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Chocolate Oreo Ice Cream Cake

Recipe by:
This chocolate cake with LACTAID® Cookies and Cream Ice Cream filling is sure to become a fast favorite.
Yield: 12
Prep Time:


1 cup all-purpose flour
3 tablespoons Dutch-processed cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoons salt
1 egg
1/2 cup sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup LACTAID® Fat Free Milk
2/3 cup plus 1 tablespoon chocolate syrup, or sundae topping of choice
1 quart LACTAID® Cookies & Cream Ice Cream, slightly softened
1 (12-ounce) container of non-dairy whipped topping


  1. Preheat oven to 325° F. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
  2. In another medium bowl, using a hand mixer on high, mix together the egg with the sugars until fluffy and creamy.
  3. Add oil and vanilla and mix on medium until smooth. Add half the flour mixture at a time to the wet ingredients and mix on low just to incorporate. Add the LACTAID® Milk, and the other half of the dry ingredients, and mix on low until smooth. Do not over mix.
  4. Cut an 8” round of parchment paper. Spray a round cake pan with nonstick spray, place in the fitted parchment paper, and spray again.
  5. Pour in batter, and bake for 30 minutes, until cake springs back when lightly pressed with your finger.
  6. Cool for 30 minutes in pan, then flip over and empty onto cooking rack and let cool completely (upside down; this will minimize cake top dome shape).

Nutritional Facts

Serving Size: 1/12 cake

Amount Per Serving

Calories 430
Total Fat 21g
Calories from Fat 180kcal
Saturated Fat 9g
Cholestrol 35mg
Sodium 220mg
Total Carbohydrate 55g
Dietary Fiber 1g
Sugars 37g
Protein 4g
Calcium 91mg
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