Our delicious cookies and cream ice cream cake makes every occasion special. Everyone loves cookies and cream! You can create a magical dessert in less than 20 hands-on minutes with simple ice cream, brownies, and whipped cream!
18-20 ounceBox of brownie mix or our homemade The Best Fudge Brownie recipe
8-ouncetub Cool Whip or other whipped topping; thawed(see notes if using whipped cream)
1cupmini Oreos to decorate
Instructions
Preheat oven according to 350 degrees Fahrenheit. Prepare brownie mix according to directions on box or recipe. (Follow instructions to make an 8-inch square or round pan.) Don’t over beat.
Cut one round of parchment paper to fit an 8-inch round metal cake pan. Place parchment round in bottom of pan and grease sides of pan. Pour brownie batter into prepared pan.
Bake brownies for 22 minutes (Note: this is significantly shorter than the mix directions--otherwise the frozen brownies will be too hard). Remove from oven and let brownies cool on a wire rack. When cool, remove brownies from pan, wrap in plastic wrap and put back in pan.
While brownies are baking, line second 8-inch round pan with plastic wrap.
Remove cookies and cream ice cream from container and smash ice cream into plastic lined pan. Press firmly to fill pan and remove air bubbles.
Wrap plastic wrap completely over ice cream and freeze both ice cream and brownie pans for at least two hours.
To assemble, remove brownie round from pan and place on cake plate.Remove ice cream round from pan and place atop brownie round.
Working quickly, use a narrow metal spatula to spread whipped topping over cake sides and top. It should spread easily. If desired, place a small amount of whipped topping in a pastry bag and decorate top with swirls or a shell border and decorate with mini oreos.
Place cake back in freezer until ready to serve. To cut the cake, use a heavy, sharp knife. You will need to press hard to get through the brownie portion. Because you didn’t cook it completely, you will be able to cut through the brownie. Serve immediately.
Notes
Whipping Cream option. If you would like to use fresh whipping cream to frost the cake, you will need 8 ounces heavy whipping cream + 1 teaspoon vanilla an 2 Tablespoons white sugar. Whip t0gether until stiff and frost cake.
Use good quality ice cream. The quality of the ice cream cake recipe is directly connected to the quality of your ice cream.
Soften ice cream. Slightly soften ice cream (leave it out of freezer about 10 minutes) before pressing it into pan. It’s easier to press evenly if it’s soft. Don’t melt the ice cream, or you’ll ruin the texture of your cake.
Line cake pan for ice cream layer. Use plastic wrap to line the cake pan. Let wrap hang over edges of the pan. This will make it easier to lift ice cream out when it’s frozen.
Press air out of ice cream. Press ice cream firmly into pan. Press out air pocket so ice cream layer will be solid.
Use a sharp knife. To cut the cake, use a French Chef’s Knife or other heavy, sharp knife. You will need to press hard to get through the brownie portion. Because you didn’t cook it completely, you will be able to cut through the brownie.
Warm the knife. Run warm water over the knife to warm it, then wipe off excess water and slice. You can do this between each slice. This will give you clean even slices.
Stabilize cake before cutting. If you place the ice cream cake on a pedestal cake platter, we recommend sliding the cake onto a cutting board or other low surface before cutting. Since you will press hard while cutting, the pedestal could tip over.