Layered Brownie Ice Cream Cake

Ice cream and brownies and cream!  Oh my!!!  This was the hubs birthday cake this year and I must say, it was a winner.  We DEVOURED that baby.  My hubs requested 3 of his favorites things to be in this cake:  brownies, oreos, and ice cream.  This is what we came up with:  An Oreo cookie crumb bottom, a smooth cookies and cream ice cream layer, the ultimate brownie layer, topped by decadent Tillamook Mudslide Ice Cream, with Cool Whip and Oreo to finish her off.  I think it is one of our all time favorite cakes now.  Too bad my birthday isn't 'til November....guess we'll just have to find another reason to make this cake soon.  So the cake is very simple to prepare.  Just takes a little planning with time because you have to do a few things ahead of time and freeze the cake before serving so check out the timing. 

Layered Brownie Ice Cream Cake

Ingredients:
15 Oreo cookies
1-2 tablespoons milk
8-9 ice cream sandwiches
1 pint chocolate ice cream (I used chocolate with a chocolate fudge swirl - Tillamook Mudslide.)
1 pint cookies and cream ice cream
1 brownie mix (plus ingredients to make the brownies)
1 container (8 ounces) Cool Whip

Directions:
1.  Make brownies according to directions on box. Prepare two 8-inch cake pans by putting wax paper in it and spraying it with cooking spray. Pour half the brownie mix into each of the pans. Cook for 25 minutes or until toothpick comes out clean at the degree specified on the brownie mix box. Cool. Cover with plastic wrap and let set overnight or at least a few hours. You only need one pan of the brownies so feel free to eat the other pan while you're making the ice cream cake. ; )
2.  Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.

3. Finely crush 12 of the Oreos in a food processor. Add milk; pulse just until mixture holds together. Set aside.

4.  Unwrap the ice cream sandwiches.  Cut the ice cream sandwiches in half lengthwise.  Then cut sandwiches in half crosswise (these will be the cake's edge).  Working quickly, stack cut strips on end against side of prepared pan to form the stand up edge of the cake. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.  Click here for a tutorial with pictures on how to do step 4. 

5.  Remove the ice cream from freezer; let soften for 15 minutes at room temperature. Remove the springform pan with the edges and crumb bottom. Transfer the cookies and cream ice cream into the pan and press down ice cream until level and smooth. For the brownie layer, cut off some of the edge to make it fit into the center of the cake.  When it fits in, fill in any holes with the extra edge pieces.  Press down on any brownie pieces that aren't smooth and even. Next, place the chocolate ice cream on top of the brownie layer and press down until smooth and level. Add thawed Cool Whip, swirling decoratively. Break up remaining 3 sandwich cookies and use to decorate cake. Return to freezer; freeze overnight or at least 5 hours).

6.  To serve, remove side of pan, then waxed paper. Let cake stand at room temperature for 5-10 minutes for easier cutting. Slice into wedges and serve.

Inspired by:  Layered Ice Cream Cake

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