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Frozen Brownie Ice Cream Cake

A decadent layered dessert featuring a chewy brownie base, creamy vanilla ice cream packed with brownie chunks, and a rich hot fudge topping.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 6 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 0.33 cup cocoa powder Dutch-processed preferred
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 0.25 tsp salt
Ice Cream Layer
  • 1.5 quarts vanilla bean ice cream softened
  • 1 cup brownie chunks cubed
Topping
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream
  • 1 tbsp corn syrup optional for shine

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Saucepan
  • Electric Mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Mix melted butter, sugar, and cocoa powder. Beat in eggs one at a time, then vanilla.
  3. Fold in flour and salt until just combined. Pour into pan and bake 20-25 minutes.
  4. Cool brownie completely, then freeze for 30 minutes.
  5. Soften ice cream and mix in brownie chunks. Spread over cold brownie base.
  6. Freeze for 4-6 hours until solid.
  7. Heat cream and pour over chocolate chips to make ganache. Cool slightly.
  8. Remove cake from pan, pour ganache over top, and garnish with extra brownies.

Notes

Ensure the brownie layer is fully frozen before adding the ice cream to prevent the base from becoming soggy.