Nutella Kit Kat Oreo Ice Cream Cake

Nutella Kit Kat Oreo Ice Cream Cake, a yummy homemade Best Ever Birthday Cake, made with everything kids and adults love, Nutella, Ice Cream, Oreos! Can’t get much better than this Ice Cream Cake.

This was one of the first Ice Cream Cakes that I made, it was a request from my youngest daughter for her birthday. At the time Oreo Cookies had just arrived in Italy and they fast became her favorite. To tell the truth I always thought they were a bit over rated! But to each his/her own.

Recipe Ingredients

For the Cake

• Milk – I used 2%
• Vegetable Oil – helps to make the cake moister, I use either corn or sunflower oil
• Granulated Sugar
• Flour – you can use all purpose or cake flour
• Cocoa – be sure to use unsweetened dutch processed
• Eggs
• Egg yolk
• Baking powder
• Vanilla

For the Ice Cream

• Cream – be sure to use whole/heavy or whipping cream should have at least 30% fat
• Milk – whole milk
• Granulated Sugar
• Nutella
• Oreo Cookies – crushed

Extras

• Nutella – this is used for the ganache
• KitKat balls – or you could use Maltezers, Whoppers or your favorite chopped chocolate bar

Can I make the Ice cream without a machine?

Yes you can, you will need –

• 3/4 cup sweetened condensed milk
• 1 1/4 whipping cream
• 3-4 tablespoons Nutella
• 7 crushed Oreo cookies.

• In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
• In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely mixed. Gently fold in the Nutella and Oreo cookies.
• Line the bottom of a cake pan with plastic wrap, enough to let the ends hang over the pan, spoon the ice cream into the lined pan and smooth the top. Freeze until firm 2-3 or even longer depending on how cold your freezer is. 
• Continue with the recipe.

How to make the Nutella Oreo KitKat Ice Cream Cake

In a medium bowl beat together for approximately 2 minutes, milk, oil, sugar, flour, and eggs and yolk then add cocoa, baking powder, salt and vanilla beat again until smooth, approximately 2 minutes on medium/high speed.

Pour batter into the two prepared cake pans. Bake in pre-heated oven for approximately 30-35 minutes. Remove from oven and let cool completely. Remove the cakes from the pan and refrigerate for a couple of hours while the ice cream is in the freezer.

Making the ice cream with a ice cream machine

In a medium bowl add cream, milk and sugar, beat on medium speed for 20 seconds.

Pour into ice cream maker, use a spatula to get all the ingredients.

Following your machine’s directions start to churn, when the ice cream is almost finished (in the last 5 minutes) add the Nutella and crushed Oreo cookies, and continue until it reaches desired creaminess, mine took 30 minutes. Depending on the size of your ice cream maker you may need to make double batches. There will be some ice cream left over, eat immediately or freeze for later.

Line the bottom of a cake pan with plastic wrap, enough to let the ends hang over the pan, spoon the ice cream into the lined pan and smooth the top. Re freeze till very hard a couple of hours, or longer depending on how cold your freezer is. If using store bought leave it out until ice cream soften, then spoon into the pan.

In a small bowl add Nutella and place over a small pot of boiling water, stir until Nutella reaches an easy to pour constituency.

Putting it together

On a large plate place one layer of cake (bottom side up), remove ice cream from pan and place on top, cover with 2nd layer of cake, cover with Nutella ganache and top with kit kat balls. Re freeze for at least a couple of hours. Remove cake from freezer approximately 10-15 minutes before serving.

How to make homemade cake flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of cornstarch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

To tell you the truth I couldn’t believe that an ice cream cake would actually work.

I thought that the cake being frozen with the ice cream would become just as hard, and by the time it thawed so would the ice cream and all you would have on your plate would be melted, soggy cake floating in melted ice cream.

But surprise surprise the cake never freezes completely and it is an absolute perfect combination. I decided that I needed a firm cake that if the ice cream did start to melt the cake wouldn’t become a soupy mess.

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For that reason I used a firm Italian type chocolate cake, and since there was no way I was going to find Oreo ice cream anytime soon in Italy, I made my own.

Actually any flavor of ice cream, or even a vanilla cake , chocolate glaze or even your favorite broken up chocolate bars would work.

Nutella Kit Kat Oreo Ice Cream Cake is so easy to put together, I actually made the cakes and ice cream the night before and put it together the afternoon after, all I did was pour the glaze, add the topping and serve.

