Fudge Brownie Ice Cream Cake Recipe

This tantalizing rich chocolate brownie ice cream cake is heavenly. 12 ingredients are all you need to replicate this luscious homemade ice cream cake. 

I will be giving you lots of information in this blog post about how to make this easy ice cream cake. You will find easy to follow directions, photos, and a video too. 

If you taste this brownie ice cream cake recipe and are still in the mood for chocolate, try my chocolate cherry galette, it’s out of this world! 

Why This Brownie Ice Cream Cake Works:

• It has a rich, decadent, and luscious intense chocolate flavor. 
• You won’t find an easier homemade ice cream cake recipe. 
• Everyone raves about how delicious it is. 
• You only need 12 ingredients. 
• It’s perfect for all occasions and parties. 

How To Make Brownie Ice Cream Cake

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

FOURTH STEP: 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.

NOTE: 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.

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

EIGHTH STEP: 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 week. 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.

Baker’s Tips

• Mix ingredients with a whisk by hand and just until combined. Overmixing or using an electric mixer, incorporates too much air into the brownie batter. Brownie batter doesn’t need any air at all. It makes the brownies cakey instead of fudgy.
• For the brownie batter, you can use natural cocoa powder or dutch-processed. The dutch-processed cocoa powder is darker in color and is the one I used for my brownies.
• After baking let the brownie layers cool to room temperature before you fill them with ice cream.

Substitutions

Consider the following substitutions when making this brownie with ice cream recipe:

• Use 1 cup (175g) of white chocolate instead of dark chocolate.
• Substitute the vanilla beans for 1 tablespoon of pure vanilla extract. 
• For gluten free brownie ice cream cake substitute with Bob’s Red Mill Gluten Free Flour 1:1.

How To Add Additional Flavors To This Easy Ice Cream Cake

Feel free to add different flavors to this brownie ice cream cake recipe. Consider trying the following ideas:

• Instead of using 1 cup of dark chocolate, replace half the chocolate with peanut butter chips. 
• Add 1/2 cup (62.5g) of your favorite nut as a garnish on top of the ice cream cake or mix it in with the ice cream layer. 
• Top with fresh strawberries right before serving. 
• Drizzle the top with caramel for a fun flavor. 
• Sprinkle with a few crushed Oreos on top of this easy ice cream cake. 

Frequently Asked Questions And Answers

Why Is My Brownie More Cakey Than Fudgy?

Having a cakey brownie when you want a fudgy one, can take some time to dial in exactly how to make it happen. Here are my tips to give you the best results. If it doesn’t turn out right, don’t worry, just keep trying.

• Bake until it has no jiggle in the middle and is just set to touch. A toothpick centered in the middle should come out dirty. Overbaking is the most common mistake that leads to cakey brownies.
• When you bake brownies the first time, then set your timer to 23 minutes and check the consistency. Then check back every 1-2 minutes until they are done.
• Write down the time, and you are set for the next time. Because of opening the oven door a few times you will lose some heat, so write down 1-2 minutes less.
• Don’t be disappointed if you don’t have perfectly fudgy brownies the very first time. You will see, with some practice you’ll nail it very soon.

How Do You Soften Ice Cream Without Melting It?

When making any ice cream cake, it’s easiest if you have softened ice cream to work with. It makes your life so much easier to be able to spoon it out without it getting runny. A good recommendation is to place it on the counter up to 5 minutes before you are ready to use. Then it should easily come out of the container. 

How Do You Store This Brownie Ice Cream Cake Recipe And How Long Does It Last?

You should store this brownie with ice cream in the freezer for up to 1 week. It should be tightly covered to prevent any ice crystals from forming.

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. 

Can You Freeze This Easy Ice Cream Cake?

Yes, of course, brownie with ice cream should ALWAYS be stored in the freezer. As a matter of fact, 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. 

If you make this Fudge Brownie Ice Cream Cake recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

Even More Brownie Recipes To Try Out

• Strawberry Brownies
• Fudgy Brownie Cookies
• Brownie Cupcakes

On the hunt for more homemade cakes to whip up

• Peaches and Cream Cake Recipe
• Peanut Butter Chocolate Cake
• Banoffee Cake
• Hot Chocolate Cake Recipe
• Soft and moist Triple Chocolate Cake

5 from 2 votes

Print

Brownie Ice Cream Cake Recipe

Prep Time

20 mins

Cook Time

25 mins

Freeze Time

12 hrs

Total Time

12 hrs 45 mins

 

This Fudge Brownie Ice Cream Cake is easy to make and beyond delicious. Two fudge brownie layers, a 3-ingredient chocolate fudge sauce, and lots of creamy ice cream. Death-by-chocolate guaranteed.

Course: Dessert

Cuisine: American

Keyword: Brownie Ice Cream Cake Recipe, easy ice cream brownie cake, how to make brownie ice cream cake

Servings: 24 servings

Calories: 434 kcal

Author: Sabine Venier

Ingredients

fudge brownie layers

• 2 cups unsalted butter, melted and cooled (452g)
• 2 cups granulated white sugar (400g)
• 2 cups packed light brown sugar (400g)
• 8 large eggs
• 3 vanilla beans* (or 1 tbsp vanilla extract)
• 2 cups unsweetened cocoa powder, spooned and leveled (168g)
• 2 cups all-purpose flour, spooned and leveled (240g)
• 2 tsp salt

chocolate fudge sauce

• 1 cup dark chocolate, chopped (175g)
• 6 oz sweetened condensed milk (170g)
• 1/2 cup heavy whipping cream (120ml)

filling

• 3-4 pints ice cream of your choice (1.4 - 1.9L)

Instructions

Brownie layers

1. Preheat oven to 350°F / 175°C. Line two 9" (23cm) springform pans with parchment paper. Set aside.

2. 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 brownies cakey instead of fudgy. Stir by hand with a whisk.

3. 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.

Chocolate fudge sauce

1. 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

1. Place one brownie layer into the bottom of a 9" springform pan. Spread the 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 brownie layer has place.

2. 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 week. 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.

Recipe Video

 

Notes

Substitutions

Consider the following substitutions when making this brownie with ice cream recipe:

• Use 1 cup (175g) of white chocolate instead of dark chocolate.

• Substitute the vanilla beans for 1 tablespoon of pure vanilla extract. 

• Replace flour with gluten free flour 1:1.

 

Optional Flavor Additions

• Instead of using 1 cup of dark chocolate, replace half the chocolate with peanut butter chips. 

• Add 1/2 cup (62.5g) of your favorite nut as a garnish on top of the ice cream cake or mix it in with the ice cream layer. 

• Top with fresh strawberries right before serving. 

• Drizzle the top with caramel for a fun flavor. 

• Sprinkle with a few crushed Oreos on top of the easy ice cream cake. 

 

Recommendations

• Mix ingredients with a whisk by hand and just until combined. Overmixing or using an electric mixer brings too many air into the brownie batter. Brownie batter doesn’t need any air at all. It makes the brownies cakey instead of fudgy.

• For the brownie batter, you can use natural cocoa powder or dutch-processed. The dutch-processed cocoa powder is darker in color and is the one I used for my brownies.

• After baking let the brownie layers cool to room temperature before you fill them with ice cream.

 

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Nutrition Facts

Brownie Ice Cream Cake Recipe

Amount Per Serving

Calories 434 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g70%

Cholesterol 120mg40%

Sodium 375mg16%

Potassium 257mg7%

Carbohydrates 54g18%

Fiber 3g12%

Sugar 40g44%

Protein 6g12%

Vitamin A 670IU13%

Vitamin C 0.2mg0%

Calcium 70mg7%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.