1. Preheat the oven to 350F and add papers to your muffin tin. Roughly chop the Oreos with a knife, you’ll want to end up with a cup. Sift the dry ingredients together in a large bowl then whisk together.

2. Cream the butter in a stand mixer fitted with a paddle attachment. Beat the dry ingredients into the butter until incorporated. Scrape down the bowl at least once while mixing. You should end up with crumbly mixture.

3. Mix the egg whites, vanilla, sour cream, and milk together in a medium bowl then add to the butter flour mixture. Mix until it’s just combined.

4. Fold the chopped Oreos into the batter with a spatula. Give the bowl a scrape down while folding the cookies in, you don’t want any unmixed butter or flour lurking around.

5. Transfer the batter into your cupcake papers. I like to use an ice cream scoop with a trigger as it’s less messy but you can spoon it in instead. Fill each paper about 3/4 the way up and bake for about 20 minutes or until golden, then remove from the oven and let them cool.

6. While the cupcakes are baking you can whip up that delicious buttercream! Place the Oreos in a ziplock bag and crush them up with your rolling pin. Cream the butter a bit then gradually add the confectioners sugar in a few batches. Drizzle in the cream and mix on a medium-low speed for a few minutes until well-combined.  Add the Oreos in once your buttercream is done and fold to distribute.

Transfer buttercream to a piping bag fitted with an round or star tip (I used an 869 and a 1a tip in the photos for this post). Pipe a generous swirl and serve. You can garnish with some crushed Oreos and a half cookie on top.

• Ice cream: To make an ice cream cake, you have to have ice cream! You will need 48 oz of chocolate ice cream, and another 48 oz of cookies and cream. You can also use vanilla ice cream or strawberry ice cream – whatever works for you!

• Oreos: Next, 20 Oreos will add the perfect amount of crunch and flavor. They’ll be used as one of the center layers! Those cookie crumbs combe with the butter to make the best crumble.

• Butter: 1/2 stick of melted butter is needed to help the Oreos break down nicely.

• Chocolate chips: You can never have too much chocolate, so grab a 12 oz bag to make chocolate fudge.

• Coconut milk: 1 can of coconut milk will help the chocolate chips melt down into the perfect texture.

• Cool whip: Next, use 1 tub of cool whip for flavor and decoration.

• Sprinkles: Last but not least, sprinkles will add that last bit of flavor and color to the cake!

Tools you’ll need to make this recipe

To make this homemade cake, you’ll need a few kitchen items. First, you’ll need two 8-inch cake pans for forming the ice cream cake layers. You’ll also need parchment paper, a food processor, a spatula, a saucepan, and a baking sheet.

How to make an Oreo ice cream cake

This recipe comes together easily. Just be sure you follow each item step by step and try to be quick when the ice cream is involved!

First, allow the ice cream to rest until softened.

Then, line the cake pans with parchment paper. I used three strips per pan to make it easy to get the ice cream out in one piece.

Next, pour the chocolate ice cream into one pan and the cookies and cream into the other.

Freeze for at least 4 hours.

While freezing the ice cream, make the Oreo crumble by pulsing the Oreos and melted butter in a food processor. Scrape down the sides as needed, or until the Oreos are crumbly and able to stick together. Set the mix aside.

In a sauce pan, heat the coconut milk until it bubbles. It should take around 4-5 minutes. Turn off the heat and add chocolate chips. Stir until everything is melted and a fudge forms, and then set aside to cool.

Once the cakes are frozen, take out the bottom layer of cake. I used the chocolate. Pour about 1/3 of the cooled fudge on top, and leave space about 1/2 inch from the edge so it doesn’t spill over the sides.

Next, add as much crumbled Oreo on top as you can, using about half (or more). Pack it down with your hands.

Put the cake pan back in the freezer and freeze for at least 2 hours. Remove the cool whip to defrost.

After 2 hours, take both cakes from the freezer and remove them from the pans. Line a baking sheet with parchment paper and lay down the chocolate/fudge/Oreo layer as the base. Next, flip the cookies and cream layer upside down on top of the chocolate layer to make a stacked cake. Work quickly, because it melts fast.

Next, ice the entire cake with the tub of cool whip and then put the cake back in the freezer for at least four hours. I froze mine overnight.

Finally, decorate the cake with more fudge, whipped cream, and sprinkles. You will have leftover fudge, so feel free to pour it all over the cake if desired.

Optional topping ideas

Once your ice cream cake is created, feel free to add extra goodies on top! You can use anything you’d use as an ice cream topping. Ideas include:

• Crushed pretzels

• M&Ms

• Crushed Twix

• Crushed Reese’s Cups

• Extra Oreos

• Chopped glazed pecans or walnuts