This Eggless Ice Cream Cake is completely made from scratch, egg-free, and absolutely irresistible. Made with a rich, fudgy cake base, creamy homemade Oreo ice cream, and a fluffy whipped topping, this cake is a guaranteed crowd-pleaser. Whether you’re celebrating a birthday, a special occasion, or just the weekend, this fun and festive treat will steal the show!
Oriana’s Thoughts On The Recipe
This Eggless Ice Cream Cake has turned into a sweet birthday tradition in our home, and it’s all thanks to my daughter! For the past three years, she’s requested this cake for her special day—and I totally get why. With its fudgy chocolate cake base, layers of creamy Oreo ice cream, and fluffy whipped cream topping, every bite feels like a little celebration. It’s rich, fun, and so full of love—just the kind of treat that brings everyone around the table with big smiles.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Cake Layer:
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
- Oil: Any light-tasting oil of your preference, such as vegetable or canola.
- Sugar: Regular white granulated sugar or caster sugar.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- Sour cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions. If sour cream is difficult to find in your country, read my How to Make Sour Cream at Home post.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Instant espresso coffee: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking powder & Baking soda: Make sure they’re not expired or too old.
- Unsweetened natural cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
For Eggless Oreo Ice Cream:
- Heavy Cream: Whips up into stiff peaks to form the creamy base. For a dairy-free option, use canned coconut cream (chilled and whipped).
- Sweetened Condensed Milk: This sweetens the mixture and helps with that luscious, scoopable texture. If necessary, a dairy-free sweetened condensed milk can be used.
- Pure Vanilla Extract: Adds flavor and enhances the Oreo taste.
- Salt: A pinch balances all the sweetness.
- Oreos: The star of the show! Classic Oreos are egg-free and dairy-free, but always double-check the label for allergens.
For Decoration:
- Whipped Cream: Adds a light, fluffy topping. You can use a dairy-free whipped topping if needed.
- Sprinkles: Optional, but fun! Be sure to check for allergen-safe brands if needed.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Chocolate cake base: Use my Easy Chocolate Cupcakes (Dairy-Free, Egg-Free, Vegan) recipe instead to make the base.
- Ice cream and decoration: Use non-dairy cream, such as Silk , Country Crock Plant Cream, or Califia Farms. To substitute the sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk. Oreo cookies are not certified dairy-free, but they don’t contain dairy ingredients in most varieties.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Soy-Free: Check the label of your Oreos or cookie brand for soy.
Potential Challenges & Pro Tips:
- Ice Cream Layer Too Soft: The homemade ice cream needs proper time to freeze. Pro Tip: Let the ice cream layer freeze for at least 4–6 hours, or ideally overnight, before adding toppings or slicing.
- Cake Hard to Slice: If frozen solid, it may be tricky to cut. Pro Tip: Let the cake sit at room temperature for 10–15 minutes before slicing for smoother, cleaner cuts.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Cake Layer:
In a large bowl, whisk together the melted butter, oil, and sugar. Then add buttermilk, sour cream, vanilla, and instant espresso (if using) and whisk until smooth. Sift in the flour, baking powder, baking soda, cocoa powder, and salt right into the bowl. Whisk again until everything is combined. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out mostly clean. Let the cake cool completely before moving on.
Step 2 – Make the Eggless No-Churn Ice Cream:
Whip the heavy cream in a bowl until it’s thick and forms stiff peaks—it happens fast, so keep an eye on it! In another large bowl, whisk the condensed milk, vanilla, and salt together. Add a scoop of whipped cream to the condensed milk and mix it gently to lighten it up. Fold in the rest of the whipped cream carefully—don’t overmix or you’ll lose the fluffiness. Gently stir in the chopped Oreos. Set the mixture aside for now.
Step 3 – Assemble the Cake:
Spread the Oreo ice cream mixture evenly over the completely cooled chocolate cake. Cover the pan with plastic wrap or foil and freeze for at least 10–12 hours, or overnight for best results.
Step 4 – Decorate and Serve:
When you’re ready to serve, top the cake with whipped cream and sprinkles, if you like. To slice it easily, use a sharp knife and dip it in hot water between cuts. Store any leftovers covered in the freezer.
