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Fudge Brownie Ice Cream Cake

Fudge brownie ice cream cake with two fudgy brownie layers sandwiching a thick vanilla ice cream ribbon, finished with hot fudge between every layer. Freeze it into a sliceable frozen birthday-style chocolate dessert with whipped cream and chocolate shavings.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Brownies
  • 1 box brownie mix (baked in two 9-inch rounds, cooled) or homemade Use store-bought mix baked as directed in two 9-inch rounds, then cool completely.
Ice cream and hot fudge
  • 0.5 gallon vanilla ice cream Soften at room temperature until spreadable.
  • 1 cup hot fudge sauce Divide into 1/2 cup for each brownie layer.
Topping
  • 1 cup whipped cream Add after freezing, right before serving.
  • 1 chocolate shavings For topping; add just before serving for best texture.

Equipment

  • 1 springform pan
  • 1 sheet pan

Method
 

Bake and cool the brownies
  1. Bake the brownie mix in two 9-inch round pans as directed on the package (or bake the homemade brownie rounds until set). Cool completely before assembling so the ice cream doesn’t melt.
Assemble the frozen cake
  1. Place one cooled brownie round in a 9-inch springform pan. Drizzle 1/2 cup hot fudge over the brownie for a thick, glossy base.
  2. Spread a thick, even layer of softened vanilla ice cream over the hot fudge-topped brownie. Press gently to keep the layer level and smooth.
  3. Drizzle the remaining hot fudge over the ice cream layer. Let it sit on top so it forms a visible ribbon between layers.
  4. Place the second brownie round on top and press gently to seal the layers. Avoid compressing too hard to keep a defined fudge-and-ice-cream center.
Freeze and finish
  1. Freeze for at least 8 hours or overnight until firm and sliceable. The cake should hold clean edges when you remove the springform ring.
  2. Top with whipped cream and chocolate shavings before serving. Add the toppings right away for a fresh look and best contrast textures.

Notes

Pro tip: line the springform pan with a strip of parchment for easier cleanup and cleaner slices. Store leftovers covered in the freezer for up to 2 weeks (best texture within the first week). Freezing is yes, but add whipped cream and chocolate shavings only at serving time. For a lighter option, use low-fat ice cream and reduce the hot fudge to 3/4 cup total without changing the assembly steps.