Crunchy Chocolate Milkshake Ice Cream Cake

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Crunchy Chocolate Milkshake Ice Cream Cake

Yield Makes one 9 inch cake 1x
Prep: 540 minutesTotal: 9 hours

Crunchy Chocolate Milkshake Ice Cream Cake with an Oreo crust, an easy no churn chocolate milkshake ice cream, M&M candy and Cocoa Pops!


  • 280 grams (approximately 28) chocolate Oreo cookies
  • 105 grams (3/4 cup + 1 tablespoon) unsalted butter
  • 480 ml (2 cups) thickened or heavy cream
  • 240 ml (1 cup) condensed milk
  • 56 grams (1/2 cup) chocolate Nesquik
  • 100 grams (2/3 cup) good quality dark chocolate
  • 25 grams (1/2 cup) Cocoa Pops or chocolate rice cereal
  • 90 grams (1/2 cup) mini M&M’s


  1. Lightly grease a 9 inch spring form tin with a little butter. Put your Oreos (cream and all) into a food processor and whiz until they resemble fine crumbs. Melt your butter in the microwave and then pour over your Oreos and whiz again. The mixture should now resemble wet sand. Press your cookie crumbs into the base of your cake tin. Use the back of a spoon or your fingers to press down to create a smooth even layer.  Pop into the freezer while you move onto the ice cream.
  2. In a large mixing bowl, whip your cream using an electric mixer (or do it with a hand whisk) until it forms stiff peaks. Next, add your condensed milk to a separate mixing bowl. Add your Nesquik powder and fold until combined. Then melt your chocolate in the microwave and add it to the condensed milk, again mixing until combined. Lastly, gently fold in your whipped cream.
  3. Pour your chocolate ice cream mixture on top of your Oreo biscuit base. Cover with aluminum foil or plastic wrap and freeze for at least 6-8 hours or even better overnight (recommended). When you are ready to serve, scatter over your Cocoa Pops and mini M&M’s. Serve immediately.


Only add the Cocoa Pops or chocolate rice cereal when serving as they will go soggy.

Author: Jessica HolmesCategory: DessertCuisine: American
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