Salted Caramel Toffee Brownie Ice Cream Cake

Salted Caramel Toffee Brownie Ice Cream Cake Is the Ultimate Make-Ahead Dessert

If you put brownies, vanilla ice cream, salted caramel, and toffee in front of me and told me I could only choose one, I would have a very hard time deciding. So naturally, I decided to put them all together in one spectacular dessert.

This Salted Caramel Toffee Brownie Ice Cream Cake starts with my favorite kind of brownie: rich, chocolatey, and fudgy, with plenty of melted chocolate throughout. Once the brownies are completely cool, they become the base for a creamy vanilla ice cream layer filled with crunchy toffee bits. A drizzle of salted caramel goes right over the top, followed by a thick layer of homemade whipped cream and even more toffee.

The result is sweet, salty, chocolatey, creamy, and crunchy all in one bite. And while it looks impressive enough for a celebration, the best part is that it can be made ahead and kept in the freezer until you are ready to serve it.

I especially love making this cake for summer birthdays, backyard BBQs, potlucks, family parties, holidays, or anytime you need a dessert that will feed a crowd. You can make it in advance and pull it out when it’s time to celebrate.

If you love salted caramel desserts, toffee, brownies, or ice cream cake, you really need to make this one. Just make sure you save yourself a slice!

Ingredients (with Helpful Notes)

For the Brownie Layer

• Butter: Melted butter gives the brownies a rich flavor and helps create that perfectly fudgy texture.
• Granulated sugar and brown sugar: I use both for the best flavor and texture. The brown sugar adds moisture and a subtle caramel-like flavor.
• Eggs: These give the brownies structure while keeping them rich and chewy.
• Vanilla extract: A little vanilla enhances the chocolate flavor.
• All-purpose flour: Don’t overmix the batter once you add the flour. Stir just until combined for fudgy brownies.
• Dutch-process cocoa powder: This gives the brownies a deep, rich chocolate flavor and gorgeous dark color.
• Espresso powder: This is optional, but I love adding a little because it enhances the chocolate flavor without making the brownies taste like coffee.
• Semisweet chocolate: Fold chopped chocolate into the batter for little pockets of melted chocolate in every bite. Chocolate chips will also work. I also sprinkle some over the top before baking!

For the Toffee Ice Cream Layer

• Vanilla ice cream: Use your favorite brand! Let the ice cream soften slightly so it’s easy to fold in the toffee bits and spread over the brownie layer. You want it soft and spreadable, not melted.
• Toffee: The buttery, crunchy toffee is SO good with the creamy vanilla ice cream and rich chocolate brownies. You can use Heath Toffee Bits with chocolate, Heath Bits O’ Brickle, or chop up your favorite toffee. I fold the toffee right into the ice cream so you get plenty of crunch in every bite.

For the Salted Caramel Layer

For the Whipped Cream Topping

• Heavy whipping cream: Whip the cream until medium-stiff peaks form so it’s fluffy but sturdy enough to create a beautiful layer on top.
• Confectioner’s sugar: Sweetens the whipped cream and helps give it a little structure.
• Vanilla extract: Just a little adds the perfect touch of flavor to the homemade whipped cream.

For the Topping

• Toffee: Sprinkle plenty over the whipped cream for extra buttery crunch and a pretty finish.
• Salted caramel sauce: An extra drizzle over each slice is optional, but highly recommended for anyone who really loves salted caramel!

How to Store

• Cover the ice cream cake tightly with plastic wrap or foil and store it in the freezer. Or if your pan has a lid, you can use that!
• The cake is best enjoyed within the first 7-10 days for the freshest texture, but it will keep longer if it is well wrapped. If you have leftovers, I recommend covering the cut edges tightly to help prevent freezer burn.
• Before serving, let the cake sit at room temperature for about 5 to 10 minutes to make slicing easier.

Desserts

Salted Caramel Toffee Brownie Ice Cream Cake

Rich, fudgy brownies topped with vanilla ice cream, crunchy Heath toffee bits, salted caramel, and fluffy homemade whipped cream. This Salted Caramel Toffee Brownie Ice Cream Cake is the ultimate make-ahead dessert for summer parties, birthdays, and celebrations.

