Indulge: Mini Cookie Dough Brownie Ice Cream Cake

Cookie Dough Brownie Ice Cream Cake | RevamperateCookie Dough Brownie Ice Cream Cake | RevamperateGuys, are you ready to seriously indulge right now?

Let me tell you about this miniature cookie dough ice cream brownie cake! I used mini springform pans to create little brownie cake layers with a layer of vanilla ice cream and homemade chocolate chip cookie dough. Topped with the other layer of brownie cake and drizzled in chocolate ganache, you might need to share this little cake with someone. Or not. I admire the ambition! 

Brownies + cookie dough + ice cream = the best kind of cake 

Basically, it’s all of your favorite things in one tiny cake! And yes, you can totally make this recipe a little faster/easier by using store-bought ingredients like boxed brownie mix, pre-made cookie dough (although mine is eggless!) and your favorite ice cream flavor. 

For the brownie layer, I used my favorite brownie recipe and just removed the add-ins (keep them if you want them though). The smaller version of the recipe is below. 

Cookie Dough Brownie Ice Cream Cake | RevamperateFor the brownie layer:

  • 1/2 cup butter, melted
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 tbsp light brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1 tbsp dark process cocoa powder 

Note, you might have leftover brownie mix to make additional layers depending on the pan size because I did. I used 4-inch springform pans and made three layers. 

Bake for 350 degrees. Spray the mini springform pans with cooking spray. 

In one bowl, whisk together the flour, cocoa and salt and set aside. 

In a small saucepan on the stove, melt the butter on low heat. Stir in the chopped chocolate and stir until melted. Pour into your mixing bowl to cool for 5 minutes.

Mix together the butter mixture, sugars, vanilla and eggs with a paddle attachment until the eggs are completely combined. Add the flour mixture in matches until a small amount of white still shows through. Stir in the white chocolate chips with a spatula and pour about 1/3 of the batter into the prepared pan.

Fill pans about 3/4 full with batter. Bake for about 20 minutes until a toothpick inserted into the center comes out mostly clean. Adjust if using a larger pan. Set aside to cool completely before removing from springform pans. 

For the cookie dough, follow this recipe for eggless cookie dough and store in the fridge for about an hour.

I used a store-bought vanilla ice cream, but you can totally make your own too! Check out my recipes for vanilla brownie ice cream or peanut butter and chocolate ice creams if you prefer. 

For the chocolate ganache: 

  • 2 oz semi-sweet chocolate, chopped
  • ÂĽ cup heavy cream
  • 2 tablespoons white corn syrup

Place the chopped chocolate in a heat-safe bowl. In a small saucepan, heat the heavy cream and corn syrup until it barely begins to simmer. Pour the cream mixture over the chocolate and stir until smooth. Move the refrigerator to cool quickly, but keep an eye on it so that it doesn’t solidify. 

Cookie Dough Brownie Ice Cream Cake | Revamperate Cookie Dough Brownie Ice Cream Cake | RevamperateTo assemble the cakes:

  1. Remove the ice cream from the freezer to soften to a spreadable consistency.
  2. Level the brownie layers as best you can. Place the bottom back into the springform pan. 
  3. Spread the softened ice cream on top of the brownie layer, reaching the sides. Freeze for 30 minutes.
  4. Remove from freezer and spread a layer of cookie dough on top, reaching the sides. Place the other half of the brownie on top (I recommend using the bottom of a layer as the top so it’s more even) and freeze for an hour or so until the ice cream is fully frozen again. 
  5. Carefully remove from springform pan and drizzle with cooled chocolate ganache. 

Before serving, let sit out for a couple minutes until ice cream is soft enough to cut through. Freeze between servings, but I highly recommend eating this fresh if possible, or at least waiting to add the chocolate ganache until serving. I found that when frozen, the chocolate ganache made the brownies too hard, so it’s best to eat freshly made or wait to add the ganache. 

Happy baking! 

Cookie Dough Brownie Ice Cream Cake | Revamperate

No-Machine Half Baked Brownie Ice Cream with Peanut Butter Swirls

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Sometimes you make recipe mistakes. Sometimes you burn things, you under-cook things, you get the measurements wrong, or you forget an important ingredient. I’ve been there plenty of times. It gets really frustrating, and sometimes I try the recipe over again with some tweaks or I move on to something else. For example, the first time I made my raspberry swirl pound cake, it wouldn’t bake all the way through, even when I left it in the oven WAY longer than it should have needed, so I remade it a week later and it came out perfectly. 

