This Salted Caramel Brownie Brittle Ice Cream Cake has layers of ice cream and a crunchy crust making it perfect for enjoying on a hot summer day.
*I am partnering with Brownie Brittle™ to bring you a delicious dessert recipe using the sweet brittle crunch.
Summer is officially here. The hot weather definitely found us this week. We went from 70 degrees to 90 degrees in the blink of an eye. Oh, I’m not complaining. I do enjoy a good hot day…as long as the air conditioner works and there is ice cream in the freezer.
Most of the time the ice cream in the freezer is fair game. Well, until I have a crazy treat idea running around in my head that involves ice cream. Then I try to hide the boxes of ice cream behind the green beans and broccoli. Most of the time that works.
I mean who is going to look behind veggies for ice cream, right? Says the lady who has cookies and candy hidden in every cabinet of our kitchen. I think my family might be on to my little “hiding all the sweets” game. The last time I had a box of ice cream that was “hiding” in the freezer they kept asking me about it every day until I gave in.
But this time I was smarter. You see I bought the ice cream I needed for this cake, AND I bought an extra ice cream container. Then I put all the ice cream in the freezer in plain sight. The last thing I did was make sure I told each and every person in the family that two of these three were off limits, but that they could eat all of the third box.
No one kept hounding me about the extra ice cream because they knew it had a purpose. Of course it might have helped that I made this ice cream cake the very next day. I don’t trust the ice cream monsters that live with me!
For this ice cream cake, I made a Brownie Brittle™ crust. Have you tried this awesome snack yet? Seriously it is so good. The crunchy, chocolate pieces are studded with so much flavor. My favorite is probably the salted caramel. But then again, sweet and salty is my jam!
Ice cream cakes are so easy to do. There is no baking involved, but it does take a little bit of time because you have to freeze each layer one at a time. That is if you want a perfect visible line for each flavor of ice cream. If you don’t care about that line, feel free to layer away without waiting.
Make your crust and place the pan in the refrigerator. Remove the first box of ice cream from the freezer and place it on the counter for about 25 minutes. Use this time to dust or do dishes. Then stir it until it is creamy, but still frozen. Spoon it onto the crust and smooth it out. Put the pan in the freezer and remove the second box of ice cream. Repeat the process, only this time do laundry or clean the windows. Or catch up on your favorite show…it’s totally your call what to do during this time.
When the time is up, stir the ice cream and spoon it onto the frozen layer. Add Cool Whip, caramel drizzles, and extra Brittle pieces for decoration, then back into the freezer it goes for a few hours.
A deep freeze is recommended because they freeze things a little bit more solid than a freezer in the refrigerator. But don’t stress out if you do not have one. If that is all you have, just make sure to freeze your cake a little bit longer. That way it is completely hardened before cutting into it.
The ice cream monsters were completely hovering around me as I tried to snap a few photos of this cake. Believe me, monsters and an air conditioner that isn’t quite working is not a good combo when you are trying to work with ice cream. I should take pictures of ice cream more often…I think this was one of the fastest photo shoots I have done yet.
Connect more with Brownie Brittle™:
Layers of ice cream on top of a Brownie Brittle crust makes a fun and refreshing treat on a hot summer day.
Ingredients
- 3 - 5 ounce bags Salted Caramel Brownie Brittle™
- 6 Tablespoons butter, melted
- 1 - 1.5 quart container salted caramel ice cream
- 1 - 1.5 quart container coffee ice cream
- 1 - 8 ounce container Cool Whip
- caramel ice cream topping
Instructions
- Crush 2 bags of Brownie Brittle into 2 cups fine crumbs. Mix with the melted butter. Press into a 9 inch springform pan that has been lined with wax paper. Refrigerate.
- Open the third bag of Brownie Brittle and break up enough pieces to measure 1 cup. Set aside.
- Remove the salted caramel ice cream from the freezer and set on the counter for 25 minutes. Spoon into a large bowl and stir until slightly creamy. Stir in the Brittle pieces. Spoon onto the top of the crust. Smooth out. Place in the freezer.
