Brownie Ice Cream Cake
This easy Ice Cream Cake is the perfect summer dessert! Loads of ice cream sits atop a fudgy brownie bottom and is piled high with hot fudge, salted caramel and whipping cream – so good!
- Ingredients:
20 ounce brownie mix box mix, prepared as directed
15 Oreos roughly chopped
13 ounces hot fudge topping room temperature or warmed slightly if needed
3 quarts ice cream slightly softened (should be spreadable)
12 ounces salted caramel sauce room temperature or warmed slightly if needed
1 pint heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Instructions:
Prepare brownie mix as directed and bake in a 9 x 13 pan for 19-22 minutes or until edges appear done and center isn’t quite set. Let cool completely and then freeze for 30 minutes.
Spread hot fudge topping on top of the brownies and top with chopped Oreos. Use an offset spatula to really press the cookies into the hot fudge topping. Smooth out the top and freeze for at least 30 minutes.
Spread ice cream over the hot fudge layer. Smooth out the top with an offset spatula. Cover with plastic wrap and freeze for at least six hours, preferably over night.
Top ice cream with caramel sauce. Smooth with an offset spatula. Place back in freezer while prepare the whipped cream.
Whipped Cream
Using a stand mixer or hand mixer, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread on top of caramel and smooth with an offset spatula. Freeze for at least 2 hours.
When ready to serve, top with Oreo cookie crumbs, additional whipped cream, and mini cookies.
Notes
Store in your freezer, tightly wrapped or in an airtight container for up to 3 weeks. Allow about 10 minutes at room temperature before cutting.
