Ice Cream Dessert
It’s summer, it’s hot, everyone wants a cold treat. Are your kids making weekly trips to the grocery store for more popsicles or ice cream? Mine are – they don’t last long when it’s 90+ degrees out. I’m not complaining. I love summer and anyone who knows me knows I’d rather be hot than cold. I also love ice cream in all forms – hand scooped, soft serve, homemade, store bought, sandwiches, popsicles, and yes, cakes!
Now, this ice cream dessert is in cake form but I hesitate calling it a cake because there is no actual cake in it. You’ll start with a brownie on the bottom, then a layer of chocolate cake, then a chocolate chip cookie layer, vanilla ice cream layer, and finally whip cream drizzled with hot fudge sauce (you can get the recipe for that here – I highly recommend you make it yourself – it is divine!).
You will have to be patient because you’ll need to wait for the ice cream to get hard once you have taken it out of the carton and spread it into a cake pan to achieve the round cake shape. I use plastic wrap to line the round pan – it makes taking it out and placing it on the cake much easier. It is best to let the cake stay in the freezer for at least a day to allow the ice cream to completely refreeze.
Also a note about the brownies. This is not my recipe. It came from loveandlemons.com and she got it from Weeknight Baking by Michelle Lopez. It is the BEST homemade brownie recipe I have made.
The cookie layer is just half of a standard chocolate chip cookie recipe.
This dessert is sweet! Really sweet – and cold. Perfect for the end of a long summer day. Enjoy!
Ice Cream Dessert
Layers of brownie, chocolate chip cookie, chocolate and vanilla ice cream come together for this sweet treat – topped with whip cream and hot fudge sauce. The perfect summer treat.
Ingredients
Brownie
- 1½ cups sugar
- ¾ cups flour
- ⅔ cup cocoa powder
- ½ cup powdered sugar
- ½ cup dark or semi-sweet chocolate chips
- ¾ tsp salt
- 2 eggs
- ½ cup vegetable oil
- 2 Tbsp water
- ½ tsp vanilla
Chocolate Chip Cookie
- ½ cup butter
- 6 Tbsp sugar
- 6 Tbsp brown sugar packed
- 1 egg
- ½ tsp vanilla
- ½ tsp salt
- ½ tsp baking soda
- 1 ¼ cups flour
- 1 cup semi-sweet chocolate chips
Ice Cream and Whip Cream
- 48 oz carton chocolate ice cream
- 48 oz carton vanilla bean ice cream
- 2 cups heavy whipping cream
- 6 Tbsp sugar
- 1 tsp vanilla
- hot fudge sauce
Instructions
Brownie
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Preheat the oven to 325°F. Line a round cake pan with parchment paper (I use a 9 inch round pan) and spray with non-stick cooking spray.
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In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
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In a large bowl, whisk together the eggs, oil, water, and vanilla.
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Sprinkle the dry mix over the wet mix and stir until just combined. Pour the batter into the pan, it will be thick. Smooth the top and bake for 30 -35 minutes, until a toothpick comes out clean (I often use my nose to tell if it is done – if it smells like brownies – it is done. It will start to smell burned if you go too long). Allow to cool completely before assembling the dessert.
Chocolate Chip Cookie
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Preheat the oven to 350°F. Spray a 9 inch round cake pan with non-stick cooking spray or line with parchment paper and spray. (I don't have a problem with my cookie coming out of the pan with just the spray.)
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Cream the butter and sugars together. Add the egg and vanilla and mix again until fluffy.
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Add the salt, baking soda, and flour and mix until combined. Add the chocolate chips and mix again. Transfer to the pan and spread evenly with a spatula.
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Bake for 15 minutes, until the top begins to turn golden. Do not over bake. If it looks doughy in the middle, keep baking but watch carefully. Remove from the oven and allow to cool completely before assembling the dessert.
Whip Cream
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Combine the heavy cream, sugar, and vanilla in a medium bowl or a stand mixer. Mix on high until stiff peaks can be achieved and it holds it's shape.
Ice Cream
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You will need to transfer the ice cream from the carton to a cake pan. I do this after I have bought the ice cream. By the time I get home, the ice cream is softened enough to be able to spread it in the pan evenly. You can also just leave the ice cream on your counter for about 15 minutes until it is softened enough to mix and spread.
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Line a 9 inch round cake pan with plastic wrap. Spread and smooth out the ice cream until even. Freeze for at least 1 day.
Assembling the Dessert
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Place the brownie on the cake stand or serving dish. Carefully add the chocolate ice cream layer on top of the brownie. Now transfer the chocolate chip cookie layer on top of that. Next, add the vanilla ice cream layer. Place in the freezer while you make the whip cream and hot fudge (if you are making it – you can also use store bought).
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Spread the whip cream over the top and sides of the cake. Drizzle the hot fudge sauce over the cake and serve immediately or place in the freezer until you are ready to serve. Enjoy!
