a food processor and process until smooth -- it will start to clump together.
  • Press into the bottom and about 1/2" up the sides of the Springform pan.
  • Stir together Oreo ice cream and chocolate sauce. Spread over crust and freeze for 1-2 hours until set.
  • Stir together crushed Oreo cookies and fudge sauce.
  • Drop by teaspoonfuls over firm chocolate ice cream layer.
  • Spread softened ice cream over top of chocolate crumbles and smooth the top.
  • Freeze at least 6 hours or overnight before garnishing and serving.
  • Garnish with sweetened whipped cream or whipped topping, chocolate sauce and Oreos as desired.
  • Slice and serve.
  • Store leftovers in the freezer up to 3 months.

Nutrition Facts : Calories 465 kcal, Carbohydrate 55 g, Protein 6 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 59 mg, Sodium 283 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving

OREO ICE CREAM CAKE



Oreo Ice Cream Cake image

Make an Easy homemade Ice Cream Cake! You'll love this Oreo Ice Cream Cake. It has a layer of homemade chocolate cake with a layer of no-churn Oreo ice cream on top.

Provided by Julianne Dell

Categories     cake

Time 5h

Number Of Ingredients 21

¾ cup (143g) granulated sugar
¼ cup (59ml) vegetable oil
2 large eggs
2 teaspoons (10ml) vanilla extract
¼ cup (48g) light sour cream
1 cup (140g) all-purpose flour
¼ cup (28g) cocoa powder (I use Hershey's Special Dark)
1 ¼ (5g) teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2/3 cup (158ml) brewed coffee
1 1/4 cup plus 2 tablespoons (325ml) heavy whipping cream
1/2 cup (65g) powdered sugar
8 ounces full-fat cream cheese
1/2 cup (95g) granulated sugar
1 teaspoon (5ml) pure vanilla extract
16-18 crushed Oreo cookies, roughly crushed
2 ounces dark chocolate (chocolate bar or chips)
6 tablespoons (90ml) heavy whipping cream
1 cup (236ml) heavy whipping cream
1/2 cup (65g) powdered sugar

Steps:

  • Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease & flour the edges.
  • In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
  • Next mix in the sour cream and beat until well combined.
  • In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
  • Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
  • Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
  • Bake at 350°F for 28-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool Completely.
  • Prepare a batch of whipped cream. Chill the bowl in the freezer for 5-10 minutes. Pour 1 1/4 cups heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until soft peaks form.
  • Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set it aside.
  • To soften the cream cheese in the microwave, unwrap and microwave on a plate for 15-20 seconds.
  • Beat the softened cream cheese until it's completely smooth and free of lumps. Next add the granulated sugar, 2 tablespoons heavy cream and the vanilla extract and continue beating until well mixed.
  • Then fold in the prepared whipped cream until it's fully incorporated.
  • Finally, roughly crush the Oreos by placing them in a Ziploc bag and smashing them with a rolling pin or something similar. Add the crushed Oreo cookies and stir until well mixed.
  • Transfer the cake layer to an 8-inch springform pan, lined with parchment paper or a cake collar. Or line your cake pan with plastic wrap along the bottom and up the sides of the pan.
  • Cut the dome off the top of the cake so it's flat on top. Place the cake in the bottom of the pan. Pour the prepared ice cream base over the cake, spread evenly and freeze until the filling is set, 2-4 hours.
  • In a microwave-safe bowl, combine the chocolate and 6 tablespoons of heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely melted. Allow to cool.
  • Pour the chocolate over top of the ice cream layer and spread evenly. Return the cake to the freezer until the ganache has set.
  • Prepare a second batch of whipped cream following the same instruction of above, Pipe the border using a large open star tip. Garnish with crushed cookies.

Nutrition Facts : ServingSize 1 slice, Calories 1008 calories, Sugar 82.5g, Sodium 648.5mg, Fat 52g, SaturatedFat 20g, Carbohydrate 128g, Fiber 1.5g, Protein 9.7g, Cholesterol 109mg

OREO ICE CREAM CAKE



Oreo Ice Cream Cake image

I've never made this but I tasted a bit, that was all that was left, and it was really good. It only has 4 ingredients and sounds super easy to make. I think you could easily substitute homemade sauce for the hershey's. I think it would be great to take to a potluck because you wouldn't have to worry about keeping it warm or making sure it doesn't spill on the way there.

Provided by Margie99

Categories     Frozen Desserts

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 4

1 (20 ounce) package Oreo cookies, crushed
1 (8 ounce) package Cool Whip, thawed
1 (16 ounce) jar of hershey's hot fudge
1 1/2 gallons vanilla ice cream

Steps:

  • Grease a 9x13" pan.
  • Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. Layer half of the crumbs in the pan.
  • Spread the softened ice cream over the cookies.
  • Warm the fudge until pourable in the microwave and pour over the ice cream.
  • Spread the Cool Whip over the fudge. Then cover with the rest of the oreos.
  • Put it in the freezer for probably at least two hours or until it gets firm.
  • Take it out of the freezer about 20 minutes before you want to serve it.

EASY OREO ICE CREAM CAKE



Easy Oreo Ice Cream Cake image

This is always a favorite and it is extremely easy, almost TOO easy! Perfect for summer or birthdays.

Provided by royal_raspberry

Categories     Frozen Desserts

Time 20m

Yield 15-20 serving(s)

Number Of Ingredients 3

1 container Cool Whip
1 (1/2 gallon) container mint chocolate chip ice cream
1 package Oreo cookies

Steps:

  • Allow the ice cream to melt in a large bowl till it is just a thick, soupy mixture.
  • Crush the entire package of Oreos in a food processor.
  • Mix the melted ice cream and the cool whip together.
  • Take a 9 by 13 pan and layer the Oreos and the ice cream mixture.
  • Start with the ice cream and then add Oreos then the ice cream and so on.
  • Put it in the freezer over night or at least 8 hours covered in plastic wrap and then serve with dribbled chocolate sauce on top.

OREO® ICE CREAM



Oreo® Ice Cream image

This is a super simple recipe make some delicious Oreo® ice cream and you don't need an ice cream maker.

Provided by dominictermine

Categories     Ice Cream

Time 4h10m

Yield 10

Number Of Ingredients 5

1 (14 ounce) package chocolate sandwich cookies (such as Oreo®)
2 cups heavy whipping cream
½ (14 ounce) can sweetened condensed milk
2 tablespoons white sugar
2 teaspoons vanilla extract

Steps:

  • Crush 20 Oreo® cookies. Reserve remaining cookies for another use.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Gently fold in crushed Oreo's®, condensed milk, sugar, and vanilla without destroying the fluff of the whipped cream.
  • Transfer into a freezer-safe container and freeze until firm, at least 4 hours.

Nutrition Facts : Calories 431.5 calories, Carbohydrate 42.2 g, Cholesterol 71.9 mg, Fat 27.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 13.8 g, Sodium 307.3 mg, Sugar 28.9 g

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