Brownie Ice Cream Cake has layers of fudgy brownie, cookies and cream ice cream, and hot fudge sauce. Make this decadent frozen dessert ahead of time and stash it in the freezer for your next special occasion!
If you love Oreos, you’ll love our easy Oreo Ice Cream Cake. Today’s version adds our favorite brownie recipe to the base!
The Sweetest Ice Cream Cake
You’ve had ice cream cake before. However, have you ever experienced an ice cream cake quite like this one?
This Brownie Ice Cream Cake recipe uses rich, fudgy, chocolate brownies instead of cake layers. Make a delicious dessert by layering brownies with cookies and cream ice cream, then topping it with whipped cream.
At the center of the whole thing? A generous spread of hot fudge and Oreo cookies.
Give into your sweet tooth. This cookies and cream ice cream cake is worth it!
Ingredients Needed
- Brownies. We used a basic brownie mix. If you can find a funfetti brownie, save the sprinkles for the topping. Or try a homemade brownie batter instead!
- Hot fudge sauce. You don’t need to heat it for this recipe.
- Oreo cookies. Or use any similar style chocolate sandwich cookies crushed into small pieces.
- Cookies and cream ice cream. We make our own cookies and cream ice cream. Store bought is just fine too! Or use our delicious chocolate ice cream recipe!
- Cool whip. If you prefer, you can use real whipped cream for topping this cake instead. Or use our homemade cool whip – which is a stabilized whipped cream.
How to Make a Brownie Cake
Don’t let the steps to making this cake overwhelm you. Easier than it appears!
Prepare the brownies.
You’ll need two 9-inch round cake pans. While the brownies are cooling, get the rest of your ingredients ready.
Make the filling.
Combine the hot fudge sauce and crushed Oreo cookies. Take the ice cream out of the freezer to let it soften for a few minutes on the counter.
Assemble.
Add the layers to a spring form pan in the following order:
- First brownie layer.
- Hot fudge.
- Ice cream.
- Second brownie layer.
Now wrap the brownie ice cream cake in foil and freeze for at least two hours. When you’re ready to enjoy your delicious dessert, remove the cake from the pan.
Cover it with cool whip and sprinkles (if desired) and a drizzle of magic shell, if desired, before serving!
Tips and Tricks
- Make sure to use a brownie mix that makes enough for a 13 x 9 inch pan. Use the ingredients needed on the package.
- Store leftover ice cream cake covered in the freezer for up to 1 month.
- Line your baking pans with parchment paper. For best results, use scissors to trim the parchment so it easily fits into your pans.
Recipe FAQs
Yes, you can make this brownie ice cream cake up to a week ahead of time! Store it in the freezer and add the whipped topping just before serving.
You can crush Oreos using a food processor or a rolling pin. If you choose to use the food processor, be careful not to overdo it. You don’t want fine crumbs.
To crush cookies with a rolling pin, place the cookies in a zip top bag. Roll the rolling pin over the cookies with firm pressure a few times to break them into pieces.
Yes, real whipped cream makes a delicious substitute for Cool Whip if you prefer it.
If you don’t have cookies and cream ice cream, try chocolate or vanilla ice cream instead! Both taste great with the brownie and Oreo flavors in this dessert.
More Ice Cream Desserts:
- Strawberry Shortcake Ice Cream Bars
- Ice Cream Cake
- Chocolate Cake Shake – better than Portillos!
- The Perfect Tan– boozy milkshake
- S’mores Coffee Milkshake
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Brownie Ice Cream Cake Recipe
Ingredients
- 1 box Chocolate Brownie Mix for 13×9 size pan
- ⅔ cup vegetable oil
- ¼ cup water
- 2 large eggs
- 1 jar hot fudge sauce 12 ounce
- 16 chocolate sandwich cookies crushed (about 2 cups)
- 1.5 quart cookies and cream ice cream
- 8 ounce Cool Whip thawed
- sprinkles optional
Instructions
- Prepare brownies by combining the brownie mix, oil, water and eggs. Stir until well blended. Grease and flour two 9-inch cake pans, placing a piece of parchment paper in the bottom of each pan (use scissors to trim). Pour brownie batter into pans.
- Bake in a 350°F oven for about 17-20 minutes. Remove from pans and cool completely.
- In a small bowl, combine the hot fudge sauce (do not heat it) with the crushed cookies.
- Place one layer of brownie cake in the bottom of a 9-inch springform pan. Top with the hot fudge and cookie mixture. Next, scoop out the cookies and cream ice cream and spread over the top of the hot fudge mixture. I removed the ice cream from the freezer for about 15 minutes to let it soften slightly for this step.
- Finally, place the second layer of brownie over the ice cream and cover with foil. Freeze for about 2 hours (or more).
- When ready to serve, remove the springform pan and cover the cake with the whipped topping. Add the reserved funfetti sprinkles from the brownie mix to the top of the cake. ENJOY.
- Store remaining cake, covered, in the freezer for up to a week for best flavor.
Notes
- Be sure to choose a brownie mix that makes enough to fill a 13×9 pan.
- Store leftover ice cream cake covered in the freezer for up to 1 week.
- I prefer rainbow chip sprinkles. They taste great and look so pretty too!
- Line your baking pans with parchment paper. For best results, use scissors to trim the parchment so it easily fits into your pans.
What chocolate cookie sandwiches did you use?
Whatever was on sale 🙂