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Oreo Brookie Ice Cream Cake Recipe

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4.4 from 67 reviews

  • Author: Amina
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://aminabakes.com/oreo-brookie-ice-cream-cake-recipe/