Winter blizzard ice cream cake topped with chocolate ganache drizzle and fresh raspberries.

I never really liked ice cream cake growing up, but Graham requested one for his birthday this month so I had to give it a try. I was surprised it was wayyyy easier than I was expecting! With a little planning ahead of time, you too can make this fabulous dessert!

First you’ll make the espresso cake layer. You’ll want to brew a cup of coffee for the batter (it really elevates the chocolate flavor) and beat it with the rest of your wet ingredients. Whisk together your dry ingredients in a separate bowl and gradually mix into your wet ingredients. Once you bake this off, you’ll get started on your oreo ice cream.

Because this cake needs to freeze for at least 4 hours before serving, it’s a great make ahead dessert option! The best part of this Oreo ice cream recipe is that its no churn so you don’t need any special equipment to make this!

For the cake:

• 1 cup all-purpose flour
• ¼ cup cocoa powder
• 1 ¼  teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ¼ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ cup light sour cream
• 2/3 cup brewed coffee

For the ice cream

• 1 1/4 cup plus 2 tablespoons heavy whipping cream
• 1/2 cup powdered sugar
• 8 ounces cream cheese
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 16 crushed Oreo cookies, roughly crushed

For the chocolate ganache

• 1/4 cup chocolate chips
• 6 tablespoons  heavy whipping cream

Instructions:

1. Preheat the oven to 350°F. Line an 8 inch cake pan with parchment paper and grease & flour the edges.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated.
3. Next mix in the sour cream and beat until well combined.
4. In a separate bowl, mix the dry ingredients. Then add alternate adding the dry ingredients followed by coffee and mix just until the flour starts to incorporate.
5. Bake at 350°F for 28-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake.

FOR THE ICE CREAM:

1. Prepare a batch of whipped cream. Chill the bowl in the freezer for 5-10 minutes. Pour 1 1/4 cups heavy whipping cream into the chilled bowl.
2. Use an electric mixer to beat the heavy cream on medium-high speed until soft peaks form.
3. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set it aside.
4. Beat softened cream cheese until it’s completely smooth and free of lumps. Next add the granulated sugar, 2 tablespoons heavy cream and the vanilla extract and continue beating until well mixed.
5. Then fold in the prepared whipped cream until it’s fully incorporated.
6. Roughly crush the Oreos in a Ziploc bag. Add the crushed Oreo cookies and stir until well mixed.

To Assemble the Cake:

1. Line your cake pan with plastic wrap along the bottom and up the sides of the pan.
2. Place the cake in the bottom of the pan. Pour the ice cream over the cake, spread evenly and freeze for about 2 to four hours.