- Remove the coffee ice cream and set on the counter for 25 minutes. Stir until creamy. Spoon onto the top of the ice cream in the pan and smooth out. Return to the freezer for a few hours. Run a hot knife around the edge of the pan to loosen the ice cream. Remove the sides of the pan and take off the wax paper. Place on a serving plate.
- Spread half of the Cool Whip on top. Drizzle with caramel topping. Swirl on more Cool Whip in the center and top with extra Brownie Brittle pieces. Keep in the freezer until ready to serve. Serves 12.
Notes
*Freezing in a deep freeze is recommended, but not necessary. The deep freeze will freeze it harder than the freezer in your refrigerator. If you do not have a deep freeze, let it freeze overnight for better results.
More ways to enjoy Brownie Brittle in your desserts:
Caramel Chocolate Chip Brownie Brittle Fudge
Salted Caramel Brownie Brittle Muddy Buddies
Raspberry Chocolate Chip Brownie Brittle Parfaits
More Brownie Brittle fun from Friends:
Brownie Brittle Toffee from Chocolate, Chocolate, & More
Brownie Brittle Toffee Bars from Shugary Sweets
Brownie Brittle Grasshopper Pie from Beyond Frosting
Brownie Brittle Birthday Cake Icebox Cupcakes from Life, Love, & Sugar
*This post and recipe has been sponsored by Brownie Brittle™. As always, all opinions expressed in this post are 100% my own. Thank you for letting me share products and brands that we use and love.
Lauren says
June 12, 2015 at 7:40 AMOh I HAVE to try this! Farmer’s birthday is coming up and he is in love with ice cream cakes. Thanks Jocelyn!
Lauren
Jocelyn says
June 17, 2015 at 3:19 PMYou are very welcome! I hope he enjoys it 🙂
Mir says
June 12, 2015 at 8:29 AMFirst of all, wow. I would not be able to stop myself from snatching a slice during your photo shoot! Even though during a photo shoot of my own the other day, this little pudgy three year-old hand kept sneaking onto the table to grab chocolate chips and into my frame.
Hiding ice cream behind the veggie is old hat, Jocelyn. Try hiding it behind OTHER ice cream, a flavor you don’t care about. That’ll show them! 🙂
Jocelyn says
June 17, 2015 at 3:20 PMYou are right…they are on to that veggie trick! I’ll have to try the more ice cream trick more often!
Aimee @ ShugarySweets says
June 12, 2015 at 8:41 AMThis looks awesome. two of my favorite flavors of ice cream in there too 🙂 Speaking of ice cream monsters. I bought two cartons of vanilla intending to use for a recipe. My monsters ate it. ALL.
Jocelyn says
June 17, 2015 at 3:21 PMHahaha! Sounds like we have the same kind of ice cream monsters in our houses!
Meg @ The Housewife in Training Files says
June 12, 2015 at 9:13 AMOh man. I love hiding the good stuff somewhere in the kitchen from the hubs…which sadly means in plain site because he doesn’t look more than straight in front of him! ha. But this cake I would need to share or I would eat the whole darn thing!
Jocelyn says
June 17, 2015 at 3:22 PMThat’s so true…if I “hide” things in plain sight no one in my house will be able to find them either! Love it! This is definitely a sharing kind of dessert…I keep slicing off a little sliver each day!
Melanie @ Carmel Moments says
June 12, 2015 at 9:37 AMYes to summer and Brownie Brittle! Love both. 🙂
Medha @ Whisk & Shout says
June 12, 2015 at 10:28 AMThis looks delicious! That slice looks honestly magnificent 🙂 Pinning!
Erin @ Miss Scrambled Egg says
June 12, 2015 at 10:35 AMJocelyn – You never cease to amaze me with your creativity. I’ve seen brownie brittle in the stores, but have resisted the temptation of trying it. If I make an ice cream cake out of it, then I will be able to share! 🙂 Thank you for showing this beauty to all of us.
