Easy Ice Cream Cake

Instructions

1. Prepare the brownie mix according to package directions. Bake in a 9 x 13-inch pan for 19–22 minutes, until edges are set and the center is slightly soft. Let cool completely, then freeze for 30 minutes.
2. Spread the hot fudge topping evenly over the cooled brownies. Sprinkle chopped Oreos on top and gently press them into the fudge using an offset spatula. Smooth the surface and freeze for at least 30 minutes.
3. Spread the slightly softened ice cream over the hot fudge layer. Smooth with an offset spatula and cover with plastic wrap. Freeze for at least six hours, preferably overnight, to allow the ice cream to set.
4. Pour the salted caramel sauce over the ice cream layer. Smooth with an offset spatula.
5. For the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer or with a hand mixer until stiff peaks form. Spread evenly over the caramel layer and smooth the top. Freeze for at least 2 hours.
6. Before serving, top the cake with Oreo crumbs, additional whipped cream, and mini cookies for garnish. Slice and enjoy!

Recipe Details

• Prep Time: 30 minutes (plus cooling and freezing time)
• Cook Time: 20 minutes
• Freeze Time: 6–8 hours (or overnight)
• Total Time: 7–8 hours
• Servings: 12–16
• Difficulty: Medium

Variations & Substitutions

• Use chocolate chip cookies instead of Oreos for a different flavor.
• Swap caramel sauce for peanut butter sauce for a nutty twist.
• Use a different ice cream flavor, like mint chocolate chip or cookie dough.
• Top with chocolate shavings, sprinkles, or chopped nuts for extra texture.

Serving Suggestions