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Oreo Brookie Ice Cream Cake

Oreo brookie ice cream cake layers a dual brookie base—half brownie, half chocolate chip cookie—under a thick cookies-and-cream ice cream blanket. Topped with chocolate ganache and Oreo halves pressed into whipped-cream rosettes for a sliceable, frozen chocolate cookie-brownie cake.
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Prep Time 30 minutes
Cook Time 35 minutes
freezing 8 hours
Total Time 9 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Brookie base
  • 0.5 brownie batter Use about half a batch; spread on one half of the springform.
  • 0.5 chocolate chip cookie dough Use about half a batch; spread on the other half of the springform.
Ice cream layer
  • 0.5 lb cookies and cream ice cream Soften until spreadable.
Topping
  • 1 cup chocolate ganache Pour warm enough to flow smoothly for a tilted, covered finish.
  • 6 Oreos Halve; press into whipped-cream rosettes for decoration.
  • 1.5 cup whipped cream Pipe rosettes around the edge.

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 cast iron skillet
  • 1 Dutch oven
  • 1 springform pan

Method
 

Bake the dual brookie base
  1. Heat oven to 350F and line a 9-inch springform with parchment so the brownie-cookie halves bake cleanly.
  2. Spread brownie batter on one half of the lined springform and spread chocolate chip cookie dough on the other half.
  3. Bake at 350F for 30-35 minutes, until the surface looks set and the center holds its shape when gently pressed.
  4. Cool completely, then reattach the springform sides to keep the base intact for layering.
Assemble and freeze the ice cream layer
  1. Spread the softened cookies-and-cream ice cream over the cooled brookie base and smooth the top into an even layer.
  2. Freeze for 4 hours so the ice cream firms up before adding ganache.
Add ganache and set
  1. Pour the chocolate ganache over the top and tilt the pan to help it coat evenly.
  2. Freeze for 1 hour until the ganache sets to a glossy, sliceable top.
Finish with rosettes and Oreos
  1. Pipe whipped cream rosettes around the edge and press each Oreo half into a rosette.
  2. Freeze for 2 hours before serving so the cake slices cleanly.

Notes

Pro tip: allow the brownie-cookie base to cool fully before adding ice cream so the layers don’t melt or slide. Refrigerate leftovers in an airtight container for up to 3 days; for best texture, freeze up to 1 month (freeze yes). For a lighter option, use low-fat cookies-and-cream ice cream while keeping the same ganache and Oreo topping.