Frozen Brownie Ice Cream Cake

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Frozen Brownie Ice Cream Cake is the sweet soulmate of lazy evenings and last minute celebrations. It looks fancy, eats like dessert royalty, and takes way less effort than the compliments you will collect.

Why This Recipe is Awesome

  • It is shockingly simple. Follow a box mix or your go-to brownie recipe and the rest is basically assembly and patience.
  • It blends gooey, fudgy brownies with cold creamy ice cream and a shiny ganache top. What is not to love?
  • It is idiot-proof. Even I messed up once and it still tasted amazing.
  • You can customize it with candy bars, nuts, or sprinkles and no one will judge. Well maybe me, but gently.
  • Want to try a different vibe later? You can swap flavors and textures easily. If you like spicy sweets, check out this apple spice cake for inspiration apple spice cake.

Ingredients You’ll Need

  • 1 box brownie mix plus the ingredients called for on the box eggs, oil, water OR use your favorite homemade brownie recipe if you are fancy
  • 1 1/2 quarts vanilla ice cream softened just enough to spread
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 cup chocolate candy bars chopped Snickers Twix Milky Way etc
  • Optional chopped nuts sprinkles or crushed cookies for extra personality

Step-by-Step Instructions

  1. Preheat the oven and prepare the brownie batter exactly as the box or your recipe directs. Grease a 9-inch springform pan so nothing sticks.
  2. Pour the batter into the pan and bake until a toothpick comes out with a few moist crumbs not dry. Let the brownie cool completely in the pan. Cold ice cream and hot brownie do not mix well.
  3. Soften the vanilla ice cream just enough to spread it smoothly. Spoon it over the cooled brownie base and smooth the top with a spatula. Do not panic if it looks sloppy. It will set.
  4. Freeze the layered brownie and ice cream for at least 4 hours or until the ice cream is firm. This is a good time to practice your victory dance.
  5. For the ganache heat the heavy cream in a small saucepan until it just starts to simmer. Do not boil or walk away. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes.
  6. After 2 minutes stir the chocolate and cream until the mixture becomes silky and smooth. If a few lumps remain heat briefly and stir again. Ganache should shine when ready.
  7. Remove the cake from the springform pan by unclipping the ring and lifting it away carefully. Place the cake on a plate you plan to serve from.
  8. Drizzle the ganache over the ice cream layer letting it drip down the sides in pretty little puddles. Work fast if the ganache cools down and gets thick.
  9. Sprinkle the chopped candy bars over the ganache while it is still soft so they stick. Add optional nuts sprinkles or crushed cookies if you want extra crunch.
  10. Return the cake to the freezer for at least 1 hour so the ganache sets and everything becomes slice worthy. Patience rewards the brave.
  11. Slice using a knife warmed under hot water wipe clean then warm again between cuts for neat slices. Serve immediately and enjoy.

Frozen Brownie Ice Cream Cake

Common Mistakes to Avoid

  • Thinking you do not need to preheat the oven rookie mistake. You will sacrifice brownie texture.
  • Spreading ice cream on a warm brownie and wondering why it melts. Let the brownie cool fully.
  • Overheating the cream when making ganache and ending up with burnt or separated chocolate. Keep an eye on it.
  • Skimping on freezing time. Slicing a soft cake yields a gooey mess not a masterpiece.
  • Cutting without warming your knife. Cold cake and a cold knife equals crumbled slices. Warm the knife and swipe like a boss.

Alternatives & Substitutions

  • No box mix mood Try your favorite homemade brownie batter. It elevates the whole cake but adds time. Worth it if you are feeling ambitious.
  • Not a vanilla person Swap vanilla for chocolate strawberry or cookies and cream ice cream. IMO cookies and cream is a game changer.
  • Dairy free options Use dairy free ice cream and coconut cream for the ganache. The texture changes a bit but the joy remains.
  • Candy bar love Use salted caramel bars or peanut butter cups for a salty sweet combo. Chop them roughly for big gooey bites.
  • Nut allergies Skip nuts or use sunflower seed butter cups instead. No one needs a surprise hospital trip.
  • Want a crust option Use crushed cookies or graham crackers mixed with melted butter instead of a brownie base if you want something lighter and crumbly.

Frozen Brownie Ice Cream Cake

FAQ (Frequently Asked Questions)

Q Will the cake refreeze well after I slice it
A Yes you can freeze slices in individual containers for up to a month but expect a tiny drop in texture. Eat sooner for best taste.

Q Can I use store bought brownies instead of baking one in a springform pan
A Sure swap in a thick store bought brownie layer if you are rushing. Press it into the pan to form a good base.

Q How do I prevent the ganache from cracking when it gets cold
A Let the ganache cool slightly before freezing the cake. Pouring it piping hot onto frozen ice cream can sometimes cause cracks. A smooth warm pour works best.

