Caramel fudge brownie ice cream cake. 5 layers of summer perfection: brownie, caramel and hot fudge sauce, pecans and oreos, vanilla chocolate swirl ice cream, and cool whip. Totally customizable! Don’t like pecans? Trade them out for something else. Hate cool whip? Use whipped cream! Endless possibilities!
Caramel fudge brownie ice cream cake . . . with pecans and oreos (optional, but I mean, are they really?!). Warmer temperatures are in full force here in Raleigh, and that means, ICE CREAM. It’s my all time favorite dessert. But what’s ice cream without a brownie, amright?! So today, we’re making a brownie ice cream cake.
The layers go as follows:
- Brownie <– on the bottom
- Caramel sauce and hot fudge – you can just use one or the other, if preferred
- Chopped pecans and oreos – you can just use one or the other, if preferred
- Vanilla chocolate swirl ice cream
- Cool whip – or whipped cream if you can’t stand cool whip
5 layers of perfection. Chewy brownie, crunchy nuts and cookies, soft ice cream . . . ice cream season is the BEST season.
Let’s start by talking about the bottom layer. The BROWNIE.
Can I use boxed brownies in a brownie ice cream cake?
Yes! Please do. Use YOUR favorite store bought brownie mix (it needs to be 18.3 oz) and prepare it according to the box directions. I do suggest replacing the oil with butter and water with buttermilk to make these *just* a little more special.
I used a classic brownie mix, but feel free to use a double chocolate, dark chocolate, peanut butter, etc. variety. As long as it’s an 18.3 oz box, you’re good to go!
Can I use homemade brownies?
Probably! I haven’t tried it, but as long as the recipe makes a 9×13 inch pan, I don’t see why homemade brownies wouldn’t work in this recipe.
Now for the filling . . .
Best mix-ins for an ice cream cake:
- Hot fudge
Those are the fillings we’re using today, but feel free to mix it up. Here are some other suggestions:
- Butterscotch sauce
- A variety of chopped nuts
- Candies – M&Ms, Reese’s, Snicker’s, etc.
What would YOU pick to fill the ice cream cake?
Let’s talk ice cream.
Can I Use Different Flavors of Ice Cream?
Absolutely! Today I used a chocolate/vanilla swirl, but you could literally use any kind of ice cream:
- Oreo ice cream
- Cookie dough ice cream
- Strawberry ice cream
- Mint chocolate chip ice cream
- Buttered pecan ice cream
What would YOU pick for your ice cream flavors?
Lastly, the cool whip.
Do I have to use cool whip as a topping?
I prefer using cool whip to top this cake, but you could probably also use whipped cream if you prefer.
Does the brownie harden and freeze too much?
Nope! The brownie stays surprisingly soft and chewy. Be sure to not over bake the brownies and let the caramel fudge brownie ice cream cake sit for 15ish minutes at room temperature before serving and your brownies will be perfect!
Tips for making this caramel fudge brownie ice cream cake:
- Use a deep 9×13 inch pan <– linked here – if you have one. If you don’t, that’s ok, it’ll just be REALLY full.
- Play with the ratios. If you LOVE ice cream, use 2 quarts of ice cream. Pictured: 1 quart of ice cream – which has a slightly thicker brownie to ice cream ratio.
- Let brownies cool COMPLETELY before moving onto the next step. You could even make them a day in advance if you like.
- Use softened ice cream. It’s easier to spread.
- Make this whole recipe in advance. This sits GREAT in the freezer.
- If it’s been frozen for more than a few hours, let the pan sit out for 15ish minutes before slicing and serving!
A chewy brownie bottom topped with gooey caramel and fudge, crunchy pecans and oreos, creamy vanilla and chocolate ice cream, and fluffy whipped cream . . .
. . . summer perfection.
Do you want more ice cream cake recipes? Show Me the Yummy!
- 1 (18.3) oz box brownie mix plus all other ingredients listed on the back of the box (oil, water, egg - I used melted butter instead of the oil and buttermilk instead of water)
- 1/2 cup caramel ice cream topping plus more for topping
- 1/2 cup hot fudge ice cream topping
plus more for topping
- 1 cup pecans roughly chopped, plus more for topping
- 1 cup oreos roughly chopped, plus more for topping
- 1-2 (1.5 quart) tubs vanilla/chocolate swirl ice cream softened*
- 1 (8 oz) tub cool whip you could also use whipped cream
Make brownie batter according to box directions.
Pour batter into a greased 9x13 inch baking pan*. Bake according to package directions. Be sure to not overbake. Allow brownies to cool completely before moving on to the next step.
Once the brownies are cooled, drizzle evenly with caramel and hot fudge.
Evenly sprinkle on pecans and oreos.
Top with softened ice cream. Use a spatula to spread it out in an even layer.
Place in the freezer until firm, at least 2-3 hours (depending on your freezer).
Remove from freezer and top with cool whip and more toppings (fudge, caramel, pecans, oreos), if desired! Serve and enjoy or place back into freezer until ready to serve.
Store leftovers in the freezer.**
*If you’re using 2 quarts of you’ll need to use a deeper 9x13 pan.
1 quart of ice cream is thicker brownie to ice cream ratio - pictured. 2 quarts gives you more ice cream to brownie ratio.
**If you’re storing these in the freezer for longer than a few hours, they’ll need to sit at room temperature for about 15 minutes for easier slicing.
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