Print

Easy Ice Cream Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Easy Ice Cream Cake is the ultimate summer treat! With a fudgy brownie base, layers of creamy ice cream, hot fudge, salted caramel, and whipped cream, it's an irresistible dessert that's perfect for any occasion.

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)

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

  1. Prepare the brownie mix according to the package instructions and bake in a 9 x 13-inch pan for 19-22 minutes, or until the edges appear done and the center isn’t quite set. Allow the brownies to cool completely, then freeze them for 30 minutes.
  2. Once the brownie layer is chilled, spread the hot fudge topping evenly over the brownies. Sprinkle the chopped Oreos over the fudge and use an offset spatula to gently press them into the topping. Smooth out the surface and freeze for at least 30 minutes.
  3. After the fudge layer is set, spread the softened ice cream evenly over the Oreo layer. Smooth the surface with an offset spatula. Cover with plastic wrap and freeze for at least six hours, preferably overnight.
  4. Once the ice cream layer is firm, drizzle the salted caramel sauce over the top and smooth it out with a spatula. Return the cake to the freezer while you prepare the whipped cream.
  5. For the whipped cream: In a stand mixer or using a hand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  6. Spread the whipped cream evenly on top of the caramel layer and smooth with an offset spatula. Freeze for at least two hours before serving.
  7. Just before serving, top with additional Oreo crumbs, whipped cream, and mini cookies, if desired.

Notes

  • Store the ice cream cake in an airtight container or cover it tightly with plastic wrap and freeze for up to 1-2 weeks.
  • If the cake starts to melt, return it to the freezer for a few minutes to firm up.
  • Let the cake sit at room temperature for 5-10 minutes before serving to make cutting easier.
  • If you're short on time, you can use store-bought whipped cream instead of homemade.

Nutrition

Find it online: http://recipesbyjanet.com/easy-ice-cream-cake-recipe/