I’ve gotten a few requests to post this recipe, so here you go…
Ice cream cake is so easy to make, that I almost feel like it’s cheating to devote a post to it! Every time I make it, I get rave reviews and it honestly comes together so quickly that it’s becoming a summertime staple of mine. Here are some more huge benefits to making your own ice cream cake:
1) You can make it far in advance (up to a month if it’s wrapped really well before you freeze it). That’s one less thing you need to take care of right before company comes over!
2) It’s so versatile! You can use any ice cream flavor you like–or try out different combos!
3) It’s a great way to get rid of left over desserts. Have extra chocolate chip cookies? Oatmeal cookies? Brownies? Crumble them up to make the crust. One year my mom bought waaaaaay too many Girl Scout cookies (either she was feeling extra philanthropic that year, or she let her sweet tooth get the best of her!) and she crumbled up thin mints for the base. Those lemony shortbread-y cookies would make a divine crust, too!
Have I convinced you to make an ice cream cake yet??!
Cookie Dough Brownie Fudge Ice Cream Cake
Yield: 12-16 servings
Time: Roughly 45 minutes total (only about 15 minutes are hands-on)
1 box of brownie mix with the required ingredients (water, eggs, oil)
3 quarts cookie dough ice cream (I like the Edy’s Slow Churned the best!)
1 tub (16 oz) prepared chocolate frosting (I use Pillsbury Creamy Supreme Chocolate Fudge)
8 oz. whipped topping, such as fat free Cool Whip
Toppings to decorate (suggestions: rainbow sprinkles, mini M&Ms, crushed candies, butterscotch morsels,…)
Non-stick freezer paper (I discovered that Reynolds makes a great one! It’s essentially parchment paper with one side containing a plastic coating)
1) Bake the brownies according the instructions on the package. I usually bake them in a large rectangular baking dish so they bake faster. Once baked, set aside and allow to come to room temperature.
2) Remove the ice cream from the freezer and allow to soften for a few minutes as you prepare the pan and assemble the brownie crust.
3) Line your counter with two long sheets of foil. Place a spring form pan (8 or 9-inches in diameter) in the center of the foil. (This will catch any leaks from the softened ice cream. Plus, it’ll make wrapping it up for freezer storage a cinch!) Lightly spray the base and inside walls of the pan with non-stick spray. Crumble up the brownies into pieces and press them into the bottom of the pan. You may not need all of the brownies (in which case–feel free to snack as you go!).
4) Scoop the ice cream into the pan, covering the brownie base with a single layer of scoops. Gently press the softened ice cream scoops together to create a relatively flat layer of ice cream.
5) Evenly spread the chocolate frosting over the layer of ice cream.
6) Top with another layer of ice cream, basically repeating step 3.
7) Evenly spread the whipped topping over the final layer of ice cream. Top with sprinkles or other decorative toppings.
8) Place the freezer paper directly on top of the finished ice cream cake, with the plastic coated side touching and entirely covering the top surface of the cake. Tuck the edges of the freezer paper in, and wrap the foil around the cake, wrapping up entirely. Seal the entire foil-wrapped cake in plastic wrap or place in a freezer storage bag. Store in the freezer until ready to serve!
My instructions on how to wrap the cake may seem a bit specific, but I’ve learned the hard way that regular parchment paper, waxed paper, and foil all tend to stick to the cool whip once it’s frozen and it’s really tedious picking off small bits of the wrapping when you want to serve the cake! The freezer paper worked wonderfully and will continue to be the only way I wrap up my ice cream cakes before storing them in the freezer! Feel free to use any method that works for you, though!