Mocha Brownie Ice Cream Cake with a Caramel Drizzle

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This Mocha Brownie Ice Cream Cake with a Caramel Drizzle was such a hit my kids have asked me to make it for birthday parties for them and their friends.

I have been wanting to make an Ice Cream Cake for a while.

It seems like every birthday we were ending up down at the local ice cream place for our cake. I kept thinking to myself… I should really try one of these at home.

My husband’s birthday came along, so I start thinking of ideas. Well, life happens, and I didn’t get it done. Then my daughter’s birthday came around, she wanted a cake from the ice cream shop. Okay. Next time, maybe.

Then my birthday came along. I thought to myself, I’m going to do this! This was the outcome.

This Mocha Brownie Ice Cream Cake was so easy and good! I was thinking that I will definitely do this again!

Not long after making this cake, my son’s friend had a birthday coming up. My son asked him what he wanted for his birthday and he requested a cake. So my son asked me to make an ice cream cake. That one I topped with his friend’s favorite candy bar, Kit Kats.

I dropped my son off at his friend’s house with the cake and instructions to get it in the freezer. By the time I got back home I was already receiving text messages from the kids about how delicious the cake was. What? There were 5 teenage boys at the birthday party, and the cake never made it to the freezer. The didn’t even bother with plates. The cake was gone in no time.

Mocha Brownie Ice Cream Cake with a Caramel Drizzle

1 Box of Fudge Style Brownie Mix
2 heaping teaspoons Espresso Powder
1 Container (1.5 quart) of Vanilla Ice Cream
1 8 oz Container Heavy Whipping Cream
2 heaping tablespoons Powdered Sugar
Caramel Sauce

Put the brownie mix in a bowl and add the espresso powder. Continue to add the ingredients as listed on the box, and then pour the batter into an 8″ or 9″ springform pan that has been coated with non-stick spray. Bake according to package directions. Remove from oven and let cool.

Soften the ice cream. (I put it in a metal bowl and set it in the warm oven for a few minutes, then gave it a stir.) I used about 1/2 of a 1.5-quart size container. There would be room to use more if you like. Spread the ice cream over the brownie, cover with plastic wrap and put in the freezer.

When the ice cream is firm you can mix up the whipped cream. I used 8 ounces of whipping cream and 2 heaping tablespoons of powdered sugar. Whip until fairly thick. You can use a piping bag (or a plastic bag with the corner cut out) and make a decorative design on your cake. I made a simple star. Cover with plastic wrap again, you should have plenty of room and the plastic shouldn’t be touching the whipped cream. Return to freezer.

Finally, when the whipped topping is firm, release the ring from around the cake. You may need to work with this slowly or rub your hands over the side for a minute to help loosen it. Use the caramel sauce and drizzle over the top.

The brownie cake cut fairly easily as soon as we took it out of the freezer.

Enjoy!

*So many possibilities with this recipe. Change up the ice cream and topping flavors to your liking. Add colorful sprinkles to brighten it up a bit. 

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Mocha Brownie Ice Cream Cake with a Caramel Drizzle

Mocha Brownie Ice Cream Cake with a Caramel Drizzle is perfect for any birthday or special get together.

Course: Dessert

Cuisine: American

Servings: 8

Author: Cook This Again, Mom!

Ingredients

• 1 Box of Fudge Style Brownie Mix
• 2 heaping teaspoons Espresso Powder
• 1 Container 1.5 quart of Vanilla Ice Cream
• 1 8 oz Container Heavy Whipping Cream
• 2 heaping tablespoons Powdered Sugar
• Caramel Sauce

Instructions

• Put the brownie mix in a bowl and add the espresso powder. Continue to add the ingredients as listed on the box, and then pour the batter into an 8″ or 9″ springform pan that has been coated with non-stick spray. Bake according to package directions. Remove from oven and let cool.
• Soften the ice cream. (I put it in a metal bowl and set it in the warm oven for a few minutes, then gave it a stir.) I used about 1/2 of a 1.5-quart size container. There would be room to use more if you like. Spread the ice cream over the brownie, cover with plastic wrap and put in the freezer.
• When the ice cream is firm you can mix up the whipped cream. I used 8 ounces of whipping cream and 2 heaping tablespoons of powdered sugar. Whip until fairly thick. You can use a piping bag (or a plastic bag with the corner cut out) and make a decorative design on your cake. I made a simple star. Cover with plastic wrap again, you should have plenty of room and the plastic shouldn’t be touching the whipped cream. Return to freezer.
• When the whipped topping is firm, release the ring from around the cake. You may need to work with this slowly or rub your hands over the side for a minute to help loosen it. Use the caramel sauce and drizzle over the top.
• The brownie cake cut fairly easily as soon as we took it out of the freezer.
• Enjoy!

Notes

So many possibilities with this recipe. Change up the ice cream and topping flavors to your liking. Add colorful sprinkles to brighten it up a bit.

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