Description
Chocolate lovers will adore this luscious brownie ice cream cake that combines rich fudgy brownies with creamy vanilla ice cream layers. Chilled desserts rarely offer such delightful contrasts of texture and flavor when you indulge in each decadent slice.
Ingredients
Scale
- 3 large eggs
- 1.5 quart (1.41L) ice cream (flavor of choice)
- 1 ½ cups (340g) sugar
- ¾ cup (177ml) canola oil
- 2 cups (473ml) heavy whipping cream
- ¾ cup (100g) all-purpose flour
- ¾ cup (70g) cocoa powder (any type)
- ½ cup (50g) powdered sugar
- ¼ tsp salt
- 1 tbsp pure vanilla extract (for brownie)
- 1 tbsp pure vanilla extract (for whipped cream)
- ½ to ¾ cup (118 to 177ml) hot fudge sauce
- Sprinkles (for topping)
Instructions
- Prepare Pan: Preheat oven to 350°F and line a 9-inch round cake pan with aluminum foil, creating extended edges for easy removal.
- Mix Brownie Base: Blend canola oil, granulated sugar, eggs, and vanilla extract in a large bowl until fully combined, then gently incorporate flour, cocoa powder, and kosher salt without overmixing.
- Bake Brownie Layer: Pour batter into prepared pan, spreading evenly, and bake for 30-35 minutes until edges firm and a toothpick reveals moist crumbs without raw batter. Cool completely at room temperature.
- Create Chocolate Foundation: Transfer cooled brownie to serving plate and drizzle generously with warmed chocolate fudge sauce, ensuring uniform coverage.
- Prepare Ice Cream Layer: Soften chosen ice cream briefly, then line another 9-inch pan with plastic wrap and spread ice cream smoothly, eliminating air bubbles. Freeze for minimum eight hours.
- Assemble Cake Structure: Remove frozen ice cream layer and position directly atop fudge-covered brownie. Wrap in plastic and freeze for 30 minutes to stabilize.
- Craft Whipped Topping: Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, then generously cover entire cake surface, ensuring smooth sides and top.
- Finalize Presentation: Return cake to freezer for additional 30 minutes to set whipped cream, then garnish with chocolate shavings, sprinkles, or crushed nuts just before serving.
Notes
- Prevent Overmixing: Stir brownie batter gently to avoid tough, dense texture that can ruin the cake’s delicate crumb.
- Master Ice Cream Layering: Allow ice cream to soften just right—too soft creates messy layers, too hard makes spreading impossible.
- Ensure Clean Cuts: Refrigerate cake for 10-15 minutes before slicing to achieve clean, precise edges without crumbling.
- Manage Freezing Timing: Plan ahead with freezing stages to guarantee perfectly stable and well-structured dessert layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 436
- Sugar: 34g
- Sodium: 58mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 62mg