This Oreo Brookie Ice Cream Cake Recipe is a show-stopping dessert that combines the best of brownies, cookies, Oreos, and luscious ice cream all layered into one unforgettable treat. It’s a delightful medley of chewy brownie base, creamy ice cream bursting with cookie and Oreo chunks, and rich chocolate ganache that makes every bite pure joy. If you love indulgence and creamy textures with a bit of crunch, this cake will quickly become your new favorite go-to dessert for celebrations or whenever you want to treat yourself and friends with something truly special.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this magical Oreo Brookie Ice Cream Cake Recipe. Each element, from the simple brownie mix to the rich cream cheese and the crunchy Oreos, plays a crucial role in building the layered flavor and texture that makes this cake extraordinary.
- Brownie mix (18.4 oz): The fudgy foundation for our cake with simple preparation.
- Cream cheese (12 oz, room temperature): Adds tangy creaminess to the ice cream layers.
- Sugar (1/4 cup) and brown sugar (1/2 cup): Sweeten and balance flavors perfectly.
- Milk (3 tbsp): Helps blend the cream cheese mixture smoothly.
- Vanilla extract (1 tbsp): Enhances and rounds out the overall flavor.
- Heavy whipping cream (2 3/4 cups total, divided): For fluffy ice cream layers and ganache.
- Powdered sugar (3/4 cup + 2 tbsp): Sweetens whipped cream and stabilizes texture.
- Chocolate chip cookie crumbs (3/4 cup) and chopped chocolate chip cookies (6 cookies): Give delightful crunch and chocolatey notes.
- Mini chocolate chips (1/4 cup): Add bursts of melty chocolate inside the ice cream layer.
- Oreo crumbs (3/4 cup) and chopped Oreos (6 Oreos): Bring iconic Oreo flavor and crunch to the cake.
- Semi sweet chocolate chips (9 oz, divided): Used for luscious chocolate ganache layers.
- Natural unsweetened cocoa powder (2 tbsp): Adds depth to the chocolate whipped cream topping.
How to Make Oreo Brookie Ice Cream Cake Recipe
Step 1: Bake the Brownie Base
Start by preparing an 8×3 inch springform pan with grease and parchment paper to ensure the brownie comes out easily. Follow the instructions on the brownie mix box and bake the fudgy brownie base right in this pan. Once baked, allow it to cool completely. This rich brownie adds the perfect chewy layer that acts as a strong foundation for the ice cream cake.
Step 2: Prepare the Ice Cream Layers
While your brownie cools, mix softened cream cheese with white and brown sugars until silky smooth. Add milk and vanilla extract for creaminess and flavor. In a separate bowl, whip cold heavy cream with powdered sugar to stiff peaks for airy texture. Gently fold whipped cream into the cream cheese mix to create a light, luscious ice cream base.
Step 3: Divide and Flavor Your Ice Cream Mixture
Split the ice cream base into two bowls. To one, fold in chocolate chip cookie crumbs, chopped cookies, and mini chocolate chips for a sweet, crunchy cookie ice cream. To the other, mix in Oreo crumbs and chopped Oreos to get that signature Oreo flavor in every bite. These two distinctive layers bring variety and excitement to your cake.
Step 4: Make the First Chocolate Ganache
Chocolate ganache is essential for bridging the ice cream layers. Heat 1/4 cup of heavy cream until boiling, pour over 3 oz of semi-sweet chocolate chips, and allow them to melt silently before whisking smooth. This glossy ganache will add a rich, silky texture that complements the creamy ice cream and dense brownies.
Step 5: Assemble the Cake Layers
Clean your springform pan and line the sides with parchment paper that sticks above the edges—this helps contain the layers as the cake sets taller than the pan itself. Place the cooled brownie base at the bottom. Spread the chocolate chip cookie ice cream evenly on top, followed by a smooth layer of chocolate ganache. Next, add the Oreo ice cream and spread gently to complete the layered masterpiece. Pop the cake into the freezer for at least 6 to 8 hours or overnight for best results.