Extra Recipe Tips For Success
- Prepare in Advance. This cake needs to set in the freezer, so plan to make it at least a day ahead.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Don’t over-mix the cake batter, or you will end up with a dense cake.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Layering. Ensure the cake layer is completely cool before adding the ice cream layer to prevent melting.
- Cutting the Cake: Use a hot knife to make slicing easier. Simply run your knife under hot water and dry it before cutting. Also, let the cake sit at room temperature for a few minutes before serving to make it a little easier to slice.
Different Ways to Make It
There are a few fun ways to make this cake! You can bake it in an 8×8 or 9×9-inch square pan, like I did in the photos, and cut it into bars. But I’ve also made it as a layer cake—and it’s always a hit! For that version, I double the chocolate cake recipe and bake it in two 8- or 9-inch round pans. Then, when it’s time to assemble, I layer one cake, then the ice cream, and finish with the second cake on top. To decorate, I cover the whole thing with whipped cream. Sometimes I tint a little of the whipped cream to pipe swirls on top and finish it off with sprinkles—that’s how my daughter loves it!
Shortcuts You Can Apply To This Recipe
Life can get busy, but that doesn’t mean you have to miss out on making this delightful Eggless Brownies Oreo Ice Cream Cake. Here are a couple of handy shortcuts to make this recipe even quicker and easier without compromising on taste:
- Use a Box of Cake Mix as a Base: Want to save time? You can use a boxed cake mix as your base! Just follow my step-by-step instructions in this recipe: How to Make a Box Cake Without Eggs. Bake the batter in a 13×9-inch pan at 350ºF for 30–35 minutes, or divide it between two 8- or 9-inch round pans if you prefer two smaller cakes.
- Use a Box of Brownie Mix as a Base: One of the easiest ways to reduce preparation time is to use a box of brownie mix. Just follow the instructions on this recipe: How to Make a Brownie Mix Without Eggs. When choosing a brownie mix, make sure to read the labels carefully to ensure it meets your dietary needs, especially if you’re looking for an eggless or allergen-free option.
- Use Store-Bought Ice Cream: While making homemade Oreo ice cream is a quick, easy, fun, and rewarding process, using store-bought ice cream is a fantastic time-saver. Simply pick up your favorite brand of vanilla ice cream from the store, let it soften a bit, and then add the chopped Oreos. Again, be diligent about reading the labels to make sure the ice cream is free from any ingredients that you or your loved ones need to avoid.
Variations & Additions
- Swap Oreos with your favorite sandwich cookies (chocolate chip cookies or mint Oreos work great!).
- Add a fudge or caramel drizzle between the cake and ice cream layers.
- Mix in mini chocolate chips or chopped candy for extra crunch in the ice cream.
Storage and Freezing Instructions
Store: Cover the cake tightly with plastic wrap or store it in an airtight freezer-safe container. It will keep well in the freezer for up to 1 month. However, for the best texture and easiest slicing, I recommend enjoying it within the first 3 days—after that, the cake tends to get more solid and can be a bit harder to cut. When ready to serve, let the cake soften for a few minutes at room temperature before slicing and digging in.
Making Ahead: You can prepare this cake two days in advance. I do not recommend longer than that, as the ice cream cake becomes difficult to cut through.
Frequently Asked Questions
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Recipe Card
Eggless Ice Cream Cake
Ingredients
For the Cake Layer:
- 4 tablespoons (60 g) unsalted butter, melted
- ¼ cup (60 ml) vegetable or canola oil
- 1 cup (200 g) granulated sugar
- ¾ cup (180 ml) buttermilk
- ¼ cup (60 g) sour cream (see notes)
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant espresso coffee optional
- 1 ¼ cup (175 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- ¼ teaspoon (1.5 g) baking soda
- 6 tablespoons (45 g) unsweetened natural cocoa powder
- ¼ teaspoon salt
For Eggless Oreo Ice Cream:
- 2 cups (480 g) heavy cream, cold cold
- 14 oz (397 g) sweetened condensed milk (one can)
- 1 teaspoon (5 ml ) pure vanilla extract
- 1/4 teaspoon salt
- 18 Oreos (about 198 g), chopped chopped
For Decoration:
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Make the Cake Layer:
- Preheat your oven to 350ºF (180ºC). Line an 8×8-inch (or 9×9-inch) baking pan with parchment paper and lightly spray it with baking spray so nothing sticks. I recommend leaving a bit of overhang on the sides so you can easily lift the cake out once it’s cooled. Alternatively, you can use an 8 or 9-inch springform pan.
