Full disclosure – while I’ve been pretty dang healthy throughout social distancing (relatively speaking), my sweet tooth has been raging. I’ve been incorporating honey into pretty much anything possible, finishing off each lunch with a sweet treat, and thank goodness I’ve had some holiday excuses to hand out cupcakes because I’m low-key really into cupcake decorating right now.
This cake is one of my favorites to make for sunny, summertime celebrations, or just for a casual Thursday. No, it’s absolutely not healthy at all, but take one bite and you’ll forget all about that.
Feel free to simply use traditional brownies as your base, or, do as I would do and amp it up by using my mother’s easy double chocolate fudge brownies as the base. Everything combined, this Oreo Brownie Ice Box Cake is unstoppable!
With the moist, chocolate fudge brownies as the base, topped with slightly melting ice cream, your cake is bound to be good. But when you add in extra layers of fudge, a layer of Cool Whip, and a layer of crushed Oreo… Do I even need to tell you how quickly this cake is leaving my freezer?!
OREO BROWNIE ICE BOX CAKE
Prep Time: 10 Minutes; Bake Time: 20 Minutes;
Freezer Time: 3 Hours (overnight if possible)
Total Time: 3 1/2 Hours
Serves: 15 (or you can enjoy the leftovers for a week!)
*Note: Each cake will be slightly different due to a variety is package sizes. But you’re cake will be wonderful. I promise.*
1 pack of Chewy Fudge Brownie mix, 13×9 Family Size (we prefer Duncan Hines, but any brand should work)
1/2 of an 11.5oz chocolate chip bag (we’re incredibly partial to Nestle milk chocolate because it melts much better than anything we’ve found)
2 large eggs
1/4 cup water
1/2 cup vegetable oil
1 carton vanilla ice cream
1 carton cookies & cream ice cream
1 carton pre-made Cool Whip
1 jar microwaveable hot fudge
1 package of Oreos
- Rectangular baking dish (we love this Pyrex two piece set that’s on sale now!)
- Ice cream scoop
- Silicone Spatula
- Follow the directions to make my mom’s east, double chocolate fudge brownies. This will use the brownie mix, chocolate chips, eggs, water, and vegetable oil. After baking fully, allow to cool at room temperature.
- Slice the brownies as you would if you were serving them and put them back into the baking dish. This will make them easier to serve later on.
- Scoop the vanilla ice cream to evenly cover the brownies and use the spatula to smooth out the scoops. Follow with a thin layer of the fudge on top (unheated), and a layer of cookies & cream ice cream scoops. As the very top of the cake scoop a layer of Cool Whip. After each layer, continue to smooth with the spatula to make it a relatively flat cake top.
- Place ~13 Oreos in a closed plastic bag and crush them up with a rolling pin. Alternatively, crush them with your hands as you are putting them on top of the cake if you prefer larger pieces. Either way, evenly distribute the crushed Oreos across the top of the cake. This is both for taste, as well as we eliminate the Cool Whip from hardening immediately.
- Place the full baking dish into the freezer. Allow to sit for 3 hours or longer (overnight preferred.) After freezing, use a butter knife to slice along the previous brownie slices from step number two. Enjoy immediately or store in the freezer for up to a week. Yummin!
Like I said, this cake is purely for the sweet tooth-folks out there and should completely ignored by anyone health conscious. But boy… is it delicious. Hope you enjoy!
Create a great life!