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Brownie Ice Cream Cake

Brownie ice cream cake with a fudgy brownie bottom, thick vanilla ice cream layer, and glossy chocolate ganache. Bake the brownies, layer the softened ice cream, freeze until firm, then ganache and freeze again for clean slices.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Brownie base
  • 1 box brownie mix Use package ingredients for eggs and water, or swap in homemade brownies.
Ice cream layer
  • 0.5 gallon vanilla or chocolate ice cream Soften until spreadable, but not melted.
Chocolate ganache
  • 1 cup heavy cream Used to make a pourable ganache.
  • 6 oz dark chocolate Chopped for quick melting.
  • 1 tbsp butter Adds shine and a smoother ganache texture.
Serving toppings
  • 1 whipped cream Add just before serving.
  • 1 chocolate shavings Optional, but adds a brownie-like finish.

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan

Method
 

Bake and cool the brownies
  1. Heat oven to the temperature on the brownie mix package and bake brownies in a 9x13 pan according to package instructions. Bake until set and fragrant, then cool completely so the ice cream won’t melt.
Layer the ice cream
  1. Spread the softened ice cream in an even thick layer over the cooled brownies. Use steady pressure so the surface is flat and the layers stay distinct.
  2. Freeze for 4 hours until completely firm. The top should feel hard with no give when gently pressed.
Make and pour the ganache
  1. Heat heavy cream until steaming, then pour over chopped dark chocolate and butter. Stir until smooth and glossy, then cool until pourable so it coats without running.
  2. Pour ganache over the frozen ice cream layer and tilt the pan to cover evenly. Aim for full coverage at the edges for a tidy slice line.
Freeze and serve
  1. Freeze for at least 2 more hours until the ganache is set. This helps the cake slice cleanly instead of smearing.
  2. Top with whipped cream and chocolate shavings when serving. Add right before cutting for the best texture contrast.

Notes

For the cleanest slices, line the pan with parchment before freezing and run a warm knife under hot water between cuts. Store leftovers covered in the freezer up to 2 weeks (freeze: yes; fridge: not recommended for texture). For a lighter option, use reduced-fat ice cream if you prefer, but expect a slightly softer slice after thawing.