Print

Brownie Brittle Icebox Cake


  • Author: Julianne Bayer
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 8 slices 1x

Description

Chocolate lovers, this one is for you! This Brownie Brittle Icebox Cake is made with a no-churn brownie batter ice cream and Chocolate Chip Brownie Brittle. It is covered with a Cool Whip frosting.


Ingredients

  • 1 can Sweetened condensed milk (14 oz)
  • 1 C Brownie mix, dry
  • 2 containers Cool Whip (8 oz each), thawed
  • 3 bags Brownie Brittle (flavor of choice)
  • 1 C Mini chocolate chips

Instructions

  1. In a large mixing bowl, combine sweetened condensed milk and dry brownie mix. Beat until well incorporated. Add thawed container of Cool Whip. Filling must be well mixed; use a spatula to overturn the mixture from the bottom to the top if necessary.
  2. To build the icebox cake, line your loaf pan with parchment paper or tin foil.
  3. Start building your layers by putting a layer of Brownie Brittle on the bottom of the pan. Try to fill in empty spaces with smaller pieces of Brownie Brittle.
  4. Alternate layers of Brownie Brittle with the ice cream base. You should be able to get four layers. Each layer is about one and a half cups of ice cream base.
  5. To finish the icebox cake, top it with Brownie Brittle. Freeze for a minimum of 4 hours.
  6. To cover with Cool Whip, remove the frozen icebox cake by lifting it out of the pan and inverting it onto a plate. Cover with Cool Whip and return to the freezer for another 2 hours until the Cool Whip freezes. You also have the option to spoon the Cool Whip onto the icebox cake instead.
  7. This icebox cake will thaw quickly! Slice immediately when removing from the freezer and return it to the freezer when you are not serving it.