Brownie Bottom Ice Cream Cake Recipes

BROWNIE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
• Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
• Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
• After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
• Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.

BROWNIE ICE CREAM PIE

Steps:

• Preheat the oven as directed on the box brownie mix. Spray a 9x13 inch pan with cooking spray, then mix up the brownie batter as directed on the box. Pour the brownie batter into the prepared pan and bake brownies as directed on box.
• Cool brownies completely.
• Soften both ice creams if planning to make the entire cake right now. (For more distinct layers, cake can be frozen after adding the first ice cream layer. If you plan to do that, only soften the chocolate ice cream now.)
• Scoop the chocolate ice cream out onto brownie, then spread it out in an even layer.
• Warm the hot fudge gently until it's just pourable, and pour it over the chocolate ice cream. Crush the Oreos and sprinkle them over the fudge topping.
• If desired at this point you can freeze cake for 1 hour to make adding the next layers easier.
• Scoop softened peanut butter ice cream over the Oreos and spread in an even layer.
• Top with whipped topping and sprinkles, if desired.
• Cover and freeze for at least 8 hours (or up to 24 hours) until firm.
• Slice using a sharp knife and serve. If cake has been frozen for 24 hours or more, you may need to let it rest on the counter for 15 minutes to soften a bit before slicing.

BROWNIE BOTTOM ICE CREAM CAKE RECIPE - (4.5/5)

Steps:

• 1.Spray an 8x8 or 11x7 deep-dish baking dish with cooking spray. Sides need to come up at least 3 inches to leave room for the ice cream and whipped cream layer. 2.Bake brownies according to package directions. 3.Let cool completely before moving on to next step. 4.Spread chocolate frosting onto cooled brownies. 5.Place frosted brownies in refrigerator. 6.Now remove ice cream from freezer and allow to soften for about 30 minutes. 7.Remove brownies from refrigerator and top with ice cream, spreading evenly. 8.Cover and place in freezer for at least 3 hours. 9.Before serving prepare your whipped cream. Place heavy whipping cream in bowl of stand mixer fitted with the whisk attachment and add in granulated sugar. Beat cream on high speed for about 2 minutes until it becomes thick. 10.Spread onto ice cream cake and serve immediately.

BROWNIE ICE CREAM CAKE

Steps:

• Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
• Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
• Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
• Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

7 LAYER BROWNIE ICE CREAM CAKE

Steps:

• Trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide.
• Place on a stack of 6 more pieces waxed paper.
• Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
• Heat oven to 375 degrees F.
• Have 2 cookie sheets and an 8-inch spring form pan ready.
• Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
• In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
• Beat in cocoa mixture (batter may look curdled) with mixer on low speed; gradually add flour until well blended (batter will be very stiff).
• Spread the 7 rounds of waxed paper out on countertop.
• Drop a level 1/3-cup batter in center of each round.
• Divide remaining 1/3-cup batter between rounds (about 2 t each).
• Moisten a cookie sheet with water.
• Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
• Spread batter almost to edges of rounds.
• Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
• (While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3 minutes.
• Put layers on waxed paper on a wire rack.
• Let cool completely.
• Bake and cool remaining layers.
• Meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled.
• Peel waxed paper off cooled brownie layers.
• Place 1 layer in bottom of pan.
• Spread evenly with 1-cup ice cream.
• Top with another brownie layer, then another cup ice cream.
• Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
• Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
• To serve: Remove sides of pan and peel plastic wrap down from sides.
• Lift cake off plastic wrap onto serving plate.

EASY BROWNIE AND PEANUT BUTTER CUP ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray at 9x13-inch glass baking dish with cooking spray.
• Combine sugar, flour, butter, eggs, walnuts, cocoa powder, vanilla extract, baking powder, and salt together in a large bowl, stirring well as each ingredient is added, until smooth batter forms. Pour batter into prepared baking dish.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 30 minutes. Cool to room temperature, 30 to 45 minutes.
• Remove ice cream from freezer to defrost slightly, about 10 minutes. Spread caramel topping over cooled brownies using a rubber spatula. Spread a single layer of ice cream over caramel topping. Scatter 1/2 of the peanut butter cups evenly and press into ice cream layer. Place cake in freezer until ice cream layer is hardened, at least 1 hour.
• Remove baking dish from freezer. Spread an even layer of fudge topping over cake. Cover with waxed paper and return to freezer until hardened, about at least 1 hour.
• Frost cake with chocolate frosting and top with remaining peanut butter cups.

MUDDY BUDDIES® BROWNIE ICE CREAM CAKE

Steps:

• Reserve 1/2 cup snack mix from bag. Lightly spray bottom of 9-inch springform pan with cooking spray. In resealable food-storage plastic bag, place remaining snack mix; seal bag, and crush mix. Place in medium bowl. Stir in melted butter, and press in bottom of pan. Refrigerate 10 minutes.
• Gently spread ice cream over crust in pan. Cover with whipped topping. Sprinkle with reserved snack mix. Cover loosely with foil. Freeze 2 to 4 hours or until firm.
• To serve, remove side of pan. Let stand 5 minutes. Cut with hot wet knife. Store leftovers loosely cover in freezer.