Recipe by LIAGIBA
"There's no better taste than the chocolatey madness of brownies, fudge, and ice cream made into a cake."
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1 (19.8 ounce) package
mint chocolate chip ice cream, or as needed
1 (14 ounce) can
sweetened condensed milk
semi-sweet chocolate chips
1 (8 ounce) container
frozen whipped topping, thawed
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!!!
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.
I used bunny tracks ice cream instead. Turned out great as a summer treat!
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.
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!!!
I used black raspberry ice cream instead. It was good but it was messy trying to cut it. Family liked it.
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Brownie Ice Cream Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 536
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