Description
This Brownie Ice Cream Cake is a decadent layered dessert featuring a fudgy brownie base topped with two layers of creamy ice cream separated by rich chocolate fudge. Finished with a drizzle of Magic Shell topping, it’s perfect for celebrations or a special treat on a warm day.
Ingredients
Scale
Brownie Base
- 1/2 cup All-Purpose Flour
- 1/2 cup Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 teaspoon Baking Soda
- Pinch Salt
- 2 Tablespoons Cooking Oil (vegetable, canola, grape seed, or avocado oil)
- 1/2 cup Water
- 1/4 teaspoon Pure Vanilla Extract
Ice Cream Layers
- 2 pints Ice Cream (any flavor, softened)
Toppings
- 1 10-ounce jar Chocolate Fudge, store-bought (or homemade)
- 1/2 cup Magic Shell Topping, store-bought (or homemade)
Instructions
- Preheat Oven: Set your oven to 350°F (177°C) to prepare for baking the brownie base.
- Prepare Pan: Spray a 9-inch springform pan with nonstick spray. For best results, line the bottom with parchment paper pressed between pan parts before closing, then spray again, which helps with easy removal after freezing.
- Make Brownie Batter: In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add oil, water, and vanilla extract, stirring until the mixture has no dry spots.
- Bake Brownie Base: Pour the batter into the prepared pan and bake for 15 to 18 minutes until a toothpick inserted in the center comes out clean.
- Cool Brownie: Let the brownie base cool in the pan for about 20 minutes while you let the first pint of ice cream soften on the counter.
- First Ice Cream Layer: Stir the softened ice cream well, then spread it evenly over the brownie base without lifting the brownie.
- Freeze First Layer: Place the cake in the freezer uncovered for 20 minutes to firm the first ice cream layer.
- Add Fudge: Stir the chocolate fudge to soften if needed, then drizzle it over the firm ice cream layer. Freeze for another 20 minutes.
- Second Ice Cream Layer: Soften and stir the second pint of ice cream thoroughly, then spread it evenly over the fudge layer. For best results, ensure it is very soft before spreading.
- Freeze Cake: Cover the cake and freeze until fully set, at least 2 hours and up to a week.
- Prepare for Serving: Remove the cake from the freezer 10 minutes before serving. Release it from the springform pan and drizzle the Magic Shell topping over the top.
- Serve: Slice the cake and enjoy this rich, layered contrast of fudgy brownie, creamy ice cream, and chocolate toppings.
Notes
- For easier cake removal, lining the springform pan with parchment paper helps tremendously.
- Use ice cream flavors of your choice; vanilla or chocolate work best for classic taste.
- You can make your own chocolate fudge and Magic Shell topping if preferred.
- Make sure ice cream is softened before spreading to prevent tearing the brownie base.
- Freezing the assembled cake well ensures clean slices and proper layering.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 140 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
Keywords: brownie ice cream cake, layered dessert, chocolate fudge cake, frozen dessert, ice cream cake recipe
