Description
Brownie Ice Cream Cake delivers pure chocolate indulgence with layers of rich fudgy brownie and creamy ice cream. Dessert enthusiasts will savor this cool, crowd-pleasing marvel that perfectly combines classic comfort with elegant simplicity.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 1 ½ cups (340g) sugar
- ¾ cup (177ml) canola oil
- 1.5 quart (1.41L) ice cream flavor of choice
- 2 cups (473ml) heavy whipping cream
Dry Ingredients:
- ¾ cup (100g) all-purpose flour
- ¾ cup (70g) cocoa powder any type
- ¼ teaspoon salt
- ½ cup (50g) powdered sugar
Flavor and Topping Ingredients:
- 1 tablespoon pure vanilla extract (for brownie)
- 1 tablespoon pure vanilla extract (for whipped cream)
- ½ to ¾ cup (118 to 177ml) hot fudge sauce
- Sprinkles for topping
Instructions
- Warm the oven to 350°F (176°C) and line a 9-inch round cake pan with aluminum foil, creating extended edges for effortless removal.
- Combine canola oil, granulated sugar, eggs, and pure vanilla extract in a large mixing bowl until thoroughly incorporated.
- Gently fold all-purpose flour, unsweetened cocoa powder, and kosher salt into the wet mixture, stirring carefully to prevent overmixing.
- Transfer brownie batter into the prepared pan, spreading evenly, and bake for 30-35 minutes until edges appear firm and a toothpick inserted reveals moist crumbs without raw batter.
- Let the brownie layer cool completely within the pan at room temperature.
- Remove the brownie from the pan using foil overhangs and place on a serving plate with the top surface facing upward.
- Drizzle warmed chocolate fudge sauce generously across the brownie, ensuring uniform coverage.
- Allow chosen ice cream flavor to soften slightly at room temperature for easier manipulation.
- Line another 9-inch round pan with plastic wrap and carefully spread the softened ice cream, creating a smooth, even layer while eliminating air bubbles.
- Freeze the ice cream layer for a minimum of eight hours or up to three days.
- Extract the frozen ice cream from its pan by peeling away the plastic wrap and position it directly atop the fudge-covered brownie layer.
- Wrap the entire dessert in plastic wrap and briefly return to the freezer for 30 minutes to help stabilize the layers.
- Prepare the whipped topping by beating heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Remove the cake from the freezer and apply the whipped cream smoothly around the entire surface, covering sides and top completely.
- Return the decorated cake to the freezer for an additional 30 minutes to set the whipped cream.
- Just before serving, garnish with desired decorative toppings like chocolate shavings, sprinkles, or crushed nuts.
Notes
- Transform leftover brownies into a show-stopping ice cream cake that’ll make dessert lovers swoon.
- Freezing helps create clean, precise layers that look professionally designed and taste absolutely delicious.
- Preparing pans with foil and plastic wrap ensures super easy removal without damaging delicate cake structure.
- Softening ice cream slightly allows smooth spreading and prevents potential cracking during assembly.
- Hot fudge sauce acts like magical glue between brownie and ice cream layers, adding extra decadent flavor dimension.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg