Taco Cupcakes

Oreo Brookie Ice Cream Cake: A Decadent Dessert Dream

If you’re a fan of brownies, cookies, and Oreos, this Oreo Brookie Ice Cream Cake is about to become your new favorite dessert. Combining a rich brownie base, layers of no-churn ice cream packed with cookies and Oreos, and a luscious chocolate ganache, this cake is a show-stopping treat for any special occasion. Whether you’re celebrating a birthday, hosting a party, or simply indulging your sweet tooth, this cake is sure to impress and satisfy.

Ingredients:

For the Brownie Base:

• 1 (18.4 oz) brownie mix, plus ingredients listed on the box

For the No-Churn Ice Cream:

• 12 oz (339g) cream cheese, room temperature
• 1/4 cup (56g) sugar
• 1/2 cup (72g) brown sugar
• 3 tbsp (45ml) milk
• 1 tbsp vanilla extract
• 1 1/2 cups (420ml) heavy whipping cream, cold
• 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

For the Chocolate Ganache:

• 9 oz (254g) semi-sweet chocolate chips, divided
• 3/4 cup (180ml) heavy whipping cream, divided

For the Chocolate Whipped Cream and Additional Toppings:

• 1/2 cup (120ml) heavy whipping cream, cold
• 2 tbsp (15g) powdered sugar
• 2 tbsp (14g) natural unsweetened cocoa powder
• Brownies, Oreos, and Chocolate Chip Cookies (for topping)

Directions:

1. Make the Brownie Base:
Grease an 8×3 inch springform cake pan and line the bottom with parchment paper to ensure easy removal. Prepare the brownie batter according to the instructions on the box, and bake it in the prepared pan. Once the brownie is baked, allow it to cool completely. Remove the brownie base from the pan and set it aside. Be sure to wash and dry the springform pan for use later when assembling the cake.

2. Make the Ice Cream Layers:
In a large mixer bowl, combine the softened cream cheese, sugar, and brown sugar. Mix until smooth, then add the milk and vanilla extract, mixing until fully combined.

In another mixer bowl, whip the cold heavy whipping cream and powdered sugar on high speed until stiff peaks form. Gently fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream.

Divide the ice cream mixture evenly between two bowls. In one bowl, add the chocolate chip cookie crumbs, chopped chocolate chip cookies, and mini chocolate chips. Fold to combine and set aside. In the other bowl, add the Oreo crumbs and chopped Oreos, then fold to combine and set aside.

3. Make the First Batch of Ganache:
To make the ganache, add 3 oz of chocolate chips to a small bowl. Heat 1/4 cup of heavy whipping cream in a microwave-safe bowl until it begins to boil. Pour the hot cream over the chocolate chips and let it sit undisturbed for 3-4 minutes. Whisk until smooth, then set aside.

4. Build the Cake:
Line the sides of your cleaned and dried 8-inch springform pan with parchment paper, ensuring the parchment sticks up above the top edge of the pan. Place the cooled brownie base back into the prepared pan.

Spread the chocolate chip cookie ice cream mixture evenly over the brownie base. Cover this layer with the chocolate ganache, spreading it evenly. Next, add the Oreo ice cream mixture on top of the ganache and spread it into an even layer. Freeze the cake for 6-8 hours or overnight until fully frozen.

5. Finish the Cake:
Once the cake is fully set, prepare the toppings by chopping or crumbling brownies, Oreos, and chocolate chip cookies. Set these aside.

Make the second, larger batch of chocolate ganache by placing the remaining 6 oz of chocolate chips in a small bowl. Heat the remaining 1/2 cup of heavy whipping cream in a microwave-safe bowl until it begins to boil. Pour it over the chocolate chips and let it sit undisturbed for 3-4 minutes, then whisk until smooth. Set aside.

To make the chocolate whipped cream, add the cold heavy whipping cream, powdered sugar, and cocoa powder to a large mixer bowl. Whip on high speed until stiff peaks form, then transfer the whipped cream to a piping bag.

Remove the frozen cake from the pan and peel away the parchment paper. Drizzle the ganache around the edge of the cake using a squeeze bottle or spoon, allowing it to drip down the sides. Fill the center of the cake with ganache, smoothing it into an even layer. Pipe a small dome of chocolate whipped cream onto the center of the cake, then top with the chopped brownies, Oreos, chocolate chip cookies, and mini chocolate chips.

Freeze the cake until ready to serve. Let the cake soften for about 30 minutes at room temperature before slicing. Serve promptly, and be sure to return any leftovers to the freezer. The cake is best enjoyed within 4-6 days.

Quick Facts:

• Prep Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 55 minutes + freezing time
• Calories: 550 kcal per serving
• Servings: 12 servings

Tips for Success:

• Parchment Paper: Lining the springform pan with parchment paper helps with the removal of the cake and keeps the layers neat.
• Ganache: For a smoother ganache, be sure to whisk the chocolate and cream until fully combined.
• Softening the Cake: Allow the cake to sit at room temperature for about 30 minutes before slicing for easier cutting.

Final Thoughts:

This Oreo Brookie Ice Cream Cake is the ultimate indulgence, combining all your favorite treats into one stunning dessert. With layers of rich brownie, creamy ice cream, and a decadent ganache, it’s a showstopper that’s perfect for any celebration. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this cake is sure to impress and delight everyone who takes a bite. Enjoy this indulgent treat, and savor every delicious layer!

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