Introduction

This Delicious Brownie Ice Cream Cake combines rich, fudgy brownies with creamy ice cream for a perfect dessert treat. It’s easy to make and sure to impress family and friends with layers of indulgent flavors and textures.

A round chocolate ice cream cake with three visible layers sits on a white cake stand over a white marbled surface. The bottom layer is a rich dark brown chocolate cake, the middle layer is creamy white ice cream with chocolate swirls, and the top has a thick shiny chocolate ganache that drips slightly down the sides. On top of the ganache, there are several chunky dark brown chocolate brownie pieces arranged in a casual pile. A slice has been cut out, revealing the neat layers inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box brownie mix (such as Hershey’s Fudgy Brownie Mix)
1 cup fudge sauce (warm for easier drizzling)
2 pints ice cream (softened, vanilla or chocolate recommended)

Instructions

Step 1: Prepare and bake the brownies in a 9 x 13-inch pan following the instructions on the box. Let them cool completely in the pan.
Step 2: Using a sharp knife or cake ring, cut two 6-inch circles from the cooled brownies. Place one brownie circle in the bottom of a 6-inch springform pan and spread one pint of softened ice cream evenly over it.
Step 3: Place the second brownie circle on top of the ice cream layer. Spread the remaining pint of softened ice cream over the second brownie layer, smoothing the top.
Step 4: Cover the assembled cake with plastic wrap and freeze for several hours until firm.
Step 5: Before serving, remove the cake from the freezer for about 5 minutes. Carefully remove the sides of the springform pan. Drizzle warm fudge sauce over the top and garnish with pieces of leftover brownies.

Tips & Variations

Use high-quality ice cream for the best flavor and texture.
Try mixing chocolate and vanilla ice cream layers for extra variety.
Allow the brownies to cool fully to avoid melting the ice cream prematurely.
For added crunch, sprinkle chopped nuts between layers if desired.

Storage

Store the ice cream cake in the freezer, covered tightly with plastic wrap or in an airtight container, for up to one week. Let it sit at room temperature for 5–10 minutes before slicing to ensure clean cuts and easier serving.

How to Serve

A square dessert with three main layers sits on a white plate over a white marbled texture. The bottom layer is dark chocolate crumb, dense and slightly crumbly. Above it is a thick, creamy light beige layer with dark specks throughout, softly textured and blending into the next layer. The top layer is a light, fluffy white cake, partially mixed with a thin layer of chocolate, creating a marbled effect. On top, a glossy chocolate sauce drips slightly down the sides, and chunky dark chocolate pieces are scattered over the sauce, adding texture and richness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownies instead of a mix?

Yes, homemade brownies work great as long as they are fully cooled before assembling the cake.

How long should the ice cream cake thaw before serving?

Remove the cake from the freezer about 5 minutes before serving to soften slightly for easier slicing and better texture.

Brownie Ice Cream Cake Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

This Delicious Brownie Ice Cream Cake combines moist, fudgy brownies with creamy, high-quality vanilla or chocolate ice cream for a decadent layered dessert. With easy assembly and a rich fudge drizzle, it’s perfect for celebrations or an indulgent treat.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 4 hours 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

1 box brownie mix (preferably Hershey’s Fudgy Brownie Mix)

Assembly

1 cup fudge sauce (warmed for easier drizzling)
2 pints ice cream (softened, high-quality vanilla or chocolate)

Instructions

Prepare and Bake the Brownies: Begin by baking the brownies in a 9 x 13-inch pan according to the directions on the brownie mix box. Once baked, allow the brownies to cool completely in the pan before proceeding.
Cut and Layer the Brownies and Ice Cream: Using a sharp knife or cake ring, cut two 6-inch circles out of the cooled brownie slab. Place one brownie circle at the bottom of a 6-inch springform pan. Spread one pint of softened ice cream evenly over the brownie base to create the first ice cream layer.
Add the Second Brownie Layer and Ice Cream: Place the second brownie circle directly on top of the ice cream layer. Then, spread the remaining pint of softened ice cream over the second brownie layer, smoothing the surface evenly.
Freeze and Set the Ice Cream Cake: Cover the assembled cake with plastic wrap to protect it from freezer burn. Return it to the freezer and allow the cake to harden for several hours or until firm.
Serve and Garnish: Before serving, remove the cake from the freezer about five minutes ahead to soften slightly. Carefully release the springform pan, drizzle the cake with warm fudge sauce, and garnish with pieces of leftover brownies for added texture and flavor. Slice and enjoy this indulgent treat!

Notes

Use high-quality ice cream for the best flavor and texture.
Ensure brownies are completely cooled before cutting and assembling to prevent melting the ice cream prematurely.
Softening the ice cream slightly before spreading makes layering easier and smoother.
Freezing the cake overnight is ideal for best texture and firmness.
Warm the fudge sauce gently to allow for easy drizzling over the cake.

Keywords: brownie ice cream cake, layered dessert, fudge sauce, ice cream cake, easy dessert, party dessert