Firecracker Ice Cream Cake
INGREDIENTS
- Boxed brownie mix and required ingredients
- 1 16-oz. package of ready-to-bake chocolate chip cookie dough
- 2 pints Ben & Jerry’s Chocolate Chip Cookie Dough ice cream
- 2 pints of Ben & Jerry’s Chocolate Fudge Brownie ice cream
- 1 8-oz. container whipped topping
- 1 cup chocolate sauce
- Optional garnishes: sparklers, chocolate chip cookies, brownie bites, chocolate chips, sprinkles
Prep Time: 50 minutes
Total Time: 7 1/2 hours
Yield: 10 servings
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Preheat oven to 325° and line the bottom of a 9” round cake pan with parchment. Prepare the brownie batter according to the directions on the package and bake in the prepared pan for 28-32 minutes. Let cool in the pan for 10 minutes. Carefully remove from pan and place on a wire rack. Place the wire rack in the freezer while making the cookie layer.
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Line the bottom of a 9” round cake pan with parchment. Press the cookie dough into the prepared pan and press the pieces together to create one large cookie. Bake for 18-20 until the edges are golden brown and the center is set. Let cool in the pan for 10 minutes. Carefully remove from pan and place on a wire rack to cool completely.
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To assemble the cake, line the bottom of a 9” springform pan with parchment. Place the brownie into the prepared pan. Scoop two pints of slightly softened Ben & Jerry’s Chocolate Chip Cookie Dough ice cream over the brownie and spread evenly.
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Top with the cookie and freeze for 30 minutes.
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Scoop two pints of slightly softened Ben & Jerry’s Chocolate Fudge Brownie over the cookie and spread evenly. Freeze for at least 4 hours or until firm.
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Remove the cake from the freezer and let sit out at room temperature for 10 minutes. Remove the cake from the pan and place on a serving plate. Frost the outside with the whipped topping and freeze for 30 minutes.
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Drizzle the cake with your favorite chocolate sauce, letting it drip down the sides of the cake.
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Garnish the cake with chocolate chip cookies, brownie bites, chocolate chips, sprinkles and sparklers. Enjoy!