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Brownie Oreo Ice Cream Cake

Brownie Oreo Ice Cream Cake

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This Brownie Oreo Ice Cream Cake is a show-stopping dessert that layers fudgy brownies, creamy cookies-and-cream ice cream, crushed Oreos, and fluffy Cool Whip. Perfect for celebrations or just treating yourself, it’s easy to make and irresistibly delicious!

Ingredients

Scale
  • 1 (18.3 oz) brownie mix, prepared as directed in a 9×13 dish
  • 1 (1.5-liter) container cookies-and-cream ice cream (softened slightly)
  • 24 Oreos, roughly chopped (reserve ½ cup for garnish)
  • Hershey’s Chocolate Syrup (for drizzling)
  • 1 (8 oz) container Cool Whip (thawed)

Instructions

  1. Prepare the Brownie Base: Bake the brownie mix as per package instructions in a greased or parchment-lined 9×13 dish. Let it cool completely.
  2. Add the Oreo Layer: Sprinkle chopped Oreos evenly over the brownies, reserving some for garnish. Drizzle generously with chocolate syrup.
  3. Layer the Ice Cream: Slice the softened ice cream into thick pieces and arrange over the Oreo layer. Use a spatula or plastic bag to press and smooth it into an even layer.
  4. Top with Cool Whip: Spread Cool Whip evenly over the ice cream layer for a creamy finish.
  5. Garnish and Freeze: Sprinkle the reserved Oreos on top and drizzle with more chocolate syrup if desired. Cover tightly with foil or plastic wrap and freeze for at least 6–8 hours, preferably overnight.
  6. Serve: Let the cake sit at room temperature for 5–10 minutes before slicing with a warm knife for clean cuts.

Notes

  • Serving Suggestions: Serve chilled with extra chocolate syrup or fresh berries for added flair.
  • Tips & Tricks: Work quickly when layering the ice cream to prevent melting, and always cover tightly to avoid freezer burn. Use a springform pan if you want easier removal and presentation.
  • Storage & Reheating: Store leftovers in an airtight container in the freezer for up to one week. Let slices soften at room temperature for a few minutes before serving.