Easy Ice Cream Cake
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.
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: http://recipesbyjanet.com/easy-ice-cream-cake/
