This double-decker brownie ice cream cake has tons of fun layers and flavors. Although it may look time consuming to make, it’s actually rather easy and the perfect dessert to cool off with in the summer.
Nothing screams summer to me like ice cream. Loading it up with lots of decadent additions like Oreos, sprinkles and caramel frosting only makes this ice cream cake that much better.
My family often begs me to make this cake. Although it may look complex, it’s very simple and doesn’t take too long to make. The only hard part is waiting for the cake to freeze completely. You can change out frosting flavors or even cookie flavors (golden Oreos) to customize this cake and make it exactly what you will love.
To create this delicious ice cream cake, start off with making the brownies. I used a box mix and prepared the brownies according to the package directions.
Instead of baking the brownies in one 9 x 13-inch pan, I separated the batter into 2 round cake pans. Make sure to grease and flour the pans really well to allow the brownies to come out in one piece.
Once the brownies are baked, cooled and removed from the pans, press 1 of the brownie cake layers into a springform pan.
Now it’s time for the funfetti part of the cake. I took a tub of vanilla frosting and mixed in lots of sprinkles — 1/3 of a cup. It is important to use sprinkle jimmies so they don’t bleed weird colors into the frosting.
After that, layer on the Oreos, and press them evenly into the funfetti frosting.
Next comes the ice cream. I used vanilla, but another flavor could certainly be used. Allow the ice cream to soften slightly, and then spoon large, round scoops on top of the cookies. Make sure the ice cream is evenly dispersed.
Using the second brownie layer, press the ice cream down, and make the cake even with the brownie.
Last comes the frosting. It’s a salted caramel frosting covered in lots of sprinkles.
Once the frosting has been made and spread onto the cake, place the cake in the freezer for about 4 hours to allow it to completely harden.
And then it’s time to dig in.
Double-decker brownie Oreo ice cream cake recipe
- 1 brownie mix plus the ingredients called for
- 1 tub vanilla frosting
- 1/3 cup plus 1/4 cup sprinkle jimmies, divided
- 20 Oreos
- 3-4 cups vanilla ice cream
- 4 tablespoons butter
- 1/2 cup brown sugar, packed
- 1/3 cup heavy whipping cream (not whipped)
- 2 teaspoons vanilla extract
- 1/2 cup butter, at room temperature (do not melt)
- 2 cups powdered sugar
- Pinch salt
- Prepare the brownies according to the package directions. Separate the mixture into 2 (very well-greased and floured) cake pans, and bake according to the package directions.
- Once the brownies are baked, allow them to cool for 10 minutes before removing them from the pans to cool completely.
- Press 1 brownie layer into a springform pan.
- In a small bowl, combine the frosting with the 1/3 cup of sprinkles. Spread the sprinkle-frosting mix over the brownie layer.
- Top with Oreos.
- Scoop out large spoonfuls of ice cream, press them on top of the brownie layer, and then press the ice cream layer down with the second brownie layer. Place the cake in the freezer while preparing the caramel frosting.
- In a small saucepan over medium-low heat, combine the butter and brown sugar. Stir until the butter is completely melted and the brown sugar is well combined. Stir in the heavy whipping cream, and continue to stir until completely combined. Add in the vanilla extract.
- Remove from heat (the mixture will thicken as it cools), and place in a resealable container in the fridge to chill for at least 45 minutes or until completely cooled through.
- Meanwhile, cream together the butter and powdered sugar until light and fluffy. Pour into the completely cooled caramel sauce, and stir until combined . Add salt to desired taste preference, and then place in the fridge to set for about 15 minutes. (The frosting won’t be a typical, super-thick frosting, but when frozen, it works perfectly with this dessert.)
- Spread the caramel frosting over the top brownie layer.
- Sprinkle with the remaining 1/4 cup of sprinkles.
- Cover, and return the cake to the freezer for at least 4 hours.
- Allow the cake to sit out for about 10 minutes before cutting into it.