Q Can I make this ahead for a party
A Absolutely make it a day or two ahead. Keep it frozen and slice just before serving for neat pieces. It saves last minute chaos.

Q What is the best way to get clean slices
A Warm a chef knife under hot water dry it then cut. Wipe the blade between slices and repeat. Clean slices equal bragging rights.

Q Can I use lighter ice cream or low fat versions
A You can but expect a slightly different mouthfeel. Full fat ice cream gives the creamiest texture IMO.

Q Any tips for storing leftovers
A Wrap them tightly in plastic wrap or store in sealed containers to avoid freezer burn and ice crystals.

Final Thoughts

This Frozen Brownie Ice Cream Cake hits all the right notes fudge cold crunch and shiny chocolate. It feels fancy but practically assembles itself. Remember to chill between steps and warm your knife for clean slices. You will earn rave reviews even if you only followed the boxed mix directions. Now go impress someone or yourself with your new culinary flex. You have earned it.

Conclusion

Want to see another version for ideas or step visuals check out this Brownie Ice Cream Cake | Recipe by Leigh Anne Wilkes for a slightly different spin. For another take with helpful photos and tips peek at Brownie Ice Cream Cake – Countryside Cravings.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Frozen Brownie Ice Cream Cake

  • Author: admin
  • Total Time: 255 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A simple and delicious layered dessert combining fudgy brownies, creamy ice cream, and a glossy ganache.

Ingredients

Scale
  • 1 box brownie mix plus the ingredients called for on the box (eggs, oil, water) OR homemade brownie recipe
  • 1 1/2 quarts vanilla ice cream, softened
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 cup chocolate candy bars, chopped (Snickers, Twix, Milky Way, etc.)
  • Optional: chopped nuts, sprinkles, or crushed cookies

Instructions

  1. Preheat the oven and prepare brownie batter according to package directions or your recipe. Grease a 9-inch springform pan.
  2. Pour the batter into the pan and bake until a toothpick comes out with a few moist crumbs. Let the brownie cool completely.
  3. Soften the vanilla ice cream just enough to spread, then spoon it over the cooled brownie base and smooth the top.
  4. Freeze the brownie and ice cream layered cake for at least 4 hours or until the ice cream is firm.
  5. For the ganache, heat the heavy cream in a saucepan until simmering, then pour over the chocolate chips. Let it sit for 2 minutes before stirring until smooth.
  6. Remove the cake from the pan and place it on a serving plate. Drizzle the ganache over the ice cream layer and sprinkle the chopped candy bars on top.
  7. Return the cake to the freezer for at least 1 hour to set the ganache.
  8. Slice using a knife warmed under hot water and serve immediately.

Notes

Can be made ahead of time and sliced just before serving. For best texture, avoid using low-fat ice cream.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: No-Bake, Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 60mg

Keywords: brownie, ice cream cake, dessert, no-bake cake, celebration dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Avatar photo

Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

MORE RECIPES

Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting

Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting

ByElsa
SPREAD LOVE

SPREAD LOVEAs autumn leaves paint the world in hues of amber and gold, there’s an undeniable magic in the air that beckons the comfort of a delightful, homemade treat. Imagine the warmth of an inviting kitchen, where the aroma of Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting swirls around you, curling up in…

Delicious watermelon cheesecake bars garnished with fresh watermelon slices

Watermelon Cheesecake Bars

ByMadison Rae
SPREAD LOVE

SPREAD LOVEWatermelon Cheesecake Bars Summer brings with it a bounty of fruits, and among them, watermelon reigns supreme with its hydrating sweetness and vivid color. Imagine capturing the essence of summer in a dessert that feels both indulgent and refreshing. Enter the Watermelon Cheesecake Bars—a delightful fusion of creamy cheesecake and vibrant watermelon that will…

No-bake pistachio brownies made with 5 ingredients for a delicious treat

5-Ingredient No-Bake Pistachio Brownies

ByCole Matthews
SPREAD LOVE

SPREAD LOVE5-Ingredient No-Bake Pistachio Brownies These no-bake pistachio brownies are a quick, satisfying way to get your chocolate fix without turning on the oven. Nutty pistachios and sweet dates form a chewy, naturally sweet base that holds together like a fudgy brownie — perfect for busy days or last-minute guests. If you enjoy playful takes…

Delicious vanilla cream raspberry tarts beautifully arranged on a plate.

Vanilla Cream Raspberry Tarts

ByCole Matthews
SPREAD LOVE

SPREAD LOVEVanilla Cream Raspberry Tarts: A Delicious & Easy Recipe If you’re searching for a treat that embodies decadence and freshness, look no further than these Vanilla Cream Raspberry Tarts. Perfect for any occasion, from summertime picnics to elegant dinner parties, this recipe combines creamy vanilla custard with the tartness of fresh raspberries, nestled in…