Brownie Ice Cream Cake

A decadent dessert where fudgy brownie meets creamy ice cream—this Brownie Ice Cream Cake layers rich textures and indulgent flavors perfect for celebrations or a cool summer treat.

Why You’ll Love This Recipe

I adore how this dessert brings together the dense, chocolatey goodness of brownie with the smooth, refreshing chill of ice cream. Each bite is a contrast of warm and cold, chewy and creamy. It’s easy to make ahead and always impresses at parties or family gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• brownie mix (or your favorite homemade brownie batter)

• eggs, oil, and water (per brownie mix instructions)

• ice cream (any flavor—classic vanilla or chocolate work beautifully)

• whipped cream or whipped topping

• optional: chocolate sauce, caramel sauce, or chopped nuts for garnish

directions

1. I prepare brownie batter according to package or homemade recipe.

2. I spread the batter into a greased 9‑inch springform pan and bake per instructions, typically 20–25 minutes. I want the edges set and the center slightly underbaked for a fudgy texture.

3. I let the brownie fully cool in the pan on a wire rack.

4. I soften the ice cream slightly at room temperature—just enough to spread easily but not melt.

5. I spread an even layer of ice cream over the cooled brownie, smoothing to the edges.

6. I press a piece of plastic wrap directly onto the ice cream, then freeze the cake for at least 2 hours or until firm.

7. Before serving, I remove the springform ring and spread whipped cream over the top.

8. I garnish with chocolate sauce, caramel drizzle, and/or chopped nuts if I want extra flair.

9. I slice with a warm knife (I run it under hot water and wipe dry between cuts) and serve immediately.

Servings and timing

• Servings: serves 8–12 slices

• Prep time: about 15 minutes (plus any garnish prep)

• Bake time: 20–25 minutes

• Freeze time: minimum 2 hours (overnight works too)

• Total time: approximately 2½–3 hours

Variations

• I use cookie dough or blondie base instead of brownies for a different flavor.

• I layer in chocolate chips, crushed cookies, or caramel between the brownie and ice cream.

• I swap vanilla ice cream for mint chocolate chip or strawberry for a fruity or refreshing twist.

• I swirl fudge or peanut butter through the ice cream layer before freezing.

• I dust the top with cocoa powder or grated chocolate before serving for garnish.

storage/reheating

I store any leftovers covered tightly with plastic wrap or foil in the freezer for up to 1 month. When I want to serve more, I remove it about 10 minutes beforehand to let it soften slightly for easier slicing.

FAQs

1. Can I make this gluten-free?

Yes—I use a gluten-free brownie mix or make brownies with gluten-free flour. The rest of the ingredients are naturally gluten-free, just check your ice cream and mix for hidden gluten.

2. How do I keep the ice cream layer from melting?

I assemble everything on a parchment-lined, rimmed baking sheet for stability, and freeze the assembled cake until completely firm before transferring.

3. Can I use homemade ice cream?

Absolutely. I scoop it soft enough to spread, then freeze the whole cake until firm.

4. Will the brownie layer get too hard?

No—if I underbake it slightly and let it cool properly before layering, it stays chewy and slices easily even when very cold.

5. Can I prepare this ahead of time for a party?

Yes—I often bake the brownie a day ahead, then layer and freeze the cake overnight. I decorate just before serving so it looks fresh.

Conclusion

I find Brownie Ice Cream Cake to be the ultimate indulgent dessert, combining rich chocolate, creamy ice cream, and a hint of whimsy. It’s easy to prep ahead, adaptable to flavors, and always a show-stopper. I can’t wait for my next celebration so I can make it again!