Brownie Ice Cream Cake Recipe
If you’re a fan of rich brownies and creamy ice cream, this Brownie Ice Cream Cake is your dream dessert come true. Layers of fudgy brownies and silky ice cream come together in a show-stopping treat that’s perfect for birthdays, holidays, or any celebration that calls for indulgence. And the best part? It’s surprisingly easy to make!
Ingredients
For the Brownie Layer:
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1 box of your favorite brownie mix (or homemade brownies, about 9x13-inch pan)
For the Ice Cream Layer:
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1 quart of vanilla ice cream (or your favorite flavor), slightly softened
For the Topping:
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1 cup whipped topping (like Cool Whip)
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1/2 cup chocolate syrup or hot fudge
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1/2 cup chopped nuts, sprinkles, or chocolate chips
Instructions
1. Bake the Brownie Base
Prepare your brownies according to package instructions (or homemade recipe). Pour the batter into a 9x13-inch pan lined with parchment paper for easy removal. Bake and let cool completely.
2. Layer the Ice Cream
Spread the softened ice cream evenly over the cooled brownie base. Smooth the top with a spatula.
3. Freeze the Cake
Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until the ice cream is firm.
4. Add Whipped Topping & Drizzle
Spread whipped topping over the ice cream layer. Drizzle generously with chocolate syrup or hot fudge. Sprinkle chopped nuts, sprinkles, or chocolate chips on top for texture and flair.
5. Final Freeze & Serve
Freeze for an additional hour to let everything set perfectly. Slice with a warm knife for clean, professional-looking cuts and serve immediately.
Pro Tips for the Ultimate Brownie Ice Cream Cake
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Mix Flavors: Try chocolate ice cream for double chocolate indulgence or swirl in caramel or fudge for extra decadence.
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Brownie Texture: Bake brownies slightly underdone for a fudgier base that pairs perfectly with ice cream.
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Presentation: Top with fresh berries or mint leaves for a visually stunning cake.
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Quick Alternative: Use store-bought brownies and premade ice cream to save time without sacrificing flavor.
Why You’ll Love This Dessert
This cake combines the best of two worlds: the chewy, chocolatey goodness of brownies and the smooth, creamy delight of ice cream. It’s a guaranteed crowd-pleaser and perfect for any occasion—plus, it’s fun to make with kids or friends.
Serving Suggestion:
Serve slices with a scoop of extra ice cream, a drizzle of chocolate syrup, and a cherry on top for a classic, indulgent dessert experience.
ICE CREAM CAKE INGREDIENTS
- 1 cup (6 ounces) semisweet chocolate chips
- 2 tablespoons water
- 3 tablespoons stick butter or margarine
- 1/2 cup plus 2 teaspoons granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 cup flour
- 1 pint good quality coffee or other flavored ice cream
- 2 pints good quality chocolate or other flavored ice cream
- 1/2 cup heavy (whipping) cream
- Garnish: warmed chocolate sauce, maraschino cherries
Heat oven to 350 degrees F. Grease a 9-inch pie plate.
Microwave the chocolate and water in a medium bowl on HIGH for 50 seconds; repeat at 10 second intervals until chocolate is melted and smooth.
Reduce mixer speed to low and beat in flour just until blended. Spread evenly in the prepared pie plate. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out with moist not wet crumbs sticking to it.
Place on a wire rack and when cool enough to handle, about 15 minutes, hold pie plate still and gently rotate brownie with your thumbs until it loosens from pie plate. (this makes serving easier)
Remove scooped out brownie.
Spread with chocolate ice cream. Cover and freeze at least 3 hours or up to 1 week.
About 1 hour before serving, beat heavy cream with remaining 2 teaspoons sugar until stiff peaks form when beaters are lifted.
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