WHAT’S FOR DESSERT?
Brownie Ice Cream Cake
Array/5
COOK TIME
TOTAL TIME
2 hours+ freeze time
SERVINGS
12-16 pieces
If you’re craving a dessert that’s equal parts indulgent and fun, this Brownie Ice Cream Cake is your answer! Layers of fudgy brownies, creamy vanilla ice cream, crunchy Oreo crumbles, and sweet caramel come together quickly for a treat that’s as easy to make and delicious. Great for birthday parties, holidays, or any celebration!
Layered ice cream cake with brownies is one of those desserts that never fails. It’s the perfect mix of flavors and textures. Who doesn’t enjoy an ice cream cake? It’s such a nostalgic treat that reminds me of birthdays as a kid, and this version takes it up a notch with layers of fudgy brownies, creamy ice cream, and crunchy toppings. It’s easy to put together because it’s mostly about layering, which means you can make it as homemade or store-bought as you’d like. And I think those are the best kinds of recipes, delicious and flexible!
Layered Brownie Ice Cream Cake
Brownie Layer: The base is super important because it has to hold up under all that creamy, cold ice cream. A chewy brownie layer works perfectly for this, but you could also use a cookie crust, pound cake, or even a thick layer of crushed graham crackers. From there, you can let your creativity shine! I went with a hot fudge and Oreo crumble layer because that combination is smooth, chocolatey, and crunchy.
Ice Cream Layer: Of course, the ice cream is the star of the show. I used Hiland Dairy vanilla for this recipe because it’s my go-to classic vanilla, but you can absolutely switch it up or make homemade vanilla ice cream. Moose Tracks, chocolate, or even a fruity option like strawberry would also be amazing. Whatever you pick, let the ice cream sit out for about five minutes before layering. It makes spreading so much easier. Then, a generous drizzle adds just the right amount of sweetness to tie everything together.
Whipped Topping: The final touch is a light and fluffy whipped topping. I like to make my own whipped cream with heavy cream, powdered sugar, and vanilla, but Cool Whip works great too if you’re short on time. Sprinkle a few Oreo crumbles on top for a bit of crunch and flavor, and your homemade ice cream cake is complete! Perfect for celebrating a birthday, hosting a party, or for any holiday occasion!
And if you love this cake, I know you’ll also love my recipes for Buster Bar Ice Cream Cake, Ice Cream Sundae Bar, Lemon Icebox Cake!
Ingredients You’ll Need
Brownie Mix – This creates the rich, fudgy base of the cake, giving it structure to hold the ice cream layers. You can use your favorite boxed mix or a homemade brownie recipe if you want an extra personal touch.
Oreos – Crushed Oreos add crunch and flavor between the layers. Press them into the fudge to keep them from shifting when you add the ice cream!
Hot Fudge Topping – This smooth, chocolatey layer ties everything together and helps the Oreos stick. Slightly warm it up to make spreading easier.
Ice Cream – Pick any flavor you love like classic vanilla, Moose Tracks, or something bold like mint chocolate chip. Let it soften for a few minutes before layering to make it easier to spread.
Caramel Sauce – A sweet, gooey layer that adds richness and pairs perfectly with the brownies and ice cream.
Heavy Cream – Used to make the homemade whipped topping, this adds a light and creamy finish to the cake. You could also use your favorite premade whipped topping.
Powdered Sugar – Sweetens the whipped cream just enough without being overpowering. It also helps stabilize the cream for that perfect fluffiness.
Pure Vanilla Extract – Adds a hint of flavor to the whipped cream, making it taste fresh and homemade. Just a small amount makes a big difference!
Step By Step Instructions
Prepare the brownies: Preheat your oven to the temperature on the brownie mix box. Prepare the brownie batter according to the instructions on the box, then pour it into a greased or parchment-lined pan. Bake as directed, then allow the brownies to cool completely. Once cooled, place the pan in the freezer for about 15 minutes to firm up while you prepare the next layer.
Make the hot fudge layer: Warm the jar of hot fudge slightly in the microwave until it’s easy to spread. Remove the brownies from the freezer and evenly spread the hot fudge over the top using a spatula. For the next layer, sprinkle the broken Oreos evenly over the fudge and gently press them into place. Return the pan to the freezer for another 15 minutes to set the layers.
Add the ice cream layer: Take the ice cream out of the freezer and let it sit on the counter for 5–10 minutes to soften slightly. Scoop the softened ice cream onto the Oreo layer and spread it into an even layer with a spatula. Make sure it’s smooth and reaches the edges of the pan. Place the pan back in the freezer for 15–20 minutes to firm up.
Drizzle the caramel sauce: Remove the pan from the freezer and drizzle the caramel sauce over the ice cream layer. Spread the caramel into an even layer using the back of a spoon or an offset spatula. Once the caramel is evenly distributed, place the pan back in the freezer for another 15 minutes.
Prepare the whipped topping: While the cake is chilling, make the whipped topping. In a medium mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use a hand mixer on medium-high speed to beat the cream until stiff peaks form. This should take about 3–4 minutes. Set the whipped cream aside.
Finish the cake: Take the cake out of the freezer and spread the whipped cream evenly over the caramel layer. For a decorative touch, sprinkle crushed Oreos over the whipped cream. Place the finished cake back in the freezer for at least 1 hour, or until ready to serve.
Serve and enjoy: When ready to serve, remove the cake from the freezer and let it sit at room temperature for 5 minutes to soften slightly. Slice into squares or wedges and enjoy!
Expert Tips
Let the brownies cool completely before adding any layers to prevent the fudge and ice cream from melting or becoming too messy. A quick chill in the freezer also helps create a solid base.
