Black and White Brownie Ice Cream Cake
Load this ice cream cake with your favorite brownie and you will have everyone in line waiting for seconds. To cut down on the prep time, I softened Dreyers ice cream and then layered the flavors into a loaf pan and filled the vanilla portion with some of these brownies that I froze from my last batch.
I should have made homemade chocolate and vanilla ice cream, but hate to admit it – I was tired. The idea for the this cake has been sitting in my freezer for a few weeks now. The brownies were originally slated to go with homemade ice cream, but I was just too lazy to force myself to stand over a stove stirring eggs and cream to a perfect custard state. So after the brownies kept falling out every time the freezer door opened, I decided Dreyers was going to save me from complete laziness.
If you eat store bought ice cream (which I bet most of us do), you can definitely eat this and will probably love it twice as much since it has twice the dessert, right?
I am keeping this post and the next few brief, I’m working on a huge project that’s quite exciting and quite nerve racking all in the same breath. I’m hoping to share it with you all very soon, but until then – I leave you with a dessert that is fast and easy to make.
No recipe, just a few notes:
- Choose any form or pan you prefer to create your cake. Line the pan with two to three layer of plastic wrap with a 3 inch over hang all the way around. Trust me you want at least 3 layers of plastic, since the plastic starts to tear when you pull out the ice cream cake.
- Soften the ice cream to molding consistency. Spread first layer of chocolate onto bottom of pan. Spread a second layer of vanilla and press preferred brownies into layer. and place a second layer of vanilla on top. Finish with a final layer of chocolate.
- Place fully assembled brownie ice cream cake into the freezer to set overnight.
- When ready to serve, remove from freezer and press crushed Oreos onto sides.