I recently crafted an Oreo Cookie Ice Cream Cake Recipe, combining a fudgy brownie layer, crumbled chocolate chip cookies, and creamy vanilla ice cream. Drizzled with hot fudge sauce and accented by red, white, blue sprinkles, this 4th of July dessert emerges as a treat I am excited to share.

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I’ve been playing around in the kitchen lately and came up with this really fun Easy Ice Cream Cake that combines all my favorite cookie treats. Picture this – a decadent brownie base made from a fudgy brownie mix, eggs, water and vegetable oil, topped with crumbled chocolate chip cookies and layers of softened vanilla ice cream.

I mixed in rich hot fudge sauce and added red, white and blue sprinkles for that perfect patriotic shout out to the 4th of July. I even tossed in some whipped topping and chopped nuts for extra texture.

It kinda reminds me of those DIY Oreo Ice Cream Cake creations and cookies and cream ice cream cakes that always hit the spot. This 6-layer treat is simple to put together and its flavors are going to blow you away.

Trust me, if you love creative twists on classic desserts, you definitely want to give this one a try.

Why I Like this Recipe

I’ve gotta say, I really love this recipe for a few reasons. First, the brownie layer is super fudgy and chocolaty that remind me of the best kind of dessert ever. Second, I love how mixing in crumbled cookies with the ice cream makes every bite have this awesome crunch and a cool, mixed texture vibe. Also, the hot fudge, whipped topping, and those fun red, white, and blue sprinkles make it feel so festive and exciting, like it’s made just for a 4th of July party. Lastly, it’s a treat that’s not just tasty, but it’s also easy to put together, which means I can whip it up for my friends without too much stress. Overall, this dessert is my go-to because it combines all my favorite flavors into one epic layered cake.

Ingredients

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Brownie mix adds deep chocolate flavor and carbs, but isn’t really a health food.
Chocolate chip cookies add extra sweetness and crunch but are loaded with sugar.
Vanilla ice cream offers creamy richness and dairy protein, making it an indulgent dessert.
Hot fudge sauce brings intense chocolate sweetness and a gooey, decadent finish.
Sprinkles add festive color and a burst of sugar for extra fun looks.
Whipped topping gives a light, airy sweetness that makes it extra fun to eat.
Chopped nuts add crunch, extra protein, and healthy fats in every bite.

Ingredient Quantities

1 box fudgy brownie mix (18.5 oz) plus 2 large eggs, 1/2 cup water, and 1/2 cup vegetable oil

20 chocolate chip cookies (roughly crumbled to make about 1 cup of cookie pieces)

2 pints vanilla ice cream, softened

1/2 cup hot fudge sauce

1/2 cup red, white, and blue sprinkles

1/2 cup whipped topping (optional, but it makes it extra fun)

1/4 cup chopped nuts (optional, if you like a little crunch)

How to Make this

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1. Preheat your oven to 350°F and line a 9×13 inch pan with parchment paper or lightly grease it.

2. In a bowl, mix the brownie mix with 2 large eggs, 1/2 cup water and 1/2 cup vegetable oil until smooth. Pour the batter into the pan.

3. Bake the brownies according to the box instructions, usually about 20-25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool completely in the pan.

4. Crumble 20 chocolate chip cookies into roughly 1 cup of cookie pieces while the brownies are cooling.

5. Once the brownies are cool, spread the softened 2 pints of vanilla ice cream evenly over the brownie layer.

6. Sprinkle the crumbled cookie pieces evenly on top of the ice cream.

7. Drizzle 1/2 cup hot fudge sauce over the layered mixture.

8. Top it off with 1/2 cup of red, white, and blue sprinkles for that festive look.

9. If you want extra whipped creaminess, add 1/2 cup whipped topping evenly on top.

10. For a bit of crunch, scatter 1/4 cup chopped nuts over the finished cake, then freeze the entire dessert for at least 3 hours before serving. Enjoy your awesome 4th of July treat!

Equipment Needed

1. Oven – needed to bake the brownies at 350°F
2. 9×13 inch baking pan – for the brownie layer and final dessert assembly
3. Mixing bowl – to mix the brownie mix, eggs, water, and oil until smooth
4. Measuring cups – to accurately measure water, oil, hot fudge sauce, and other ingredients
5. Whisk or fork – for combining the ingredients thoroughly
6. Toothpick – to check if the brownies are baked properly
7. Cooling rack (optional) – to let the brownies cool evenly before layering
8. Spatula – for spreading the softened ice cream and assembling the dessert
9. Knife – to chop the nuts if you choose to add them
10. Freezer – to chill the finished dessert for at least 3 hours before serving

FAQ

Q. Can I use different cookies than chocolate chip? A. Yep, you can try other cookies but note that the chocolate chip ones add a nice chewiness and flavor that really works with the brownies and ice cream.

