Easy Ice Cream Cake

Why You’ll Love This Recipe

This Easy Ice Cream Cake is the perfect balance of rich, decadent flavors and textures. The fudgy brownie base complements the creamy, cold ice cream perfectly, while the hot fudge, salted caramel, and whipped cream layers elevate the cake to something truly special. Plus, it's easy to make, no baking skills required (beyond the brownies!), and you can prepare it ahead of time, making it the ideal dessert for a party or family gathering.

Ingredients

• 20 ounce brownie mix box (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 for easy spreading)

• 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

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the brownie mix according to the instructions on the box and bake in a 9x13 pan for 19-22 minutes, or until the edges are done, and the center is just slightly set. Let cool completely, then freeze for 30 minutes to firm up.

2. Spread the hot fudge topping over the cooled brownie, then sprinkle the chopped Oreos on top. Use an offset spatula to press the cookies into the fudge layer. Smooth the top and freeze for at least 30 minutes.

3. Once the fudge layer is set, spread the softened ice cream over the hot fudge layer, smoothing it out with an offset spatula. Cover with plastic wrap and freeze for at least six hours, preferably overnight.

4. After the ice cream layer is frozen, drizzle the salted caramel sauce over the ice cream. Smooth the top with an offset spatula, then place the cake back in the freezer while you prepare the whipped cream.

5. To make the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract using a stand mixer or hand mixer until stiff peaks form.

6. Spread the whipped cream over the caramel layer, smoothing it out with an offset spatula. Freeze for at least two hours to set the whipped cream.

7. Before serving, top the ice cream cake with Oreo cookie crumbs, additional whipped cream, and mini Oreos for decoration.

Servings and Timing

• Servings: 20

• Prep Time: 25 minutes

• Chill Time: 10 hours (including at least 6 hours for the ice cream layer to freeze)

• Total Time: Approximately 10.5 hours

Storage/Reheating

Store the ice cream cake in the freezer, tightly wrapped or in an airtight container, for up to 3 weeks. Let the cake sit at room temperature for about 10 minutes before cutting to make slicing easier.

FAQs

1. Can I use a different type of brownie mix for this recipe?

Yes! You can use any brownie mix you prefer or even make brownies from scratch. Just ensure that the texture is fudgy for the best result.

2. Can I use different cookies instead of Oreos?

Yes! If you prefer a different cookie flavor, feel free to swap Oreos with something like chocolate chip cookies or graham crackers for a unique twist.

3. Can I make this ice cream cake ahead of time?

Absolutely! This cake needs several hours to freeze properly, so it’s perfect to make ahead, even the night before serving.

4. Can I use store-bought whipped cream instead of making it myself?

Yes, store-bought whipped cream can be used if you're looking to save time, though making your own will give the cake a richer flavor and texture.

5. How long does this cake need to freeze?

For best results, freeze the cake for at least 10 hours in total. The ice cream should be frozen for at least 6 hours, and the whipped cream layer should freeze for a minimum of 2 hours.

6. Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using a gluten-free brownie mix and ensuring all other ingredients are gluten-free (such as the cookies and toppings).

7. What can I use if I don’t have a 9x13 pan?

If you don’t have a 9x13 pan, you can use a similarly sized baking dish or even a springform pan, adjusting the freezing times slightly depending on the thickness of the layers.

8. How can I make this cake more chocolatey?

For an extra chocolatey kick, add chocolate chips to the brownie batter, drizzle extra hot fudge between layers, or sprinkle chocolate shavings on top.

9. Can I use a different flavor of ice cream?

Yes, you can use any flavor of ice cream you like! Vanilla, chocolate, or even something fruity like strawberry would work wonderfully in this recipe.

10. Can I substitute the caramel sauce with something else?

If you’re not a fan of caramel, you can substitute the salted caramel sauce with butterscotch sauce, or even a fruit sauce like strawberry or raspberry for a fresh twist.

Conclusion

This Easy Ice Cream Cake is the ultimate indulgence, combining rich brownies, creamy ice cream, and sweet, layered toppings for a dessert everyone will love. Whether it's a summer party, family gathering, or just a special treat, this cake is simple to make, easy to customize, and guaranteed to impress. So grab your ingredients, and get ready to make a dessert that will be a hit with all!

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This Easy Ice Cream Cake is a layered dessert featuring fudgy brownies, indulgent ice cream, and sweet toppings like hot fudge, salted caramel, and whipped cream. It's perfect for any occasion and is sure to satisfy every sweet tooth.

• Author: Janet
• Prep Time: 25 minutes
• Cook Time: 19-22 minutes
• Total Time: 10.5 hours
• Yield: 20 servings
• Category: Dessert
• Method: No-bake, Freezing
• Cuisine: American
• Diet: Vegetarian

Ingredients

20 ounce brownie mix box (prepared as directed)

15 Oreos, roughly chopped

13 ounces hot fudge topping (room temperature or slightly warmed)

3 quarts ice cream (slightly softened)

12 ounces salted caramel sauce (room temperature or slightly warmed)

1 pint heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla extract

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Instructions

1. Prepare the brownie mix according to the instructions on the box and bake in a 9x13 pan for 19-22 minutes, or until the edges are done and the center is just slightly set. Let cool completely, then freeze for 30 minutes to firm up.
2. Spread the hot fudge topping over the cooled brownie, then sprinkle the chopped Oreos on top. Use an offset spatula to press the cookies into the fudge layer. Smooth the top and freeze for at least 30 minutes.
3. Once the fudge layer is set, spread the softened ice cream over the hot fudge layer, smoothing it out with an offset spatula. Cover with plastic wrap and freeze for at least six hours, preferably overnight.
4. After the ice cream layer is frozen, drizzle the salted caramel sauce over the ice cream. Smooth the top with an offset spatula, then place the cake back in the freezer while you prepare the whipped cream.
5. To make the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract using a stand mixer or hand mixer until stiff peaks form.
6. Spread the whipped cream over the caramel layer, smoothing it out with an offset spatula. Freeze for at least two hours to set the whipped cream.
7. Before serving, top the ice cream cake with Oreo cookie crumbs, additional whipped cream, and mini Oreos for decoration.

Notes

• Store the ice cream cake in the freezer for up to 3 weeks. Let sit at room temperature for 10 minutes before slicing.
• If using a different cookie, make sure it's a similar size to Oreos for even distribution in the layers.
• If you don't have a 9x13 pan, you can use a similar-sized baking dish or springform pan.
• For extra chocolate flavor, add chocolate chips to the brownie mix or drizzle more hot fudge between layers.

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 32g
• Sodium: 180mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg