I would say that whenever the topic of ice cream cakes come up, about 75% of the people I talk to gush about how much they love crunchies. You know, the crunchy chocolate crumbs that are usually sandwiched between the vanilla and chocolate ice cream layers in a standard store bought ice cream cake. So when D requested a cookies and cream ice cream cake, with an extra thick layer of crunchies, I set out to make the ultimate cookies and cream ice cream cake.
On another note, I’m not sure if it is cookies n’ cream, cookies n’ creme, cookies and creme, cookies and cream or Oreo. Does anyone know what the “right” way to say it is? The grammar Nazi in my brain says “cookies and cream” but the media uses all of them. So instead of driving myself crazy, I’m going to use them all interchangeably.
To be honest, I was a little disappointed when he requested such a standard flavor. My mind was whizzing with all sorts of crazy flavor combinations (something along the lines of toasted marshmallows, drizzly caramel, crushed salted nuts…) and went to a complete stop when he said cookies and cream. But it’s okay because I took cookies and cream to the next level with this cake. (Kind of like that episode in Friends where Phoebe takes cups and ice to the next level.)
It starts with an Oreo brownie base, layered with homemade crunchies (just two ingredients, and so easy), with a very generous layer of cookies and cream ice cream (two quarts!), layered again with crunchies and brownie base.
It is then covered in whipped topping, topped with a decadent chocolate ganache (Omg. It was my favorite part of the cake), and decorated with scoops of whipped topping that look like scoops of ice cream (plain and Oreo flavored), and topped with shards of Oreo bark, cookie crumbs and whole mini Oreos. Every single component screams cookies and cream and every bite is as amazing as it sounds.
The Ultimate Oreo Ice Cream Cake with Homemade Crunchies
2 – 8” round Oreo brownie layers (recipe below)
1 batch homemade crunchies (recipe below)
2 quarts of cookies and cream ice cream, softened*
20 oz. cool whip
chocolate ganache (recipe below)
¼ c. white chocolate or white candy melts
- Line two 8-inch cake pans with plastic wrap. In each pan, put in one Oreo brownie layer.
- Split the batch of homemade crunchies in half and spread each half on top of each Oreo brownie layer.
- Layer a quart of cookies and cream ice cream in each cake pan, smoothing the top.
- Top with plastic wrap and freeze until completely frozen, either over night or 8 hours.
- Unmold each cake pan carefully and sandwich the two layers, the ice cream layer meeting in the center and brownie layer facing outwards. Refreeze in freezer for 10 minutes.
- Frost the outside of the cake with cool whip. Refreeze in freezer until cool whip is firm.
- Crush some mini Oreos and mix Oreo crumbs in half of the remaining cool whip. Leaving the other half plain.
- Once cool whip has set, smooth ganache over the top of the cake, letting it drip down the sides. Sprinkle some cookie crumbs on top of ganache before it sets. Place cake in freezer until ganache is completely set.
- Using a cookie scoop, layer alternating scoops of Oreo and plain cool whip, sprinkling with cookie crumbs as you go. Freeze to set.
- While ice cream is freezing, melt white chocolate/candy melts in a microwave safe bowl being careful not to burn the chocolate.
- Line a small sheet pan with wax paper and smooth the melted chocolate evenly using an offset spatula. Top with crushed mini Oreos, and whole mini Oreos. Put in freezer to set.
- Break chocolate into shards and reserve for cake.
- Once the ice cream cake is set, remove cake from freezer, and decorate the top with the white chocolate shards and top with extra mini Oreos for a grand effect.
1 box brownie mix, plus ingredients needed to make brownies according to mix**
- Prepare two 8-inch cake pans by spraying with nonstick spray and lining the bottom with parchment paper.
- Preheat oven to temperature on the package.
- Mix brownie batter according to package and divide evenly between two cake pans.
- Place 7 Oreos in a circular formation in each pan, and Oreo in the center.
- Bake half of the time said on the package.
- Let cool and reserve for cake.
30 Oreo cookies
1 – 7.25 oz. bottle of Magic Shell ice cream topping
- Using a food processor, Crush Oreos into even crumbs.
- In a medium bowl, mix cookie crumbs and ice cream topping until each crumb is well coated.
- Reserve for cake.
8 oz. dark chocolate, chopped
¾ c. heavy whipping cream
- In a heatproof bowl, pour heavy cream on top of chocolate and microwave for one minute.
- Let stand 3 minutes and stir until combined.
*I’ve said it before and I’ll say it again, you want to use the premium stuff for ice cream cakes. Because the higher quality ice cream has less air content, it will melt slower. I used Trader Joe’s Joe-Joe’s n’ Cream.
**Yes, I shun cake mixes, but brownie mixes are pretty good in my book. I’m in love with the Ghirardelli brand mixes. Plus, when making a cake with this many components, simplifying any part is worth it.
***Homemade crunchies recipe from Our Best Bites.