Description
This delicious Brownie Ice Cream Cake combines rich, fudgy brownies with your favorite ice cream flavors for the ultimate dessert experience. Layers of warm, homemade brownies sandwich creamy ice cream, topped with whipped cream, chocolate syrup, and optional sprinkles or nuts. Perfect for celebrations or a delightful treat on any day.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
Ice Cream Layer
- 1 quart of your favorite ice cream (such as chocolate, vanilla, or any mix you prefer)
Toppings
- Whipped cream
- Chocolate syrup
- Sprinkles or chopped nuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Melt Butter: In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and allow to cool slightly to avoid cooking the eggs in the next step.
- Mix Wet Ingredients: Stir in granulated sugar until combined. Add the eggs one at a time, stirring well after each addition to incorporate air and ensure a glossy batter. Mix in vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder for even distribution.
- Make Brownie Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth and homogenous without overmixing.
- Bake Brownies: Pour the batter into the prepared baking dish, smoothing the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once done, allow the brownies to cool in the pan for at least 30 minutes.
- Soften Ice Cream: While brownies cool, remove the ice cream from the freezer and let it soften at room temperature for easier spreading on the cake layers.
- Assemble Cake Layers: After cooling, remove the brownies from the pan and carefully cut into two even layers. Place one brownie layer back into the baking dish. Spread a generous layer of softened ice cream evenly over the brownies, then top with the second brownie layer.
- Freeze to Set: Cover the assembled cake tightly with plastic wrap and freeze for at least 2 hours to allow the ice cream to firm up and the layers to meld.
- Add Toppings and Serve: Remove the cake from the freezer. Just before serving, top with whipped cream, drizzle with chocolate syrup, and garnish with sprinkles or chopped nuts if desired.
- Serve: Cut the cake into squares and serve immediately to enjoy the perfect texture contrast between brownies and ice cream.
Notes
- Ensure brownies are completely cooled before adding ice cream to prevent melting.
- You can use any flavor of ice cream to customize this cake.
- For easier slicing, let the cake sit at room temperature for a few minutes after removing from the freezer.
- Optional toppings like sprinkles or nuts add texture and visual appeal.
- Store any leftovers tightly covered in the freezer.
