INGREDIENTS

CARAMEL SAUCE:

• 1 cup granulated sugar
• 2 tablespoons water
• 6 tablespoons unsalted butter
• 1/4 cup heavy whipping cream
• 1/2 teaspoon sea salt

BROWNIE ICE CREAM CAKE LAYERS:

• PAM® Original No-Stick Cooking Spray
• 1 package (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
• 3 eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 4 tablespoons caramel vodka, divided, optional
• 1 quart vanilla ice cream, softened slightly
• 1 cup mini semisweet chocolate chips, divided
• 20 chocolate sandwich cookies, crushed (1 cup)
• 2 cups Reddi-wip® Original Dairy Whipped Topping
• gold and silver sprinkles
• additional Reddi-wip® Original Dairy Whipped Topping, for serving

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DIRECTIONS

• Prep - CARAMEL SAUCE: Stir together sugar and 2 tablespoons water in a small, heavy bottom saucepan until it resembles wet sand. Heat over medium high heat until sugar is a deep amber color. Do not stir, just swirl the pan a few times while cooking to even out the cooking. Remove from heat and stir in butter 1 tablespoon at a time until it’s well blended; mixture will bubble so use caution. Carefully pour in heavy cream and salt and stir until blended. Pour into a heatproof glass bowl and cool to room temperature. Caramel will thicken as it cools.

 

• Combine - BROWNIE ICE CREAM CAKE LAYERS: Preheat oven to 350°F. Spray two 8-inch round pans with cooking spray. Stir together brownie mix, eggs, oil, and water in large bowl until well blended, about 50 strokes. Divide evenly into pans and bake 17 to 20 minutes, until toothpick inserted 1-inch from edge of pan comes out clean. Cool brownies on wire rack 15 minutes. Remove from pans and cool completely. Line a clean 8-inch round pan with plastic wrap and let the plastic wrap hang over at least 8-inches on each side. Place brownie layer in pan. Poke brownie several times with a fork and pour 2 tablespoons vodka over brownie, if using.

 

• Create - Spread ice cream over brownie and smooth the top. Sprinkle 1/3-cup mini chocolate chips and 1/3-cup cookie pieces over ice cream. Drizzle with about 1/3-cup cooled caramel sauce. Place second brownie layer over caramel, poke with a fork and pour remaining 2 tablespoons vodka over. Cover top of cake with plastic wrap and freeze until firm, 2 to 3 hours. Place 2-cups Reddi-wip® in a 1.5-quart microwave-safe bowl. Microwave 30 seconds. Pour in remaining 2/3-cup mini chocolate chips. Let sit 15 seconds; stir until melted and smooth. Remove ice cream cake from freezer, pull back plastic wrap and invert ice cream cake onto serving plate. Remove from pan and discard all the plastic wrap. Spread chocolate sauce evenly over top. Decorate with remaining 2/3-cup cookie pieces and sprinkles. Freeze 15 minutes, until chocolate is set. Drizzle caramel sauce all over top of cake. Cut salted caramel brownie ice cream cake with a hot knife. Top each slice with any remaining caramel and a whoosh of Reddi-wip®!