Brownie Ice Cream Cake with Fudge Sauce

Ice cream cake has always been the epitome of summer and birthday for me. It has everything a birthday party needs: cake (or brownies in this case!), ice cream, something crunchy, and lots of gooey fudge.

What is the best way to assemble this cake?

While Ice Cream Cake may seem like an ambitious project, it’s really just an assembly job. I made a brownie from scratch for this, but a boxed brownie will do just as well.

Assembly begins with the baked and cooled brownie base. Then comes the ice cream! We add a layer of ice cream, followed by a layer of coarsely crushed biscuits, and then another layer of ice cream on top. Finally, the cake gets a glossy coating of fudge sauce.

The fudge sauce is so easy, thick and rich. It’s a bit more spreadable than other versions, but I wanted to be able to spread it cold so it wouldn’t melt the cake.

What’s the best pan?

A springform pan is the easiest pan for this cake. It’s a breeze to remove the cake from the pan, no flipping! Plus, you can both bake the brownie layer and build the cake in one pan.

If you don’t have a springform pan, you can also use a round cake pan or a 9×13. Just make sure you place parchment paper on the bottom of the pan and hang enough over the sides so you can lift the cake out of the pan. Or leave it all in the pan; Pour the fudge sauce on top; cut and serve!

What is the best ice cream?

But that means the ice cream can be literally any flavor you want. I always go for a coffee and chocolate combo, but strawberry ice cream with crushed peanut butter cookies would be interesting and fun. Let your food brain run wild!

Do this in advance

This cake is wonderful to prepare in advance. You can bake and freeze the brownie layer up to a month in advance. Wrap the entire pan tightly in two layers of plastic or foil.

You can also assemble the cake ahead of time, but I wouldn’t do it more than a week in advance because I don’t want the cake to get freezer burned (or take on any weird freezer smells).

You can freeze the cake with the fudge topping if you like. In any case, freeze the assembled cake in the pan, well covered with a layer of plastic and foil.

The best way to cut an ice cream cake

Since this cake is frozen, use a hot knife to slice it. This allows the knife to move easily through the frozen layers of ice and you get clean slices.

To do this, I boil a kettle of water, pour it into a tall vessel wide enough to fit the blade of my knife to the hilt, and then dip the knife in for about 15 seconds; dry it with a towel; then cut. It works like a charm and is actually very satisfying. Repeat steps each time for super sharp, perfect slices.

Do you love ice cream and cake? Try these recipes!

If classic is your style, this vanilla birthday cake is calling your name!
More of a chocolate type? I get it – try this delicious sour cream chocolate cake.
Gluten free? No problem. We’ve got you covered with this delicate GF Vanilla Cake.
Do you want to connect your child with your adult self in your heart? Try this Oreo Cookie and Coffee Ice Cream.
Break away from the usual chocolate and vanilla and make this cinnamon ice cream.

Note: We updated this recipe on September 6th, 2021 to modify the brownie base.

preparation time
30 minutes

cooking time
20 minutes

freeze time
6 hours

total time
6 hrs 50 mins

portions
16 servings

This cake also works in a 9″ x 2-3/4″ springform pan. Bake the brownie layer for 20 minutes.

For the brownies:
6 tablespoons unsalted butter
4 ounces unsweetened chocolate, finely chopped
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1/2 cup plus 2 tablespoons brown sugar
2 large eggs
1 teaspoon vanilla extract
For the ice cream cake:
1 gallon vanilla ice cream or any flavor you like
6 ounces Oreo cookies, shredded (about 15 cookies)
For the fudge sauce (makes 2 cups):
1 (14 oz) can sweetened condensed milk
5 ounces bittersweet chocolate, chopped (or chips)
1/4 cup water
pinch of kosher salt

10 inch springform pan

Prepare oven:

Preheat oven to 325°F. Grease a 10-inch springform pan and line with parchment.
Make the brownie batter:

In a medium saucepan over medium heat, melt the butter. Pay attention; You want it to get hot enough to squirt. Once bubbling, add the chopped chocolate all at once. Swirl the pan to coat the chocolate with the melted butter. Remove from the heat and let rest for about 3 minutes to allow the chocolate to melt.

While the chocolate is setting, combine the flour, salt, and baking powder in a small bowl and whisk together. Put aside.

Using a silicone spatula, stir the butter and chocolate mixture until melted and smooth. (If portions of the chocolate aren’t melted, return to the pan and stir constantly until all of the chocolate is melted.) Stir in the brown sugar; The mixture will become gritty. Beat in the eggs one at a time until smooth, then add the vanilla. Fold in the flour mixture to create a smooth, silky batter.
Bake brownie:

Scrape the batter into the prepared pan and spread evenly with an offset metal spatula (the batter layer will be thin). Bake until slightly puffed up and a toothpick inserted in the center comes out clean, about 20 minutes. The center feels soft but not mushy when gently touched with your fingertip. Do not overcook the brownie as this will make it difficult to cut through the finished ice cream cake.
Cool and Freeze Brownie Base:

Remove from the oven and let cool on a wire rack.

After cooling, place in the freezer for about 1 hour. Unmold the frozen brownie base, invert the pan and peel the parchment from the bottom of the brownie before placing the brownie back on the bottom of the pan and securing the side. We freeze the brownie and pan together so both are very cold when we add the ice cream layers.
Crumble Cookies:

Place the Oreos in a ziplock bag, seal, and then smash them with a wooden spoon or rolling pin until you have chunks ranging in size from small fragments to dime and nickel sized chunks.
Prepare the ice layer:

About 15 minutes before freezing the brownie layer, let the ice cream sit at room temperature for about 10 minutes, until it’s soft enough to spoon but not so soft that it melts. Place the ice cream in the bowl of a stand mixer and beat with the paddle until the ice cream is an even texture and soft enough to spread.

You can also soften the ice cream a bit and mix it by hand. Mixing will help homogenize the texture and spread the ice cream more easily, while also making sure you don’t get any weird, icy spots when re-freezing.
Add the ice layer and freeze:

Spread half of the ice cream on the frozen brownie, spread the crushed cookies on top and spread the remaining ice cream on top. Freeze for 5 hours or until set.
Make the fudge:

While the cake is freezing, prepare the fudge sauce. In a medium, microwave-safe bowl, combine evaporated milk, chocolate, and water.

Microwave on high in 30-second intervals, stirring occasionally, until fudge is smooth. Stir in a pinch of salt and let the fudge cool to room temperature. Cover and store in the fridge until ready to spoon over the cake.
Unmold cake:

Once the cake is frozen, remove the springform pan collar. I use a blow dryer to do this: I just point it about 2-3 inches away from the outside of the pan and rotate the pan. This will melt the outside just enough to remove the collar. You can also use a paring knife to remove the cake from the mold and place it on a serving platter.
Top with fudge:

The fudge has thickened but should still be spreadable. Pour about 1/2 to 3/4 cup chilled fudge onto center of cake. Use a spoon or spatula to gently scrape the edges until the top is completely covered and some fudge is dripping down the side.

Add more fudge if needed. Serve the cake immediately after topping it with the fudge.

Alternatively, you can top the cake with the fudge and freeze it again. The fudge won’t be spicy, but will take on a truffle-like texture after freezing.
Cut and serve:

Dip a knife in hot water. Dry the blade, then slice the cake. Freeze any leftover cake pieces, tightly wrapped in plastic.