Step 1

NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.

Step 2

BROWNIES:

Step 3

Make brownie dough according to instructions on back of box.

Step 4

Grease two 8-inch pans (preferably springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes.

Step 5

When brownies are done baking, allow to completely cool.

Step 6

ICE CREAM:

Step 7

Once the brownies have cooled, make the ice cream. In a small bowl, add espresso to warm water and stir to dissolve.

Step 8

In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat cream cheese until smooth.

Step 9

Add milk, sugar, espresso and kahlua to cream cheese and mix until completely combined.

Step 10

Fold in the cool whip.

Step 11

ASSEMBLING IT ALL:

Step 12

Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

Step 13

NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.

Step 14

Put the first brownie layer in the bottom of your pan.

Step 15

Spread half of the hot fudge sauce on top of the brownie and add half of the crush Oreos, spreading as evenly as you can.

Step 16

Top with half of the ice cream.

Step 17

Add second brownie to the pan, on top of the ice cream.

Step 18

Spread remaining half of the hot fudge sauce on top of the brownie and other half of the crush Oreos, spreading as evenly as you can.

Step 19

Top with remaining ice cream.

Step 20

Allow ice cream cake to freeze completely, 6-8 hours.

Step 21

When frozen, remove from springform pan and remove parchment paper from sides.

Step 22

To make whipped cream icing, put mixing bowl and whisk attachment in freezer for about 10 minutes.

Step 23

In a small bowl, dissolve espresso in warm water.

Step 24

Remove bowl and whisk from freezer and whip cream on high until it begins to thicken.

Step 25

Add espresso extract and powdered sugar and whip on high until thick and creamy.

Step 26

Ice cake and freeze until serving.

Step 27

*If making your own whipped cream, use about 1 1/4 cups heavy whipping cream.