Description
Masterful chefs combine Oreo brookie ice cream cake as a delightful dessert merging chocolate chip cookies, brownies, and Oreos into a frozen treat. Layers of indulgence create a memorable experience you’ll savor with pure delight.
Ingredients
Scale
- 1 (18.4 oz / 521 g) brownie mix
- 12 oz (340 g) cream cheese, room temperature
- 1 and ½ cups heavy whipping cream, cold
- 9 oz (255 g) semi-sweet chocolate chips, divided
- ½ cup heavy whipping cream, cold
- ¾ cup heavy whipping cream, divided
- 6 chocolate chip cookies, chopped
- 6 Oreos, chopped
- ¾ cup chocolate chip cookie crumbs
- ¾ cup Oreo crumbs
- ½ cup brown sugar
- ¼ cup sugar
- ¾ cup powdered sugar
- ¼ cup mini chocolate chips
- 3 tbsps milk
- 1 tbsp vanilla extract
- 2 tbsps powdered sugar
- 2 tbsps natural unsweetened cocoa powder
Instructions
- Pan Preparation: Grease an 8-inch springform pan and line the bottom with parchment paper. Bake brownie layer according to package instructions, then cool completely.
- Cream Cheese Foundation: Blend softened cream cheese with granulated and brown sugars until smooth. Gradually incorporate whole milk and vanilla extract, mixing until harmonious.
- Whipped Cream Integration: Whip cold heavy cream with powdered sugar until forming glossy, stiff peaks. Delicately fold into cream cheese mixture, maintaining its airy structure.
- Ice Cream Flavor Development: Divide ice cream base into two portions. Infuse one half with chocolate chip cookie crumbs and miniature chocolate chips; blend the second portion with crushed Oreo cookies.
- Ganache Preparation: Heat heavy cream until near boiling, then pour over chocolate chips. Allow to rest briefly before whisking into a luxurious, glossy sauce.
- Layering Technique: Reinstall parchment paper in springform pan, extending above rim. Position cooled brownie base, then carefully spread chocolate chip cookie ice cream layer. Drizzle first ganache batch across surface.
- Freezing and Structural Assembly: Add Oreo-infused ice cream layer, ensuring even distribution. Freeze cake for 6-8 hours or overnight until completely solidified.
- Decorative Embellishments: Crumble additional brownies, Oreo cookies, and chocolate chip cookies. Create second ganache batch using identical method.
- Finishing Touches: Whip additional heavy cream with powdered sugar and cocoa powder. Remove cake from pan, drizzle ganache around perimeter, and pipe chocolate whipped cream dome.
- Final Presentation: Garnish with cookie fragments, chocolate chips, and various cookie pieces. Allow cake to soften slightly at room temperature before serving. Store in freezer and consume within 4-6 days for peak deliciousness.
Notes
- Chill Pan Properly: Ensure springform pan is completely clean and dry before reassembling to prevent moisture interference with cake layers.
- Whip Cream Technique: Maintain cold temperatures and use electric mixer at high speed to achieve stiff, glossy peaks without deflating the cream’s volume.
- Layering Precision: Spread ice cream layers evenly and gently to prevent air pockets and ensure smooth, uniform texture throughout the cake.
- Freezing Strategy: Allow sufficient freezing time (6-8 hours or overnight) to create solid, well-integrated layers that hold their shape when sliced.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 405
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg