So first of all, woo for the quickly approaching long weekend! But second of all, how the heck is it July?! JULY!!! Seriously. Since I graduated from undergrad, I feel like life has been absolutely flying by. Anyone out there know how to make time slow the heck down?
Anyway, since it is July and since we do have a fun long weekend ahead, a dessert recipe was totally needed. An ice cream centered dessert, that is. This Oreo Ice Cream Cake is just what you need to help you cool off after a long day of sunbathing and swimming.
This recipe is largely thanks to Calphalon. I bought a couple of new 9-inch round cake pans the other weekend and this recipe was on the back of the sticker inside the pan. It sounded too good to pass up, so I took advantage of the rainy day we had on Saturday and whipped this up. Best worst decision ever!
The chocolate cake layer is perfectly light, chocolatey, and the opposite of dry (I did that for you, haters of the m word). The ice cream layer is cookies and cream ice cream taken to the next level by the addition of even more cookies. And then there’s the ganache layer, which totally speaks for itself, topped with more crushed Oreos. This cake is heavenly! The 4th of July totally justifies the splurge…
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup vegetable oil
- ¾ cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ⅔ cup buttermilk at room temperature
- ½ gallon cookies and cream ice cream, slightly softened
- 10 Oreos
- 1⅓ cup semisweet chocolate chips
- 1 cup heavy cream
- 6 Oreos, broken into pieces
- Preheat the oven to 350 degrees. Prepare one 9-inch cake pan as follows: Grease bottom and sides of each with butter. Trace bottom of pan on parchment paper using pencil and cut out parchment paper circle. Press parchment circle to the bottom of cake pan. Grease the top of the parchment with butter. Dust bottom and sides of pan lightly with flour. Set aside.
- In a mixing bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment (preferably one with a scraper), combine the oil, sugar, egg, and vanilla. Beat at medium speed for 1 minute then reduce the speed to low. Begin incorporating the cocoa mixture and the buttermilk in three additions, starting and ending with the cocoa mixture. Mix thoroughly, scraping the bowl after each addition if not using a scraper attachment. Continue mixing for 10 seconds after the final addition.
- Transfer the batter to the prepared baking pan. Place the cake pan on a baking sheet and bake in the middle of the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan on a wire rack for 15 minutes. Then invert the cake onto a wire rack until completely cool.
- While the cake is cooling, break 10 Oreos into small pieces and fold into softened ice cream in a mixing bowl. Spoon and pack the ice cream into a plastic wrap-lined 9 inch round cake pan. Level the top of the ice cream and top with more plastic wrap. Transfer to freezer and freeze for several hours until ice cream is firm.
- Microwave in a glass bowl on high for 30 seconds. Stir. Microwave for 15 seconds at a time, stirring in between each session until chocolate is melted and mixture is smooth. Allow to cool to room temperature before pouring on top of cake.
- Transfer cake layer to plate. Lift ice cream layer out of cake pan using plastic wrap lining. Remove plastic wrap and place ice cream layer directly on top of cake layer. Top with cooled ganache. Add extra broken Oreos to top of cake for garnish. Serve immediately.