Step 6: Finish with Ganache and Toppings
Once frozen solid, it’s time to turn this cake into an eye-catching dessert. Chop a variety of brownies, Oreos, and chocolate chip cookies for garnish. Whip the remaining chocolate chips with 1/2 cup heavy cream for a larger ganache batch, heating and mixing until silky. Also, whip together some chocolate whipped cream by combining cold heavy cream, powdered sugar, and cocoa powder into fluffy peaks—this will dress the cake beautifully.
Step 7: Decorate and Freeze
Remove the cake from the pan, peel away parchment, and drizzle ganache around the edges and on top for a glossy finish. Pipe a mound of chocolate whipped cream in the center to anchor the chopped toppings, then sprinkle plenty of cookie and brownie pieces along with additional chips. Freeze again until serving time. This final presentation makes your Oreo Brookie Ice Cream Cake Recipe as stunning as it is delicious.
How to Serve Oreo Brookie Ice Cream Cake Recipe
Garnishes
Apart from the chocolate ganache drip and chocolate whipped cream dome, garnish your cake with extra Oreos, chopped brownies, and chocolate chip cookies for a textural contrast that’s irresistible. A few mini chocolate chips sprinkled on top can add sparkle and that extra hit of melty sweetness with each forkful.
Side Dishes
This cake is quite the indulgence on its own, but serving alongside fresh berries or a light fruit salad can help balance the richness, offering a refreshing contrast. A simple espresso or a cold glass of milk also pairs beautifully by complementing the sweetness and creamy textures.
Creative Ways to Present
Try serving this cake in elegant slices on dessert plates with a drizzle of extra ganache or chocolate syrup. You can also create mini versions by layering the same ingredients in clear glasses for a fun twist at parties. Another idea is to top slices with a scoop of vanilla ice cream and a sprinkle of crushed Oreos for an extra special touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Oreo Brookie Ice Cream Cake Recipe tightly covered in the freezer. Keeping it wrapped well prevents ice crystals and retains that fresh, creamy texture for days. When you want more, simply thaw slightly before enjoying.
Freezing
The entire cake freezes extremely well, which makes it ideal for preparing in advance. Always wrap it with plastic wrap over parchment or inside a cake box to prevent freezer burn. Frozen properly, it maintains its best quality for up to 4 to 6 weeks.
Reheating
Since this is an ice cream cake, reheating isn’t necessary and would defeat its frozen charm. Instead, allow the cake to sit at room temperature for about 30 minutes before serving to soften just enough for clean slicing. Enjoy every bite chilled and creamy.
FAQs
Can I use homemade brownies instead of a mix?
Absolutely! Homemade brownies work wonderfully if you prefer that extra personal touch or have a favorite recipe. Just be sure to bake them in the same size pan for proper layering.
What if I don’t have a springform pan?
You can use a regular 8-inch cake pan lined well with parchment paper, but removing the cake might be trickier. Freezing it thoroughly helps with easier slicing directly from the pan.
Can I substitute the cream cheese for something else?
Cream cheese provides tanginess and structure, but if you want a lighter version, mascarpone or even Greek yogurt could work, though the texture and taste will shift slightly.
How long should I wait before slicing after removing from the freezer?
Allow around 30 minutes at room temperature so the cake softens just enough to cut clean slices without crumbling or melting too fast.
Is it possible to make this recipe dairy-free?
With ingredient swaps like dairy-free cream cheese, non-dairy whipped cream, and vegan chocolate chips, you could create a version suitable for dairy-free diets, though the texture might be a bit different.
Final Thoughts
This Oreo Brookie Ice Cream Cake Recipe is truly a delight that’s worth every minute of effort. Its layers of rich brownie, decadent chocolate, creamy ice cream, and crunchy cookies combine to create a dessert that’s both fun and impressive. I can’t wait for you to try making it yourself and wow everyone at your next gathering with this irresistibly delicious treat!
Print
Oreo Brookie Ice Cream Cake Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
Description
This decadent Oreo Brookie Ice Cream Cake is a delightful layered dessert combining a rich brownie base, creamy two-flavor ice cream layers with cookie mix-ins, and luscious chocolate ganache with whipped cream toppings. Perfect for special occasions, it blends the best of brownies, cookies, and ice cream into a stunning frozen treat.
