Oreo Ice Cream Cake

5 from 2 votes

This Oreo ice cream cake is made up of three layers of homemade rich chocolate cake and store-bought cookies and cream ice cream, and topped off with lightly sweetened mascarpone frosting and a generous sprinkling of crushed Oreos. It's the perfect summertime treat and would make for such a fun, unique birthday cake!

Prep Time 30

Cook Time 1

Total Time 1 30

Servings12 slices

Coursecake

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the chocolate cake:

120 g (1 cup) cake flour
42 g (½ cup) dutch process cocoa powder
21 g (¼ cup) black cocoa powder
¾ teaspoon baking powder
1 teaspoon kosher salt
198 g (14 tablespoon) unsalted butter, room temp
250 g (1 ¼) granulated sugar
2 eggs, room temp
2 teaspoon vanilla extract
113 g (½ cup) buttermilk, room temp
100 g (½ cup) extra light tasting olive oil

For assembly:

2 pints cookies & cream ice cream, softened

For the mascarpone frosting:

113 g (½ cup) heavy cream, cold
113 g (½ cup) mascarpone, cold
50 g (¼ cup) granulated sugar
Oreos, for topping

Instructions

For the chocolate cake:

Preheat the oven to 325 degrees F and line a pullman or loaf pan with parchment paper.
In a large bowl, whisk together the cake flour, cocoa powders, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.
Mixing on low speed, add the eggs one a time. Scrape down the bowl and mix in the vanilla.
Add half of the dry ingredients and mix until just combined.
Mix in the buttermilk and oil.
Add the rest of the dry ingredients and mix until just combined. Scrape down the bowl to ensure everything is evenly incorporated.
Pour the cake batter into the prepared pan and smooth out the top with an offset spatula.
Bake the cake for about 1 hour 10 minutes to 1 hour 20 minutes or until the edges begin to pull away form the sides of the pan and a toothpick inserted comes out clean.
Allow the cake to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

For assembly:

Once the cake has cooled completely, use a serrated knife to cut it into thirds.
Clean and line the same pullman or loaf pan with parchment paper, allowing the edges to hang over the sides for easy removal.
Place the bottom third cake layer into the pan. Scoop one pint of ice cream on top of the cake layer, and use an offset spatula to smooth it out. Add the middle cake layer, and repeat with the second pint of ice cream. Add the top cake layer, then wrap the pan in plastic wrap and freeze overnight.

For the mascarpone frosting:

Just before serving the cake, make the mascarpone frosting.
In a medium bowl, add the heavy cream, mascarpone, and sugar. Use an electric mixer to beat on low-medium speed until thick, smooth, and stiff peaks form.
Remove the ice cream cake from the pan, and place on a serving platter.
Spread the mascarpone frosting on top of the cake, and finish with crushed Oreos. Enjoy!

Notes

Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 63g or ¾ cup.
Make & assemble the cake ahead of time. Once the cake is assembled with the ice cream, it needs to freeze overnight, so it's best to make & assemble it the day before serving.
Frost the cake just before serving. Mascarpone frosting is essentially thicker whipped cream so it's best enjoyed fresh!
Use a hot, sharp knife to cut the cake. To release the cake from the pan, as well as cut individual slices, run a very sharp knife under hot water and wipe clean before using.

Nutrition Facts

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