Firecracker Ice Cream Cake

Preheat oven to 325° and line the bottom of a 9” round cake pan with parchment. Prepare the brownie batter according to the directions on the package and bake in the prepared pan for 28-32 minutes. Let cool in the pan for 10 minutes. Carefully remove from pan and place on a wire rack. Place the wire rack in the freezer while making the cookie layer.

Line the bottom of a 9” round cake pan with parchment. Press the cookie dough into the prepared pan and press the pieces together to create one large cookie. Bake for 18-20 until the edges are golden brown and the center is set. Let cool in the pan for 10 minutes. Carefully remove from pan and place on a wire rack to cool completely.

To assemble the cake, line the bottom of a 9” springform pan with parchment. Place the brownie into the prepared pan. Scoop two pints of slightly softened Ben & Jerry’s Chocolate Chip Cookie Dough ice cream over the brownie and spread evenly.

Top with the cookie and freeze for 30 minutes.

Scoop two pints of slightly softened Ben & Jerry’s Chocolate Fudge Brownie over the cookie and spread evenly. Freeze for at least 4 hours or until firm.

Remove the cake from the freezer and let sit out at room temperature for 10 minutes. Remove the cake from the pan and place on a serving plate. Frost the outside with the whipped topping and freeze for 30 minutes.

Drizzle the cake with your favorite chocolate sauce, letting it drip down the sides of the cake.

Garnish the cake with chocolate chip cookies, brownie bites, chocolate chips, sprinkles and sparklers. Enjoy!