READY IN 2 hr

Brownie Ice Cream Cake

Read Reviews (6)

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
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.
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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 35 mins
READY IN 2 hrs

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!!!

—Chef4Six

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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.

—5Foot3

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9 Ratings

May 30, 2011

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

—kenzie02m

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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.

—abby

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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!!!

—jmd19b

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Sep 18, 2011

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

—Ashley B.

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Nutrition

Calories
1034 kcal
52%

Carbohydrates
117.8 g
38%

Cholesterol
164 mg
55%

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.

Nutritional Information

Brownie Ice Cream Cake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 1034
Calories from Fat: 536

% Daily Value *
Total Fat 59.6g 92 %
Saturated Fat 25.8g 129 %
Cholesterol 164mg 55 %
Sodium 363mg 15 %
** Potassium 394mg 11 %
Total Carbohydrates 117.8g 38 %
Dietary Fiber 3.8g 15 %
Protein 14g 28 %
** Sugars 60.8g
Vitamin A 15 %
Vitamin C 2 %
Calcium 33 %
Iron 31 %
** Thiamin 17 %
** Niacin 27 %
** Vitamin B6 6 %
** Magnesium 20 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.