Oreo Ice Cream Cake
An easy chocolate ice cream cake with an Oreo and vanilla ice cream filling.
Servings 8
Cost 5
Ingredients
Cake Layer
- 1 cup granulated sugar (200 grams)
- ¾ cup plus 2 tablespoons all-purpose flour (110 grams)
- ¼ cup plus 2 tablespoons natural or Dutch cocoa powder (35 grams)
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg (50 grams)
- ½ cup buttermilk (120 grams)
- ¼ cup vegetable oil (45 grams)
- 1 teaspoon vanilla extract
- ½ cup boiling water or very hot coffee (120 grams)
Ice Cream Layer
- 1 cup plus 2 tablespoons heavy whipping cream
- 2 tablespoons milk (28 grams)
- ½ can Eagle Brand condensed milk (7 oz weight) (196 grams)
- 2 teaspoons vanilla extract
- ¾ cup chopped Oreos or Oreo Minis use however many you want
Easy Fudge Sauce
- ½ cup semisweet or dark chocolate chips
- ½ can Eagle Brand condensed milk (7 oz weight) (196 grams)
- 1 ½ tablespoons butter at room temperature cut into small chunks
- 1 tablespoon hot water
- ½ teaspoon vanilla
Coating
- 1 cup whipping cream
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Garnish: Decorating icing Chocolate Whipped Cream (see note), Crushed Cookies
Instructions
- Preheat oven to 350°F. Grease and flour two 9 inch round, 2 inch deep metal pans. If your pans are dark (black), use 325 degrees F.
- In a mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add egg, milk, oil and vanilla; stir until well mixed. Pour in boiling water (batter will be thin), and stir until mixed. Batter maybe have a few lumps in it,
- Pour batter into prepared pans. You will have two very thin layers. bake for 20 minutes or until wooden pick inserted in center comes out clean.
- Let cool 10 minutes; remove from pans and let cool on a wire rack.
- Line the inside of one of the round pans (make sure it’s cool) with plastic wrap. Put one of the cake layers in the lined pan and put in the freezer while you make the ice cream.
- To make the ice cream, beat 1 cup of the cream in a mixing bowl with a handheld electric mixer until stiff peaks form. In a second bowl, beat together the remaining 2 tablespoons of cream, 2 tablespoons of milk, 7 ounces (⅔ cup) condensed milk (weigh it out if you can) and vanilla extract. Fold in the whipped cream and about half of the chopped Oreos. Pour this mixture over the cake that’s in the lined pan. Return to freezer and freeze for 4 hours or until very firm
- Prepare the fudge sauce. Combine the chocolate chips and condensed milk in a small saucepan and heat over medium low, stirring gently to melt the chips. Remove from heat and stir in the butter. Stir until butter melts. Add the water and vanilla. Let mixture cool to room temperature. Spread the room temperature fudge sauce over the firm ice cream, then scatter remaining Oreos over the fudge sauce. Cap with the other layer of cake and put everything back in the freezer overnight or until very solid.
- Put the cream in a bowl and whip until stiff peaks start to form. Beat in the sugar and vanilla.
- Lift the cake from the pan by pulling up the plastic wrap and spread cream mixture all over the cake. Put the cake back in the freezer until your whipped cream icing is firm. To serve, set on a cake platter and decorate with chocolate syrup, chocolate flavored or regular sweetened whipped cream. Sprinkle crushed Oreos in the center.
- Let the cake stand for about 10 minutes before you cut it, or cut it and let the cut pieces stand for a few minutes before serving.
Notes
If you’d like a taller cake with thicker layers, double the cake recipe. To assemble, use a high sided 9-inch round pan such as a springform. That should give you enough room for 1 layer of cake and a layer of ice cream. Just nestle the layer of cake in the lined springform and spoon the ice cream over. Cover and chill. Stack the final layer of cake on the firm ice cream.
To make chocolate whipped cream, whisk ½ cup confectioners’ sugar, ¼ cup unsweetened cocoa powder, 2 tablespoons of milk and a pinch of cream of tartar in the bowl of a stand mixer. Put the mixer bowl in the refrigerator and chill for an hour. Add 1 cup of cream to the bowl and whip until stiff peaks start to form. Beat in a teaspoon of vanilla extract.