Growing up my grandma made the most delicious frozen pumpkin pie for Thanksgiving. I’ve always thought her recipe couldn’t be topped… and then I saw this version from our contributor Natalie that adds in chocolate and Oreos.
Sorry Nana, but I think I may have a new favorite. Read on for the full recipe.
Make-ahead menu items can be a total lifesaver during the holidays. You can plan and execute in advance and then look like a superhero at your holiday meal. And while an ice cream cake isn’t the typical thanksgiving fare, I like to switch things up and serve something unexpected.
With a frozen dessert, I’m guaranteed to have a beautiful presentation on the day-of (as long as it stays untouched in the freezer).
There are four main layers to the cake – a brownie bottom, a layer of chocolate ice cream, some Oreo crumbles and a layer of pumpkin ice cream.
If you’re the DIY type, you can make all the components from scratch. If you’re the semi-homemade type, this one will be easy for you, too.
It’s not a difficult recipe, but make sure you plan ahead for plenty of freezer time as you work on the layers.
A dessert like this can really take the stress off when you’re cooking a big meal. Plus, it’s a great way to cool off after working all day in a hot kitchen!
Give ice cream cake a try this year, you might find it’s a new family favorite.
Pumpkin Brownie Ice Cream Cake
- Brownie Layer*
- Chocolate Ice Cream- 1 quart or 2 pints
- Oreo Crumbles- 1/2 package of Oreos + 4 tablespoons butter
- Pumpkin Ice Cream- 1 quart or 2 pints
- Whipped Cream, Sprinkles and Cinnamon
- Bake the Brownie Layer. Line a springform pan (I used a 10 inch) with parchment paper and butter the sides. Pour in your brownie batter and bake until a toothpick comes out clean. Let brownie layer cool to room temperature, then cool completely in the fridge or freezer.
- Add the Chocolate Ice Cream. Let the ice cream soften until spreadable, then spread a layer of ice cream over the brownie layer. Return to the freezer to harden.
- Make the Oreo Crumbles. Separate the cookies from the cream filling and save the cream for later. Crush the cookies or put them in the food processor until crumbly. Combine with melted butter. When the chocolate ice cream layer is set, sprinkle the crumbs evenly over the chocolate ice cream, pressing them in gently. Return to the freezer to harden.
- Add the Pumpkin Ice Cream. Let the ice cream soften until spreadable, then cover the crumb layer with the pumpkin ice cream. Return to the freezer to harden.
- Make the Whipped Cream (this is optional, you can always buy it pre-made, but I like to add the Oreo cream filling into my whipped cream). Put the reserved cream filling into a stand mixer with the whisk attachment. Whip the cream filling until smooth. Add about 1 cup of heavy whipping cream and whip until stiff peaks form. Put into a piping bag and pipe along the edges of the ice cream cake. Add sprinkles and cinnamon.
From this point, you can serve the cake whenever you’re ready. You can freeze it whole or you can slice it up into individual servings. It will last quite a while in the freezer.
*You can use a box mix or your own favorite brownie recipe here. Use a recipe that would normally be baked in an 8×8 pan. I used the brownie base recipe from Annie’s Eats and added a teaspoon of cinnamon to the batter.
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