This ice cream cake combines brownie ice cream with cookie dough ice cream to make a delightful “Brookie” (brownie plus cookie) treat!
I started working with ice cream cakes about ten years ago when I was on a tight budget. I couldn’t spend over $40 on a Dairy Queen cake. When my mom (who used to work at Dairy Queen) tasted my cake and said, “Oh my gosh, Rachel, it’s better than Dairy Queen!!” I was so excited. Success!
Bonus: this ice cream cake cost me around $15 to make.
You can customize this recipe by picking your own ice cream flavors. Get creative and try what you love! Serves 12-16.
Brookie Ice Cream Cake Recipe:
- 1 (10 inch) springform pan
- 1 (13 oz) bag of chewy chocolate chip cookies
- 1/4 cup butter, melted
- 2 cups of homemade hot fudge (or your favorite store bought variety)
- 1.5 quart of chocolate fudge brownie ice-cream
- 1.5 quart cookie dough ice-cream
- edible cookie dough*
- 1 piping bag to write “Happy Birthday”
To Prep: Leave your ice cream on the counter for 30 minutes to soften up. If making the homemade hot fudge, do it two hours ahead of time so it has time to cool off and set.
Crush your cookies in a food processor until fine crumbs. (If you don’t have a food processor, use a gallon size ziploc bag and a hammer to crush them.) Pour in butter and pulse until combined. (If using the bag, pour the crumbs in a bowl, and stir in the butter.) Press your cookie crust into the bottom of your springform pan. Pour 3/4 cup of hot fudge on top of the cookie crust. Spread evenly. Freeze for 15 minutes.
Remove from the freezer and pour on the softened, chocolate fudge brownie ice cream. Spread evenly. Pour 3/4 cup hot fudge as evenly as possible on top. It’s okay if it mixes a little. Freeze for 30 minutes.
Remove from freezer and pour on the softened, cookie dough ice cream. Spread evenly. Freeze again for 30 minutes. While your cake is in the freezer, roll your cookie dough into small bite size balls and place on tray in the fridge until ready to used. I used 31 balls for this cake. How many you need will depend on the size you roll them.
*So, you can now buy edible cookie dough from your grocery store, which I did for this cake. It’s a great shortcut! However, I really like the taste of my homemade chocolate chip dough and will use that next time. You can make it “edible” by omitting the egg, and using a tbsp of water instead.
Remove your cake from the freezer. Pour the remaining hot fudge in your piping bag, cut off a small opening at the end, and write your message on the cake. Add your cookie dough balls around the edge, and place back in the freezer for six hours (or overnight).
All done! If serving the next day, you can place your cake on the counter for 15 minutes to make it easier to cut. Carefully remove the outer ring from your spring form pan, and cut with a sharp knife to serve.