Brownie Ice Cream Cake for Summer Celebrations: No-Bake, Layered, and Completely Irresistible
That first slice—when the knife glides through soft ice cream, hits the chewy brownie, and caramel drips down the sides—is the moment this dessert becomes legendary. I made it for my daughter's birthday last summer, and by the time I'd cut the second piece, three people had already texted for the recipe.
Equipment
- 9x13-inch baking pan
- Offset spatula
- Stand mixer or hand mixer
- Plastic wrap
- Large Mixing Bowl
- Rubber spatula
- Wire rack
Ingredients
For the Cake
- 1 box (20 oz) brownie mix plus eggs, oil, water as per package directions
- 15 cookies chocolate sandwich cookies (Oreos) roughly chopped
- 13 oz hot fudge topping at room temperature or warmed slightly
- 3 quarts vanilla ice cream slightly softened
- 12 oz salted caramel sauce at room temperature
- 1 pint heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Prepare the brownie mix according to the package directions (usually adding eggs, oil, and water). Spread the batter in a greased 9x13-inch pan. Bake for 19–22 minutes—you want the edges to look set and the center to still be slightly underdone (a toothpick inserted near the center should come out with a few moist crumbs, not raw batter). Cool the brownies completely in the pan on a wire rack. Then freeze the pan for 30 minutes until the brownie is firm to the touch.
- Spread the hot fudge: Once the brownie is cold and firm, spread the hot fudge topping evenly over the surface using an offset spatula.
- Add the Oreos: Sprinkle the chopped Oreos over the hot fudge. Use the offset spatula to press them firmly into the fudge so they stick. Smooth the top a little and then pop the pan back in the freezer for at least 30 minutes.
- Layer the ice cream: Take the softened ice cream and dollop it evenly over the cold fudge layer. Use your offset spatula to spread it gently—don't push too hard or you'll disturb the Oreos underneath. Smooth the top as best you can. Cover the pan with plastic wrap and freeze for at least 6 hours, preferably overnight.
- Pour the caramel: Once the ice cream layer is completely firm, remove the pan from the freezer. Pour the salted caramel sauce over the top and use the offset spatula to spread it evenly. Return the cake to the freezer while you make the whipped cream.
- Whip the cream: In a stand mixer or with a hand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract together. Start on low speed to avoid splashes, then increase to medium-high. Beat until stiff peaks form.
- Top and freeze again: Spread the whipped cream over the caramel layer. Use the offset spatula to create swirls or a smooth finish. Cover loosely with plastic wrap and freeze for at least 1 more hour to set the cream, or until you're ready to serve.
- When you're ready to slice, let the cake sit at room temperature for about 10 minutes—this softens the ice cream just enough for a clean cut. Use a large, sharp knife dipped in warm water between slices for the neatest pieces.
Notes
For best results, freeze each layer separately: freeze brownie 30 minutes, fudge layer 30 minutes, ice cream layer at least 6 hours, and final cake 1 hour. Don't use chocolate syrup instead of hot fudge—it's too thin. Homemade whipped cream is recommended. The cake keeps for up to 2 weeks in the freezer.