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Brownie Ice Cream Cake Recipe
Ben Carraoli

Brownie Ice Cream Cake Recipe

I have to admit, making this Brownie Ice Cream Cake 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!
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Total Time 8 hours
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.