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Brownie Ice Cream Cake Recipe

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!

Prep Time
15 mins
Cook Time
15 mins
Chill Time
2 hrs
Total Time
2 hrs 35 mins
Servings: 12 servings
Calories: 327 kcal
Course: Cake
Cuisine: American

Ingredients

  • 1 box Chocolate Brownie Mix for 13x9 size pan
  • ⅔ cup vegetable oil
  • ¼ cup water
  • 2 large eggs
  • 1 jar hot fudge sauce 12 ounce
  • 16 chocolate sandwich cookies crushed (about 2 cups)
  • 1.5 quart cookies and cream ice cream
  • 8 ounce Cool Whip thawed
  • Sprinkles optional

Instructions

    Cup of Yum
  1. Prepare brownies by combining the brownie mix, oil, water and eggs. Stir until well blended. Grease and flour two 9-inch cake pans, placing a piece of parchment paper in the bottom of each pan (use scissors to trim). Pour brownie batter into pans.
  2. Bake in a 350°F oven for about 17-20 minutes. Remove from pans and cool completely.
  3. In a small bowl, combine the hot fudge sauce (do not heat it) with the crushed cookies.
  4. Place one layer of brownie cake in the bottom of a 9-inch springform pan. Top with the hot fudge and cookie mixture. Next, scoop out the cookies and cream ice cream and spread over the top of the hot fudge mixture. I removed the ice cream from the freezer for about 15 minutes to let it soften slightly for this step.
  5. Finally, place the second layer of brownie over the ice cream and cover with foil. Freeze for about 2 hours (or more).
  6. When ready to serve, remove the springform pan and cover the cake with the whipped topping. Add the reserved funfetti sprinkles from the brownie mix to the top of the cake. ENJOY.
  7. Store remaining cake, covered, in the freezer for up to a week for best flavor.

Notes

  • Be sure to choose a brownie mix that makes enough to fill a 13x9 pan.
  • Store leftover ice cream cake covered in the freezer for up to 1 week.
  • I prefer rainbow chip sprinkles. They taste great and look so pretty too!
  • Line your baking pans with parchment paper. For best results, use scissors to trim the parchment so it easily fits into your pans.

Nutrition Information

Calories 327kcal (16%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 25g (38%) Saturated Fat 9g (45%) Polyunsaturated Fat 15g Cholesterol 42mg (14%) Sodium 104mg (4%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 327

% Daily Value*

Calories 327kcal 16%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 25g 38%
Saturated Fat 9g 45%
Polyunsaturated Fat 15g 88%
Cholesterol 42mg 14%
Sodium 104mg 4%
Fiber 1g 4%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.