This Homemade Oreo Cookie Ice Cream Cake Roll Recipe is fun and delicious AND it does make some “extra” cupcakes, which is a nice bonus!
This Easy Frozen Oreo Dessert Cake Recipe is so easy to make, and tastes even better than the store-bought version because it’s homemade and FRESH!
This Easy Frozen Oreo Dessert Cake Recipe post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate I earn from qualifying purchases.
Homemade Oreo Cookie Ice Cream Cake Roll Recipe
Who doesn’t love Oreos?! If you are a fan of the Oreo Cake Roll that you can buy in your local grocery stores, then you are going to LOVE this Frozen Oreo Dessert Cake!
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Are you looking for more quick an easy dessert recipes to serve like this Easy Frozen Oreo Dessert Cake Recipe?
Check out these super brunch and dessert recipes that I have shared over the years. They are all tried and true recipes that I have made over the years, or my trusty food writers have made.
I think you will love them all! Of course, this is just a small selection of breakfast and brunch recipes, but we have LOTS and lots of recipes on the blog that are perfect for brunch and dessert – just type “dessert recipe” or “cake recipe” into the search bar on the right hand side of the screen and they will pop up for you!
- Mandarin Orange Cake Recipe
- Red Velvet Cake Roll Recipe
- Mandarin Orange Cake Recipe
- Raspberry Coffee Cake Recipe
- Chocolate Caramel Pretzel Bark Recipe
- Red Velvet Whoopie Pies Cookies Recipe
- Oreo Cookie Trifle Dessert Recipe
- Maple Bacon and Dark Chocolate Braid Dessert Recipe
How to Make this Homemade Oreo Cookie Ice Cream Cake Roll Recipe
Ingredients needed to make this Easy Frozen Oreo Dessert Cake Recipe:
- 1 box, 15.25 oz, chocolate cake mix
- 6 eggs
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/2 a quart of cookies and cream ice cream
- 6 Oreo cookies, coarsely crushed
- powdered sugar
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Directions for making this Easy Frozen Oreo Dessert Cake Recipe:
Preheat oven to 350 and line a 10x15x1 baking sheet with parchment paper. Spray the parchment paper with nonstick cooking spray. Set aside. Line 1 muffin tin with 5 paper liners and set aside.
Add eggs to a mixer and beat on high for 5-6 minutes until bubbly and frothy.
Add cake, water and oil. Beat for 30 seconds on low and scrape down the sides of the bowl. Beat on medium for 1 minute until combined well.
Pour 3-1/2 cups of batter into prepared baking sheet.
Spread batter evenly.
Use a 3 tablespoon portion scoop to scoop remaining batter into 5 cupcake liners.
Bake for 14-16 minutes or until cake is done in the center when a toothpick is inserted in it. Remove from oven. Cool cupcakes completely before frosting and enjoying.
For the cake roll, generously sprinkle powdered sugar onto a thin, clean towel.
Let the cake cool for 10 minutes before removing it from the pan and placing it onto the powder sugar covered towel. Discard the parchment paper.
Starting on a short end, roll the towel and cake into log shape.
Cover with plastic wrap until cooled completely.
To fill, let ice cream stand for about 15-20 minutes to soften. Once the cake is cool, carefully unroll the cake, removing the towel.
Spread about half of the ice cream onto the cake and then roll it back up.
Wrap in plastic wrap and place into the freezer for 2 hours or overnight to freeze completely.
When ready to serve, remove from freezer and cut into 12 slices. Top with crushed cookies and serve immediately.
This Easy Frozen Oreo Dessert Cake Recipe serves 12.
I can’t wait for you to try this Homemade Oreo Cookie Ice Cream Cake Roll Recipe!
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Homemade Oreo Cookie Ice Cream Cake Roll Recipe
Ingredients
- 1 box 15.25 oz, chocolate cake mix
- 6 eggs
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/2 a quart of cookies and cream ice cream
- 6 oreo cookies coarsely crushed
- powdered sugar
Instructions
- Preheat oven to 350 and line a 10x15x1 baking sheet with parchment paper. Spray the parchment paper with nonstick cooking spray. Set aside.
- Line 1 muffin tin with 5 paper liners and set aside.
- Add eggs to a mixer and beat on high for 5-6 minutes until bubbly and frothy. Add cake, water and oil. Beat for 30 seconds on low and scrape down the sides of the bowl. Beat on medium for 1 minute until combined well.
- Pour 3-1/2 cups of batter into prepared baking sheet. Spread batter evenly. Use a 3 tablespoon portion scoop to scoop remaining batter into 5 cupcake liners.
- Bake for 14-16 minutes or until cake is done in the center when a toothpick is inserted in it. Remove from oven. Cool cupcakes completely before frosting and enjoying.
- For the cake roll, generously sprinkle powdered sugar onto a thin, clean towel. Let the cake cool for 10 minutes before removing it from the pan and placing it onto the powder sugar covered towel. Discard the parchment paper. Starting on a short end, roll the towel and cake into log shape. Cover with plastic wrap until cooled completely.
- To fill, let ice cream stand for about 15-20 minutes to soften. Once the cake is cool, carefully unroll the cake, removing the towel. Spread about half of the ice cream onto the cake and then roll it back up. Wrap in plastic wrap and place into the freezer for 2 hours or overnight to freeze completely.
- When ready to serve, remove from freezer and cut into 12 slices. Top with crushed cookies and serve immediately.
- Serves 12
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