Q. Can I swap vanilla ice cream for another flavor? A. Sure, you can use a different flavor but vanilla tends to balance out the fudgy brownie and cookie pieces best. Just be aware it might change the overall taste.

Q. How do I keep the cake from melting when serving? A. Just make sure to keep it in the freezer until you're ready to serve and try not to leave it out for too long once it's out, cause it melts pretty fast.

Q. Do I really need the whipped topping and nuts? A. Not really, they are totally optional. The whipped topping makes it extra fun and the nuts add a nice crunch if you’re into that sorta thing.

Q. Can I mix the ingredients differently? A. It's best to layer the fudgy brownie, cookie pieces, softened ice cream, and then drizzle on the hot fudge and sprinkles. This way you get a mix of all the textures in every bite.

EASY ICE CREAM CAKE Recipe Substitutions and Variations

If you dont have the box fudgy brownie mix, you can try making your own from scratch using cocoa powder and a bit extra oil.
You can swap the chocolate chip cookies for about 20 crumbled shortbread or even Oreos if thats what you have on hand.
If vanilla ice cream isn’t available, feel free to use chocolate or strawberry ice cream for a fun twist.
Instead of hot fudge sauce, caramel sauce works pretty well and gives a different but tasty flavor.
If you cant find red, white, and blue sprinkles, rainbow ones are a great alternative.

Pro Tips

1. Make sure the brownies are completely cooled before you lay down the ice cream – if they’re even a little warm, your ice cream will start melting and mess up the layers.
2. When you’re spreading the ice cream, be extra careful to get a smooth, even layer. It really helps to use a spatula and work a bit slowly so everything stays neat.
3. Crumble the cookies gently so you get nice, chunky pieces instead of dust. Trust me, a good chunky texture makes the dessert way more interesting.
4. If you add your extra whipped topping or nuts, do it right before you put everything in the freezer – that way they keep their crunch and don’t lose their flavor while freezing.

EASY ICE CREAM CAKE Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Oven – needed to bake the brownies at 350°F
2. 9×13 inch baking pan – for the brownie layer and final dessert assembly
3. Mixing bowl – to mix the brownie mix, eggs, water, and oil until smooth
4. Measuring cups – to accurately measure water, oil, hot fudge sauce, and other ingredients
5. Whisk or fork – for combining the ingredients thoroughly
6. Toothpick – to check if the brownies are baked properly
7. Cooling rack (optional) – to let the brownies cool evenly before layering
8. Spatula – for spreading the softened ice cream and assembling the dessert
9. Knife – to chop the nuts if you choose to add them
10. Freezer – to chill the finished dessert for at least 3 hours before serving

Ingredients

1 box fudgy brownie mix (18.5 oz) plus 2 large eggs, 1/2 cup water, and 1/2 cup vegetable oil
20 chocolate chip cookies (roughly crumbled to make about 1 cup of cookie pieces)
2 pints vanilla ice cream, softened
1/2 cup hot fudge sauce
1/2 cup red, white, and blue sprinkles
1/2 cup whipped topping (optional, but it makes it extra fun)
1/4 cup chopped nuts (optional, if you like a little crunch)

Directions

Preheat your oven to 350°F and line a 9×13 inch pan with parchment paper or lightly grease it.
In a bowl, mix the brownie mix with 2 large eggs, 1/2 cup water and 1/2 cup vegetable oil until smooth. Pour the batter into the pan.
Bake the brownies according to the box instructions, usually about 20-25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool completely in the pan.
Crumble 20 chocolate chip cookies into roughly 1 cup of cookie pieces while the brownies are cooling.
Once the brownies are cool, spread the softened 2 pints of vanilla ice cream evenly over the brownie layer.
Sprinkle the crumbled cookie pieces evenly on top of the ice cream.
Drizzle 1/2 cup hot fudge sauce over the layered mixture.
Top it off with 1/2 cup of red, white, and blue sprinkles for that festive look.
If you want extra whipped creaminess, add 1/2 cup whipped topping evenly on top.
For a bit of crunch, scatter 1/4 cup chopped nuts over the finished cake, then freeze the entire dessert for at least 3 hours before serving. Enjoy your awesome 4th of July treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.