Use an offset spatula or the back of a large spoon to spread the ice cream evenly across the Oreo layer, making sure to fill in the edges of the pan for clean, even layers.
Chill the cake for the recommended times between each layer to keep the structure firm and prevent mixing of the layers. A quick check in the freezer keeps things on track.
When whipping the cream, chill the mixing bowl and beaters in the freezer for 10 minutes beforehand. This helps the cream whip faster and achieve those perfect stiff peaks.
Slice the brownies straight in the pan before assembling the layers if you want to serve individual portions. This makes scooping or cutting after freezing much easier.
Cover the assembled cake with plastic wrap or aluminum foil before the final freeze to prevent freezer burn and keep the flavors fresh.
Let the assembled cake sit at room temperature for about 5 minutes before slicing to make cutting through the layers easier without cracking the ice cream. A warm knife can also help make clean cuts.
Ways To Customize
One of the best features of this easy dessert is the millions of ways it can be customized. Feel free to use your favorite base, ice cream flavors, toppings, and more!
Base Layer: Brownies, chocolate chip cookies, graham crackers, vanilla pound cake, sponge cake, shortbread cookies, blondies, red velvet cake, pretzel crust, rice crispy treats, chocolate wafers, gingerbread, biscotti, sugar cookie crust, oatmeal cookie bars, peanut butter cookies.
Ice Cream Flavor: Vanilla, chocolate, strawberry, mint chocolate chip, cookies and cream, coffee, pistachio, salted caramel, butter pecan, Rocky Road, Neapolitan, black raspberry, coconut, birthday cake.
Topping: Whipped cream, chocolate shavings, sprinkles, chopped nuts, mini marshmallows, crushed candy bars, chocolate chips, caramelized bananas, toasted coconut, fresh berries, powdered sugar, crushed toffee, peanut butter drizzle, M&M’s, fudge drizzle.
Sauces: Caramel, strawberry, fruit jam, hot fudge, dulce de leche, butterscotch, peanut butter sauce, chocolate ganache, honey, maple syrup, marshmallow fluff, white chocolate drizzle, mocha syrup, cherry sauce, orange glaze.
Cookies: Oreos, chocolate chip cookies, gingersnaps, shortbread cookies, graham crackers, biscotti, animal crackers, snickerdoodles, peanut butter cookies, oatmeal raisin cookies, wafer cookies, macarons, sandwich cookies, lemon cookies, sugar cookies, chocolate wafers.
Storing & Freezing
Storing: Cover the cake tightly with plastic wrap or aluminum foil and keep it in the freezer for up to 5 days. Slice only what you need to prevent freezer burn on the remaining portions.
Freezing: Place the assembled cake in the freezer uncovered for an hour to set, then wrap it tightly with plastic wrap or foil. Store in an airtight container for up to one month. Let sit out for 10-15 minutes to soften a bit before serving.
FAQ
Can I use homemade brownies instead of a box mix?
Yes, homemade brownies work perfectly for this recipe. Just make sure they are completely cooled and firm before layering to maintain the structure of the cake.
How do I prevent the ice cream from melting while assembling the layers?
Keep the cake in the freezer between adding each layer. Work quickly, and let the ice cream soften just enough to spread easily without becoming runny.
What size pan should I use for this recipe?
An 8×8 or 9×9-inch square pan works well for this recipe. If you’re doubling it, use a 9×13-inch pan to accommodate the larger quantity.
Can I make this recipe gluten-free?
Yes, use a gluten-free brownie mix and gluten-free cookies for the Oreo layer to make the recipe completely gluten-free.
How do I cut the cake without it falling apart?
Run a sharp knife under hot water, wipe it dry, and slice the cake while it’s still firm. Let it sit at room temperature for 5 minutes before serving for easier slicing.
More Ice Cream Dessert Recipes
Print
Brownie Ice Cream Cake
Layers of chewy brownie, fudge and Oreos, soft ice cream and a creamy layer of caramel and whipped cream. The perfect ice cream treat!
Ingredients
1 box brownie mix, prepare per box instructions
15 Oreos broken up into small pieces
1 jar Hot Fudge Topping
Hilnd Dairy Ice Cream, any flavor (2 Quarts)
1 jar Caramel Sauce
Whipped Topping: (you can also use Cool Whip)
1 cup Hiland Dairy Heavy Cream
2 Tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
Instructions
1. Prepare the box brownie mix according to the box instructions. Once baked, set aside to cool completely. Place in freezer while preparing the second layer.
2. Heat the jar of hot fudge up slightly in the microwave to make it easier to spread. Take the brownies out of the freezer and spread the hot fudge over the top. Next, place the broken up Oreos on top of the hot fudge in an even layer and press the Oreos into the fudge using a spatula. Place bake in the freezer for 15 minutes.
2. While the brownies are in the freezer, set the ice cream out on the counter so it softens a bit. Next scoop the ice cream onto the hot fudge/Oreo layer and use a spatula to spread the ice cream out in an even layer. Place back in the freezer for 15 minutes.
3. Take the cake out of the freezer and pour the caramel over the top of the ice cream. Spread this out into an even layer and place the cake back in the freezer for another 15 minutes.
4. While the cake is in the freezer, make the whipped topping. In a medium bowl, add the Hiland Dairy Heavy Cream to the bowl with the powdered sugar and vanilla. Using a hand mixer, mix on med high speed for a few minutes until stiff peaks form.
5. Take the cake out of the freezer and spread the homemade whip cream (or Cool Whip) on the top and spread out evenly. Add Oreo crumbles to the top and then place back in the freezer until read to serve! Enjoy!
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