Go Back
Print

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.

Course Dessert
Cuisine American
Keyword brownie, chocolate chip cookie, ice cream, ice cream cake, ice cream dessert
Prep Time 20 minutes
Cook Time 45 minutes
Freezing Time 1 day
Servings 12

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

  1. 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.

  2. In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.

  3. In a large bowl, whisk together the eggs, oil, water, and vanilla.

  4. 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

  1. 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.)

  2. Cream the butter and sugars together. Add the egg and vanilla and mix again until fluffy.

  3. 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.

  4. 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

  1. 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

  1. 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.

  2. 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

  1. 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).

  2. 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!