- In a large mixing bowl, whisk together melted butter, oil, and sugar. Whisk in buttermilk, sour cream, and vanilla. If using instant espresso, add it to the mixture. Mix until thoroughly combined.
- Place a fine-mash strainer over the bowl with the wet ingredients. Sift flour, baking powder, baking soda, and cocoa powder into the liquid mixture. Add salt and whisk until combined.
- Transfer the cake batter into the prepared cake pan.
- Bake for 30 – 35 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
- Allow the cake to cool completely on a wire rack to cool.
Make Eggless No-Churn Ice Cream:
- Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff. This happens quickly, so watch it closely!
- Whisk together the condensed milk, vanilla, and salt in a large bowl.
- Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.
- Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently begin folding the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix.
- Gently fold in the chopped Oreos. Set aside.
Assemble:
- Spread the Oreo ice cream mixture over the cooled chocolate cake.
- Cover the pan with plastic wrap or aluminum foil and freeze for at least 10 – 12 hours.
Decorate and Serve:
- When ready to serve, cover the top of the cake with whipped cream and add sprinkles, if desired.
- Use a very sharp knife to cut, dipping it into a glass of hot water in between slices. Keep leftover ice cream cake covered in the freezer.
- Use a Box of Cake Mix as a Base: Want to save time? You can use a boxed cake mix as your base! Just follow my step-by-step instructions in this recipe: How to Make a Box Cake Without Eggs. Bake the batter in a 13×9-inch pan at 350ºF for 30–35 minutes, or divide it between two 8- or 9-inch round pans if you prefer two smaller cakes.
- Use a Box of Brownie Mix as a Base: One of the easiest ways to reduce preparation time is to use a box of brownie mix. Just follow the instructions on this recipe: How to Make a Brownie Mix Without Eggs. When choosing a brownie mix, make sure to read the labels carefully to ensure it meets your dietary needs, especially if you’re looking for an eggless or allergen-free option.
- Use Store-Bought Ice Cream: While making homemade Oreo ice cream is a quick, easy, fun, and rewarding process, using store-bought ice cream is a fantastic time-saver. Simply pick up your favorite brand of vanilla ice cream from the store, let it soften a bit, and then add the chopped Oreos. Again, be diligent about reading the labels to make sure the ice cream is free from any ingredients that you or your loved ones need to avoid.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Chocolate cake base: Use my Easy Chocolate Cupcakes (Dairy-Free, Egg-Free, Vegan) recipe instead to make the base.
- Ice cream and decoration: Use non-dairy cream, such as Silk , Country Crock Plant Cream, or Califia Farms. To substitute the sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk. Oreo cookies are not certified dairy-free, but they don’t contain dairy ingredients in most varieties.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Soy-Free: Check the label of your Oreos or cookie brand for soy.
- Ice Cream Layer Too Soft: The homemade ice cream needs proper time to freeze. Pro Tip: Let the ice cream layer freeze for at least 4–6 hours, or ideally overnight, before adding toppings or slicing.
- Cake Hard to Slice: If frozen solid, it may be tricky to cut. Pro Tip: Let the cake sit at room temperature for 10–15 minutes before slicing for smoother, cleaner cuts.
- Prepare in Advance. This cake needs to set in the freezer, so plan to make it at least a day ahead.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Don’t over-mix the cake batter, or you will end up with a dense cake.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Layering. Ensure the cake layer is completely cool before adding the ice cream layer to prevent melting.
- Cutting the Cake: Use a hot knife to make slicing easier. Simply run your knife under hot water and dry it before cutting. Also, let the cake sit at room temperature for a few minutes before serving to make it a little easier to slice.
- Swap Oreos with your favorite sandwich cookies (chocolate chip cookies or mint Oreos work great!).
- Add a fudge or caramel drizzle between the cake and ice cream layers.
- Mix in mini chocolate chips or chopped candy for extra crunch in the ice cream.
I appreciate your feedback, and it helps others, too!
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
