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+ servings
Brownie cookie dough cake on grey table

Brownie Cookie Dough Ice Cream Cake

Hollie Schultz
A deliciously layered cake that includes moist brownie, edible cookie dough, ice cream and cookie dough frosting.
5 from 1 vote
Prep Time 1 hour
Cook Time 22 minutes
Total Time 1 hour 22 minutes
Course Dessert
Cuisine American
Servings 20 servings
Calories 629 kcal

Equipment

  • Stand Mixer
  • 8" round baking pans
  • 8" round spring form pan

Ingredients
  

BROWNIE LAYER

  • 1 1/2 cups granulated sugar
  • 3/4 cup all-purpose flour
  • 2/3 cup cocoa powder
  • 1/2 cup powdered sugar
  • 1/2 cup dark chocolate chips
  • 3/4 tsp sea salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2 tbsp water
  • 1/2 tsp vanilla

COOKIE DOUGH LAYER

  • 1 cup butter
  • 2/3 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 4 tbsp milk
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 2 1/2 cups all-purpose flour
  • 2 cups mini chocolate chips

COOKIE DOUGH FROSTING

  • 6 tbsp butter softened
  • 1 cup powdered sugar
  • 1/4 cup brown sugar packed
  • 1/4 cup all-purpose flour
  • pinch salt
  • 1 tbsp heavy cream (or milk)
  • 1/2 tsp vanilla extract
  • 1/2 cup mini chocolate chips

ICE CREAM

  • 6 cups ice cream (your flavor choice)

Instructions
 

BROWNIE LAYER

  • Preheat the oven to 350°F. Lightly spray two round 8” baking pans with cooking spray and line it with parchment paper. Spray the parchment paper.
  • In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
  • In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
  • Add the dry mix to the wet mix and stir until just combined.
  • Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 22-25 minutes or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely. Remove from pans so that you can use the same pans for the next layers.

COOKIE DOUGH LAYER

  • In a large bowl, combine butter with the brown and granulated sugar. Stir to combine. Stir in the milk, vanilla, and salt until well blended. Stir in the flour until completely smooth.
  • Stir in chocolate chips.
  • Line two round 8”baking pans (the same ones you used with the brownie layers) each with a piece of parchment paper; this will help to easily remove the cookie dough.
  • Make 6 small cookie dough balls about 1" wide. Set aside.
  • Press half of the remaining dough into each pan and use your hands to press it into an even layer.
  • Place pans of cookie dough pans and cookie dough balls in freezer for at least 30 minutes.

COOKIE DOUGH FROSTING

  • Blend butter, sugars, vanilla and heavy cream in large mixing bowl until light and fluffy.
  • Add flour and pinch of salt Blend until light and fluffy.
  • Stir in chocolate chips.

ASSEMBLY

  • Using an 8" springform pan, start by adding one brownie layer.
  • Add frozen cookie dough layer on top of brownie.
  • Carefully, spoon all 6 cups of softened ice cream on top of cookie dough and spread with a spatula. *You can soften the ice cream by leaving on the counter for 10 minutes.
  • Add the second frozen cookie dough layer on top of ice cream. Gently push down.
  • Add the second brownie layer on top of cookie dough.
  • Complete the cake by spreading cookie dough frosting on top. Add cookie dough balls you reserved earlier for decoration.

Notes

If you are short on time, you can use brownie mix in the box and I won’t judge you at all. I’m sure it will taste excellent whether you made from-scratch brownies or boxed brownies. You do you.

Nutrition

Calories: 629kcalCarbohydrates: 85gProtein: 6gFat: 31gSaturated Fat: 16gTrans Fat: 1gCholesterol: 72mgSodium: 211mgPotassium: 203mgFiber: 3gSugar: 63gVitamin A: 646IUVitamin C: 1mgCalcium: 116mgIron: 2mg
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