Name: Oreo Ice Cream Cake
Prep time: 30 h
Cook time: 1 h
Total time: 31 h
Yield: 12 slices
Cuisine: American

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Oreo Ice Cream Cake

atsloanestable.com

Instructions

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Instructions

Preheat the oven to 325 degrees F and line a pullman or loaf pan with parchment paper.

In a large bowl, whisk together the cake flour, cocoa powders, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.

Mixing on low speed, add the eggs one a time. Scrape down the bowl and mix in the vanilla.

Add half of the dry ingredients and mix until just combined.

Mix in the buttermilk and oil.

Add the rest of the dry ingredients and mix until just combined. Scrape down the bowl to ensure everything is evenly incorporated.

Pour the cake batter into the prepared pan and smooth out the top with an offset spatula.

Bake the cake for about 1 hour 10 minutes to 1 hour 20 minutes or until the edges begin to pull away form the sides of the pan and a toothpick inserted comes out clean.

Allow the cake to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

Once the cake has cooled completely, use a serrated knife to cut it into thirds.

Clean and line the same pullman or loaf pan with parchment paper, allowing the edges to hang over the sides for easy removal.

Place the bottom third cake layer into the pan. Scoop one pint of ice cream on top of the cake layer, and use an offset spatula to smooth it out. Add the middle cake layer, and repeat with the second pint of ice cream. Add the top cake layer, then wrap the pan in plastic wrap and freeze overnight.

Just before serving the cake, make the mascarpone frosting.

In a medium bowl, add the heavy cream, mascarpone, and sugar. Use an electric mixer to beat on low-medium speed until thick, smooth, and stiff peaks form.

Remove the ice cream cake from the pan, and place on a serving platter.

Spread the mascarpone frosting on top of the cake, and finish with crushed Oreos. Enjoy!

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Tips & Tricks (5)

Freeze Cake Layers Before Assembly 🧊
Chill each chocolate cake layer for at least 2 hours before assembly to prevent them from crumbling when spreading ice cream, ensuring clean, stable layers.
Bloom Cocoa Powders for Depth 🍫
Mix both black and Dutch-processed cocoa with hot water before adding to batter to bloom the cocoa particles, intensifying chocolate flavor and reducing bitterness.
Soften Ice Cream Strategically ⏱️
Remove ice cream from freezer 5-10 minutes before spreading to achieve the perfect consistency that won't melt through warm cake or crack when layering.
Toast and Crush Oreos for Texture 🥣
Lightly toast crushed Oreos for 3-4 minutes before the final garnish to enhance their flavor and create a more pronounced crunch against the creamy frosting.
Whip Mascarpone Frosting Cold 🌡️
Keep mascarpone and heavy cream chilled throughout mixing to prevent the frosting from breaking or becoming greasy, resulting in a light, fluffy, spreadable texture.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

Recipe Facts

Diet at a Glance

Vegetarian

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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