Recipe | Oreo Ice Cream Cake

It had been awhile since I had time to actually pin down something. I am undergoing the process of a challenging and fulfilling duty of being a full time mum with our newest member to the family. It is”time and energy consuming” but truly satisfying šŸ˜˜.

 If you have been following me on my other social media platforms (Instagram, Facebook, Twitter and/or Google+), you would notice that I have been cooking frequently, instead of dining out. So today, I’ll be sharing with you my Homemade Oreo Ice Cream Cake with No Machine recipe which you can have fun making with the children. 


Cookie Base

  • 137g of crushed Oreo cookies (without the icing)
  • 60g of melted unsalted butter

Ice Cream Filling

  • 200ml of whipped cream (liquid)
  • 150ml of condensed milk
  • Crushed Oreo cookie (amount as desired)
  • 0.5 tsp (5ml) of Vanilla Extract

* Put your condensed milk and whipped cream in the fridge to chill before using.


  • 6 inch spring form tin. 
  • Stand Mixer / Hand Mixer
  • Spatula
  • Measuring Spoons

Method of Preparation:

Cookie Base

  1. Prepare your cookie base by combining the crushed Oreo cookies and melted butter. 
  2. After which, leave it in the fridge to set while you prepare your ice cream.

Ice Cream Filling

  1. Pour your whipped cream into the stand mixer and let it whip for 5-7 minutes on medium speed to achieve soft peak. (*Do note that if you under mix or over mix the whipped cream, it will spilt when the condensed milk is added it.)
  2. Once soft peak is achieved, add in your condensed milk and vanilla extract. Let it whip till stiff peak which would take about 2-5 minutes on medium speed. (*Stop the process once stiff peak is achieved. Otherwise the mixture would spilt.) 
  3. Fold in your desired amount of crushed Oreo cookies.
  4. Remove your cookie base from the fridge and fill it with the Oreo ice cream filling. 
  5. Let the ice cream set in the freezer for 24-48 hours before serving.

Simple Cutting Tip

Many of us may have encounter difficulty when trying to cut into an ice cream cake which is just out of the freezer. 

A simple tip would be either to dip your knife into hot water or warm up your knife over the fire prior to cutting. 

It is also important to clean your knife after every cut to prevent the ice cream that have “caught” onto the knife to “layer” itself onto your next slice of ice cream cake.

That’s all for now. Leave your comments below. Will be sharing more of my homemade recipes.

Do continue to support Chef Mummy Tan and follow me on instagram, facebook, twitter and google+ for daily updates of food photography.

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