Get ready to try my spin on an Oreo Cookie Ice Cream Cake. I mixed rich brownie layers with a decadent combo of vanilla and chocolate ice cream plus crunchy Oreos. I love how the hot fudge sauce ties it all together, proving its irresistible appeal. Every bite offers a unique blend of textures.

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I’m super excited to share my version of an Easy Ice Cream Cake that totally brings the fun of two of your favorite cookies into one epic dessert. This one’s perfect to celebrate the 4th of July and hands down one of the best ice cream cake recipes I’ve ever tried.

I start with a box of chocolate brownie mix, mixing in 1/3 cup vegetable oil, 3 large eggs, and a splash of water according to the directions. Once that brownie base is baked, I layer on softened vanilla and chocolate ice cream, tossing in about 20 roughly chopped Oreos for that signature cookie crunch.

I then drizzle a generous cup of hot fudge sauce over the layers and add optional whipped cream and a few handfuls of sprinkles or fresh berries on top. It might sound like a crazy mix but trust me, this DIY Oreo and cookies and cream ice cream cake is a showstopper that’s easy to whip up and even easier to devour.

Why I Like this Recipe

I like this recipe because it’s a fun mix of warm and cold textures, and nothing beats a brownie base topped with creamy ice cream. I also really enjoy how the crunchy Oreos and gooey fudge sauce come together with the ice cream layers—it feels like every bite is a new surprise. Plus, the festive toppings like sprinkles and berries make it feel extra special for the 4th of July, and I dig that it’s super easy to put together even if I mess up sometimes.

Ingredients

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Chocolate brownie mix: Packed with carbs and sugars; delivers a fudgy texture with deep chocolate flavor.
Eggs: Provide protein and structure; they help bind all ingredients together.
Vanilla ice cream: Creamy and sweet; adds refreshing coldness and smooth richness.
Chocolate ice cream: Rich, velvety taste; offers extra cocoa depth in every bite.
Oreo cookies: Introduce a crunchy twist; burst of chocolate and playful texture.
Hot fudge sauce: Warm, gooey sweetness; intensifies the dessert with its luscious flavor.

Ingredient Quantities

1 box chocolate brownie mix (about 18.4 oz)

1/3 cup vegetable oil

3 large eggs

About 1/4 cup water (or as required by the brownie mix)

1.5 pints vanilla ice cream, softened

1.5 pints chocolate ice cream, softened

20 Oreo cookies, roughly chopped

1 cup hot fudge sauce

1 cup whipped cream (optional for topping)

A few handfuls of sprinkles or fresh berries (optional garnish)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13-inch pan.

2. In a large bowl, mix the box of chocolate brownie mix, 1/3 cup vegetable oil, 3 large eggs, and about 1/4 cup water (or as the mix requires) until well combined.

3. Pour the batter into the prepared pan and bake it according to the box instructions, usually about 20-25 minutes, until a toothpick comes out clean.

4. Remove the brownie from the oven and let it cool completely in the pan; it has to be cool so the ice cream layers don’t melt.

5. Once the brownie base is cooled, spread the softened
1.5 pints of vanilla ice cream evenly over it.

6. Scatter the roughly chopped 20 Oreo cookies evenly over the vanilla layer for that extra crunch and flavor.

7. Next, carefully spread the softened
1.5 pints of chocolate ice cream over the Oreos, making sure it’s a smooth layer.

8. Drizzle 1 cup of hot fudge sauce over the chocolate ice cream layer, allowing it to sink in a bit to add extra gooey goodness.

9. If you like, top with 1 cup whipped cream, spreading it out gently over the fudge layer.

10. Finish off with a few handfuls of sprinkles or some fresh berries for garnish, then freeze the whole cake for at least 4 hours before serving, so it gets firm enough to slice. Enjoy your treat!

Equipment Needed

1. Oven (for baking and preheating to 350°F)
2. 9×13-inch baking pan (needs to be greased)
3. Large mixing bowl (for combining all the brownie ingredients)
4. Measuring cups (for measuring 1/3 cup oil and about 1/4 cup water)
5. Mixing spoon or whisk (to blend the brownie mix, oil, eggs and water)
6. Toothpick (to check if the brownies are done)
7. Spatula (for spreading the ice cream and toppings evenly)
8. Knife (for roughly chopping the Oreo cookies)
9. Freezer (for firming up the cake after assembly)

FAQ

Q: How long should I let the cake chill in the freezer?

