I have to admit, making this Brownie Ice Cream Cake Recipe was one of the most fun dessert adventures I’ve had in a while. The combination of a chewy brownie, creamy ice cream, and fluffy whipped topping is pure magic. I found myself sneaking little bites while assembling it because it was just too tempting!
It’s perfect for summer gatherings, birthdays, or even a cozy night in. Let me walk you through exactly how I made it and how you can too. You can also enjoy similar indulgent comfort recipes like aRotisserie Chicken and Broccoli Recipe for a hearty dinner option.
Ingredients
Here’s everything you need to create this irresistible cake. I’ve included a few tips to make each layer turn out perfectly. You can pair your dessert with easy-to-make meals such as Rotisserie Chicken and Stuffing Bake Recipe for a complete menu.
Brownie Layer:
- 3/4 cup canola oil – keeps the brownies moist and soft.
- 1 1/2 cups sugar – balances the chocolate’s richness; you can use coconut sugar for a subtle twist.
- 3 large eggs – helps bind everything together and adds richness.
- 1 tablespoon pure vanilla extract – enhances the chocolate flavor.
- 3/4 cup all-purpose flour – don’t overmix to keep brownies chewy.
- 3/4 cup cocoa powder – use unsweetened for intense chocolate flavor.
- 1/4 teaspoon salt – brings out the sweetness and deepens the chocolate taste.
Ice Cream Layer:
- 1.5 quarts ice cream (flavor of choice) – softens slightly before spreading for smooth layering.
- 1/2–3/4 cup hot fudge sauce – adds gooey richness between brownie and ice cream.
Whipped Cream Frosting:
- 2 cups heavy whipping cream – whipped to soft peaks for light, fluffy topping.
- 1/2 cup powdered sugar – sweetens the cream without making it grainy.
- 1 tablespoon pure vanilla extract – for a subtle, creamy flavor.
- Sprinkles for topping – optional, but makes it festive and fun.
Note: This recipe serves 8–10 people.
Variations
If you want to customize this cake, here are some ideas I tried or considered:
- Swap dairy ice cream for coconut or almond milk-based ice cream for a dairy-free option.
- Use sugar-free or low-sugar ice cream for a lighter dessert.
- Add crushed cookies, peanut butter cups, or chopped nuts in the fudge layer for extra texture.
- Experiment with different ice cream flavors like mint chocolate chip, strawberry, or cookie dough.
Cooking Time
Here’s a breakdown so you can plan your dessert schedule:
- Prep Time: 30 minutes
- Cooking Time: 35 minutes
- Freezing Time: 8 hours
- Total Time: 1 hour 5 minutes + freezing
Equipment You Need
- 9-inch round cake pan – to bake the brownie layer.
- Aluminum foil – to line the pan for easy removal.
- Mixing bowls – for brownies, ice cream, and whipped cream.
- Electric mixer or whisk – to whip the cream to perfect peaks.
- Plastic wrap – to cover the ice cream layer while freezing.
- Serrated knife – for cleanly slicing the cake.
How to Make Brownie Ice Cream Cake Recipe
Brownie Layer
Start by preheating your oven to 350°F (176°C) and lining your pan with foil. I like leaving an overhang so I can lift the brownie out easily later. Mix oil, sugar, eggs, and vanilla, then gently fold in flour, cocoa, and salt. Bake until a toothpick comes out with moist crumbs, not wet batter, and let it cool completely.
Ice Cream Layer
While the brownie cools, let your ice cream soften slightly. Line another pan with plastic wrap and spread the ice cream evenly, pressing out air pockets. Cover it and freeze for at least 8 hours or up to 3 days before assembly.
Assembling the Cake
Remove the brownie from its pan and the foil. Spread hot fudge over the brownie, then layer the ice cream on top. Cover with whipped cream and sprinkle with fun toppings. Freeze until ready to serve.
Additional Tips for Making this Recipe Better
- I always let my ice cream soften just enough to spread easily without melting.
- For cleaner slices, I warm my serrated knife under hot water before cutting each piece.
- I sometimes add a sprinkle of sea salt over the fudge layer to enhance the chocolate flavor.
- Whipping cream to soft peaks makes it light and fluffy, not dense.
How to Serve Brownie Ice Cream Cake Recipe
Take the cake out of the freezer about 15 minutes before slicing to make cutting easier. Serve on a large platter with extra drizzle of fudge or caramel, sprinkles, or even fresh berries. For a party, I love adding edible flowers or chocolate shavings for a stunning presentation.
Nutritional Information
Here’s an estimate for one serving of this decadent dessert:
- Calories: 450–500 kcal
- Protein: 6–8g
- Carbohydrates: 55–60g
- Fat: 25–30g
Make Ahead and Storage
Freezing: You can assemble the cake and freeze it for up to 3 days before serving. Keep it wrapped tightly in plastic wrap to prevent freezer burn.
Storing: Store any leftovers in the freezer. Covered tightly, it stays fresh for up to a week.
Reheating: No reheating needed! Just let it sit at room temperature for 10–15 minutes before slicing for easier cutting.
Why You’ll Love This Recipe
This cake is a guaranteed crowd-pleaser, and here’s why:
- Easy to make: I found it straightforward with minimal fuss.
- Customizable: You can switch up ice cream flavors, add mix-ins, or adjust sweetness.
- Perfect for summer: Refreshing, cold, and ideal for warm days.
- Fun for kids: Everyone loves the brownie-ice cream-whipped cream combo.
- Versatile: Serve for birthdays, parties, or a cozy family dessert.
Making this Brownie Ice Cream Cake was such a joy, and every bite is worth it. Whether you’re a chocolate lover, ice cream enthusiast, or just want a show-stopping dessert, this recipe has it all!