Can I use store bought ice cream?

Yes you can, make sure it is a good quality real cream ice cream, if you do use store bought just let it soften up a bit before spooning it into the cake pan.

How to store it

Store the cake well wrapped in the freezer, it will keep for up to 7-10 days.

Good to remember when you are looking for an easy and delicious  birthday cake or a Easy Summer Dessert this Nutella Kit Kat Oreo Ice Cream Cake is a yummy alternative. Enjoy!

More Easy Ice Cream Desserts

• Zuccotto al Gelato
• Easy Ice Cream Cake
• Death by Chocolate Ice Cream Cake
• Easy Chocolate Caramel Ice Cream Pie

Nutella Kit Kat Oreo Ice Cream Cake

Rosemary Molloy

A delicious easy homemade Nutella Kit Kat Oreo Ice Cream Cake recipe, the perfect birthday or anytime Cake. Your new favourite.

5 from 4 votes

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Prep Time 40 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 646 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE CAKE

• 1 cup milk
• 1 cup vegetable oil
• 1 ¾ cups sugar
• 2 ½ cups flour (all purpose or cake flour)*
• ⅓ cup cocoa
• 2 eggs (room temperature)
• 1 egg yolk (room temperature)
• 1 ½ tablespoons baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla

*Make your own cake/pastry flour – for every cup of all purpose flour remove 2 tablespoons and substitute with cornstarch, sift together to mix and remove any lumps.

FOR THE ICE CREAM

• 1 cup whole cream
• 4 cups milk (2% or whole milk)
• 1 ¼ cups fine sugar
• 4 tablespoons Nutella
• 7 Oreo cookies crushed

EXTRAS

• 1 cup Nutella 250 grams
• 15-20 KitKat balls

Instructions

 

FOR THE CAKE

• Pre-heat oven to 350° (180° celsius), lightly grease and flour 2, 8 ” (20 centimeter) cake pans.
• In a medium bowl beat together for approximately 2 minutes, milk, oil, sugar, flour, and eggs and yolk then add cocoa, baking powder, salt and vanilla beat again until smooth, approximately 2 minutes on medium/high speed.
• Pour batter into the two prepared cake pans. Bake in pre-heated oven for approximately 30-35 minutes. Remove from oven and let cool completely. Remove the cakes from the pan and refrigerate for a couple of hours while the ice cream is in the freezer.

FOR THE ICE CREAM

• In a medium bowl add cream, milk and sugar, beat on medium speed for 20 seconds.
• Pour into ice cream maker, use a spatula to get all the ingredients.
• Following your machine's directions start to churn, when the ice cream is almost finished (in the last 5 minutes) add the Nutella and crushed Oreo cookies, and continue until it reaches desired creaminess, mine took 30 minutes. Depending on the size of your ice cream maker you may need to make double batches. There will be some ice cream left over.
• Line the bottom of a cake pan with plastic wrap, enough to let the ends hang over the pan, spoon the ice cream into the lined pan and smooth the top. Re freeze till very hard a couple of hours, or longer depending on how cold your freezer is. If using store bought leave it out until ice cream soften, then spoon into the pan.

NUTELLA GANACHE

• In a small bowl add Nutella and place over a small pot of boiling water, stir until Nutella reaches an easy to pour constituency.

PUTTING IT TOGETHER

• On a large plate place one layer of cake (bottom side up), remove ice cream from pan and place on top, cover with 2nd layer of cake, cover with Nutella ganache and top with kit kat balls. Re freeze for at least a couple of hours. Remove cake from freezer approximately 10-15 minutes before serving. Enjoy!

Notes

To make the ice cream no churn-

3/4 cup sweetened condensed milk / 1 1/4 whipping cream / 3-4 tablespoons Nutella / 7 crushed Oreo cookies.

• In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
• In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely mixed. Gently fold in the Nutella and Oreo cookies.
• Line the bottom of a cake pan with plastic wrap, enough to let the ends hang over the pan, spoon the ice cream into the lined pan and smooth the top. Freeze until firm 2-3 or even longer depending on how cold your freezer is. 
• Continue with the recipe.

 

Nutrition

Calories: 646kcalCarbohydrates: 102gProtein: 10gFat: 23gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 78mgSodium: 147mgPotassium: 546mgFiber: 4gSugar: 76gVitamin A: 520IUVitamin C: 1mgCalcium: 253mgIron: 4mg

Tried this recipe?Let us know how it was!

Updated from March 8, 2015.