Mint Ice Cream Cake made with OREO Cookie Pieces

Consumers will love celebrating special occasions with this offering! Combining two favorite flavors - OREO and chocolate chip mint - this cake features layers of ice cream, OREO Cookie Pieces, cake and even whole CREO Cookies on top!



12 servings, 8 oz. each

  • Chocolate Sponge Cake

  • 2 oz. OREO Small Cookie Pieces, divided
  • 4½ oz. cake flour
  • ¾ oz. unsweetened cocoa powder
  • ¼ tsp. kosher salt
  • 1½ oz. unsalted butter
  • ½ tsp. vanilla extract
  • 2 each whole large eggs
  • 2 each egg yolks
  • 4½ oz. granulated sugar

  • Ice Cream Cake

  • 7 oz. (1 layer, 3/4-inch thick) Chocolate Sponge Cake
  • 3 oz. mint flavored simple syrup
  • 30 oz. mint cookies and cream ice cream (1-1/2 qt.)
  • 2 oz. OREO Small Cookie Pieces
  • 3 oz. OREO Ganache
  • 2½ oz. whipped cream
  • 12 each whole OREO Cookies
  • 6½ oz. water

  • OREO Ganache

  • 11 oz. finely chopped semi-sweet chocolate
  • 1 oz. OREO Base Cake
  • 1 oz. OREO Small Cookie Pieces
  • ¼ oz. black cocoa powder
  • ½ tsp. kosher salt
  • ½ tsp. vanilla extract

Nutrition per serving

Calories470 Total fat20 gSaturated fat9 gTrans fat0 gCholesterol85 mgSodium260 mgCarbohydrate72 gDietary fiber2 gTotal Sugars38 gAdded sugars34 gProtein11 gVitamin A0 %DVVitamin C0 %DVVitamin D0 %DVCalcium15 %DVIron20 %DVPotassium6 %DV
For Chocolate Sponge Cake:  

Line 8-inch cake pan with parchment paper. Sprinkle 1 oz. of the OREO Cookie Pieces over bottom of pan. Set aside. Combine flour, cocoa and salt. Set aside. Melt butter; stir in vanilla. 

Warm whole eggs, yolks and sugar over warm water bath to 110ºF. Place in bowl of electric mixer with whip attachment. Mix on high speed until mixture triples in size and leaves a mark when you run your finger through it. Remove egg mixture from mixer.

Gently fold in dry ingredients in thirds, then fold in the melted butter mixture. Pour batter into prepared baking pan. Sprinkle with remaining 1 oz. OREO Cookie Pieces. Bake in preheated 375ºF standard oven 20 min. or until center springs back when lightly touched.

Place one cake layer on bottom of a 3-inch high by 8-inch diameter metal cake ring. Brush simple syrup over top of cake. Soften ice cream and carefully spread over top of cake. Sprinkle with OREO Cookie Pieces. Gently press cookies into ice cream. Freeze until firm.

For OREO Ganache:  

Heat water to boiling. Combine chocolate, OREO Base Cake and cookie pieces, cocoa, salt and vanilla in a large bowl. Pour water over mixture and let stand 3 min. 

Transfer mixture to food processor or blender. Blend 20 seconds. Pour into clean bowl. Cool at room temperature. Remove cake from freezer. Remove cake from ring and place on a cake board. Drizzle the OREO ganache around the top edge allowing it to flow down the sides of the ice cream. Pipe 12 rosettes with the whipping cream around the edge of the cake. Place a whole OREO Cookie in each rosette. Keep in freezer until ready to slice and serve.


The chocolate sponge cake makes 2 layers. Freeze the second layer for use in another cake.

For ease in preparation, prepare the cake topped with ice cream and cookie pieces and freeze the day before serving. Then follow the remaining steps to finish the cake.

Substitute the same amount of your favorite flavor of ice cream for the mint  cookies and cream ice cream.

© Mondelēz International group