This time, I messed up a batch of brownies. And by messed up, I mean I incorrectly measured the ingredients and the brownies just weren’t baking properly, so I ended up with a batch of overly gooey brownies. They still tasted fantastic but they wouldn’t hold their shape very well unless it was one of the corner pieces. I was bummed, and then Andrew was like, “you could turn this into Ben & Jerry’s Half Baked ice cream.” 

Yeah, he’s really smart sometimes. 

Thus, this half baked brownie ice cream recipe was born from a disastrous batch of Reese’s peanut butter swirl brownies. Sometimes mistakes can still result in a great recipe, even if it wasn’t the recipe you had planned. It happens, and when you go with the flow you might end up with the best of both worlds (a.k.a gooey brownies and ice cream). 

This recipe is really easy to make with your favorite brownie recipe and you don’t need an ice cream machine to make it, which is good news for those of us who don’t have space for another appliance. To make the most of this recipe, I’d suggest under-baking your brownies on purpose. Yup, I said it. Under-bake them so that the middle brownies are still quite gooey but not so raw that they’re still batter. 

If you need a good recipe for brownies, try my rocky road brownie recipe (and just leave out the marshmallows and peanuts…or don’t). 

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate

  • 1 batch of your favorite brownie recipe, under-baked by at least 5 minutes
  • 1 pint (2 cups) heavy cream
  • 1 can condensed milk, chilled
  • 1 tsp vanilla 
  • 1/2 cup peanut butter, melted 

First, make your brownies according to the recipe and under-bake them by about 5 minutes so that the middle of the pan is still gooey. Check with a toothpick before removing to ensure that the middle is no longer just batter but still gooey enough that the toothpick isn’t clean. 

Let the brownies cool on a rack for at least 10 minutes. You’ll only need to use about half of the batch for the ice cream, so save the outside pieces and you may be able to eat them later! 

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Make the ice cream by beating the cream with your whisk attachment on medium-high speed until peaks form. Add the condensed milk and vanilla and mix until all ingredients are combined. 

Cut up the cooled brownies, playing close attention to the middle pieces. Cut into small pieces, add to the ice cream mixture and mix again until combined. You’ll see some specks in the ice cream. Cut up a few more pieces and mix in with a spatula, not your mixer, so that they stay large chunks. 

Pour half of the ice cream into a freezer-safe container. Melt the peanut butter in a small bowl for 30 seconds and drizzle about half of it over the layer of ice cream. Add the rest of the ice cream to the container and drizzle remaining peanut butter on top as well as any leftover brownie pieces you want in there. 

Freeze for at least 6 hours. Serve on a sugar cone or in a bowl, and enjoy it while it lasts!

The Ultimate Reese’s Chocolate Peanut Butter Ice Cream Cake

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
A BIG FAT HAPPY 24TH BIRTHDAY TO MY BOYFRIEND! No matter how old I get, you will always be three weeks older than me and that feels really good. Thanks for that, babe! I love you!

Anyway, if you’re following along, you know that we off are relaxing on a cruise ship right now, and I’m going to go out on a limb and say we’re enjoying the hell out of it. I haven’t had a vacation like this since I was 17, so this was much needed, and it just happened to fall on Andrew’s birthday so it worked out perfectly. We celebrated his birthday with family and friends on Saturday, and I made the coolest cake that I just had to share. This is my first ice cream cake and I’m thrilled to say it turned out amazing! 

Because Andrew’s favorite flavors are peanut butter and chocolate, it was pretty easy to decide on his birthday cake. But it had to be special. Well, what’s more special than a homemade ice cream cake? Answer: nothing. At least that’s what I tell myself. So this became a chocolate peanut butter ice cream cake with a chocolate cookie crust and layers of peanut butter and chocolate ice cream and smooth chocolate whipped cream frosting. Nope, doesn’t get better than this. Oh wait, yes it does because I also added chucks of Reese’s peanut butter cups on top! 

Now, let’s make it! First of all, you need a springform pan to make this or your life will be miserable. The cake forms so well because the springform pan allows you to release it without changing the shape or having to turn it (as you would with a standard cake pan). This recipe has four different sections because of the different layers, and you better like whipping because there’s LOTS of whipping in this recipe. 

