Fudge Brownie Ice Cream Cake Recipe

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.

Yay, a chocolate recipe again!

It feels like it’s been ages that I posted a chocolate recipe on my blog. In fact, it was just 16 days ago, but I already had some chocolate withdrawal symptoms. Specifically being annoying. Even Mario was happy that I baked something with chocolate again.

I have just two addictions in my life, Mario, and chocolate. Being together with my dear hubby and eating chocolate makes me the happiest person in the world. So you know now my what-would-I-take-with-me-on-a-lonely-island list.

This Fudge Brownie Ice Cream Cake was my chocolate salvation. It is extremely fudgy, beyond chocolatey, and super creamy. Doesn’t that three words, fudgy, chocolatey, and creamy, sound like heaven to your ears?

The fudge brownie layers.

For the brownie layers, I made this brownie recipe, doubled the ingredients, and left out the chopped chocolate chunks.

I decided to skip the chocolate chunks because the cake is frozen and I made a chocolate fudge sauce for topping instead. But later more on the fudge sauce.

To make ultra fudgy fudge brownies, you have to consider a few things:

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

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 when you don’t have perfectly fudgy brownies the very first time. You will see, with some practice you’ll nail it very soon.

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.

The chocolate fudge sauce.

The chocolate fudge sauce, guys, is genius in so many ways.

I created this recipe accidentally after an unsuccessful try of making a chocolate ganache.

I put chopped dark chocolate and heavy cream into a bowl and heated it up in the microwave. Normally I heat up heavy cream and pour it over finely chopped chocolate and stir until it is melted.

But on this day it was already super late, and I stood the whole day in the kitchen and didn’t really think about what I do anymore. So I put both into the microwave and heated it up.

The consistency was a mess and didn’t combine very well. Then I thought, ok, I’ll probably have to throw it away anyway, so I try something different first.

I took sweetened condensed milk because I read anywhere that this can be used in chocolate ganache as well. I added it little by little and heated it up again.

The ingredients were combining, and it really looked good, but the consistency was far away from a chocolate ganache. It looked like chocolate fudge sauce, and it tasted exactly like this. Since this day, I do my chocolate fudge sauce on my own. It is perfect for desserts and ice cream cakes.

You can drizzle it warm over ice cream, or you can freeze it as a part of an ice cream cake without getting hard. I also used it for this Peanut Butter S’mores Ice Cream Cake as a topping.

You can store it in the fridge up to a week. Before drizzling it over ice cream, microwave it a few seconds.

The Fudge Brownie Ice Cream Cake.

Ok, we have now two thick layers of ultra fudgy brownies and an easy homemade 3-ingredient chocolate fudge sauce. There is just one more thing missing.

ICE CREAM. LOTS OF.

Lay one brownie layer into the bottom of a 9“ springform pan. Then spread the half of the chocolate fudge sauce all over it.

Then fill up with 3-4 pints of ice cream. I filled it almost as high as the pan is as you can see in the video.

Use the brand and flavor you love the most or mix different flavors up. My absolute number one favorite storebought ice cream brand is Ben&Jerry’s.

For this Fudge Brownie Ice Cream Cake recipe, I used about 3 pints of Ben&Jerry’s ice cream. I mixed up Karamel Sutra Core, Salted Caramel Core, and Chocolate Fudge Brownie.

Does that make sense to put Chocolate Fudge Brownie ice cream between two layers of chocolate fudge brownies and chocolate fudge sauce? Well, it does for me. It is chocolate-fudge-tastic.

The cake is very high. Just sayin`…

Although this cake is a chocolate lovers dream, maybe you start with a small slice because it is an extremely chocolate overload. Death-by-chocolate, you know what I mean?

This Fudge Brownie Ice Cream Cake recipe is

• • extremely fudgy
  • super chocolatey
  • ultra delicious

When you take a slice of this Fudge Brownie Ice Cream Cake, drizzle it with warm chocolate fudge sauce. Killer!

5 from 1 vote

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Brownie Ice Cream Cake Recipe

Prep Time

20 mins

Cook Time

25 mins

Freeze Time

4 hrs

Total Time

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

Servings: 24 servings

Calories: 613 kcal

Author: Also The Crumbs Please

Ingredients

fudge brownie layers

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

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

2. Make the fudge brownie layers: 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 much air pockets in the batter, and this makes the brownies 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. Read recommendations for the fudgiest brownie layers in the blog post above. 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.

3. Make the chocolate 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. 

4. Assemble the brownie ice cream cake: 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. Drizzle with more chocolate fudge sauce if desired. Place the second brownie layer on top. Freeze at least 4 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 before serving.

Notes

*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.