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A piece of brownie ice cream cake with sprinkles on top
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4 from 1 vote

Brownie Ice Cream Pie

Prep Time20 mins
Freezer Time12 hrs
Course: Dessert
Cuisine: Cake


  • 1 box Duncan Hines Family Size fudge Brownie Mix
  • 2 Eggs
  • Water & Oil as Directed on Box
  • 1.5 quart Chocolate Ice Cream
  • 1.5 quart Peanut Butter Ice Cream
  • 16 Oreos
  • 1 cup Hot Fudge
  • 8 oz Frozen Whipped Topping thawed


  • Mix and bake brownies as directed on box in a 9x13 pan.
  • Cool completely.
  • Soften both ice creams.
  • Scoop chocolate out onto brownie, then spread it out in an even layer.
  • Warm hot fudge and pour over chocolate ice cream. Crush Oreos and spread over fudge.
  • If desired at this point you can freeze cake for 1 hour to make adding the next layers easier.
  • Scoop peanut butter ice cream over the Oreos and spread in an even layer.
  • Top with whipped topping and sprinkles, if desired.
  • Cover and freeze for at least 8 hours (or up to 24 hours) until firm.
  • Slice and serve. If cake has been frozen for 24 hours or more, you may need to let it rest on the counter for 15 minutes to soften a bit before slicing.