Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oatmeal Chocolate Chip Cookie Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 143 reviews

  • Author: Amina
  • Total Time: 2 hours 20 minutes (including freezing time)
  • Yield: 12 servings

Description

A decadent and visually stunning Oatmeal Chocolate Chip Cookie Ice Cream Cake featuring layers of soft oatmeal chocolate chip cookie cake, creamy cinnamon-spiced cream cheese ice cream with mini chocolate chips, and a fluffy whipped cream frosting. Perfectly assembled in an 8-inch springform pan, this frozen treat combines the comforting flavors of homemade cookies and rich ice cream, making it an excellent dessert for special occasions or summer celebrations.

Ingredients

Cake Layers

  • 6 tablespoons (84g) unsalted butter, room temperature
  • 3/4 cups (113g) packed light brown sugar
  • 1/4 cup (52g) sugar
  • 6 tablespoons (86g) sour cream
  • 1 teaspoon vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (90ml) milk
  • 2 tablespoons (30ml) water

Cream Cheese Ice Cream

  • 12 ounces cream cheese, softened
  • 1/2 cup (112g) packed brown sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons cinnamon
  • 1 3/4 cups (420ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 3/4 cup (115g) mini chocolate chips
  • 1 cup (80g) oatmeal cookie pieces

Whipped Cream Frosting

  • 2 cups (480ml) heavy whipping cream, cold
  • 1 cup (115g) powdered sugar
  • 1/4 cup (54g) packed brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips
  • Oatmeal chocolate chip cookies, for garnish

Instructions

  1. Prepare pans: Line two 8-inch springform or cake pans with parchment paper circles at the bottom and grease the sides. Preheat the oven to 350°F (176°C).
  2. Cream butter and sugars: In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until the mixture becomes light in color and fluffy, about 3-4 minutes. Thorough creaming is essential for texture.
  3. Add sour cream and vanilla: Mix in the sour cream and vanilla extract until combined smoothly.
  4. Add egg whites: Incorporate the egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
  5. Combine dry and liquid ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. In a small cup, mix the milk and water.
  6. Add dry and wet ingredients alternately: Add half of the dry ingredients to the batter and mix until combined. Then add the milk and water mixture. Finally, incorporate the remaining dry ingredients, mixing well and scraping the bowl as needed.
  7. Bake cake layers: Pour the batter evenly into the prepared cake pans. Bake for 18-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool cake layers: Let the cakes cool in the pans for 2-3 minutes, then transfer to a cooling rack to cool completely.
  9. Make cream cheese ice cream base: In a large mixing bowl, beat the softened cream cheese and brown sugar together until smooth. Add the milk, vanilla extract, and cinnamon; mix until smooth and fully combined.
  10. Whip cream for ice cream: In a separate bowl, beat the cold heavy whipping cream and powdered sugar on high speed until stiff peaks form.
  11. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until homogenous.
  12. Add mix-ins: Fold in mini chocolate chips and oatmeal cookie pieces evenly through the ice cream mixture.
  13. Prepare cake pan for assembly: Line the sides of the 8-inch springform pan with parchment paper extending above the rim to accommodate the height of the cake. Place a cardboard cake circle or plastic wrap at the bottom to facilitate removal later. Use the same pan used for baking for proper fit.
  14. Trim cake layers: Cut off the domed tops of the cooled cake layers to create flat surfaces for layering.
  15. Assemble first layer: Place one cake layer into the bottom of the prepared pan, then spread half of the ice cream mixture evenly over the cake.
  16. Add second layer: Place the second cake layer on top of the ice cream, then cover with the remaining ice cream mixture, smoothing the top.
  17. Freeze cake: Freeze the assembled cake for 6-8 hours or overnight until fully firm.
  18. Remove cake from pan: Once frozen, remove the cake from the springform pan and peel off parchment paper or remove the cake collar.
  19. Make whipped cream frosting: Beat the cold heavy whipping cream, powdered sugar, brown sugar, and vanilla extract on high speed until stiff peaks form.
  20. Frost cake: Spread the whipped cream frosting evenly around the outside of the cake and pipe decorative swirls along the top edge using a piping bag or spatula.
  21. Decorate: Press mini chocolate chips onto the sides of the frosted cake and garnish the top with oatmeal chocolate chip cookies if desired.
  22. Final freeze: Return the cake to the freezer until ready to serve.
  23. Serve: Allow cake to thaw for 45 minutes to 1 hour at room temperature before slicing and serving for optimal texture and flavor.

Notes

  • Using an 8×3-inch springform pan makes assembling and removing the cake easier; alternatively, line pans with plastic wrap or use cake collars.
  • Allow the cake layers to cool completely to avoid melting the ice cream during assembly.
  • Be sure to whip the heavy cream until stiff peaks form for both the ice cream base and frosting to ensure stability.
  • Trim the domed tops of the cake layers to ensure even layering and a flat final cake.
  • Freeze the assembled cake thoroughly to maintain shape before frosting and decorating.
  • Thaw frozen cake 45 minutes to 1 hour before serving for best texture.
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/oatmeal-chocolate-chip-cookie-ice-cream-cake-recipe/