Description
This Easy Ice Cream Cake Recipe combines a rich, fudgy brownie base with crunchy Oreo cookies and creamy ice cream for an irresistibly delicious dessert. Perfect for warm days or any celebration, this no-bake ice cream cake comes together quickly and requires only a few simple ingredients, making it a fun and customizable treat for any occasion.
Ingredients
Scale
Brownie Base
- 20 ounces brownie mix (prepared according to package instructions)
Cookie Layer
- 15 Oreo cookies, roughly chopped
Ice Cream Layer
- 1 quart of your favorite ice cream (vanilla, chocolate, or a mix)
Instructions
- Prepare Brownies: Follow the instructions on the brownie mix package to prepare the batter. Pour it into a 9×13 inch pan and bake as directed. Once baked, allow the brownies to cool completely to room temperature in the pan to ensure the ice cream doesn’t melt when added.
- Chop Oreos: While the brownies cool, roughly chop the Oreo cookies into bite-sized pieces to add texture and flavor between the layers.
- Add Brownie Layer: Ensure the brownies are fully cooled, then spread the brownie layer evenly in the 9×13 inch pan if not already leveled.
- Sprinkle Oreos: Evenly distribute the chopped Oreo cookies over the cooled brownie base to create a crunchy middle layer.
- Spread Ice Cream: Allow the ice cream to soften slightly at room temperature, then scoop and spread it evenly over the Oreo cookie layer, covering the entire pan.
- Freeze: Place the pan in the freezer and freeze for at least 4 hours or until the ice cream cake is completely firm and set.
- Serve: Once fully frozen, remove from the freezer, slice into 12 servings, and enjoy your delicious homemade ice cream cake.
Notes
- For best results, choose a sturdy ice cream that holds its shape well to prevent melting during assembly.
- You can mix different ice cream flavors to customize the cake to your taste preferences.
- Allowing the brownie to cool completely is crucial to prevent ice cream from melting.
- For easier slicing, let the cake sit at room temperature for 5 minutes before cutting.
- Store leftovers in the freezer covered tightly with plastic wrap or an airtight container.