For the brownies:

• 3/4 cup butter, melted
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 3/4 cup all-purpose flour
• 3/4 cup Dutch process cocoa powder
• 3/4 teaspoon espresso powder, optional
• 3/4 teaspoon kosher salt
• 1 cup chopped semisweet chocolate, divided

For the ice cream:

• 1 1/2 quarts vanilla ice cream
• 1 1/4 cups Heath toffee bits
• For the salted caramel:
• 3/4 cup salted caramel sauce

For the whipped topping:

• 1 1/2 cups heavy whipping cream
• 1/4 cup confectioner’s sugar
• 1/2 teaspoon pure vanilla extract

For the topping:

• 1/2 cup Heath toffee bits

• Preheat the oven. Preheat the oven to 350 degrees F. Grease a 9×13-inch metal baking pan. Set aside.

• Bake the brownies. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Whisk in the eggs and vanilla extract until combined. Add the flour, cocoa powder, espresso powder, if using, and salt. Stir until just combined. Fold in ¾ cup of the chopped chocolate. Spread the batter evenly into the prepared pan. Sprinkle the remaining ¼ cup chopped chocolate over the top. Bake for 24 to 28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake. Let the brownies cool completely in the pan.

• Make the Ice Cream Layer. In a large bowl, gently fold the Heath Toffee Bits into the softened vanilla ice cream. Spread the ice cream evenly over the chilled brownies.

• Add the Caramel. Drizzle the salted caramel sauce evenly over the ice cream. If needed, microwave the caramel for a few seconds until it’s smooth and easy to drizzle, but don’t let it get warm. Freeze the cake for 30 minutes, or until the ice cream layer is set a little firm.

• Make the Whipped Cream. In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the heavy cream, confectioners’ sugar, and vanilla until medium-stiff peaks form.

• Assemble the Cake. Spread the whipped cream evenly over the caramel layer. Sprinkle with the Heath Toffee Bits.

• Freeze. Freeze the cake for at least 4 hours or overnight before serving.

• Serve. Let the cake sit at room temperature for 5 to 10 minutes before slicing. For clean slices, dip a sharp knife in hot water and wipe it dry between cuts. Serve with a drizzle of salted caramel sauce on top, if desired.

• Make sure the brownies are completely cool before adding the ice cream layer.
• Soften the ice cream just enough to make it easy to fold in the toffee bits and spread over the brownies. Do not let it melt.
• If the caramel sauce is too thick to drizzle, warm it briefly, then let it cool before adding it to the ice cream.
• Freeze the cake for at least 4 hours, but overnight is ideal for the cleanest slices.
• Let the cake sit at room temperature for 5 to 10 minutes before slicing.
• For clean slices, run a sharp knife under hot water and wipe it dry between cuts.
• Serve with an extra drizzle of salted caramel sauce, if desired.
• The cake can be made in advance and kept tightly covered in the freezer.

Calories: 570kcal, Carbohydrates: 69g, Protein: 7g, Fat: 31g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 111mg, Sodium: 354mg, Potassium: 323mg, Fiber: 3g, Sugar: 45g, Vitamin A: 913IU, Vitamin C: 1mg, Calcium: 145mg, Iron: 2mg

Keywords brownies, cake, ice cream, ice cream cake, salted caramel sauce, toffee

Have you tried this recipe?

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Variations

One of the reasons I love this brownie ice cream cake is that it is easy to customize!

• Chocolate lover’s version: Use chocolate ice cream instead of vanilla and add extra chopped chocolate on top.
• Coffee toffee: Use coffee or espresso ice cream for an extra delicious pairing with the toffee and chocolate.
• Peanut butter: Drizzle peanut butter over the ice cream layer along with the caramel, or use peanut butter ice cream.
• Different candy: Swap the Heath toffee bits for chopped Butterfinger, Snickers, or your favorite chocolate-covered toffee.
• Chocolate caramel: Add a drizzle of hot fudge along with the salted caramel.
• Extra salty: Finish the cake with a light sprinkle of flaky sea salt right before serving. Salted caramel lovers will especially love this version.

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