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Home » Dessert Recipes

Fudge Brownie Ice Cream Cake

Last updated on August 20, 2022Originally published August 8, 201927 CommentsSabine

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This brownie ice cream cake is just heavenly. Two fudgy brownie layers assembled as a sandwich cake with a thick layer of ice cream and homemade chocolate fudge sauce. And the best? It's super easy to make and you need just a few ingredients! By the way, have you tried my edible bronwie batter?

two slices of ice cream cake on table
Jump to:
  • Photo tutorial
  • Expert tips for success
  • Storage
  • More Chocolate Recipes to Try
  • Recipe

Photo tutorial

In a large mixing bowl stir together butter, sugars, eggs, and vanilla just until combined. Don't use a hand or stand mixer or you have too many air pockets in the batter, and this makes the batter cakey instead of fudgy. Stir by hand with a whisk. 

butter, sugar, eggs, and vanilla mixed together with a whisk in a bowl

Sift in cocoa, flour, and salt and stir just until combined.

brownie batter in a bowl with a whisk

Divide into the two prepared pans equally and bake for 25-30 minutes until the brownie layers don't jiggle anymore and are just set to touch. A toothpick should come out dirty. 

Tip: If you love peanut butter, you could also bake two layers of peanut butter brownies for this ice cream cake.

Remove from the oven and let cool for 10 minutes. They will keep baking in the pan. Then remove from pan and transfer with the baking paper to a wire rack and let cool completely.

brownie batter in a pan

Place chocolate, sweetened condensed milk, and heavy cream in a heat-proof bowl and microwave for about 2 minutes until it has the typical chocolate fudge sauce consistency. Stir every 20 seconds, that the chocolate doesn't get too fast too hot.

Place one layer into the bottom of a 9" springform pan. Spread half of the chocolate fudge sauce all over it.

brownie layer covered with fudge sauce in a springform pan

Fill with 3-4 pints of ice cream of your choice and spread evenly.

scoops of ice cream in a spring form pan

Drizzle with more chocolate fudge sauce if desired. Place the second brownie layer on top. Freeze at least 12 hours or until firm. Cut into thin slices before serving and drizzle with remaining chocolate fudge sauce.

ice cream cake in a spring form pan

Expert tips for success

  • After baking, let the brownie layers cool to room temperature before you fill them with ice cream.
  • It's easiest if you have lightly softened but firm ice cream to work with. Simply place it on the counter 5 minutes before you are ready to use it. 
  • After filling the ice cream into the pan, place it back in the freezer for 10-15 to set if necessary. Then drizzle the fudge sauce on top and place the second brownie layer on top. If the ice cream filling is too soft or even runny, it will spill over the pan when you place the second brownie layer on top.
  • For easier slicing, let the cake sit on the counter for 5 minutes and use a hot knife (heat by running hot tap water over the blade).
frozen brownie ice cream cake on a wooden board with a knife

Storage

Store this ice cream cake in the freezer for up to 1 month. It should be tightly covered to prevent any ice crystals from forming. It should never set out for more than a few minutes because you don't want it to become too melted. It's easier to slice the cake when it's frozen too; otherwise, you would have a giant mess.

You can also store the fudge topping for 1 week as well. It should go in the fridge in an airtight container. If you want to melt the topping a little bit, just toss it in the microwave for a few seconds.

More Chocolate Recipes to Try

  • Strawberry Brownies
  • Fudgy Brownie Cookies
  • Brownie Cupcakes
  • Peanut Butter Chocolate Ice Cream Cake
  • Chocolate Milkshake

Recipe

Slices of ice cream cake on a dark table

Brownie Ice Cream Cake Recipe

5 from 9 votes
Author Sabine Venier
Calories: 434kcal
Servings: 24 servings
Prep 20 minutes
Cook 25 minutes
Freeze Time 12 hours
Total 12 hours 45 minutes
Print Pin Rate
This recipe is easy to make and beyond delicious. Two brownie cake layers, a 3-ingredient chocolate fudge sauce, and lots of creamy ice cream.

