Salted Caramel Brownie Brittle Ice Cream Cake

By srumbel

Layers of ice cream on top of a Brownie Brittle crust makes a fun and refreshing treat on a hot summer day.
from insidebrucrewlife.com

Ingredients

• 3 - 5 ounce bags Salted Caramel Brownie Brittle™
• 6 Tablespoons butter, melted
• 1 - 1.5 quart container salted caramel ice cream
• 1 - 1.5 quart container coffee ice cream
• 1 - 8 ounce container Cool Whip
• caramel ice cream topping

Details

Preparation time 60mins

Preparation

Step 1

Crush 2 bags of Brownie Brittle into 2 cups fine crumbs. Mix with the melted butter. Press into a 9 inch springform pan that has been lined with wax paper. Refrigerate.
Open the third bag of Brownie Brittle and break up enough pieces to measure 1 cup. Set aside.
Remove the salted caramel ice cream from the freezer and set on the counter for 25 minutes. Spoon into a large bowl and stir until slightly creamy. Stir in the Brittle pieces. Spoon onto the top of the crust. Smooth out. Place in the freezer.
Remove the coffee ice cream and set on the counter for 25 minutes. Stir until creamy. Spoon onto the top of the ice cream in the pan and smooth out. Return to the freezer for a few hours. Run a hot knife around the edge of the pan to loosen the ice cream. Remove the sides of the pan and take off the wax paper. Place on a serving plate.
Spread half of the Cool Whip on top. Drizzle with caramel topping. Swirl on more Cool Whip in the center and top with extra Brownie Brittle pieces. Keep in the freezer until ready to serve. Serves 12.

Notes

*Freezing in a deep freeze is recommended, but not necessary. The deep freeze will freeze it harder than the freezer in your refrigerator. If you do not have a deep freeze, let it freeze overnight for better results.