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Brownie Ice Cream Cake

Brownie ice cream cake with a fudgy baked brownie base, a thick vanilla ice cream layer, and a glossy chocolate ganache top. Chilled and sliced for a chewy brownie-meets-cold ice cream contrast in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
freezing 6 hours
Total Time 6 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Brownie base
  • 1 box brownie mix (plus ingredients on package) or homemade brownies Use your package-required ingredients if using mix.
Ice cream layer
  • 1 lb vanilla or chocolate ice cream, softened Use 1/2 gallon total; soften until spreadable but not melted.
Chocolate ganache
  • 1 cup heavy cream Heat until steaming for smooth ganache.
  • 6 oz dark chocolate, chopped Chopped for faster melting.
  • 1 tbsp butter Adds sheen and richness to the ganache.
Topping
  • 1 Whipped cream For serving; optional for extra decoration.
  • 1 chocolate shavings For serving.

Equipment

  • 1 sheet pan
  • 1 9x13 pan

Method
 

Bake and cool the brownies
  1. Bake brownies in a 9x13 pan according to package instructions. Bake until set and a toothpick comes out with moist crumbs, then cool completely.
Layer with softened ice cream
  1. Spread softened ice cream in an even thick layer over the cooled brownies. Press gently to level the surface without tearing the brownie.
Freeze until firm
  1. Freeze for 4 hours until completely firm. The ice cream should feel solid and sliceable with no soft spots.
Make the chocolate ganache
  1. Heat heavy cream to steaming in a saucepan. Pour it over chopped dark chocolate and butter, then stir until smooth, glossy, and fully combined.
  2. Cool the ganache until pourable. It should flow off a spoon slowly without looking grainy.
Ganache and final freeze
  1. Pour ganache over the frozen ice cream layer and tilt the pan to cover evenly. Smooth the surface so the top is fully coated.
  2. Freeze at least 2 more hours until the ganache is set. The top should look firm and not wobble when the pan is moved.
Serve
  1. Top with whipped cream and chocolate shavings when serving. Slice cleanly for visible layers: dark brownie bottom, thick ice cream, and shiny chocolate top.

Notes

Pro tip: For clean slices, run the knife under hot water, wipe, and cut straight down—then repeat for each piece. Store covered in the freezer up to 2 weeks (best texture within 7 days); freezing is ideal and recommended because it’s built to stay firm. For a lighter option, swap vanilla ice cream for a lower-fat vanilla ice cream (texture may be slightly softer).