A: You really want it frozen solid so give it at least 4 hours, but overnight is best if you got the time.

Q: Can I use a homemade brownie recipe instead of a box mix?

A: Yup, you can totally use your own brownie recipe. Just make sure it forms a firm base so it holds up the ice cream layers.

Q: Do I have to use both vanilla and chocolate ice cream?

A: Not at all; feel free to swap one flavor for another or try combining different flavors, its all about what you enjoy.

Q: Can I add other mix-ins besides oreos?

A: Sure thing! You can throw in nuts, candy bits, or even use fresh fruit for a twist. Just mix them with the ice cream.

Q: How should I store leftovers?

A: Pop the leftover cake back into the freezer in an airtight container. Just let it sit at room temperature for a few minutes before serving.

EASY ICE CREAM CAKE Recipe Substitutions and Variations

Instead of vegetable oil, you can use melted butter or coconut oil which add a nice flavor and richness to the brownies.
If you dont have eggs or want a vegan version, try flax eggs. Mix 1 Tbsp of flaxseed meal with 3 Tbsp water to replace each egg.
For vanilla ice cream, you can use a non-dairy alternative like almond or coconut vanilla ice cream and still get that creamy texture.
If chocolate ice cream isnt available, chocolate pudding or a thicker chocolate non-dairy ice cream works pretty well too.
Not a fan of hot fudge? A warm Nutella or even caramel sauce makes a good substitute for a different twist in flavor.

Pro Tips

1. Make sure the brownie is totally cool before you add any ice cream, cause if it’s even a little warm, it will melt the ice cream and ruin the texture of your dessert.
2. When youre spreading the ice cream, do it gently so you dont end up with uneven layers. A soft, almost scoopable ice cream helps it spread out nice and smooth.
3. If you wanna amp up the fudge flavor, try warming up the hot fudge sauce just a little bit so it flows better over the chocolate ice cream, but don’t let it get too hot or it’ll start melting the layers.
4. Tossing in the chopped Oreos? Make sure they’re not crushed too fine, a few crunchy bits go a long way and add a cool texture contrast to every bite.

EASY ICE CREAM CAKE Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

850

kcal

Equipment: 1. Oven (for baking and preheating to 350°F)
2. 9×13-inch baking pan (needs to be greased)
3. Large mixing bowl (for combining all the brownie ingredients)
4. Measuring cups (for measuring 1/3 cup oil and about 1/4 cup water)
5. Mixing spoon or whisk (to blend the brownie mix, oil, eggs and water)
6. Toothpick (to check if the brownies are done)
7. Spatula (for spreading the ice cream and toppings evenly)
8. Knife (for roughly chopping the Oreo cookies)
9. Freezer (for firming up the cake after assembly)

Ingredients

1 box chocolate brownie mix (about 18.4 oz)
1/3 cup vegetable oil
3 large eggs
About 1/4 cup water (or as required by the brownie mix)
1.5 pints vanilla ice cream, softened
1.5 pints chocolate ice cream, softened
20 Oreo cookies, roughly chopped
1 cup hot fudge sauce
1 cup whipped cream (optional for topping)
A few handfuls of sprinkles or fresh berries (optional garnish)

Directions

Preheat your oven to 350°F and grease a 9×13-inch pan.
In a large bowl, mix the box of chocolate brownie mix, 1/3 cup vegetable oil, 3 large eggs, and about 1/4 cup water (or as the mix requires) until well combined.
Pour the batter into the prepared pan and bake it according to the box instructions, usually about 20-25 minutes, until a toothpick comes out clean.
Remove the brownie from the oven and let it cool completely in the pan; it has to be cool so the ice cream layers don’t melt.
Once the brownie base is cooled, spread the softened
5 pints of vanilla ice cream evenly over it.
Scatter the roughly chopped 20 Oreo cookies evenly over the vanilla layer for that extra crunch and flavor.
Next, carefully spread the softened
5 pints of chocolate ice cream over the Oreos, making sure it's a smooth layer.
Drizzle 1 cup of hot fudge sauce over the chocolate ice cream layer, allowing it to sink in a bit to add extra gooey goodness.
If you like, top with 1 cup whipped cream, spreading it out gently over the fudge layer.
Finish off with a few handfuls of sprinkles or some fresh berries for garnish, then freeze the whole cake for at least 4 hours before serving, so it gets firm enough to slice. Enjoy your treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.