Ingredients
 
 

fudge brownie layers

  • 2 cups unsalted butter, melted and cooled
  • 2 cups granulated white sugar
  • 2 cups packed light brown sugar
  • 8 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups unsweetened cocoa powder, spooned and leveled
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoon salt

chocolate fudge sauce

  • 1 cup dark chocolate bars, chopped
  • 6 oz sweetened condensed milk
  • ½ cup heavy whipping cream

filling

  • 3-4 pints ice cream of your choice

Instructions

Brownie layers

  • Preheat oven to 350°F / 175°C. Line two 9" (23cm) springform pans with parchment paper. Set aside.
  • In a large mixing bowl stir together butter, sugars, eggs, and vanilla* just until combined. Don't use a hand or stand mixer or you have too many air pockets in the batter, and this makes the brownie layers cakey instead of fudgy. Stir by hand with a whisk.
  • Sift in cocoa, flour, and salt and stir just until combined. Divide into the two prepared pans equally and bake for 25-30 minutes until the brownies don't jiggle anymore and are just set to touch. A toothpick should come out dirty. Don't overbake the brownies or they are getting cakey. I baked mine for exactly 29 minutes. Remove from oven and let cool for 10 minutes. They will keep baking in the pan. Then remove from pan and transfer with the baking paper to a wire rack and let cool completely.

Fudge sauce

  • Place chocolate, sweetened condensed milk, and heavy cream in a heat-proof bowl and microwave for about 2 minutes until it has the typical chocolate fudge sauce consistency. Stir every 20 seconds, that the chocolate doesn't get too fast too hot. 

Assembling

  • Place one layer into the bottom of a 9" springform pan. Spread half of the chocolate fudge sauce all over it. Fill with 3-4 pints of ice cream of your choice and spread evenly. Take care that you don't overfill the pan and the second layer has a place.
  • Drizzle with more chocolate fudge sauce if desired. Place the second brownie layer on top. Freeze at least 12 hours or until firm. Cut into thin slices before serving and drizzle with remaining chocolate fudge sauce. Store leftover cake in the freezer up to 1 month. Store leftover fudge sauce in the fridge up to 1 week and warm up in the microwave a few seconds before serving if too firm.

Video

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Nutrition

Calories: 434kcalCarbohydrates: 54gProtein: 6gFat: 23gSaturated Fat: 14gCholesterol: 120mgSodium: 375mgPotassium: 257mgFiber: 3gSugar: 40gVitamin A: 670IUVitamin C: 0.2mgCalcium: 70mgIron: 2.8mg
Course Dessert
Cuisine American
Keyword Brownie Ice Cream Cake Recipe, easy ice cream brownie cake, how to make brownie ice cream cake
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. Angela Clarke-Ivany

    July 22, 2021 at 8:31 am

    HI Sabine,
    My daughter has requested a brownie peanut butter cake for her 17th birthday and have been surfing the internet looking for a really good brownie cake recipe. Do you think this would work for a layer cake with a homemade peanut butter cookie dough filling. and a peanut butter frosting with chocolate ganache? The cake would not be frozen at all so just wondering if this would hold up. Just looking for a really good brownie cake with actual brownie flavor and similar texture.

    Reply
    • Sabine

      August 02, 2021 at 5:25 am

      Yes, absolutely. You can use the brownie layers as cake layers and it will hold. Just make sure that they cooled completely before using them and maybe stick them in the fridge before assembling the cake for more stability during the frosting and filling process. I hope that helps.

      Reply
  2. Trisha

    July 21, 2021 at 4:31 pm

    Made this for my son’s bday! It turned out perfect! In my oven I had to add bake it for 31min ( was getting nervous bc it was too jiggly but pulled it out at 31 min anyways and let it cool in the springform pan on top of baking rack for 2 hrs. Io love this brownie! I used half moose track mint chocolate ice cream and half cookie dough (per my son’s request). The mint was awesome but the cookie dough was a bit sweet for me. I didn’t end up using all the fudge but it was super delicious. How long will it keep in the fridge if I wanted to reheat it in the microwave to use as an ice cream topping separately? Also, do you have a suggestion on cutting the cake? It was quite difficult to do so but I was afraid if I waited to let it thaw out more the ice cream was starting to melt. Is it the brand of ice cream I used I used one Kroger brand ? BTW, for any mint lovers the mint ice cream is awesome with this cake. Thanks for the recipe Sabine!!!

    Reply
    • Sabine

      August 02, 2021 at 5:03 am

      Thank you so much, I'm glad you like it. You can keep the fudge in the fridge for a week and reheat it in the microwave as you need it. It's certainly a delicious ice cream topping. I warm up my knife under hot tap water prior to cutting and let the cake sit for 5-10 minutes at room temp before cutting. This makes it much easier to cut. I use different brands of ice cream, and sometimes I buy Italian gelato in an ice cream store. I hope that helps.

      Reply
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Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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