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pieces of ice cream cake on table
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
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)
  • 3-4 pints ice cream of your choice (1.4 - 1.9L)
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. 

  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



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. 



  • 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.