Caramel Brownie Ice Cream Cake is made with a simple homemade vanilla ice cream sandwiched between two layers of brownies. Caramel sauce is swirled into the ice cream to add even more flavor to this delicious frozen dessert.
Ice cream cakes are easy to make and I love serving cake and ice cream in one dessert. And cake that’s actually brownies instead? Sign me up! There is not much better than brownies with ice cream, and adding caramel makes it that much better.
CARAMEL BROWNIE ICE CREAM CAKE
The brownie layers are made from a brownie mix in two round cake pans. The ice cream layer is made by mixing whipped cream with vanilla and sweetened condensed milk. Swirl in some caramel topping before freezing. Once the ice cream is frozen, it can be placed between the two brownie layers. Freeze the cake overnight and remove it from the pan just before serving. Add some whipped cream and sprinkles on the top or decorate the “cake” however you’d like!
Ingredients in Caramel Brownie Ice Cream Cake
Brownie mix – You can use any kind of brownie mix that you prefer. Just make sure it is about 18 ounces – it should be meant to be baked in a 9X13 pan.
Egg – One large egg will be needed to add to the brownie mix. The recipe on the box will likely call for 2 or 3 eggs, but just use one. It will make the brownies a little bit thinner and denser which makes them perfect for creating the layers of the ice cream cake.
Oil – You can use canola or vegetable oil. I like to use coconut oil – it works great in baked goods! Just make the coconut oil is melted to liquid form before adding to the other ingredients.
Water – 1/3 cup of water is needed to add the additional liquid to the brownie layers.
Heavy whipping cream – Use heavy whipping cream to make the “ice cream” layer of the cake.
Sweetened condensed milk – One 14-ounce can of sweetened condensed milk is needed to mix with the whipped cream to sweeten it up.
Vanilla extract – The higher the quality of the vanilla, the better.
Caramel sauce – Adding caramel sauce to the ice cream layer is delicious! You can use a whole jar if you’d like, or you can use less. Caramel ice cream topping in a jar works great, but you can also make a homemade version of caramel sauce if you’ve got the time!
Sprinkles – These are completely optional. You can mix them into the ice cream layer and/or add them on top of the cake.
Whipped cream – Adding whipped cream or Cool Whip topping to the top of the cake for decoration and a little extra flavor. You can make more homemade whipped cream or just use the kind out of a can. It’s all delicious!
How to make Caramel Brownie Ice Cream Cake
MAKE THE BROWNIE LAYERS
Preheat the oven to 350° F.
Grease two 9-inch round cake pans with non-stick spray. Set aside.
In a large mixing bowl, whisk together brownie mix, egg, water, and oil until smooth.
Divide the batter evenly into the prepared cake pans and smooth with a rubber spatula.
Bake for 18-20 minutes, or until the edges are slightly crispy. Be careful not to underbake the brownies, or they will fall apart when assembling the ice cream cake,
Allow the brownies to cool in the cake pans for approximately 15 minutes before carefully removing them from the pans and placing them on a wire cooling rack to cool completely.
MAKE THE ICE CREAM LAYER
Prepare the ice cream while the brownies are cooling.
Pour the heavy whipping cream and vanilla extract into the bowl of a stand mixer and beat for about 2 minutes, or until stiff peaks form when the beater is lifted. (Pro Tip: To make whipped cream faster, chill your mixer bowl and electric whisk attachments in the freezer for 30 minutes beforehand. The whipped cream whips up faster!)
Add the sweetened condensed milk to the mixing bowl and mix gently with a rubber spatula until fully incorporated.
Add the sprinkles and mix gently until fully incorporated.
Pour the ice cream into an 8×4 inch loaf pan and smooth with a rubber spatula.
Spoon dollops of caramel over the top of the ice cream and swirl it throughout the ice cream with a butter knife. You can use as much or as little caramel as desired.
Freeze the ice cream for about 2-4 hours, or until it’s the consistency of soft-serve ice cream.
ASSEMBLE THE CAKE
Remove the ice cream from the freezer and assemble the ice cream cake.
Place one of the brownie rounds into the bottom of a 9″ springform pan, spread the ice cream evenly over the top, and finish with the second brownie round.
FREEZE THE CAKE
Place the cake in the freezer overnight.
Remove the cake from the freezer approximately 10 minutes before serving and remove the sides of the springform from the cake, leaving the cake on the base of the pan.
Top with swirls of whipped cream and extra sprinkles. Keep any leftover cake in the freezer.
Caramel Brownie Ice Cream Cake
Ingredients
- 18 oz. brownie mix
- 1 egg
- ½ cup oil
- ⅓ cup water
- 2 cups heavy whipping cream
- 14 oz. can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 jar caramel sauce
- ¼ cup patriotic sprinkles or sprinkles of choice, plus extra for topping (optional)
- Whipped cream/Cool Whip for topping
Instructions
MAKE THE BROWNIE LAYERS
- Preheat the oven to 350° F.
- Grease two 9-inch round cake pans with non-stick spray. Set aside.
- In a large mixing bowl, whisk together brownie mix, egg, water, and oil until smooth.
- Divide the batter evenly into the prepared cake pans and smooth with a rubber spatula.
- Bake for 18-20 minutes, or until the edges are slightly crispy. Be careful not to underbake the brownies, or they will fall apart when assembling the ice cream cake,
- Allow the brownies to cool in the cake pans for approximately 15 minutes before carefully removing them from the pans and placing them on a wire cooling rack to cool completely.
MAKE THE ICE CREAM LAYER
- Prepare the ice cream while the brownies are cooling.
- Pour the heavy whipping cream and vanilla extract into the bowl of a stand mixer and beat for about 2 minutes, or until stiff peaks form when the beater is lifted. (Pro Tip: To make whipped cream faster, chill your mixer bowl and electric whisk attachments in the freezer for 30 minutes beforehand. The whipped cream whips up faster!)
- Add the sweetened condensed milk to the mixing bowl and mix gently with a rubber spatula until fully incorporated.
- Add the sprinkles and mix gently until fully incorporated.
- Pour the ice cream into an 8×4 inch loaf pan and smooth with a rubber spatula.
- Spoon dollops of caramel over the top of the ice cream and swirl it throughout the ice cream with a butter knife. You can use as much or as little caramel as desired.
- Freeze the ice cream for about 2-4 hours, or until it’s the consistency of soft-serve ice cream.
ASSEMBLE THE CAKE
- Remove the ice cream from the freezer and assemble the ice cream cake.
- Place one of the brownie rounds into the bottom of a 9″ springform pan, spread the ice cream evenly over the top, and finish with the second brownie round.
FREEZE THE CAKE
- Place the cake in the freezer overnight.
- Remove the cake from the freezer approximately 10 minutes before serving and remove the sides of the springform from the cake, leaving the cake on the base of the pan.
- Top with swirls of whipped cream and extra sprinkles. Keep any leftover cake in the freezer.
Nutrition
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Caramel Brownie Ice Cream Cake is made with a simple homemade vanilla ice cream sandwiched between two layers of brownies. Caramel sauce is swirled into the ice cream to add even more flavor to this delicious frozen dessert.
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