Cookie Dough Brownie Ice Cream Cake
Minutes Prep time: 45
Minutes Total time: 240
Servings: 16
Difficulty: Intermediate
Minutes Prep time: 45
Minutes Total time: 240
Servings: 16
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 pkg (10 oz each) Duncan Hines® Gooey Chocolate Chip Cookie
1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 quart chocolate chip cookie dough ice cream
3/4 cup semisweet chocolate chips
1-1/2 cups Reddi-wip® Original Dairy Whipped Topping
red, white and blue sprinkles
additional Reddi-wip®
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 56 mg | 6% |
Carbohydrate | 53 g | 18% |
Cholesterol | 50 mg | 17% |
Total Fat | 23 g | 36% |
Iron | 2 mg | 9% |
Calories | 437 kcal | 22% |
Sodium | 203 mg | 8% |
Protein | 5 g | 9% |
Saturated Fat | 9 g | 43% |
Sugars | 38 g | 4% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray 9-inch springform pan with cooking spray. Thaw cookie on counter 5 to 10 minutes while you mix up your brownie batter.
Stir together brownie mix, eggs, oil and water in large bowl until blended, about 50 strokes. Pour one-third of that batter into the bottom of the pan.
Remove cookie from pan. Cut cookie into 1-inch pieces. Scatter evenly over brownie batter and pour remaining batter over cookie pieces. Bake 35 to 40 minutes, until toothpick inserted 1-inch from edge of pan comes out clean. Cool completely.
Soften ice cream on the counter for about 15 minutes. Scoop over cooled brownies and smooth the top. Freeze until firm, about 1 hour.
Place chocolate chips and Reddi-wip in 1-1/2 quart microwave safe bowl. Microwave on high 45 seconds. Whisk until smooth. Spread over top of ice cream. Decorate with sprinkles.
Freeze until glaze is firm, about 30 minutes. Remove ring from pan. Dip a knife hot water and slice cake. Serve with Reddi-wip.
Cookie Dough Brownie Ice Cream Cake