By Bring Oreo Brookie Ice Cream Cake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Oreo Brookie Ice Cream Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Oreo Brookie Ice Cream Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
Brownie Base:
1 (18.4 oz) brownie mix, plus ingredients listed on the box
No-Churn Ice Cream:
12 oz (339g) cream cheese, room temperature
1/4 cup (56g) granulated sugar
1/2 cup (72g) brown sugar
3 tablespoons (45ml) milk
1 tablespoon vanilla extract
1 1/2 cups (420ml) cold heavy whipping cream
3/4 cup (86g) powdered sugar
3/4 cup (100g) chocolate chip cookie crumbs
6 chocolate chip cookies, chopped
1/4 cup (45g) mini chocolate chips
3/4 cup (90g) Oreo crumbs
6 Oreos, chopped
Chocolate Ganache:
9 oz (254g) semi-sweet chocolate chips, divided
3/4 cup (180ml) heavy whipping cream, divided
Chocolate Whipped Cream and Additional Toppings:
1/2 cup (120ml) cold heavy whipping cream
2 tablespoons (15g) powdered sugar
2 tablespoons (14g) natural unsweetened cocoa powder
Brownies, Oreos, and chocolate chip cookies for garnish
PREPARATION STEPS
Prepare the Brownie Base:
Grease an 8×3 inch springform pan and line the bottom with parchment paper.
Prepare the brownie mix according to package instructions and bake in the prepared pan.
Allow the brownie to cool completely. Once cooled, remove it from the pan.
Make the No-Churn Ice Cream:
In a large bowl, beat the softened cream cheese with granulated sugar, brown sugar, milk, and vanilla extract until smooth.
In a separate bowl, whip the cold heavy whipping cream with powdered sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Divide the mixture evenly into two bowls:
Chocolate Chip Cookie Ice Cream: Fold in chocolate chip cookie crumbs, chopped cookies, and mini chocolate chips.
Oreo Ice Cream: Fold in Oreo crumbs and chopped Oreos.
Assemble the Cake:
Clean the springform pan and line it with parchment paper or a cake collar.
Place the cooled brownie base at the bottom.
Spread the chocolate chip cookie ice cream over the brownie layer and smooth the top.
Prepare a small batch of chocolate ganache by heating 1/4 cup of heavy cream and pouring it over 3 oz of chocolate chips; stir until smooth. Allow it to cool slightly, then spread over the ice cream layer.
Freeze the cake for about 30 minutes to set the ganache.
Spread the Oreo ice cream over the set ganache layer and smooth the top.
Freeze the assembled cake for at least 6 hours, preferably overnight.
Prepare the Chocolate Ganache Topping:
Heat the remaining 1/2 cup of heavy cream until it begins to simmer.
Pour over the remaining 6 oz of chocolate chips and let sit for a minute, then stir until smooth.
Allow the ganache to cool slightly before using.
Make the Chocolate Whipped Cream:
Whip 1/2 cup of cold heavy whipping cream with 2 tablespoons of powdered sugar and 2 tablespoons of cocoa powder until stiff peaks form.
Decorate the Cake:
Remove the cake from the springform pan and place it on a serving plate.
Pour the cooled chocolate ganache over the top, allowing it to drip down the sides.
Pipe or dollop the chocolate whipped cream on top.
Garnish with additional brownies, Oreos, and chocolate chip cookies as desired.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
