Bake whatever brownie recipe you choose in the springform pan. Allow the brownie mix to cool completely.
Spread hot fudge sauce topping on the top of the baked brownie mix, covering it completely.
Add a pint of softened chocolate ice cream to the top of the fudge layer. Spread it out evenly. Place it in the freezer for one hour.
Once the chocolate ice cream has completely re-frozen, add a layer of caramel sauce. Then, return it to the freezer and let it sit in there for about 30 minutes.
Next, take it out and add softened chocolate chip cookie dough ice cream on top. Spread it out to form an even and uniform layer.
Add whipped cream topping. Spread until the ice cream layer is completely covered.
Top the whipped cream layer with sprinkles. The more the merrier! When covered, return it to the freezer and allow everything to chill for 12 to 24 hours.
Once the homemade ice cream cake has fully set, and you’re ready to serve it, be sure to bring the cake out of the freezer and allow it to sit at room temperature for about 5 minutes before cutting it up for folks to enjoy. This is KEY to making this delicious and decadent frozen dessert a whole lot easier to slice!
To store, return the ice cream cake to the freezer ASAP. It should stay fresh for about 7 days if stored correctly.
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WILTON BLOG Brownie Ice Cream Cake https://blog.wilton.com/how-to-make-an-ice-cream-cake/