Brownie Ice Cream Cake
This Brownie Ice Cream Cake combines two classic favorites—fudgy brownies and creamy ice cream—into one irresistible dessert. With layers of rich brownie and cold, smooth ice cream, topped with your choice of delicious toppings, this cake is a crowd-pleaser for any occasion. It’s easy to make, customizable, and can be prepared ahead of time, making it the perfect treat for birthdays, holidays, or just a sweet indulgence.
Equipment
- 1 (8-9 inch) round cake pan (for baking the brownies)
- 1 large mixing bowl (for preparing the ice cream layer)
- 1 spatula or spoon (for spreading the ice cream)
- 1 sharp knife (for cutting and serving the cake)
- 1 cake board or serving platter (for assembling and serving the cake)
- Parchment paper or cooking spray (for greasing the pan)
Ingredients
For the Brownie Base:
- 1 cup 240g butter, melted
- 1 ½ cups 300g sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup 125g all-purpose flour
- ½ cup 50g cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- For the Ice Cream Layer:
- 3 cups 720ml ice cream, softened (choose any flavor)
Optional:
- ¼ cup chocolate or caramel sauce for drizzling
Optional:
- Toppings such as chocolate chips crushed cookies, or whipped cream
Instructions
Bake the Brownie Base:
- Preheat the oven to 350°F (175°C). Grease or line an 8-9 inch round cake pan with parchment paper.
- In a large mixing bowl, whisk together the melted butter, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the brownie batter into the prepared pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely before proceeding.
Prepare the Ice Cream Layer:
- While the brownies are cooling, soften the ice cream by leaving it out at room temperature for 10-15 minutes. Once softened, use a spatula to spread the ice cream evenly over the cooled brownie layer.
- Smooth the surface of the ice cream with the spatula, ensuring it covers the brownies completely. If desired, drizzle with chocolate or caramel sauce, and add any toppings like chocolate chips or crushed cookies.
Freeze the Cake:
- Place the cake in the freezer and allow it to freeze for at least 4 hours, or overnight, to ensure that the ice cream sets firmly.
Serve:
- Once frozen, remove the cake from the freezer about 10 minutes before serving to make slicing easier. Use a sharp knife to cut into slices. Garnish with whipped cream or additional toppings if desired.
Notes
- For a richer flavor, you can add chocolate chips, crushed cookies, or even mini marshmallows to the brownie batter before baking.
- If you're making this cake ahead of time, store it in the freezer for up to 3 days. Just make sure it’s wrapped tightly to avoid freezer burn.
- Feel free to mix and match ice cream flavors. Popular combinations include chocolate, vanilla, mint chocolate chip, or even fruity flavors like strawberry or raspberry.
- The cake is easiest to slice when it’s slightly softened, so let it sit for a few minutes at room temperature before cutting.
- You can use a no-bake brownie base if you prefer not to use the oven.