Here’s my tried-and-true brownie ice cream cake recipe, combining a rich chocolate brownie base with creamy layers of ice cream and a smooth chocolate topping that creates the perfect mix of textures and temperatures.
This brownie ice cream cake has become our go-to dessert for summer birthdays and backyard gatherings. I always make an extra one to keep in the freezer because it disappears so quickly at parties. After all, who can resist brownies and ice cream in one dessert?
Why You’ll Love This Brownie Ice Cream Cake
- No baking skills needed – Using a boxed brownie mix and store-bought ice cream means anyone can make this impressive dessert, even if you’re new to baking.
- Customizable flavors – You can use any ice cream flavors you like – from classic vanilla to mint chocolate chip or cookie dough – making it perfect for everyone’s taste preferences.
- Make-ahead friendly – You can prepare this cake days in advance and keep it frozen until you’re ready to serve, making it perfect for parties and special occasions.
- Simple ingredients – With just three main components – brownies, ice cream, and fudge sauce – you can create this crowd-pleasing dessert using items easily found at any grocery store.
What Kind of Ice Cream Should I Use?
When it comes to making a brownie ice cream cake, you’ve got tons of delicious options for your ice cream layers. Classic vanilla works great as a contrast to the rich chocolate brownies, but feel free to get creative – mint chocolate chip, coffee, or cookies and cream all pair wonderfully with brownies. You’ll want to make sure you’re using premium ice cream that’s not too airy, as denser ice cream holds its shape better when sliced. For the best results, let your ice cream soften at room temperature for about 10-15 minutes before spreading it – this makes it easier to work with and helps prevent the ice cream from breaking apart as you layer it.
Options for Substitutions
This simple dessert is really easy to customize with different options:
- Brownie mix: While boxed mix is super convenient, you can use your favorite homemade brownie recipe instead. Just make sure it yields enough to cover the bottom of a 9×13 inch pan. For a gluten-free option, use a gluten-free brownie mix or recipe.
- Ice cream: The fun part about this recipe is that any ice cream flavor works! Try mint chocolate chip with chocolate brownies, or go for coffee ice cream for a mocha vibe. Non-dairy ice cream alternatives work great too – just make sure they’re firmly frozen before layering.
- Fudge sauce: If you don’t have fudge sauce, you can use chocolate syrup, caramel sauce, or make a quick ganache by heating 1 cup heavy cream and pouring it over 1 cup chocolate chips. For a different twist, try strawberry or raspberry sauce.
Watch Out for These Mistakes While Making
The biggest challenge when making a brownie ice cream cake is timing the temperature of each layer – using ice cream that’s too soft will make it run down the sides, while too hard ice cream won’t spread evenly. Let your ice cream soften at room temperature for about 15-20 minutes until it’s spreadable but still cold and firm.
Working quickly is essential since heat is your enemy – make sure your brownie layer is completely cooled before adding ice cream, and return the cake to the freezer for at least 30 minutes between adding each ice cream layer to prevent melting and mixing.
When it comes to serving, don’t rush the final thawing process – let the cake stand at room temperature for 5-10 minutes before cutting, and dip your knife in hot water between slices for clean cuts. Your fudge sauce should be warm enough to pour but not hot, or it will melt your carefully layered creation – test a small amount on the edge first to make sure it’s the right temperature.
What to Serve With Brownie Ice Cream Cake?
This dessert is pretty amazing on its own, but there are some fun ways to dress it up for serving! I like to put out a few different toppings so everyone can customize their slice – think chopped nuts, rainbow sprinkles, or even some extra warm fudge sauce for drizzling. A dollop of whipped cream on the side adds a nice light contrast to the rich cake and ice cream. For drinks, a cold glass of milk or hot coffee makes the perfect companion, helping to balance out the sweetness and creating that classic milk-and-cookies feeling that everyone loves.
Storage Instructions
Keep Frozen: Your brownie ice cream cake needs to stay in the freezer to maintain its perfect texture. Keep it covered tightly with plastic wrap or in an airtight container to prevent freezer burn. It’ll stay fresh and tasty for up to 1 week – though I doubt it’ll last that long!
Make Ahead: This dessert is perfect for preparing in advance! You can make it up to 3 days before your event. Just keep it wrapped well in the freezer until you’re ready to serve. The brownie layer actually gets even better after a day in the freezer as it becomes more fudgy.
Serve: When it’s time to dig in, let the cake sit at room temperature for about 10-15 minutes before slicing. This will make it easier to cut and give you the perfect ice cream texture. If you have leftovers, pop them back in the freezer right away to prevent melting.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 30-40 g
- Fat: 150-180 g
- Carbohydrates: 400-500 g
Ingredients
- 1 box brownie mix (18.3 oz, prepare as instructed)
- 2 pints your choice of ice cream flavors
- 1 cup fudge sauce, heated
Step 1: Prepare and Bake the Brownies
Begin by baking brownies in a 9 x 13-inch pan according to the directions on the back of the box.
Allow the brownies to cool completely in the pan once they are baked.
Step 2: Cut and Layer the Brownies and Ice Cream
Once the brownies are cooled, cut out two 6-inch circles from the brownie using a sharp knife or a cake ring.
Place one circle of brownie into the bottom of a 6-inch springform pan.
Spread one pint of ice cream evenly over this brownie layer.
Step 3: Add the Second Brownie Layer and Ice Cream
Place the second brownie circle directly on top of the ice cream layer in the springform pan.
Spread the remaining pint of ice cream evenly over this second brownie layer, smoothing the top as much as possible.
Step 4: Freeze and Set the Ice Cream Cake
Cover the assembled layers with plastic wrap to prevent freezer burn, and return the springform pan to the freezer.
Allow the ice cream cake to harden for at least a few hours or until firm.
Step 5: Serve and Garnish
Remove the ice cream cake from the freezer about 5 minutes before serving to allow it to soften slightly.
Carefully remove it from the springform pan.
Before serving, top with hot fudge and pieces of the remaining leftover brownies for added texture and flavor.
Enjoy your delicious ice cream brownie cake!
