A gorgeously decadent Oreo Nutella Ice Cream Cake, perfect to cool you down this summer! Served with fresh berries, it’s an easy but showstopping dessert that no one will guess involved virtually no effort!
This is the 1000th post that I’ve published here on Kerry Cooks! I love you guys so much for taking the time to come and read my little nutella and cookie dough obsessed baking blog. Ice cream cake for everyone!
Why hello! It continues to be very warm here in the UK, leading many to believe that the period known as summer has truly arrived! Hooray! Of course that means an immediate scrabbling around for any recipes to cool us down in the heat. I’ve had a think about this before, and my faves continue to involve watermelon, frozen grapes and orange ice lollies.
This Oreo Nutella Ice Cream Cake is my latest summer cool-me-down and it is lush. It was inspired by my lovely friend Lucy, whose very clever idea I adapted here! It starts with an incredibly simple chocolate sponge – just butter, sugar, eggs, flour, vanilla and cocoa powder. We bake that up in two pans as usual. Then we’ll get a carton of your favourite ice cream – it could be cookie dough, or strawberry cheesecake, or double mint chocolate, or salted caramel… you get the picture – go crazy! Then, we’ll sandwich the ice cream between the two cakes, freeze the whole lot, then slice and serve with hot melted nutella and strawberries. Sound good? Let’s go!
The best thing about this dessert? You can make it in advance of a party or BBQ, then just take it out of the freezer about 2 hours before you want to serve it – a delicious dessert with zero stress! The only thing to do when you serve is to pair with chocolate sauce (or in this case, melted nutella!) or another sauce that you’d prefer – and I also served it with fresh berries.
Just a couple of notes – as I wanted a cookies and cream ice cream for the centre of my oreo cake (duh), I looked around in the supermarket for one, but I found they all contained lots of odd ingredients that I didn’t want to be eating. So instead, I used a good quality Cornish vanilla ice cream, and blitzed one and a half packets of Oreo’s into rubble, and mixed it all together. Don’t be afraid to add mix-in’s to your ice cream cake too – maltesers, fudge pieces, chocolate chips, popcorn, smarties, broken up biscuits – yum!
You’ll also need a deep round pan, the same size (or the same one) that you baked the chocolate cake in. Mine was a 9 inch springform tin – that’s important too, as ice cream cakes can set quite firmly.
- 170g light brown sugar
- 170g unsalted butter (very soft)
- 3 large free range eggs
- 130g self - raising flour
- 80g cocoa powder
- 1 tbsp vanilla bean paste
- large pinch salt
- 1 large carton of your favourite ice cream
- plus mix-in's - optional- I used 1.5 tubes of Oreo's
- Nutella or chocolate fudge sauce
- First, preheat your oven to 190c/gas mark 5 and prepare your 9 inch cake pan or pans by greasing it liberally with butter on the bottom and sides.
- In a large bowl or stand mixer, combine the butter (it needs to be very soft so soften in the microwave for ten or twenty seconds if needed) and the sugar and mix until combined and light and fluffy. Add the three eggs one at a time along with the vanilla and salt, then measure out your flour and cocoa powder and sieve it together into the bowl with the butter sugar egg mixture.
- Gently mix everything until just incorporated, and then portion the cake batter into your pan or pans. Bake for 25 minutes on the middle shelf of the oven, or until the cake is slightly pulling away from the sides of the pan and springs back to a light touch. Set the cake layers aside to cool completely, then put one cake layer into the bottom of your tall 9 inch springform pan, followed by all of the ice cream. Finish with the second cake layer (dome side down) and then wrap everything in plenty of tight clingfilm. Pop into the freezer at least overnight.
- Simply soften your ice cream and decant to a large bowl to add any mix-ins (if you want to) like crushed oreo's, nuts or chocolate.
- Warm your nutella in the microwave and dollop all over the top of the cake, and top with chopped berries.
Enjoy! Don’t forget to tag your ice cream cakes #kerrycooks so I can see them on Instagram (I’m @kerryedwards).
I’m entering my Oreo Ice Cream Cake into August’s tea time treats link up!