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This Mocha Brownie Ice Cream Cake is delicious! It has beautiful layers of coffee ice cream, brownies, Oreo crumbles, hot fudge sauce and coffee whipped cream icing. It’s a wonderful combination that you won’t be able to resist!
For another chocolatey and delicious ice cream cake, you have to try my homemade Hot Fudge Swirl Ice Cream Cake!
Table of Contents
- Mocha Brownie Ice Cream Cake
- How to Make This Homemade Ice Cream Cake
- Get the Recipe
Mocha Brownie Ice Cream Cake
I love ice cream cakes. I really don’t discrimination against any kind of cake, but ice cream cakes have been my go-to for my birthdays for quite a few years now.
My birthday is Christmas Day, so while it always seems tempting to make my own cake, when the time comes I’m usually so worn out from everything leading up to Christmas, that I have no interest in making my cake.
Last year we tried to switch it up and I got cupcakes from a cupcakery near my parent’s house. They weren’t bad, but I wasn’t super impressed.
However, there are a number of ice cream cakes that I love. Cold Stone’s Birthday Cake Remix is kind of my regular these days. But for a while, I would get Breuster’s Caramel Swirl.
My point? I love ice cream cakes. Unlike many other types of cake, they are hard for others to mess up. I eat them wll year long. Cold weather, hot weather, any weather. And it’s so easy to make all kinds of fun flavors with them. I am all about it.
Right now I’m all about this Mocha Brownie Ice Cream Cake.
I’ve made a few ice cream cakes using brownie layers and a few with cake layers. It’s honestly hard for me to decided which I like better. Sometimes I like the dense-ness of a brownie and sometimes I prefer the lighter cake layers. This time, I thought coffee would go great with a dense, chewy, chocolatey brownie.
Then I decided to add the Oreo crumbs and hot fudge.
Have you ever had a Dairy Queen ice cream cake? The last time I had one (it’s been a while), they had this amazing smooth, fudgy chocolate layer in the middle with some crunchy little chocolate pieces mixed in. Pure heaven.
I won’t say that the crumbled Oreos and hot fudge are an exact replica of that, but it’s what I was going for. And I do think it’s delightfully fudgy and crunchy. It goes great with the chewy brownie and smooth ice cream.
The cake is iced with a thick, coffee flavored whipped cream. Delish!
How to Make This Homemade Ice Cream Cake
While it might seem intimidating to make this ice cream cake, I assure you it’s not terribly difficult. There’s just a few more steps than some desserts.
You’ll start off by making your brownie layers. Sometimes I make my own from scratch, but this time I went with a box mix. You’ll need two two 8 inch brownies and you’ll want to use the same pan you’re going to stack the cake in.
The ice cream is a little different than a regular ice cream. You don’t need an ice cream maker, which I love. The ingredients might look a little strange (cream cheese and Cool Whip/whipped cream), but I promise once you make it, you’ll never be able to tell. It doesn’t taste like cream cheese, it tastes like ice cream. It’s smooth, creamy and delicious. Plus, it’s thick, which allows you to go ahead and stack the cake once it’s all mixed without having to freeze the ice cream first.
I used espresso and a little bit of Kahlua to flavor the ice cream. The Kahlua is optional, but I am personally a fan.
Putting the cake together is a little different method, but everything is stacked right in the pan. If you have an 8 inch springform pan, that’d be the pan to use. It’d be a touch easier. I use a regular 8×3 inch cake pan. This is a pretty tall cake to put together, so the 3 inches of height is quite nice. I line the bottom of the pan with clear wrap, then put a cardboard cake circle in the bottom of the pan. Once the cake is frozen, it can then be lifted out of the pan with clear wrap and it will already be steady on it’s cake circle. The other thing I do to prepare my pan is line it with parchment paper. The parchment paper goes all the way around and sticks at least a couple inches above the top edge of the pan. This particular cake will be taller than the 3 inch pan, so the parchment paper will extend the height of the pan for layering and freezing.
You’ll alternate layering the brownies and ice cream with the crushed Oreos and hot fudge sauce. You can easily add more of the Oreos or hot fudge, if you want. I could cover myself in the fudge sauce…just sayin’. 🙂
It’ll take some time to freeze. I like to freeze it overnight so that it’s nice and firm.
After removing it from the pan, you’ll make the whipped cream and ice the cake. I finished it off with some chocolate covered espresso beans, but feel to use more chocolate sauce, sprinkles, whatever you like! Just be sure to enjoy it once it’s done. The layers of creamy ice cream, chewy brownie, crunchy Oreo and smooth hot fudge are not to be missed!
Other Delicious Desserts
Tiramisu Poke Cake
Hot Fudge Swirl Ice Cream Cake
Caramel Mocha Chocolate Cake
Caramel Macchiato Chocolate Nutella Cupcakes
Tiramisu Sandwich Cookies
Recipe
Mocha Brownie Ice Cream Cake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
- Author: Lindsay
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Mocha Brownie Ice Cream Cake is delicious! It has beautiful layers of coffee ice cream, brownies, Oreo crumbles, hot fudge sauce and coffee whipped cream icing. It’s a wonderful combination that you won’t be able to resist!
Ingredients
- 18.4 oz (or similar) box brownie mix , plus ingredients on box
ICE CREAM
- 2 tbsp warm water
- 4 tsp instant espresso
- 8 oz cream cheese, softened
- 1/8 cup milk
- 1/2 cup sugar
- 1/8 cup kahlua, optional
- 8 oz Cool Whip (or homemade whipped cream*)
OREO FUDGE LAYER
- 16 oreos, crushed
- 1 1/2 cups hot fudge sauce (I usedHershey’s Hot Fudge Topping)
WHIPPED CREAM ICING
- 2 1/2 tsp instant espresso
- 1 tbsp warm water
- 1 1/4 cup heavy whipping cream
- 1/2 cup powdered sugar
Instructions
NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferably springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes.
3. When brownies are done baking, allow to completely cool.
1. Once the brownies have cooled, make the ice cream. In a small bowl, add espresso to warm water and stir to dissolve.
2. In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat cream cheese until smooth.
3. Add milk, sugar, espresso and kahlua to cream cheese and mix until completely combined.
4. Fold in the cool whip.
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread half of the hot fudge sauce on top of the brownie and add half of the crush Oreos, spreading as evenly as you can.
4. Top with half of the ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Spread remaining half of the hot fudge sauce on top of the brownie and other half of the crush Oreos, spreading as evenly as you can.
7. Top with remaining ice cream.
8. Allow ice cream cake to freeze completely, 6-8 hours.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. To make whipped cream icing, put mixing bowl and whisk attachment in freezer for about 10 minutes.
In a small bowl, dissolve espresso in warm water.
11. Remove bowl and whisk from freezer and whip cream on high until it begins to thicken.
12. Add espresso extract and powdered sugar and whip on high until thick and creamy.
13. Ice cake and freeze until serving.
*If making your own whipped cream, use about 1 1/4 cups heavy whipping cream.
Nutrition
- Serving Size: 1 Slice
- Calories: 578
- Sugar: 47 g
- Sodium: 305.6 mg
- Fat: 31.5 g
- Carbohydrates: 68.1 g
- Protein: 6.4 g
- Cholesterol: 67.7 mg
Filed Under:
- Recipes
- Sweets and Treats
Enjoy!
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