Ice Cream Brownie Layer Cake
Wow your friends and family with this layered ice cream and brownie cake, covered in a chocolate candy shell. Dessert doesn’t get much better!
Little Sous Tips:
- Safety first! Adult supervision is recommended for steps using the oven.
- Feel free to substitute any flavor of Tillamook ice cream in this recipe!
- You can use homemade brownies or a boxed brownie mix—both are delicious here.
- Total Time: 30 minutes
- Yield: Serves 8-10
For the Layer Cake:
- 1 batch chocolate brownies (made in a 9-by-9-inch pan)
- 2 pints Tillamook Chocolaty Chip Cookie Dough Ice Cream (or your favorite flavor)
For the Chocolate Sauce:
- 1 cup semisweet chocolate chips
- 2 tablespoons coconut oil
Make your favorite brownie recipe in a 9-by-9-inch pan. Let the brownies cool completely, then cover and freeze for at least 30 minutes. (It’s easier to slice chilled brownies.)
Take the ice cream out of the freezer and let it soften for about 15 minutes. Slice the brownie square in half so you have two 9-by-4½-inch pieces.
Line a 9-by-5-inch loaf pan with parchment paper, making sure the parchment paper extends beyond each side, so you have handles to make the cake easy to remove.
Fill the bottom of the lined loaf pan with 2 cups of ice cream. Use a knife or spoon to smooth out the layer. Top with one of the brownie halves. Add another layer of ice cream, followed by the second brownie half. Wrap tightly and freeze for at least 3 hours or up to 1 week.
Remove the cake from the freezer, and flip onto a serving platter so the ice cream layer is now on top.
Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 30 seconds. Stir, then microwave again for 15 seconds. Stir again, and microwave for 15 seconds, repeating until the chocolate is melted and smooth.
Pour the chocolate sauce over the top of the cake. The chocolate will harden quickly into a candy shell.
Cut the cake into slices with a serrated knife and serve immediately. Wrap extra cake tightly with plastic and freeze.