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Brownie Ice Cream Cake

Brownie ice cream cake with a fudgy baked brownie bottom, a thick layer of softened vanilla or chocolate ice cream, and a glossy chocolate ganache top. Slice-ready and no-bake on the ice cream assembly—just freeze for firm, clean cuts.
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Prep Time 20 minutes
Cook Time 30 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Brownie base
  • 1 box brownie mix Use the mix plus any package-required ingredients (eggs, oil, water). If using homemade brownies, substitute equivalent baked amount.
Ice cream layer
  • 0.5 gallon vanilla or chocolate ice cream Soften just until spreadable.
Chocolate ganache
  • 1 cup heavy cream Heat until steaming, not boiling.
  • 6 oz dark chocolate Chopped.
  • 1 tbsp butter Adds shine and smooth texture to the ganache.
Toppings
  • 1 whipped cream For topping right before serving.
  • 1 chocolate shavings Optional, for a brownie-cake finish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Bake and cool the brownies
  1. Bake brownies in a 9x13 pan according to package instructions (or your homemade brownie recipe) until a toothpick comes out with moist crumbs. Cool completely at room temperature so the ice cream layer won’t melt.
Add the ice cream layer and freeze
  1. Spread softened ice cream in an even, thick layer over the cooled brownies, smoothing the top with a flat spatula. Press very lightly so the ice cream adheres to the brownie base.
  2. Freeze the cake for 4 hours, until completely firm to the touch. This step prevents the ganache from sliding when poured.
Make and pour the ganache
  1. Heat heavy cream to steaming (around 180°F/82°C), then pour it over chopped dark chocolate and butter. Let it sit for 1 minute before stirring to help the chocolate melt.
  2. Stir until smooth, glossy, and pourable, then cool briefly as needed (about 5–10 minutes) to stop it from running too fast. The ganache should be thick enough to coat but still pour.
  3. Pour ganache over the frozen ice cream layer and tilt the pan to cover evenly, letting it flow to the edges. Work quickly so the top stays even before the ganache begins to set.
Chill and serve
  1. Freeze for at least 2 more hours until the ganache is set and the cake slices cleanly. Keep covered to prevent freezer odors.
  2. Top with whipped cream and chocolate shavings right before serving for best texture. Slice and serve while fully chilled.

Notes

Pro tip: soften the ice cream just enough to spread—if it’s too melted, the brownie layer can become muddy. Store in the freezer, tightly covered, for up to 2 weeks; thaw in the fridge for 10–15 minutes for easier slicing. Freezing is yes—freeze assembled cake before serving. Dietary swap: for a lower-fat version, use reduced-fat ice cream and a sugar-free dark chocolate (taste may change).