Go Back

Chocolate Brownie Ice Cream Cake

A delightful dessert combining rich brownie texture with creamy ice cream, perfect for satisfying sweet cravings while maintaining health goals.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Brownie
  • 125 g Butter (Salted) Adds moisture and richness; enhances chocolate's sweet taste.
  • 125 g Dark Chocolate (45-60% Cocoa) Enhances fudge-like texture; rich in antioxidants.
  • 2 Large Eggs Provides structure; adds protein.
  • 1 tsp Vanilla Extract Adds aroma and warm flavor.
  • 3/4 c Caster Sugar (175g) Provides sweetness; can use less for a healthier version.
  • 1/4 c Brown Sugar (45g) Adds moisture and slight caramel flavor.
  • 1 tbsp Cocoa Powder (Sifted) Intensifies chocolate flavor; packed with antioxidants.
  • 100 g Plain Flour (Sifted) Provides structure; for gluten-free use almond or gluten-free flour.
For Assembly
  • 1 L Vanilla Ice Cream Choose quality; opt for low-calorie or dairy-free if desired.
  • Toppings of Your Choice Nuts, chocolate chips, fresh berries, etc.

Method
 

Preparation
  1. Preheat your oven to 180°C (355°F).
  2. Grease a 20cm (8in) round springform cake tin and line it with baking paper.
  3. Cut the butter into small cubes and break the chocolate into pieces. Melt them together over low heat in a saucepan, stirring until smooth. Let cool for 10 minutes.
  4. In a large mixing bowl, beat the eggs, caster sugar, and brown sugar until thick and creamy.
  5. Stir the cooled chocolate mixture and vanilla extract into the egg mixture until well combined.
  6. Sift in the flour and cocoa powder, then stir gently to combine without overmixing.
Baking
  1. Pour the brownie batter into the prepared tin and bake for 30-40 minutes, until slightly tacky in the center.
  2. Allow the brownie to cool completely in the tin.
Assembly
  1. Soften the ice cream slightly for about 15-20 minutes.
  2. Spread the softened ice cream evenly over the cooled brownie.
  3. Freeze the cake for at least 4-5 hours or overnight for best results.

Notes

For a healthier version, use low-calorie ice cream or sugar substitutes. Store in the freezer for up to 10 days. Great for meal prep!