7 Layer Brownie Ice Cream Cake
Prepare to indulge in pure dessert decadence with this show-stopping 7 Layer Brownie Ice Cream Cake! Featuring a moist and fudgy brownie base, rich layers of creamy vanilla and chocolate ice cream, and drizzles of gooey caramel and hot fudge, this no-bake frozen dessert is the ultimate treat for any chocolate lover. A luscious whipped cream topping is crowned with crushed chocolate sandwich cookies, chopped nuts, and chocolate shavings, creating a visually stunning and utterly irresistible masterpiece. Perfect for birthdays, celebrations, or simply satisfying your sweet tooth, this ice cream cake is easy to assemble and makes 12 servings of layered perfection. With only 30 minutes of hands-on prep time, this freezer-friendly dessert bursts with texture, flavor, and indulgence in every bite.
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Recipe Information
Ingredients
- 1 box Brownie mix (with ingredients to prepare, as per package)
- 2 pints Vanilla ice cream
- 2 pints Chocolate ice cream
- 0.5 cup Caramel sauce
- 0.5 cup Hot fudge sauce
- 2 cups Whipped cream
- 1 cup Crushed chocolate sandwich cookies
- 0.5 cup Chopped nuts (e.g., pecans or walnuts, optional)
- 0.25 cup Chocolate shavings or sprinkles
Instructions
Preheat the oven to the temperature specified on the brownie mix package and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
Prepare the brownie batter according to the package instructions and pour it into the springform pan. Bake as directed, usually around 20-25 minutes, until a toothpick inserted into the center comes out with moist crumbs. Allow the brownie layer to cool completely in the pan.
Once the brownie layer is cool, allow the vanilla ice cream to soften slightly at room temperature for about 5-10 minutes. Spread it evenly over the brownie layer for the first ice cream layer. Place the pan in the freezer for 30 minutes to firm up.
Next, drizzle 1/4 cup of caramel sauce and 1/4 cup of hot fudge sauce over the vanilla ice cream layer. Sprinkle half of the crushed chocolate sandwich cookies evenly across the top. Return the pan to the freezer for another 30 minutes.
Allow the chocolate ice cream to soften slightly at room temperature. Spread it evenly over the caramel and cookie layer. Smooth the top with a spatula and freeze for 30 minutes.
Spread an even layer of whipped cream over the top of the chocolate ice cream. Sprinkle the remaining crushed cookies, chopped nuts (if using), and chocolate shavings or sprinkles over the whipped cream layer.
Freeze the entire cake for at least 4 hours, or overnight, to ensure all layers are firm and set.
When ready to serve, run a warm knife around the edges of the springform pan to release the cake. Remove the sides of the pan and transfer the cake to a serving platter.
Slice with a sharp knife, warmed under hot water for clean slices. Serve immediately and enjoy this indulgent 7-layer treat!
Nutrition Facts
Calories |
8802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 436.3 g | 559% | |
| Saturated Fat | 210.4 g | 1052% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 4428 mg | 193% | |
| Total Carbohydrate | 1168.6 g | 425% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 912.2 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 2426 mg | 187% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 5993 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
