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Oreo Brookie Ice Cream Cake

Oreo brookie ice cream cake combines a half-brownie, half-chocolate chip cookie (brookie) base with a thick cookies-and-cream ice cream layer. It’s finished with chocolate ganache, Oreo halves, and whipped cream rosettes for a sliceable frozen chocolate-cookie brownie cake.
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Prep Time 30 minutes
Cook Time 35 minutes
freezing/rest 8 hours 5 minutes
Total Time 9 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the brookie base
  • 0.5 brownie batter Use one side of a half batch.
  • 0.5 chocolate chip cookie dough Use the other side of a half batch.
For the ice cream cake
  • 0.5 gallon cookies and cream ice cream Soften before spreading.
  • 1 cup chocolate ganache Enough to drizzle and tilt-cover the top.
  • 6 Oreos Halve for decoration.
  • 1.5 cup whipped cream For rosettes around the edge.

Equipment

  • 1 springform pan

Method
 

Bake the brookie base
  1. Spread brownie batter on one half and chocolate chip cookie dough on the other half of a lined 9-inch springform pan.
  2. Bake at 350F for 30-35 minutes until set, with the surface looking firm and lightly set in the center.
  3. Cool completely, then reattach the springform sides so the base holds its shape for freezing.
Layer, freeze, and set ganache
  1. Spread softened cookies and cream ice cream over the cooled brookie base and smooth it into an even layer.
  2. Freeze for 4 hours until the ice cream layer is solid to the touch.
  3. Pour chocolate ganache over the top and tilt the pan to cover the surface evenly, letting it fall into gentle streaks.
  4. Freeze for 1 hour until the ganache sets and looks glossy with a firm top.
Decorate and serve
  1. Pipe whipped cream in rosettes around the edge so each swirl forms a distinct peak.
  2. Press Oreo halves into each rosette, adding one or more halves per swirl for a crowned look.
  3. Freeze for 2 hours before serving so the cake slices cleanly.

Notes

Pro tip: soften the ice cream just until spreadable so it doesn’t melt through the brookie base; if it gets too loose, pause and chill briefly before layering. Refrigerate is not recommended for this cake—freeze instead. Storage: keep covered and freeze up to 2 weeks. Freezer-friendly: yes. For a lighter option, use reduced-fat cookies-and-cream ice cream and light chocolate ganache to cut calories while keeping the Oreo crown effect.