Brownie Crunch Ice Cream Cake

Ingredients

• 1 (14 oz) package Oreo cookies
• 1 (7 oz) bottle Smucker’s Magic Shell Chocolate Fudge
• 1 box brownie mix, such as Ghirardelli Double Chocolate
• Water, oil, and egg (according to brownie package instructions)
• ½ gallon chocolate ice cream, such as Publix Premium Chocolate Trinity
• 8 oz frozen whipped topping, such as Cool Whip, thawed
• Sprinkles and/or cake decorating icing (Optional)

Instructions

1. In a large bowl, crush the Oreo cookies using the bottom of a drinking glass until crumbly.
2. Pour a bottle of Magic Shell over the Oreo crumbs and stir to coat. Place in freezer.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.