Delicious Brownie Ice Cream Cake Recipe
A decadent and indulgent Brownie Ice Cream Cake combining rich, fudgy brownies with creamy ice cream layers and topped with warm fudge sauce for a perfect dessert treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 45 minutes (includes freezing time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Brownie Layer
- 1 box brownie mix (18.3 oz), prepared as instructed
Ice Cream Layers
- 2 pints ice cream, your choice of flavors
Topping
- 1 cup hot fudge sauce, heated
- Leftover brownie pieces for garnish
Instructions
- Prepare and Bake the Brownies: Begin by baking the brownies in a 9 x 13-inch pan according to the directions on the back of the box. Once baked, allow the brownies to cool completely in the pan to ensure they set properly for cutting.
- Cut and Layer the Brownies and Ice Cream: After cooling, carefully cut out two 6-inch circles from the brownie slab using a sharp knife or a cake ring. Place one brownie circle at the bottom of a 6-inch springform pan, then spread one pint of your chosen ice cream evenly over the brownie layer to create a smooth surface.
- Add the Second Brownie Layer and Ice Cream: Place the second brownie circle on top of the first ice cream layer inside the springform pan. Spread the remaining pint of ice cream over this second brownie layer, smoothing the ice cream evenly to form the top layer of your cake.
- Freeze and Set the Ice Cream Cake: Cover the assembled cake with plastic wrap to prevent freezer burn and place it back into the freezer. Allow the cake to harden for at least a few hours, ideally overnight, until it is firm and fully set.
- Serve and Garnish: Remove the ice cream cake from the freezer about 5 minutes before serving to let it soften slightly for easier slicing. Carefully release it from the springform pan and place it on a serving dish. Drizzle the warm fudge sauce generously over the top and scatter leftover brownie pieces over the cake for added texture and flavor. Serve immediately and enjoy!
Notes
- Make sure brownies are completely cooled before cutting and assembling to avoid melting the ice cream.
- You can use any ice cream flavors you prefer; mixing complementary flavors like chocolate and vanilla works well.
- Heating the fudge sauce slightly helps it drizzle nicely over the cake.
- For easier cutting, let the cake sit at room temperature for about 5 minutes before slicing.
- This dessert is best served fresh but can be stored in the freezer for up to 1 week.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: Brownie Ice Cream Cake, frozen dessert, brownies, ice cream cake, fudge sauce, layered dessert, easy dessert, summer dessert
