Best 6 Brownie Ice Cream Cake Recipes

BROWNIE ICE CREAM CAKE

Steps:

• 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.

BROWNIE SUNDAE ICE CREAM CAKE

Steps:

• Cake: Preheat oven to 375 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment, leaving overhang on long sides; coat parchment with cooking spray. Whisk together flour, cocoa, salt, and baking powder in a bowl.
• In a large bowl, beat butter with sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until smooth. Beat in vanilla. With mixer on low speed, add flour mixture in three batches, alternating with milk in two additions, beating until combined. Beat in melted chocolate.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until set on top but still wobbly in center, about 15 minutes. Let cool completely in pan on a wire rack.
• Assembly: Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. Use parchment to lift brownie from baking pan. Cut crosswise into 3 pieces, one piece cut to fit bottom of loaf pan exactly, the next slightly wider, and the last widest of all (to match size of pan, which gets wider toward top).
• Place smallest brownie piece, top-side up, in bottom of lined loaf pan. Spread peanut butter over top, then vanilla ice cream. Place second-largest brownie piece, top-side down, on ice cream. Spread with raspberries, then strawberry ice cream. Top with final brownie piece, topside down. Cover with plastic wrap and freeze until firm, at least 6 hours and up to 1 day.
• Run a butter knife around edges to release lined cake from pan, then use plastic to remove cake and place on a serving platter. Top with whipped cream and sprinkle with peanuts. Slice with a sharp knife, wiping blade clean between each. Serve each slice with more peanuts and a cherry.

EASY BROWNIE AND PEANUT BUTTER CUP ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray at 9x13-inch glass baking dish with cooking spray.
• Combine sugar, flour, butter, eggs, walnuts, cocoa powder, vanilla extract, baking powder, and salt together in a large bowl, stirring well as each ingredient is added, until smooth batter forms. Pour batter into prepared baking dish.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 30 minutes. Cool to room temperature, 30 to 45 minutes.
• Remove ice cream from freezer to defrost slightly, about 10 minutes. Spread caramel topping over cooled brownies using a rubber spatula. Spread a single layer of ice cream over caramel topping. Scatter 1/2 of the peanut butter cups evenly and press into ice cream layer. Place cake in freezer until ice cream layer is hardened, at least 1 hour.
• Remove baking dish from freezer. Spread an even layer of fudge topping over cake. Cover with waxed paper and return to freezer until hardened, about at least 1 hour.
• Frost cake with chocolate frosting and top with remaining peanut butter cups.

BROWNIE ICE CREAM CAKE

Steps:

• Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
• Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
• Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
• Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

HOT BERRIES 'N' BROWNIE ICE CREAM CAKE

Steps:

• Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack., Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x 9-in. dish coated with cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm., Remove from the freezer 5 minutes before serving. For sauce, in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce.

SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE RECIPE - (4.3/5)

Steps:

• NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen. BROWNIES: Make brownie dough according to instructions on the back of the box. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at the temperature on the box, reducing baking time to about 20 minutes. You can also bake 1 big brownie, which would cook for the normal time and cut it in half, but cutting a brownie in half isn't super easy. When brownies are done baking, allow to completely cool. ICE CREAM: Combine milk, cream cheese, sugar, and peanut butter together in the bowl of a stand mixer or with a hand mixer. Mix until completely combined. Fold in the cool whip. ASSEMBLY: Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan. You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan. Put the first brownie layer in the bottom of your pan. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with the first group of chopped Snickers. Top with half of the peanut butter ice cream. Add second brownie to the pan, on top of the ice cream. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with the second group of chopped Snickers. Top with remaining peanut butter ice cream. Allow ice cream cake to freeze completely. When frozen, remove from springform pan and remove parchment paper from sides. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides. Cover with remaining chopped Snickers and a little more caramel and chocolate sauce. Freeze for about an hour, then serve.