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Chocolate cookie crust:

  • 20 chocolate sandwich cookies (separated with cream)
  • 4-5 tbsp butter, melted 

To make the chocolate crust of the cake, grind your cookies (filling and all) in a food process until fine. You can also substitute other types of cookies, like peanut butter Oreos or Nutty Butters. Once finely ground, add the melted butter and pulse. Press the cookie crumbs into the bottom of the springform pan until you’ve covered the base. Set aside while you make the ice creams.

Peanut butter ice cream:

  • 1 pint (2 cups) heavy whipping cream
  • 1 can of sweetened condensed milk, chilled
  • 1 tsp vanilla
  • 3/4 cup peanut butter 
  • 15-20 Mini Reese’s, chopped

Because this uses two different ice creams (yes, you can do just one, but where’s the fun in that?) you’ll need to work somewhat quickly. First, chop the Reese’s cups into pieces and set aside. 

In one bowl, mix together the condensed milk and peanut butter until full combined. Set aside. With a whisk attachment, whip the cream on high speed until it thickened, forming peaks when you remove the whisk. Add the vanilla and condensed milk mixture and mix until creamy. Pour the peanut butter cream into the springform pan and use a spatula to level it as much as possible. Sprinkle the Reese’s pieces on top of the ice cream and move the pan to the freezer while you make the chocolate ice cream layer. 

Chocolate ice cream: 

  • 1 pint (2 cups) heavy whipping cream
  • 1 can of sweetened condensed milk, chilled
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder

If you’re like me and only have one mixer bowl for your KitchenAid, wash those dishes and get back to work! In a separate bowl, mix together the condensed milk and cocoa powder until it’s completely combined and set aside. In the bowl of your stand mixer, whip the cream on high until peaks form and then mix in the vanilla and chocolate condensed milk until it’s evenly distributed and creamy.

Pull the springform pan from the freezer and pour the chocolate cream on top, using your spatula to even it out. Make sure it covers everything and layers over your Reese’s chunks. Cover the pan with clear wrap and leave in the freezer for at least 6 hours to thicken.  

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Peanut butter whipped cream: 

  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 cup creamy peanut butter
  • 1 tsp vanilla extract

Once the cake has frozen, make the “frosting” by whipping the cream on medium-high speed. As it mixes, add the powdered sugar and vanilla. When it thickens, add the peanut butter and mix until it’s well-formed and the color is evenly distributed. It should be a little thick but have the consistency of whipped cream. 

Remove the cake from the freezer and carefully remove the springform. I did this by running a warm butter knife around the edge to release the ice cream while also running a warm towel around the outside of the pan. It should come off pretty easily and your cake will hold its form with the bottom of the springform pan as its base, allowing you to move it around as needed. Quickly frost the cake with the peanut butter whipped cream and try to get it somewhat flat and even if you can. Then move the cake back to the freezer. 

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Chocolate ganache:

  • 1/2 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips 

Finally, make the chocolate ganache. In a small saucepan, heat the cream until it begins to simmer. Remove from heat and stir in the chocolate chips until completely melted. Let cool for several minutes. It will thicken as it cools, so you don’t want it to cool too much but if it’s too hot it could mess up your beautiful frozen cake. When it’s cool but still liquid enough to pour, remove the cake from the freezer and pour the chocolate ganache around the very outside of the cake and allow it to drip off the sides. Move back to the freezer.

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Peanut butter frosting (small batch):

  • 1/4 cup butter, soft
  • 1/3 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tbsp heavy cream (can substitute milk)
  • 12-14 mini Reese’s peanut butter cups

Lastly, make the peanut butter frosting for the top garnish! It’s not totally necessary, but I enjoyed it. It’s thicker than the whipped cream to it holds its shape much easier and is heavier in taste, which is why I only used it on the top. If you frosted the entire cake with the buttercream frosting the cake would be really heavy on your stomach. Beat the butter until smooth and add in the peanut butter. Then mix in the powdered sugar until completely combined and add the cream as desired until the frosting is smooth. Move to a pastry bag fitted with a star tip and pipe dollups around the top of the cake (which will also disguise where you began dripping the chocolate).

Add a mini Reese’s on top of each dollup and prepare to be amazed! Leave the cake in the freezer and remove 5-10 minutes before cutting so that the cake will be thawed enough to cut. It will be difficult to cut through the layer of Reese’s between the ice creams, but you can do it! Serve and enjoy 🙂 I hope you love it as much as we all did (after we awoke from our sugar coma, of course). 