Jocelyn says
June 17, 2015 at 3:22 PMThank you so much Erin!!!! You are so sweet! Definitely snag a bag of brittle…it’s so good!!!
Robin says
June 12, 2015 at 11:09 AMThis sounds delicious. I love caramel anything.
Robin
Trish - Mom On Timeout says
June 12, 2015 at 11:44 AMIce cream cake perfection Jocelyn! So stunning!! Love me some brownie brittle 🙂
Jocelyn says
June 17, 2015 at 3:23 PMI know, right? It’s seriously amazing stuff!!!
Cyndi - My Kitchen Craze says
June 12, 2015 at 3:06 PMHaha I love that you hide all the foods. And great idea for picking up 3 boxes of ice cream. 😉 Love this ice cream cake. I never thought of actually making one. You’ve totally inspired me. PS I’ve haven’t tried brownie brittle yet either. I need to get a bag next time I’m at Bed bath and beyond. 🙂
Jocelyn says
June 17, 2015 at 3:23 PMSummer is the perfect time to bust out the ice cream cakes! I can’t wait to see what you make! and yes, get a bag (or 2) the next time you are out!
Amy @ A Healthy Life For Me says
June 12, 2015 at 7:25 PMOMG girl – this cake- AMAZING. drooling all over my keyboard!
Jocelyn says
June 17, 2015 at 3:24 PMThank you 🙂
Hayley @ The Domestic Rebel says
June 12, 2015 at 10:57 PMYep, I officially have fallen in love with this ice cream cake! I love anything with brownie brittle in it, and the caramel plus ice cream is such a winning combo!
Jocelyn says
June 17, 2015 at 3:25 PMIt’s easy to fall in love with ice cream cakes when it is super hot outside. And I’m with you on the brittle loving…I can’t stop snacking on it!
Julianne @ beyondfrosting.com says
June 13, 2015 at 1:43 AMThis is awesome!! Every layer is perfect, but I have to say, the Brownie Brittle Crust is pretty perfect here!
Kelly - Life Made Sweeter says
June 13, 2015 at 7:31 AMThis cake is amazing, Jocelyn! The brownie brittle crust is genius and I love the flavors of all the layers. They look perfect!
Jocelyn says
June 17, 2015 at 3:25 PMThank you!!!!
Beth says
June 16, 2015 at 10:30 PMMy mind has been on all things ice cream cake lately! Great choice!
Jen and Emily @ Layers of Happiness says
June 19, 2015 at 10:59 AMSalted caramel ice cream is my absolute favorite… I just discovered it not too long ago and now I can’t get enough. I love this cake – so much texture and flavor!
Kathleen @ Yummy Crumble says
June 19, 2015 at 2:35 PMBrownie Brittle is the best! This is the perfect way to use it. I usually crumble it on top of my ice cream so this is my jam 🙂
Elle @ Only Taste Matters says
June 25, 2015 at 4:34 PMNow this is my idea of the perfect ice cream cake! I’ve been looking online for days and clearly should have started with you. I was looking for one with brownie brittle! Pinned!
Nancy says
July 2, 2015 at 10:37 PMDo you cover this while it’s in the freezer?
Jocelyn says
July 3, 2015 at 7:41 AMYes, I would cover it while it is in the freezer, so it doesn’t absorb any smells from anything else. I hope you enjoy it.
Steph Chambers says
August 28, 2015 at 10:15 PMIf I’m not a coffee fan, what could I use to replace that flavor of ice cream? Looks delicious!!
Jocelyn says
August 28, 2015 at 10:51 PMYou can use any other flavor that you like in place of the coffee ice cream. Chocolate would be delicious 🙂
Julie says
July 13, 2019 at 11:18 PMI have never had Brownie Brittle do you by it in the candy section?
Jocelyn says
July 14, 2019 at 12:40 PMIt’s a type of thin cookie, so I think you would find it in the cookie aisle of most stores.