June 22, 2026
URL: https://www.duncanhines.com/recipes/brownies/cookie-dough-brownie-ice-cream-cake-9625
- Prep time 45 minutes
- Total time 240 minutes
- Servings 16
Ingredients
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PAM® Original No-Stick Cooking Spray
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1 pkg (10 oz each) Duncan Hines® Gooey Chocolate Chip Cookie
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1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
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2 eggs
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1/2 cup vegetable oil
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1/4 cup water
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1 quart chocolate chip cookie dough ice cream
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3/4 cup semisweet chocolate chips
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1-1/2 cups Reddi-wip® Original Dairy Whipped Topping
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red, white and blue sprinkles
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additional Reddi-wip®
Nutrition Information
437 calories, 53g carbs
Directions
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Step one
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.
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Step two
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.
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Step three
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.
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Step four
Soften ice cream on the counter for about 15 minutes. Scoop over cooled brownies and smooth the top. Freeze until firm, about 1 hour.
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Step five
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.
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Step six
Freeze until glaze is firm, about 30 minutes. Remove ring from pan. Dip a knife hot water and slice cake. Serve with Reddi-wip.