Brownie, chocolate ice cream, chocolate fudge and more chocolate combine to make this ice cream cake irresistibly decadent. Simple to assemble, it’s the ultimate frozen treat for true chocolate lovers.
The Perfect Chocolate Ice Cream Cake
This chocolate ice cream cake is a great dessert for warm days or any time you want a rich, chocolatey treat. It begins with a dense brownie base, topped with creamy chocolate ice cream, finished with a glossy chocolate ganache and optional chocolate frosting piped around the edge for presentation. The result is a layered dessert that’s elegant yet easy to make.
The steps are straightforward, but the cake does need time to chill. I usually bake the brownie and assemble the ice cream layer the day before serving, then add ganache and frosting the next day so everything sets properly.
Making the Cake – Tips & Tricks
For the brownie base, use any reliable recipe made for an 8×8 or 9×9-inch pan. Box mixes work fine, or use a one-bowl chewy brownie recipe without chocolate chips. Bake the batter in a 9-inch springform pan; baking time is similar to the original brownie recipe.
Pro Tip: Avoid brownies with added chocolate chips. Whole chips freeze hard and make slicing difficult. Melted chocolate incorporated into the batter is fine.
Once the brownie is completely cool, soften the chocolate ice cream for about 20–30 minutes. Transfer it to a bowl and stir until smooth — like soft-serve consistency — so it spreads evenly over the brownie. Smooth the softened ice cream over the cooled base, cover the pan, and freeze for at least 12 hours (overnight works well) so the ice cream layer firms up.
Toppings
I add the toppings the next day after the ice cream is fully hardened. A warm ganache poured on top sets nicely when returned to the freezer, and a simple chocolate frosting piped around the rim gives a polished look. The recipe below includes both the ganache and a frosting option.
If you prefer alternatives, consider:
- Whipping 1/2 cup heavy cream with 2 tablespoons powdered sugar and spreading it over the top
- Drizzling each slice with chocolate sauce or hot fudge when serving
- Sprinkling crushed Oreo cookies across the top
- Or combining any of the above
This cake delivers chocolate overload in a cold, creamy package with minimal hands-on effort — perfect for summer gatherings or whenever chocolate cravings strike.
More ice cream cake ideas to try:
- Strawberry shortcake ice cream cake
- Oreo ice cream cake
- Drumstick-inspired cake
- Mint chip ice cream cake
Chocolate Ice Cream Cake
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Equipment
- 9-inch springform pan
Ingredients
Brownie Base* (or use your favorite recipe)
- 1/2 cup vegetable oil (120 ml), or canola
- 1 1/4 cup granulated sugar (250 grams)
- 2 large eggs
- 1 large egg yolk (discard the white)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour (94 grams)
- 3/4 cup cocoa powder (60 grams)
Ice Cream Layer
- 1.5 quart chocolate ice cream (about 1.5 litres)
Chocolate Ganache*
- 3 ounces semi-sweet chocolate (85 grams)
- 1/3 cup heavy cream (80 ml)
Chocolate Frosting*
- 1/3 cup unsalted butter (74 grams), softened
- 1/4 cup cocoa powder (20 grams)
- 1–2 cups powdered sugar (110–220 grams)
- 1–3 tablespoons whipping cream (15–45 ml), or milk
Instructions
Brownie Base
- Preheat the oven to 350°F (180°C).
- Wrap the outside of a 9-inch (23 cm) springform pan with aluminum foil to prevent leaks. Lightly grease the bottom and sides.
- In a medium bowl whisk together the oil and sugar. Add the 2 eggs, the extra egg yolk and the vanilla, whisking until combined.
- Stir in the flour and cocoa powder until evenly mixed.
- Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. Cool completely.
Ice Cream Layer
- Remove the ice cream from the freezer and let it sit at room temperature for 20–30 minutes to soften.
- Transfer the softened ice cream to a large bowl and stir until smooth, like soft serve.
- Spread the ice cream evenly over the cooled brownie base.
- Cover and freeze for at least 12 hours to firm up (overnight is ideal).
Chocolate Ganache (Optional)
- Finely chop the chocolate and place it in a heatproof bowl.
- Heat the cream until almost boiling, then pour it over the chocolate.
- Let sit 2–3 minutes, then whisk until smooth. If needed, microwave briefly on medium power and whisk again.
- Pour the ganache over the frozen ice cream layer, smooth the top, cover and return to the freezer to set.
Chocolate Frosting (Optional)
- Beat the butter until smooth.
- Add 1 cup powdered sugar and mix until combined, then add the cocoa powder.
- Beat in remaining powdered sugar a bit at a time, alternating with spoonfuls of cream, until you reach the desired sweetness and consistency.
- Transfer the frosting to a piping bag (a 1M tip works well) and pipe rosettes around the cake edge. Serve immediately or return to the freezer until serving.
Serving
- Remove the cake from the freezer and let it sit at room temperature for 5–10 minutes.
- Run a thin knife around the edge of the pan, then unclamp the springform ring.
- Use a sharp, thin knife to slice, wiping the blade between cuts for clean slices. Be sure to cut all the way through the brownie base.
Notes
- This recipe also works in a 10-inch springform pan; reduce the brownie bake time to about 20–25 minutes.
- Use any favorite brownie recipe sized for an 8×8 or 9×9-inch pan; baking time will be similar. Avoid adding chocolate chips to the base because frozen chips are hard to slice.
- Instead of both ganache and frosting, you can top the cake with only ganache, only frosting, whipped cream (1/2 cup whipped with 2 tbsp powdered sugar), a drizzle of hot fudge on each slice, or crushed cookies.
- Store the cake covered in the freezer for up to 2 weeks. Ensure it’s tightly wrapped to prevent freezer burn.
- Nutrition information is an estimate for one slice with ganache and frosting, assuming 12 equal slices and all frosting used.
Nutrition
Carbohydrates: 98 g,
Protein: 9 g,
Fat: 35 g,
Saturated Fat: 23 g,
Trans Fat: 1 g,
Cholesterol: 111 mg,
Sodium: 109 mg,
Potassium: 474 mg,
Fiber: 5 g,
Sugar: 83 g
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