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Chocolate Explosion Ice Cream Cake

This ice cream cake is a chocolate explosion in every bite, with layers of brownie, chocolate ice cream, crunchy filling, and hot fudge. It's easy to prepare ahead and perfect for special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 box of brownie mix and ingredients according to box instructions
  • 2 tablespoons coconut oil for magic shell
  • 1 cup dark chocolate chips for magic shell
  • 35 chocolate cookies like Oreos or WhoNu, divided
  • 1 cup chocolate chips for ice cream mix-in
  • 6 cups Mayfield Chocolate Ice Cream
  • 1 cup hot fudge

Method
 

  1. Bake the brownie according to the packaged instructions in a 9 inch springform pan. Allow the brownie to completely cool, then put in the freezer.
  2. Meanwhile, make homemade magic shell. Stir the magic shell and 25 crushed chocolate cookies. This will be the filling for the cake.
  3. Allow the Mayfield chocolate ice cream to set out at room temperature for about 15 minutes until softened.
  4. Once soft, combine 3 cups of ice cream with 10 crushed chocolate cookies.
  5. In another bowl, combine the remaining 3 cups of ice cream with 1 cup chocolate chips.
  6. Time to assemble: In your springform pan, start with the brownie bottom. Spread the softened chocolate cookie – chocolate ice cream on top. Gently dollop and spread the filling (magic shell and crushed chocolate cookies) on top. Spread the softened chocolate chip – chocolate ice cream on top.
  7. Freeze the ice cream cake for at least 2 hours or until hardened.
  8. Remove from the freezer and drizzle the hot fudge on top. For added decoration, place brownies, scoop chocolate ice cream and/or waffle cones on top. Serve immediately or place back in the freezer.

Notes

If you don't plan on eating it all at once, I recommend pre-slicing and freeze the individual slices to eat later.