Description
Picture slicing into a chilled, creamy ice cream cake with a fudgy brownie base, crunchy Oreos, rich hot fudge, luscious salted caramel, and a fluffy whipped cream topping, all sprinkled with Oreo crumbs and mini cookies.
Ingredients
This recipe uses store-bought and pantry staples for a quick, flavorful cake. Here’s what you need and why each matters:
- Brownie Mix (20 oz, plus required ingredients): Forms the fudgy base.
- Why it matters: Provides a rich, chocolatey foundation that’s easy to prepare.
- Substitution: Use homemade brownie batter (scaled for a 9×13 pan) or a gluten-free brownie mix.
- Oreos (15, roughly chopped): Add crunch and chocolate flavor.
- Why it matters: Mimic a cookies-and-cream texture in the fudge layer.
- Substitution: Use chocolate sandwich cookies, graham crackers, or skip for a smoother layer.
- Hot Fudge Topping (13 oz, room temperature or warmed): Creates a rich layer.
- Why it matters: Adds gooey chocolate depth and binds the Oreos.
- Substitution: Use homemade chocolate ganache or melted chocolate with a touch of cream.
- Ice Cream (3 quarts, slightly softened): The creamy centerpiece.
- Why it matters: Provides the main body of the cake; choose any flavor (vanilla, chocolate, or cookies and cream work well).
- Substitution: Use dairy-free ice cream or a mix of flavors for variety (e.g., 1 quart each of vanilla, chocolate, strawberry).
- Salted Caramel Sauce (12 oz, room temperature or warmed): Adds a sweet-salty layer.
- Why it matters: Enhances the dessert with a luxurious, sticky topping.
- Substitution: Use regular caramel sauce, butterscotch sauce, or homemade caramel.
- Heavy Whipping Cream (1 pint): Forms the fluffy topping.
- Why it matters: Creates a light, creamy finish that balances the dense layers.
- Substitution: Use coconut whipped cream for dairy-free or store-bought whipped topping.
- Powdered Sugar (1/4 cup): Sweetens the whipped cream.
- Why it matters: Blends smoothly for a silky texture without graininess.
- Substitution: Use a powdered sugar substitute or reduce to 2 tbsp for less sweetness.
- Vanilla Extract (1 tsp): Enhances the whipped cream.
- Why it matters: Adds warmth to the topping, complementing the other flavors.
- Substitution: Use vanilla bean paste or almond extract for a twist.
- Oreo Cookie Crumbs and Mini Cookies (for garnish): Add texture and decoration.
- Why it matters: Provide a festive, crunchy finish.
- Substitution: Use chocolate shavings, sprinkles, or chopped nuts.
Pro Tip: Soften ice cream in the fridge for 20-30 minutes until spreadable but not melted. Choose a high-quality brownie mix (e.g., Ghirardelli or Betty Crocker) for the best flavor.
Instructions
- Bake the Brownie Base:
- Prepare the 20 oz brownie mix as directed on the package (typically with eggs, oil, and water).
- Pour into a greased 9×13 pan and bake at the recommended temperature (usually 350°F/175°C) for 19-22 minutes, until the edges are set and the center is slightly underdone (it will firm up as it cools).
- Let cool completely in the pan, about 1 hour, then freeze for 30 minutes to firm up.
- Tip: Line the pan with parchment for easier removal; don’t overbake to keep brownies fudgy.
- Add the Hot Fudge and Oreo Layer:
- Spread 13 oz hot fudge topping evenly over the cooled brownie base (warm slightly in the microwave for 10-15 seconds if too thick to spread).
- Sprinkle 15 roughly chopped Oreos over the fudge, pressing them in with an offset spatula to embed them and smooth the top.
- Freeze for at least 30 minutes to set the fudge layer.
- Tip: Spread fudge evenly to cover brownies; press Oreos firmly to prevent crumbling during slicing.
- Layer the Ice Cream:
- Slightly soften 3 quarts ice cream in the fridge (20-30 minutes) until spreadable.
- Spread the ice cream over the fudge-Oreo layer, smoothing with an offset spatula for an even top.
- Cover with plastic wrap, pressing it directly onto the ice cream to prevent ice crystals, and freeze for at least 6 hours, preferably overnight.
- Tip: Work quickly to prevent melting; freeze for 10 minutes before adding ice cream if the fudge layer feels soft.
- Add the Caramel Layer:
- Spread 12 oz salted caramel sauce evenly over the frozen ice cream layer, smoothing with an offset spatula.
- Return to the freezer while preparing the whipped cream.
- Tip: Warm caramel slightly for easier spreading; ensure the ice cream is firm to avoid mixing layers.
- Make the Whipped Cream Topping:
- In a large bowl, use a stand mixer or hand mixer to beat 1 pint heavy whipping cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form, about 2-3 minutes.
- Spread the whipped cream over the caramel layer, smoothing with an offset spatula for a clean finish.
- Freeze for at least 2 hours to set the whipped cream.
- Tip: Chill the bowl and beaters for faster whipping; avoid over-beating to maintain a spreadable texture.
- Garnish and Serve:
- Before serving, sprinkle the top with Oreo cookie crumbs and decorate with additional whipped cream (piped, if desired) and mini Oreos.
- Let the cake sit at room temperature for 5-10 minutes for easier slicing.
- Slice into 12-16 pieces (3×4 or 4×4 grid) using a sharp knife dipped in hot water for clean cuts.
- Serve immediately on chilled plates.
- Health Benefit: Dairy provides calcium, but the sugar, fudge, and caramel make this a rich treat to enjoy sparingly!