Caramel Crunch Java Brownie Ice Cream Cake
Now that’s a mouthful! Hey there… me again! It’s been a much needed social media and blog break. As much as I love what I do, sometimes you need time to yourself to brainstorm more ideas and relax. It’s been a busy 45 days away from my computer and I know I promised tons of yummy summer recipes, but don’t you worry! I’m back working hard in the kitchen and plenty of goodness is coming soon. Let’s think of it as the entire summers recipes in 3 weeks 😉. This caramel brownie ice cream cake is just one of many!
Normally I don’t talk much about personal stuff on here, but maybe it’s time for a life update. In those 45 days a lot has happened. I lost a family member and my sweet dog, traveled for 21 of those 45 days, only baked twice 🤯, ate a lot of good food, probably spent too much money, and well, we got a new puppy (7 1/2 week old ivory lab, Shelby aka Shelbert 😍). Losing my grandma and dog was probably the toughest thing yet, part of why we all need breaks. I know she’s probably looking at the title of this post thinking, “Hell yes! Caramel, brownies, and ice cream!”
Enough sappiness, I know you’re here for the goods, heck, me too!
This salted caramel brownie ice cream cake is 4 layers of chocolate goodness, pretzel crunch, and gooey caramel. Many of you know I’m ice cream’s #1 fan, so for my birthday I wanted to make something big and indulgent. Creamy, crunchy, and indulgent!
Enough said, let’s get baking!
store bought ice cream cake vs this
You’ve probably had one of those DQ ice cream cakes that are loaded with chunks and saucy goodness. Me too! As much as I love them, I wanted to recreate it myself.
The store bought cakes only have ice cream, crunchies, and whipped cream. This has actual cake!
The density of the chocolate cake is so rich and indulgent it’s basically a brownie. First is a brownie layer, then coffee ice cream, more chocolate brownie layer, and a top layer of vanilla ice cream. In between each layer is caramel and crushed pretzels for a perfect sweet crunchy balance.
Believe it or not, it’s actually way easier than it looks! Bake 2 layers, freeze the others, then assemble. Nothing fancy here.
ingredients you need
- Cocoa Powder
- Baking Powder & Soda
- Canola Oil
- Sour Cream / Yogurt
- Vanilla Extract
- Hot Water
- Vanilla Ice Cream
- Coffee Ice Cream
- Salted Caramel sauce (homemade or store bought)
Now, most of these are for the chocolate brownie cake, but if you just want to take the short route and use a box, that’ll work too.
tips for making your homemade ice cream cake
You could of course take the long route or short route for this ice cream cake, but I decided to go in between. Homemade cake with store bought ice cream. If you wanted to go all out you could make everything by scratch but honestly, this is wayyy easier!
- Decide what ice cream flavors you want in your cake. I used coffee and vanilla bean.
- For this recipe I made a chocolate cake base, but if you’re more of a vanilla person, that’ll work too, just not included in this recipe 😉.
- Once all the layers are frozen, begin stacking and layering your crunch and caramel. You’ll have to work somewhat quick so the ice cream doesn’t melt out the sides.
- Go crazy with your filling and caramel!
how to cut and store your caramel brownie ice cream cake
You just took the ice cream cake out of the freezer ready to serve and you’re staring at the giant block thinking, “How in the world am I going to cut this?!”
Don’t worry, been there!
Let the cake sit out for around 5 minutes, but not too long for the ice cream to melt. Soak 2 very large and heavy knives in hot water. After 5 minutes, start cutting your cake like a normal cake. You’ll still need to add some elbow grease but this will help quite a bit.
It’s best to put the point in first and then pull down.
Once you’re all done cutting and devouring, cover it in plastic wrap and place in the freezer for up to 4-5 days.
making the chocolate cake brownie base
Shhh, I’m letting you in on a little secret… it’s actually chocolate cake not even a brownie, but it’s so dense, rich, and fudgy, I basically consider it a brownie.
The cake layers are super easy and make you feel like it’s a complete homemade masterpiece. Cake mix could never!
Grease 2, 9″ circle pans with nonstick spray or butter. Set aside.
In a large bowl, whisk flour, sugar, baking soda, baking powder, cocoa powder, and salt. Set aside.
In another bowl, beat oil, yogurt, eggs, buttermilk, and vanilla extract until fully combined. Next, add your dry ingredients to your wet and slowly mix until just combined. Lastly, add in the hot water and mix until smooth and even. Be careful not to over mix the batter.
Evenly divide the batter among the two pans and bake for 20-25 minutes. Let the cakes fully cool, then wrap in plastic, then freeze.
Love ice cream as much as me? Check out these recipes too!
- Key Lime Pie Ice Cream
- No Churn Peanut Butter Chocolate Swirl Ice Cream
- Chocolate Chunk & Toffee Ice Cream Sammies
- Strawberry Shortcake Ice Cream
Did you make this recipe? Let me know in the comments below or on Instagram @tuesday.treats. I love seeing all of your creations!
Caramel Crunch Java Brownie Ice Cream CakeCourse: Cakes and Cupcakes, Favorites, Ice CreamCuisine: DessertDifficulty: Easy
If you’re trying to beat the heat this summer, you need this super easy caramel crunch java brownie ice cream cake. It’s a mouthful to say and eat! Creamy, crunchy, and indulgent.
- Chocolate Cake (aka brownie)
1 3/4 cups flour
1 cup cocoa powder
1 1/2 cups sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup plain yogurt
1/2 cup canola/vegetable oil
3/4 cup buttermilk
2 tsp vanilla extract
1 cup hot water
- Ice Cream Layers + Fillings
24 oz coffee ice cream
24 oz vanilla bean ice cream
1 cup pretzels, crushed
Salted caramel sauce (homemade or store-bought)
- Chocolate Cake
- Start by making the cake layers so they can cool and then freeze. Grease 2 9″ circle pans with nonstick spray or butter. Set aside.
- In a large bowl, whisk flour, sugar, baking soda, baking powder, cocoa powder, and salt. Set aside.
- In another bowl, beat oil, yogurt, eggs, buttermilk, and vanilla extract until fully combined. Next, add your dry ingredients to your wet and slowly mix until just combined. Lastly, add in the hot water and mix until smooth and even. Be careful not to over mix the batter.
- Evenly divide the batter among the two pans and bake for 20-25 minutes. Let the cakes fully cool, then wrap in plastic, then freeze.
- Ice Cream Layers + Assembly
- Let the ice cream sit out for 15-20 minutes to soften. Line 2, 9″ circle cake pans with plastic wrap. Scoop the ice cream into the lined pans and evenly spread into the sides and on top. Cover the top with plastic and freeze until firm, about 1 hour. Do this for both flavors.
- Once all the layers are frozen, let’s start stacking! Place the chocolate cake layer first, then add caramel and crushed pretzels in between each layer. Add the coffee ice cream layer next, and continue layering with cake, caramel, pretzels, and ice cream.
- Lastly, top the cake off with more caramel and crushed pretzels. Freeze for another 2-3 hours until firm.
- Once you’re ready to cut the cake, let it sit out for 5 minutes. Soak 2 large and heavy knives in hot water, then begin to cut. It’s easiest to put the point in first, then pull down. Store covered in the freezer for 4-7 days.