Yield: 12-14 SERVINGS
Prep time: 1 HR 30 MIN
Cook time: 20 MIN
Total time: 5 HR
This Oreo Brookie Ice Cream Cake is made with layers of fudgy brownie, chocolate chip cookie ice cream, chocolate ganache and Oreo ice cream. I mean, how can you go wrong with brownie, Oreos, chocolate chip cookies and ice cream? It’s so awesome I’m in love!
FOR THE CAKE:
18.4 oz brownie mix, plus ingredients on the box
FOR THE ICE CREAM:
12 oz (339g) cream cheese, room temperature
¼ cup (56g) sugar
½ cup (72g) brown sugar
3 tbsp (45ml) milk
1 tbsp vanilla extract
1½ cups (420ml) heavy whipping cream, cold
¾ cup (100g) chocolate chip cookie crumbs
6 chocolate chip cookies, chopped
¼ cup (45g) mini chocolate chips
¾ cup (86g) powdered sugar
¾ cup (90) Oreo crumbs
6 Oreos, chopped
FOR THE CHOCOLATE GANACHE:
9 oz (254g) semi-sweet chocolate chips (divide into 6 oz and 3 oz)
¾ cup (180ml) heavy whipping cream (divided ¼ cup and ½ cup)
FOR THE CHOCOLATE WHIPPED CREAM:
½ cup (120ml) heavy whipping cream, cold
2 tbsp (15g) powdered sugar
2 tbsp (14g) natural unsweetened cocoa powder
Brownies, to decorate
Oreos, to decorate
Chocolate Chip Cookies, to decorate
TO MAKE THE BROWNIE:
1. Grease an 8-inch cake pan (preferably springform pan) and line the bottom with parchment paper to allow for easy removal.
2. Make brownie batter according to instructions on the back of the box and bake in the 8-inch pan.
3. When the brownie is done baking, allow it to cool completely.
TO MAKE THE ICE CREAM:
When the brownie is cool, make the ice cream. In a large mixer bowl, combine the cream cheese, sugar and brown sugar and mix until smooth.
Add the milk and vanilla extract and mix until smooth. Set aside.
In another mixer bowl, add the heavy whipping cream and powdered sugar and whip 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.
To one bowl, add the cookie crumbs, chopped cookies and mini chocolate chips. Fold to combine. Set aside.
To the other bowl, add the oreo crumbs and chopped Oreos. Fold to combine. Set aside.
Make the chocolate ganache. Add 3 oz of the chocolate chips to a small bowl. Heat ¼ cup of the heavy whipping cream until it begins to boil, then pour it over the chocolate chips. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set aside.
If you are using a cake pan to build the cake, line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan (If not using a springform pan, you can put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. If you are using a cake collar, wrap it around the brownie and secure it in place).
Add the cookie ice cream to the top of the brownie and spread it into an even layer.
Add the chocolate ganache and spread it into an even layer.
Add the oreo ice cream to the top of the ganache and spread it into an even layer.
Freeze the cake for 6-8 hours or overnight. Once frozen, remove from the springform pan and remove parchment paper from the sides. If you used a cake collar, remove it.
Make the chocolate ganache. Add 6 oz of the chocolate chips to a small bowl.
Heat ½ cup of the heavy whipping cream until it begins to boil, then pour it over the chocolate chips. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set aside.
To make the chocolate whipped cream, add the heavy whipping cream, powdered sugar and cocoa powder to a large mixer bowl. Whip on high speed until stiff peaks form.
Drizzle the ganache around the edge of the cake using a squeeze bottle or a spoon.
Fill in the top of the cake and smooth with an offset spatula.
Pipe a small dome of whipped cream into the center of the cake. Decorated the top of the cake with additional brownies, Oreos and chocolate chip cookies.
Place cake in the freezer until ready to serve. The cake is best stored covered for 4-6 days.