This recipe is a deliciously dark chocolate Brownie Crunch Ice Cream Cake that takes me back to my childhood. Back in the day, my mom would stop by our small town Dairy Queen to pick up an ice cream cake for a special occasion. She would serve it up to her (adorable) children, and then we would celebrate!
Dairy Queen filled their ice cream cake with some sort of crunchy yet fudgy chocolate, which was the very best part. So to satisfy my craving for nostalgia, my Brownie Crunch Ice Cream Cake recipe features a thick, crunchy layer of Oreo cookie crumbs coated in a hard chocolate shell. These chocolate-coated Oreo crumbles are the star of this ice cream cake, but I’m taking it up a couple more notches with a Ghirardelli brownie crust and a Chocolate Trinity Ice Cream filling.
Dear chocoholics, You’re welcome. Love, Cherry
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How to make Brownie Crunch Ice Cream Cake:
Watch the 1-minute video for a quick tutorial. The complete, printable recipe is below:
Brownie Crunch Ice Cream Cake
- In a large bowl, crush the Oreo cookies using the bottom of a drinking glass until crumbly.
- Pour a bottle of Magic Shell over the Oreo crumbs and stir to coat. Place in freezer.
- Coat a 9” spring form pan with nonstick spray or line with parchment paper. Prepare brownie mix according to package instructions. Bake to the minimum cooking time listed on the package (do not overcook). Remove from oven and cool completely in pan.
- Meanwhile, set your ice cream on the counter to defrost partially until it is easy to scoop and spread. When your brownies are completely cool and your ice cream is partially thawed, spread half (1/2) of the ice cream on top of the brownies.
- Remove your Oreo-Shell mixture from the freezer, and break up the hardened crumbles with a fork. Layer all of the Oreo-Shell crumbles on top of the first ice cream layer.
- Add the remaining half of the ice cream as the top layer. Cover with plastic wrap and freeze for a minimum of 4 hours or overnight.
- Once frozen, unclasp the spring form pan and use a butter knife to cut around the edges of the ice cream cake to loosen. Use the knife to loosen and remove the brownie crust from the bottom of the pan and place on serving platter or cutting board.
- Top with thawed Cool Whip topping and decorate with sprinkles and/or cake decorating icing. Serve immediately and refreeze leftovers. Enjoy!
Quick Tip: It’s called Brownie Crunch for a reason! The brownie layer will freeze to form a delicious, crunchy crust, so you may need to use the sharp point of a knife and a little force when slicing through the bottom layer.
While researching recipe ideas for this Brownie Crunch Ice Cream Cake, I was inspired by these delicious creations and quick tips from Cookies and Cups, Our Best Bites and All Things with Purpose.
This recipe is linked up with other zesty bloggers at Meal Plan Monday and Weekend Potluck!
Other delicious dessert ideas from Cherry and Spice:
Caramel Macchiato Brownies
Retro 7-Up Salad with Lime Jello and Marshmallows
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