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Colossal Brownie Ice Cream Sandwich Cake recipe

Colossal Brownie Ice Cream Sandwich Cake.

This scrumptious brownie ice cream cake,layered with a peanut butter-oat streusel inside and out, issure to be hit with family and friends.

Recipe: Colossal BrownieIce Cream Sandwich Cake

1/3 cup Quaker® Oats (quick or old fashioned, uncooked)
3 tablespoons all-purpose flour
2 tablespoons firmly packed brown sugar
1/3 cup peanut butter (not reduced fat)
1 tablespoon margarine or butterBrownies:
1 cup (6 ounces) semi-sweet chocolate chips
1/2 cup (1 stick) margarine or butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 teaspoon baking powder
1/4 teaspoon salt (optional)

1 quart regular, low-fat or fat-free vanilla ice cream or frozenyogurt, slightly softened

  • Heat oven to 350°F (175°C). Linetwo 8 or 9-inch round cake pans with aluminum foil, allowingfoil to extend over sides of pans. Spray with cooking spray.
  • For Topping: Combine oats, flour and brownsugar in large bowl. Cut in peanut butter and margarine withtwo knives until mixture is crumbly; set aside.
  • For Brownies: Melt chocolate chips andmargarine in medium saucepan over low heat, stirring frequently.Remove from heat; cool slightly. Stir in sugar and vanilla. Addeggs; mix well. Add combined flour, oats, baking powder and salt;mix well. Divide batter evenly between pans. Sprinkle with reservedtopping, patting gently.
  • Bake 22 to 24 minutes for 8-inch pan (20to 22 minutes for 9-inch pan) or just until center of brownieis set. (Do not overbake.) Cool completely in pans on wire rack.
  • To Assemble: Spread softened ice creamevenly over one brownie while still in pan. Lift second brownieout of pan; remove foil. With topping side up, place brownieon top of ice cream, pressing gently. Cover and freeze severalhours or overnight.
  • Remove from freezer 10 to 15 minutes beforecutting. Lift from pan using foil edges. Remove foil; cut intowedges. Individually wrap wedges and store in freezer.

    Makes 12 servings.

    Recipe and photograph provided courtesyof The Quaker Oats Company.

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