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Fudge Brownie Ice Cream Cake

Fudge brownie ice cream cake with two chocolatey brownie layers sandwiching a thick ribbon of vanilla ice cream and hot fudge. Sliced into a layered frozen cake with fudge running between every layer.
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Prep Time 20 minutes
Cook Time 30 minutes
freezing 8 hours
Total Time 8 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

brownie
  • 1 box brownie mix (baked in two 9-inch rounds, cooled) or homemade
ice cream
  • 0.5 gallon vanilla ice cream, softened Softened just enough to spread in a thick layer.
hot fudge
  • 1 cup hot fudge sauce, divided Use 1/2 cup for the first drizzle and 1/2 cup for the second drizzle.
topping
  • 1 cup whipped cream
  • 1 Chocolate shavings for topping

Equipment

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

Method
 

Bake and cool the brownies
  1. Bake the brownie mix in two 9-inch round pans according to package directions, then cool completely. Cool until the rounds are room temperature so the ice cream doesn’t melt.
Assemble the frozen cake
  1. Place one cooled brownie round in a 9-inch springform pan and drizzle 1/2 cup hot fudge over the surface. Use the back of a spoon to spread it into an even layer.
  2. Spread a thick, even layer of softened vanilla ice cream over the hot fudge. Press gently so the ice cream fills gaps and creates a flat layer.
  3. Drizzle the remaining hot fudge over the ice cream layer. Let it sink slightly so you can see hot fudge throughout when sliced.
  4. Place the second brownie round on top and press gently to level the surface. Make sure the edges align so the cake holds its shape.
Freeze and finish
  1. Freeze for at least 8 hours or overnight, until firm all the way through. The cake should cut cleanly with visible layers.
  2. Top with whipped cream and chocolate shavings before serving. Slice right away for the clearest fudge-and-ice-cream layers.

Notes

Pro tip: soften the vanilla ice cream just enough to spread—if it turns too melty, the hot fudge can blur into the brownie layer. Store leftovers covered in the freezer for up to 2 weeks. Freezing is recommended, but for best texture, add whipped cream and chocolate shavings only right before serving. For a lighter option, use reduced-fat vanilla ice cream and a lighter whipped topping (texture may be slightly softer).