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.