Get ready to experience the ultimate dessert mashup that will make your taste buds explode with pure indulgence! Imagine the rich, fudgy goodness of brownies, the irresistible allure of cookie dough, and the creamy perfection of vanilla ice cream all combined into one mind-blowing cake. This Brownie Chocolate Chip Cookie Dough Ice Cream Cake isn't just a dessert – it's a culinary adventure that will have your friends and family begging for seconds (and maybe even thirds)! Whether you're looking to impress at a party or simply treat yourself to the most epic dessert ever, this recipe is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box brownie mix
- 2 cups cookie dough
- 1 quart vanilla ice cream
- 1 cup chocolate chips
- 1/2 cup fudge sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
- Prepare the brownie mix according to the package instructions. Pour the batter into the prepared springform pan, spreading it evenly with a spatula.
- Bake the brownie base for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let cool completely at room temperature.
- While the brownie base is cooling, remove the vanilla ice cream from the freezer and let it soften for about 10-15 minutes at room temperature.
- Spread the softened cookie dough in an even layer over the cooled brownie base. Use your fingers or the back of a spoon to press it down gently.
- Once the ice cream is soft enough to spread, carefully spread it over the cookie dough layer, creating a smooth surface.
- Sprinkle the chocolate chips evenly over the ice cream layer, gently pressing them into the surface.
- Drizzle the fudge sauce in a decorative pattern over the top of the ice cream.
- Cover the cake with plastic wrap and freeze for at least 4 hours, or preferably overnight, to allow the layers to set completely.
- Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly.
- Release the springform pan and slice the cake into wedges. Serve immediately and enjoy!
Tips
- Make sure your brownie base is completely cooled before adding other layers to prevent melting and ensure perfect texture.
- Let the ice cream soften just enough to be spreadable, but not too much – you want it creamy but not runny.
- Use a hot knife (dipped in warm water and wiped dry) when cutting to get clean, smooth slices.
- For an extra touch of decadence, try using homemade cookie dough or adding a sprinkle of sea salt on top.
- If you're short on time, you can use store-bought cookie dough to make the recipe even easier.
- Freeze the cake overnight for the best texture and easiest slicing.
- Store any leftovers in an airtight container in the freezer for up to a week – if it lasts that long!
Nutrition Facts
Calories: 408kcal
Carbohydrates: 67g
Protein: 5g
Fat: 24g
Saturated Fat: 13g
Cholesterol: 18mg
