Brownie Ice Cream Cake

Brownie Ice Cream Cake is my go-to dessert when I want something decadent, cool, and over-the-top delicious. It combines a fudgy brownie base with layers of creamy ice cream, all topped with a rich chocolate shell or whipped topping. It’s like having a brownie sundae in cake form—and it’s absolutely irresistible.

Why You’ll Love This Recipe

I love how this cake brings together warm and cold dessert favorites in one easy, crowd-pleasing dish. The brownie base stays chewy even when frozen, and the ice cream adds that creamy, melt-in-your-mouth contrast. It’s perfect for birthdays, summer get-togethers, or anytime I want a make-ahead dessert that feels special but doesn’t require a lot of fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box brownie mix (plus eggs, oil, and water as needed) or homemade brownie batter

• 1.5 quarts (or 3 pints) of your favorite ice cream, softened

• Chocolate sauce or hot fudge (optional)

• Whipped topping or ganache for finishing

• Crushed cookies, sprinkles, or chocolate chips for garnish (optional)

directions

1. I preheat the oven according to the brownie mix instructions and line a springform pan or a deep cake pan with parchment paper.

2. I prepare the brownie batter and spread it evenly in the bottom of the pan.

3. I bake the brownie layer until just done—usually 2–3 minutes less than the box says, so it stays extra fudgy. Then I let it cool completely.

4. Once the brownie is cool, I spread the softened ice cream evenly over the top, pressing it down to form a smooth layer.

5. I freeze the cake for at least 4 hours, or until the ice cream is fully firm.

6. Just before serving, I top it with whipped topping, chocolate ganache, or a drizzle of hot fudge. I like to add sprinkles, crushed cookies, or mini chocolate chips on top for extra flair.

7. I let it sit at room temperature for 5–10 minutes to soften slightly before slicing and serving.

Servings and timing

This recipe makes about 10–12 slices.

Prep time: 15 minutes
Bake time: 20–25 minutes
Freeze time: 4 hours or more
Total time: About 5 hours

Variations

Sometimes I use a different base like blondies or chocolate chip cookie dough. I’ve also made it with layers of two ice cream flavors for a striped effect. For a peanut butter version, I swirl peanut butter into the brownie batter and top with peanut butter cups. If I want a mocha twist, I use coffee ice cream and drizzle espresso-infused ganache on top.

storage/reheating

I store the ice cream cake in the freezer, tightly wrapped, for up to 2 weeks. For clean slices, I use a sharp knife dipped in warm water. I don’t recommend microwaving—just let it sit at room temperature for a few minutes before slicing and serving.

FAQs

Can I use homemade brownies?

Yes, I often do. I just make sure the layer isn’t too thick so it freezes well and cuts cleanly.

What’s the best ice cream to use?

I like using creamy, rich flavors like chocolate, vanilla, cookies and cream, or mint chip. Softer textures spread more easily.

Can I make this cake ahead of time?

Definitely. I often make it a day or two in advance and keep it frozen until serving time.

Do I need a springform pan?

No, but it makes removing and slicing the cake easier. I’ve also used a deep square pan lined with parchment.

Can I add layers between the brownie and ice cream?

Absolutely. I sometimes add crushed cookies, caramel sauce, or even chopped candy bars for extra layers of flavor and texture.

Conclusion

Brownie Ice Cream Cake is one of those show-stopping desserts that’s surprisingly simple to make. With its rich brownie base, creamy ice cream layers, and endless options for toppings, it’s the kind of treat I love bringing out for celebrations—or whenever I want something sweet, frozen, and unforgettable.