Paula Deen Ooey Gooey Chocolate Ice Cream Cake

Paula Deen Ooey Gooey Chocolate Ice Cream Cake is an easy frozen dessert made with a brownie base, vanilla ice cream and Snickers, ready in 5 hours. Save this make-ahead ice cream cake for potluck night, game day or a summer cookout, because it waits in the freezer.

Let the brownie layer cool completely before the chocolate sauce and ice cream go on, because a warm base melts the ice cream into a puddle. Skip the cooling and the layers run together instead of staying thick and scoopable.

Paula mixes half of the chopped Snickers right into the softened ice cream, so every slice has candy running through it and not just on top. The rest goes on after the final drizzle of chocolate and caramel, which keeps those pieces crunchy.

Paula Deen Ooey Gooey Chocolate Ice Cream Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

60

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

620

kcal

A dense, fudgy brownie crust holds a thick layer of vanilla ice cream swirled with Snickers pieces. Chocolate and caramel sauce on top turn each slice into a gooey, cold bite.

Ingredients

• 1 cup Butter
  

• 8 (1 oz) squares semi-sweet chocolate
  

• 8 1-ounce squares semi-sweet chocolate
  

• 1 cup sugar
  

• 5 large eggs
  

• 1/2 cup all purpose flour
  

• 1/2 gallon softened Vanilla ice cream
  

• 6 (2.07 oz) chopped and divided chocolate candy bars
  

• 6 2.07-ounce can chopped and divided Snickers dy bars
  

• 3/4 cup chocolate sauce
  

• 3/4 cup chocolate sauce and caramel sauce chocolate sauceGarnish
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Leave the 10-inch springform pan ungreased, since the brownie batter releases fine on its own.
• Melt the chocolate: Combine 1 cup butter and 8 squares semi-sweet chocolate in a large bowl. Microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth.
• Mix the batter: Whisk in 1 cup sugar, then add the 5 eggs one at a time, whisking well after each. Whisk in 1/2 cup flour until the batter is smooth.
• Bake the brownie layer: Pour the batter into the springform pan and set the pan on a rimmed baking sheet. Bake for 25 minutes, then let it cool completely.
• Mix the ice cream: Combine the softened vanilla ice cream and half of the chopped candy bars in a large bowl. Stir just until the candy is spread evenly.
• Layer the cake: Spread 3/4 cup chocolate sauce evenly over the cooled cake layer. Then spread the ice cream mixture over the sauce, cover and freeze for 4 hours, or until firm.
• Garnish and serve: Drizzle the frozen cake with chocolate sauce and caramel sauce, if you like. Sprinkle the remaining chopped candy bars over the top before slicing.

Tools for this recipe

• Nordic Ware 9-inch springform pan, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different candy bar instead of Snickers?

Yes, any chopped candy bar works as long as it stays chewy or crunchy when frozen. Butterfinger, Twix or Reese's cups are good swaps, since they hold their texture in the ice cream.

How long does the ice cream cake keep in the freezer?

Wrap it tightly once the top is firm, and it keeps well for about a week. After that the ice cream can pick up freezer flavors and the brownie layer dries out.

Can I make it ahead of time?

This cake is built for it, because it needs at least 4 hours in the freezer anyway. You can bake the brownie layer a day ahead and assemble the rest when you have time.

Do I need a springform pan?

A springform pan gives the cleanest slices, since you can release the sides without disturbing the layers. If you only have a regular 10-inch cake pan, line it with parchment and lift the cake out with the overhang.

Why did my ice cream layer turn soupy?

The most common cause is spreading the ice cream over a brownie layer that was still warm. Let the base cool all the way, and soften the ice cream just until it's spreadable, not melted.