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!
The Sweetest Ice Cream Cake
You’ve had ice cream cake before. But you’ve never had an ice cream cake quite like this one.
This Brownie Ice Cream Cake recipe uses rich, fudgy, chocolate brownies instead of cake layers. Classic cookies ‘n’ cream ice cream is sandwiched in between the layers before the whole dessert is covered with a fluffy whipped topping.
At the center of the whole thing? A generous spread of hot fudge and Oreo cookies. Talk about decadence!
Go ahead and give into your sweet tooth. This cookies and cream ice cream cake is worth it!
- Brownies. We used Funetti brownie mix, and saved the sprinkles for topping the cake. Or try a homemade brownie batter instead!
- Hot fudge sauce. I use Smucker’s brand. It doesn’t need to be heated 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. However, store bought is just fine too!
- Cool whip. If you prefer, you can use real whipped cream for topping this cake instead.
How to Make a Brownie Cake
There are a lot of components to this cake, but it’s easier to make than you might think at first glance.
First, prepare the brownies.
While the brownies are cooling, get the rest of your ingredients ready.
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.
Now you’re ready to assemble the brownie cake.
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) before serving!
Tips and Tricks
- Make sure to use a brownie mix that makes enough for a 13 x 9 inch pan.
- Store leftover ice cream cake covered in the freezer for up to 1 week.
- Line your baking pans with parchment paper. For best results, use scissors to trim the parchment so it easily fits into your pans.
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 to form 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