Frozen Brownie Ice Cream Cake
A delightful mashup of dense brownie and creamy ice cream, this Frozen Brownie Ice Cream Cake is a showstopper for any occasion, easily customizable and perfect for summer gatherings.
Ingredients
For the cake
- 1 box box of brownie mix (prepare per package; 8–9-inch round pan works best) For extra fudginess, choose a dense or 'fudgy' brownie mix.
For the ice cream layers
- 2 cups of ice cream, softened slightly (pick your favorite flavor) Use dairy-free ice cream for a vegan-friendly version.
- 1/2 cup of chocolate syrup (plus extra for drizzling when serving, optional)
For the toppings
- to taste Whipped cream for topping
- to taste Chocolate shavings or sprinkles for garnish
Instructions
Preparation
- Preheat and bake the brownie: Prepare the boxed brownie batter following package directions. Pour into a greased 8–9 inch round cake pan and bake until a toothpick near the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack.
- Soften the ice cream: Let your ice cream sit at room temperature for about 5–10 minutes until scoopable but not melted. This makes spreading smooth.
Assembly
- Remove the cooled brownie from the pan (run a knife around the edge if needed) and transfer it to a plate or cake stand that will fit in your freezer. Spread about half the ice cream evenly over the brownie using an offset spatula. Smooth the top. Freeze for 1–2 hours until firm.
- Drizzle chocolate syrup across the set ice cream. If you want a double layer, spread the remaining ice cream on top and smooth. Freeze again until fully solid, at least 3–4 hours or overnight.
Serving
- Before serving, pipe or dollop whipped cream and add chocolate shavings or sprinkles. Let the cake sit 5–10 minutes at room temperature to make slicing easier. Use a warm, dry knife for neat slices.
Notes
Serve slices on chilled plates to keep the ice cream from melting too fast. Pair with espresso or cold brew for contrast. Store leftovers wrapped tightly in plastic wrap and then in foil or an airtight container in the freezer. For best texture and flavor, consume within 1–2 weeks.