No Machine Caramel Espresso Ice Cream

No Machine Caramel Espresso Ice Cream | Revamperate
Remember when I shared my recipe for whipped no-machine chocolate ice cream? Well, I thought that was easy…now I found an even easier way to make ice cream without a machine! It’s not exactly top secret, but it’s an easy base recipe that you can use to make a million different kinds of ice cream – all without a machine. I used to always want an ice cream maker, and now I’m reassured that I don’t need one. If you make ice cream this way, you’ll see that it taste exactly like it’s supposed to and the consistency is right. 

(shoutout to my fresh manicure that day!)

This recipe for no-machine caramel espresso ice cream might as well be called caramel macchiato ice cream. I swear it’s worthy of Starbucks if they sold ice cream. 

No Machine Caramel Espresso Ice Cream | RevamperateNo Machine Caramel Espresso Ice Cream | Revamperate
Espresso ice cream ingredients: 

  • 1 pint heavy whipping cream 
  • 1 can sweetened condensed milk (14 oz.)
  • 1 tsp espresso powder
  • 1 tsp vanilla extract 

For the caramel:

  • 1/2 can sweetened condensed milk (7 oz.)
  • 4 tbs butter 
  • 1/4 cup brown sugar
  • 1 tbs light corn syrup 

First, make the caramel. Combine the butter and sugar in a saucepan on medium heat. Stir in the corn syrup and condensed milk and bring to a bowl. Then let it simmer on low heat for about 5 minutes until the color changes to a deep brown. Stir constantly and remove from heat when you see the color change. Let sit on the stove while you make the ice cream. 

In a mixing bowl, beat the heavy cream on high speed until it forms peaks. Add the condensed milk and beat until combined. Dissolve the espresso powder in the vanilla until it forms a paste, and mix it into the ice cream. Lastly pour the caramel sauce into the mixture in ribbons (should still be hot). Using a spoon instead of your mixer, mix in the caramel. After it freezes, it should create caramel ribbons in the ice cream. 

No Machine Caramel Espresso Ice Cream | Revamperate
Move the cream mixture into a freezer safe container and cover. Freeze for about 6 hours and then it’s safe to scoop and serve! 

Easy No-Machine Chocolate Ice Cream

Easy No-Machine Chocolate Ice Cream | Revamperate Easy No-Machine Chocolate Ice Cream | Revamperate
It’s basically summer now so it’s totally ok to start sharing ice cream recipes, right?! Yesterday was National Chocolate Ice Cream Day, so we have to celebrate appropriately (all day, every day). I don’t have an ice cream machine (nor do I have any space for one), so when I learned about this method for making whipped ice cream without an ice cream machine, I had to try it. Plus, it actually tastes very good and isn’t too harsh on your daily calorie intake. Score! That means we can literally have it all day, every day…yes?

This method is really easy and uses evaporated milk and a few other key ingredients to make no-churn ice cream that is whipped so the ice cream is really light and fluffy. Personally, I’m not a huge fan of the regular vanilla version of this recipe, but the chocolate version is one of my new favorites, especially with some candy or cookies mixed in, so here’s how to make delicious no-machine chocolate ice cream at home.

Easy No-Machine Chocolate Ice Cream | Revamperate
Ingredients (makes about one pint):

  • One can of evaporated milk, chilled
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 2 tbs water
  • 1 tsp vanilla extract

First, chill the evaporated milk until it’s really cold. This is a better start for your ice cream. Using the whisk attachment on your mixer, whip the milk for about a minute until it becomes fluffy, and mix in the powdered sugar. Scrape the bowl with a spatula as needed. In a measuring cup, combine the cocoa powder, vanilla and water to make a paste. This helps the ice cream achieve the right texture as opposed to dumping the powder in by itself. Mix in the cocoa paste until it’s completely combined, and leave the entire bowl in the freezer for at least an hour.

Easy No-Machine Chocolate Ice Cream | Revamperate
After the hour passes, remove from the freezer and whip it again for at least 30 seconds. Repeat two more times and then the ice cream is ready to eat! Once you’ve finished four rounds of mixing, move the ice cream to a freezer-safe container and freeze for up to two weeks. It might be a long process, but it’s still incredibly easy and the end result is SO worth it. Mix in some candy or cookie chunks to make it even better. Enjoy!