Description
This easy homemade Brownie Ice Cream Cake features a fudgy brownie base, creamy ice cream center, and a glossy chocolate ganache drip. It’s a showstopping dessert that’s perfect for birthdays, celebrations, or any time you want to impress with minimal effort.
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1.5 quarts (about 1.4 liters) ice cream, softened (vanilla, chocolate, or your favorite flavor)
- Optional: 1/2 cup (50g) mini chocolate chips or crushed cookies
- 3/4 cup (130g) semi-sweet chocolate chips or chopped chocolate
- 1/2 cup (120ml) heavy cream
- Pinch of salt
- Optional garnish: Fresh berries
- Optional garnish: Chopped nuts (pecans or walnuts)
- Optional garnish: Sprinkles or shaved chocolate
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together melted butter and granulated sugar until glossy and combined. Add eggs and vanilla extract, whisking until smooth and pale.
- Sift in cocoa powder, flour, and salt. Fold gently with a spatula until just combined—do not overmix.
- Spread the batter evenly in the prepared pan. Bake for 18-22 minutes, until edges are set and a toothpick comes out with a few moist crumbs. Let the brownie cool completely in the pan.
- Let ice cream soften at room temperature for 10-15 minutes. Scoop and dollop ice cream over the cooled brownie layer. Smooth into an even layer with an offset spatula or spoon. Sprinkle in chocolate chips or cookie crumbs if using. Cover tightly and freeze for at least 4 hours, or overnight.
- For the ganache, place chocolate chips or chopped chocolate in a medium bowl. Heat heavy cream in a small saucepan until just simmering. Pour hot cream over chocolate and let sit for 2 minutes. Add a pinch of salt, then whisk until smooth and glossy.
- Remove cake from freezer and run a warm knife around the edge. Release the springform pan and set cake on a serving plate.
- Pour ganache over the center of the cake and gently coax it toward the edges to let it drip down. Garnish with berries, nuts, or sprinkles as desired.
- Let the cake sit at room temperature for 5-10 minutes before slicing. Use a sharp knife dipped in hot water for clean slices. Return leftovers to the freezer promptly.
Notes
For best results, slightly underbake the brownie for a fudgy texture. Use high-quality chocolate and full-fat ice cream for the richest flavor. Freeze each layer until firm before adding the next. To make gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and coconut milk ice cream. Let the cake sit at room temperature for a few minutes before slicing for easier serving.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 375
- Sugar: 32
- Sodium: 120
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
Keywords: brownie ice cream cake, chocolate ganache, homemade ice cream cake, birthday dessert, summer dessert, easy cake, frozen dessert, gluten-free option, make-ahead dessert