Baskin Robbins Copycat Brownie a la Mode Ice Cream Dessert Cake
1 1/2 cups Oreo cookie crumbs
1/2 cup thick butterscotch caramel OR caramel ice cream topping (Mrs. Richardson’s brand preferred as it is thicker than others), heated slightly in microwave until of drizzling consistency (should NOT be hot)
2 (1.5-quart) containers chocolate ice cream (or other flavor as desired), softened slightly, about 10 minutes
1 cup crumbled brownies (homemade OR store-bought)
1 cup chopped Rolo candies OR other caramel chocolate candies
Line a 9-inch springform pan with non-stick foil. Sprinkle crumbs on bottom and press to make an even layer. Drizzle evenly with heated caramel topping. Place in freezer 30 minutes to firm up. Spread softened ice cream evenly over caramel, smoothing top with a knife. Sprinkle top evenly with brownie and caramel candy pieces, pressing in slightly. Freeze until firm, 4 to 5 hours. Then top with a piece of waxed paper and wrap in a double thickness of foil. Return to freezer until serving, up to 1 month.
To serve, remove from freezer and let stand at room temperature 15 to 25 minutes. Remove springform side of pan and with a large, sharp knife, cut into slices. Serve immediately. Makes 10 to 12 servings.
NOTE: The caramel in the Rolo candies becomes hard when frozen. Be sure to let dessert stand prior to serving. Or use another caramel or other candy that doesn’t harden as much.
Source: San Bernardino Sun newspaper, A Restaurant Replica of the Brownie a la Mode Ice Cream Dessert at Baskin Robbins stores developed by Natalie Haughton