For the past 2 years I’ve made my husband this ice cream cake for his birthday and each year it’s met with rave reviews. I’m almost embarrassed to show everyone just how easy this cake is because it’s tastes really labor intensive! Since I made the video I actually had a good time estimate on how long it took, and a majority of the cake came together in less than 3 minutes. Yep. Altogether I’d say there was about 5-10 minutes of “work” involved, but even that’s a stretch. It’s simple, tastes divine and looks like something from a bakery. Be sure to scroll down and watch how easily it all comes together in the video!
I’ve made this many times and I personally think it’s better after sitting in the freezer for a couple of days. The graham crackers and cookies soften so they taste like cake- wrapped up in ice cream, rich chocolate ganache and whipped cream. Does it get any better than that? Nope.
Easy Oreo Ice Cream Cake
- 1/2 carton Cookies & Cream ice cream (get the block, not a tub!)
- about 17 OREO cookies
- 3 cups of whipped cream (or about 2/3 an 8-oz container of Cool Whip)
- 6 chocolate graham crackers
- 1 1/2 cups chocolate ganache
For the ganache you’ll need:
- 16 oz chocolate {roughly 2 2/3 cup}
- 1 cup heavy whipping cream
- 1/2 cup butter
See the full directions for making the ganache here. It’s super simple and you can make it days in advance if you need to!
To make the cake:
Line a bread pan* with parchment or foil. (This just makes it super simple to lift the cake out once frozen.)
Place 3 graham crackers into the bottom of the pan. Top with two 1″ slices of ice cream. Spread 1 cup of whipped cream over the top of the ice cream and press whole Oreo cookies into the whipped cream. Top with another small layer of whipped cream and drizzle with about 1/2 cup of chocolate ganache. Top with 2 more 1″ slices of ice cream and then the remaining 3 graham crackers. Spread the remaining 1 cup of whipped cream over the crackers.
Cover and freeze for at least a couple hours, but preferably overnight. (Note: if you plan to serve this cake within 24 hours, to make sure the crackers & cookies are soft, dip them in milk immediately before assembling the cake!)
Remove cake from bread pan and place on a tray/ serving plate. Pour about 1 cup of chocolate ganache over frozen cake, letting it drip a bit down the sides. Crush remaining Oreo cookies and sprinkle on top of ganache. Return to freezer until ready to serve. (I’d at least let the ganache-covered-cake be in the freezer for 5-10 minutes prior to serving to make sure ganache is sufficiently cooled. It will be easier to cut and serve this way.)
Slice cake to serve.
*The bread pan I use is a Norpro 10″ non-stick. It’s amazing, I love it and I have had it for years. This cake didn’t extend the full length of the pan, so an 8″ standard bread pan would work just fine!
Yields 8
5 min
5 minTotal Time
Save Recipe5 based on 2 review(s)
Ingredients
- 1/2 carton Cookies & Cream ice cream (get the block, not a tub!)
- about 17 OREO cookies
- 3 cups of whipped cream (or about 2/3 an 8-oz container of Cool Whip)
- 6 chocolate graham crackers
- 1 1/2 cups chocolate ganache
- For the ganache you'll need:
- 16 oz chocolate {roughly 2 2/3 cup}**
- 1 cup heavy whipping cream
- 1/2 cup butter
Instructions
- Line a bread pan with parchment or foil. (This just makes it super simple to lift the cake out once frozen.)
- Place 3 graham crackers into the bottom of the pan. Top with two 1" slices of ice cream. Spread 1 cup of whipped cream over the top of the ice cream and press whole Oreo cookies into the whipped cream. Top with another small layer of whipped cream and drizzle with about 1/2 cup of chocolate ganache. Top with 2 more 1" slices of ice cream and then the remaining 3 graham crackers. Spread the remaining 1 cup of whipped cream over the crackers.
- Cover and freeze for at least a couple hours, but preferably overnight.
- Remove cake from bread pan and place on a tray/ serving plate. Pour about 1 cup of chocolate ganache over frozen cake, letting it drip a bit down the sides. Crush remaining Oreo cookies and sprinkle on top of ganache. Return to freezer until ready to serve. (I'd at least let the ganache-covered-cake be in the freezer for 10-15 minutes prior to serving to make sure ganache is sufficiently cooled. It will be easier to cut and serve this way.)
- Slice cake to serve. (If the cookies are still a bit solid, I find it helps to first pierce a knife straight down into the cake where the cookies are, then slice and serve. However if you have the cake in the freezer for 2-3 days prior to serving, you won't have any issues- the cookies will be soft.)
I’ve partnered with several other food bloggers to share some delicious ice cream recipes with you! Don’t these look amazing?!
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