Ingredients
Brownie Base
- 1 (18.4 oz) brownie mix, plus ingredients on box
Ice Cream Layers
- 12 oz (339g) cream cheese, room temperature
- 1/4 cup (56g) sugar
- 1/2 cup (72g) brown sugar
- 3 tbsp (45ml) milk
- 1 tbsp vanilla extract
- 1 1/2 cups (420ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
Chocolate Chip Cookie Ice Cream Mix
- 3/4 cup (100g) chocolate chip cookie crumbs
- 6 chocolate chip cookies, chopped
- 1/4 cup (45g) mini chocolate chips
Oreo Ice Cream Mix
- 3/4 cup (90g) Oreo crumbs
- 6 Oreos, chopped
Ganache and Toppings
- 9 oz (254g) semi sweet chocolate chips, divided
- 3/4 cup (180ml) heavy whipping cream, divided
- 1/2 cup (120ml) heavy whipping cream, cold
- 2 tbsp (15g) powdered sugar
- 2 tbsp (14g) natural unsweetened cocoa powder
Instructions
- Prepare the Brownie Base: Grease an 8×3 inch springform cake pan and line the bottom with parchment paper for easy removal. Prepare the brownie batter following the package directions, pour it into the pan, and bake. Once baked, allow the brownies to cool completely before removing from the pan. Wash and dry the pan to prepare for assembly.
- Make the Ice Cream Mixture: In a large mixing bowl, combine softened cream cheese, sugar, and brown sugar until smooth. Add milk and vanilla extract and mix until well combined. In another bowl, whip 1 1/2 cups cold heavy whipping cream with powdered sugar until stiff peaks form. Gently fold one-third of the whipped cream into the cream cheese mixture, then fold in the rest.
- Prepare Ice Cream Flavors: Divide the ice cream mixture evenly into two bowls. Fold chocolate chip cookie crumbs, chopped cookies, and mini chocolate chips into one bowl. Fold Oreo crumbs and chopped Oreos into the other. Set both aside.
- Make First Batch of Ganache: Place 3 oz of chocolate chips into a small bowl. Heat 1/4 cup heavy cream until it begins to boil, then pour over the chocolate chips. Let sit for 3-4 minutes, then whisk until smooth.
- Assemble the Cake: Line the sides of the cleaned and dried springform pan with parchment paper extending above the rim. Place the brownie base into the pan. Spread the chocolate chip cookie ice cream layer evenly over the brownies, then spread the ganache over this layer. Follow with the Oreo ice cream layer, smoothing it out evenly. Freeze the cake for 6-8 hours or overnight until fully frozen.
- Make Toppings and Finish Cake: Chop brownies, Oreos, and chocolate chip cookies for decoration. Prepare the second ganache by heating 1/2 cup heavy cream, pouring it over remaining 6 oz chocolate chips, letting sit 3-4 minutes, then whisking smooth. Whip 1/2 cup cold heavy whipping cream with powdered sugar and cocoa powder until stiff peaks form; transfer to a piping bag.
- Decorate: Remove the frozen cake from the pan and peel away parchment paper. Drizzle ganache around the cake edge using a squeeze bottle or spoon and fill the center of the top with ganache, smoothing it evenly with an offset spatula. Pipe a small dome of chocolate whipped cream in the center, then cover it with brownie chunks, Oreos, chocolate chip cookies, and chocolate chips. Freeze until serving.
- Serve: Before serving, let the cake soften at room temperature for about 30 minutes. Cut slices and enjoy. Store leftovers tightly covered in the freezer and consume within 4-6 days.
Notes
- If you don’t have a springform pan, a standard 8-inch cake pan can be used but line it with parchment paper and remove carefully after freezing.
- Washing and drying the pan before assembling the cake helps ensure smooth assembly and removal.
- The ganache can be drizzled using a squeeze bottle or spoon; refer to drip cake tutorials for best results.
- Allowing the cake to soften before slicing helps achieve clean cuts and better texture.
- This cake is best stored in the freezer and eaten within 4-6 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
