- 1 box dark chocolate brownie mix
- 3 eggs
- 1/2 cup oil
- 1/4 cup water
- 2 pints Cookies ’n Cream ice cream, softened slightly
- 1 pint heavy whipping cream
- 1 cup confectioners’ sugar
- 1/2 teaspoon salt
Preheat oven to 350°F.
Place the brownie mix into a medium-size bowl; add eggs, oil and water. Using a hand mixer, mix until combined.
Pour the batter into 2 10-inch cake pans that have been sprayed with a little nonstick cooking spray. Place into the oven and bake for 20 minutes. Let cool.
Once cool, turn one large brownie onto a plate. Scoop the softened ice cream onto the brownie, making sure the scoops are evenly distributed. Set the other brownie on top and press down slightly. Place into the freezer for a few hours to set.
To make the whipped cream, place the cream into the bowl of a stand mixer and whisk until it starts to form peaks. Add in the powdered sugar and salt.
Remove the ice cream cake from the freezer and frost the cake with the whipped cream then place it back into the freezer. Remove the cake from the freezer 10 minutes before serving.