Mocha Brownie Ice Cream Cake
This Mocha Brownie Ice Cream Cake is delicious! It has beautiful layers of coffee ice cream, chocolate brownies, Oreo crumbles, hot fudge sauce and a coffee whipped cream icing. Together it’s a wonderful combination that you won’t be able to stop eating.
I love ice cream cakes. I really don’t discrimination against any kind of cake, but ice cream cakes have been my go-to for my birthdays for quite a few years now.
My birthday is Christmas Day, so while it always seems tempting to make my own cake, when the time comes I’m usually so worn out from everything leading up to Christmas, that I have no interest in making my cake.
Last year we tried to switch it up and I got cupcakes from a cupcakery near my parent’s house. They weren’t bad, but I wasn’t super impressed.
However, there are a number of ice cream cakes that I love. Cold Stone’s Birthday Cake Remix is kind of my regular these days. But for a while, I would get Breuster’s Caramel Swirl.
My point? I love ice cream cakes. Unlike many other types of cake, they are hard for others to mess up. I eat them wll year long. Cold weather, hot weather, any weather. And it’s so easy to make all kinds of fun flavors with them. I am all about it.
Right now I’m all about this Mocha Brownie Ice Cream Cake.
I’ve made a few ice cream cakes using brownie layers and a few with cake layers. It’s honestly hard for me to decided which I like better. Sometimes I like the dense-ness of a brownie and sometimes I prefer the lighter cake layers. This time, I thought coffee would go great with a dense, chewy, chocolatey brownie.
Then I decided to add the Oreo crumbs and hot fudge.
Have you ever had a Dairy Queen ice cream cake? The last time I had one (it’s been a while), they had this amazing smooth, fudgy chocolate layer in the middle with some crunchy little chocolate pieces mixed in. Pure heaven.
I won’t say that the crumbled Oreos and hot fudge are an exact replica of that, but it’s what I was going for. And I do think it’s delightfully fudgy and crunchy. It goes great with the chewy brownie and smooth ice cream.
The cake is iced with a thick, coffee flavored whipped cream. Delish!
While it might seem intimidating to make this ice cream cake, I assure you it’s not terribly difficult. There’s just a few more steps than some desserts.
You’ll start off by making your brownie layers. Sometimes I make my own from scratch, but this time I went with a box mix. You’ll need two two 8 inch brownies and you’ll want to use the same pan you’re going to stack the cake in.
The ice cream is a little different than a regular ice cream. You don’t need an ice cream maker, which I love. The ingredients might look a little strange (cream cheese and Cool Whip/whipped cream), but I promise once you make it, you’ll never be able to tell. It doesn’t taste like cream cheese, it tastes like ice cream. It’s smooth, creamy and delicious. Plus, it’s thick, which allows you to go ahead and stack the cake once it’s all mixed without having to freeze the ice cream first.
I used espresso and a little bit of Kahlua to flavor the ice cream. The Kahlua is optional, but I am personally a fan.
Putting the cake together is a little different method, but everything is stacked right in the pan. If you have an 8 inch springform pan, that’d be the pan to use. It’d be a touch easier. I use a regular 8×3 inch cake pan. This is a pretty tall cake to put together, so the 3 inches of height is quite nice. I line the bottom of the pan with clear wrap, then put a cardboard cake circle in the bottom of the pan. Once the cake is frozen, it can then be lifted out of the pan with clear wrap and it will already be steady on it’s cake circle. The other thing I do to prepare my pan is line it with parchment paper. The parchment paper goes all the way around and sticks at least a couple inches above the top edge of the pan. This particular cake will be taller than the 3 inch pan, so the parchment paper will extend the height of the pan for layering and freezing.
You’ll alternate layering the brownies and ice cream with the crushed Oreos and hot fudge sauce. You can easily add more of the Oreos or hot fudge, if you want. I could cover myself in the fudge sauce…just sayin’. 🙂
It’ll take some time to freeze. I like to freeze it overnight so that it’s nice and firm.
After removing it from the pan, you’ll make the whipped cream and ice the cake. I finished it off with some chocolate covered espresso beans, but feel to use more chocolate sauce, sprinkles, whatever you like! Just be sure to enjoy it once it’s done. The layers of creamy ice cream, chewy brownie, crunchy Oreo and smooth hot fudge are not to be missed!
Mocha Brownie Ice Cream Cake
- Yield: 12-14 Slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- 18.4 oz (or similar) box brownie mix , plus ingredients on box
- 2 tbsp warm water
- 4 tsp instant espresso
- 8 oz cream cheese, softened
- 1/8 cup milk
- 1/2 cup sugar
- 1/8 cup kahlua, optional
- 8 oz Cool Whip (or homemade whipped cream*)
OREO FUDGE LAYER
- 16 oreos, crushed
- 1 1/2 cups hot fudge sauce (I used this one)
WHIPPED CREAM ICING
- 2 1/2 tsp instant espresso
- 1 tbsp warm water
- 1 1/4 cup heavy whipping cream
- 1/2 cup powdered sugar
ASSEMBLING IT ALL:
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