Introduction

Imagine the best of both worlds – a fudgy brownie and creamy ice cream coming together to create a dessert masterpiece. This Brownie Ice Cream Cake combines rich, chocolatey brownies with your favorite ice cream flavors, making it perfect for celebrations or a special treat anytime.

A round three-layer cake is shown on a white cake stand against a white marbled textured background. The bottom layer is dark and dense chocolate cake, topped by a thick middle layer of light pink creamy mousse with chocolate crumbs mixed inside. The top layer is another dense dark chocolate cake, slightly cracked on the surface. Thick, glossy dark chocolate ganache drips slowly down the sides of the middle mousse layer, creating a rich and smooth texture contrast. A slice has been removed, revealing the even layers inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (18.3 oz) brownie mix, prepared according to package directions
2 pints ice cream, flavors of your choice
1 cup hot fudge sauce

Instructions

Step 1: Bake the brownies in a 9 x 13 inch pan following the directions on the package. Once baked, let them cool completely.
Step 2: Cut out two 6-inch circles from the cooled brownie slab using a round cutter or a knife.
Step 3: Place one brownie circle into the bottom of a 6-inch springform pan. Spread one pint of ice cream evenly over the brownie base.
Step 4: Add the second brownie circle on top of the ice cream layer, then spread the remaining pint of ice cream over it.
Step 5: Cover the pan tightly with plastic wrap and freeze for at least one hour to allow the cake to harden.
Step 6: Remove the cake from the freezer about 5 minutes before serving to let it soften slightly. Drizzle hot fudge sauce over the top and garnish with pieces of the remaining brownies, if desired.

Tips & Variations

If you don’t have a springform pan, use a regular 6-inch round cake pan lined with parchment or wax paper to make removal easier.
For a larger cake, use an 8-inch springform pan, double the brownie mix and ice cream amounts, and add extra hot fudge sauce for topping.
Try layering with different ice cream flavors for variety and color contrast.

Storage

Store the brownie ice cream cake in the freezer, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 1 week. To serve, let it sit at room temperature for 5 minutes to soften slightly before slicing. Avoid refreezing after thawing for best texture.

How to Serve

The cake is placed on a white cake stand with a simple design. It has three layers: the bottom layer is dark chocolate cake, the middle layer is a light brown creamy filling with small bits of chocolate cake inside, and the top layer is a thicker dark chocolate cake with a rough, cracked surface. Dark chocolate sauce drips down the sides over the light brown filling, creating a shiny texture against the matte cake. The background is a white marbled texture, and the cake stand is centered in the image. 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 can be used as long as they are firm and fully cooled. Just bake them in a 9 x 13 pan and cut out the circles as directed.

What if I don’t have a 6-inch springform pan?

You can use a 6-inch round cake pan lined with parchment paper or wax paper to help lift the cake out easily. Just press the paper up the sides so removal is smoother.