Brownie Ice Cream Cake Recipe - Allrecipes.com
Brownie Ice Cream Cake Recipe
  • READY IN 2 hr

Brownie Ice Cream Cake

Recipe by  

"There's no better taste than the chocolatey madness of brownies, fudge, and ice cream made into a cake."

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Ingredients Edit and Save

Original recipe makes 1 9-inch cake Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
  2. Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
  3. Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
  4. After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
  5. Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Jun 28, 2011

I made this as a birthday cake for my daughter! It was such a hit!!!! and very very delicious!!!!! I made a few changes, but that shouldnt change the overall outcome of the recipe - I used cookies n cream flavor ice cream. I made the brownie mix according to the low fat version. I lined the spring form pan with oreo cookies. I will make this recipe again!!!

 
Most Helpful Critical Review
Jul 21, 2011

I just followed the instructions on my brownie mix which saved me from adding an extra 1/4 cup of oil and an extra egg. I used vanilla ice cream softened with some milk. I was a little disappointed with the overall taste, I didn't care for the texture of the frozen brownies and the homemade chocolate sauce was messy to work with.

 

13 Ratings

May 30, 2011

I used bunny tracks ice cream instead. Turned out great as a summer treat!

 
Jul 08, 2011

I switched out the mint ice cream for one with carmel swirled into it. It was an instant hit. You can have it ready to serve in 3-4 hours but it sets up much nicer, serves easier and looks prettier if it can freeze for an entire day or even overnight.

 
May 21, 2012

I made this, but added my own twists to it...I used a really good vanilla bean ice cream, and made my own recipe for chocolate ganache that I poured over the top before freezing...DELICIOUS!!!

 
Sep 18, 2011

I used black raspberry ice cream instead. It was good but it was messy trying to cut it. Family liked it.

 
May 24, 2015

I made this last night and it was very good...the only thing you really have to worry about is getting it in the freezer before the ice cream melt

 
Apr 30, 2015

Very good! A few tweaks to make it easier: I microwaved the chocolate chips and sweetened condensed milk in a large glass measuring cup. With my 1600 watt microwave, I gave it one minute, and then stirred for 30 seconds until completely melted and blended. Pouring it from the measuring cup avoided the mess that some other reviewers have noted. I used a rubber spatula to spread it to the edges, but I didn't worry too much about spreading it perfectly for the first layer. Next time, I will also bake the brownies in a single layer right in the springform pan, and slice to make two layers. The only problem I had this time was that my cake pans were just a tiny bit smaller than the springform, even though they were both supposed to be 9". That left a little room around the edges when I put the brownies in the springform. I will also try parchment to remove it more easily after baking.

 

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Nutrition

  • Calories
  • 1034 kcal
  • 52%
  • Carbohydrates
  • 117.8 g
  • 38%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 59.6 g
  • 92%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 363 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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