Fudge Brownie Ice Cream Cake
This tantalizing rich chocolate brownie ice cream cake is heavenly. Two brownie cake layers, a 3 ingredient chocolate fudge sauce, and lots of creamy ice cream is all you need to make this simple yet delicious ice cream cake.
Fudge Brownie Layers:
2 cups unsalted butter, melted and cooled (452 g)
2 cups granulated white sugar (400 g)
2 cups packed light brown sugar (400 g)
8 large eggs
1 tbsp vanilla extract
2 cups unsweetened cocoa powder, spooned and leveled (168 g)
2 cups all-purpose flour, spooned and leveled (240 g)
2 tsp salt
Chocolate Fudge Sauce:
1 cup dark chocolate, chopped (175 g)
6 oz sweetened condensed milk (170 g)
½ cup heavy whipping cream (120 mL)
Filling:
3-4 pts ice cream of your choice (1.4 - 1.9L)
Preheat oven to 350°F / 175°C. Line two 9" (23 cm) springform pans with parchment paper. Set aside.
For the Cake Layers:
In a large mixing bowl stir together butter, sugars, eggs, and vanilla* just until combined. Don't use a hand or stand mixer or you have too many air pockets in the batter, and this makes the brownie layers cakey instead of fudgy. Stir by hand with a whisk.
Sift in cocoa, flour, and salt and stir just until combined. Divide into the two prepared pans equally and bake for 25-30 minutes until the brownies don't jiggle anymore and are just set to touch. A toothpick should come out dirty. Don't overbake the brownies or they are getting cakey. I baked mine for exactly 29 minutes. Remove from oven and let cool for 10 minutes. They will keep baking in the pan. Then remove from pan and transfer with the baking paper to a wire rack and let cool completely.
For the Fudge Sauce:
Place chocolate, sweetened condensed milk, and heavy cream in a heat-proof bowl and microwave for about 2 minutes until it has the typical chocolate fudge sauce consistency. Stir every 20 seconds, that the chocolate doesn't get too fast too hot.
Assembly:
Place one layer into the bottom of a 9" springform pan. Spread half of the chocolate fudge sauce all over it. Fill with 3-4 pts of ice cream of your choice and spread evenly. Take care that you don't overfill the pan and the second layer has a place.
Drizzle with more chocolate fudge sauce if desired. Place the second brownie layer on top. Freeze at least 12 hours or until firm. Cut into thin slices before serving and drizzle with remaining chocolate fudge sauce. Store leftover cake in the freezer up to 1 month. Store leftover fudge sauce in the fridge up to 1 week and warm up in the microwave a few seconds before serving if too firm.
Makes 24 servings.
Cook's Notes:
- Mix ingredients with a whisk by hand and just until combined. Overmixing or using an electric mixer, incorporates too much air into the batter and makes the layers cakey instead of fudgy.
- For the batter, you can use either natural cocoa powder or dutch-processed. The dutch-processed cocoa powder is darker in color and is the one I used.
- After baking let the layers cool to room temperature before you fill them with ice cream.
- It's easiest if you have lightly softened but firm ice cream to work with. It makes your life so much easier to be able to spoon it out without it getting runny. A good recommendation is to place it on the counter up to 5 minutes before you are ready to use it. Then it should easily come out of the container.
Nutrition:
Calories: 434kcal, Carbohydrates: 54g, Protein: 6g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 120mg, Sodium: 375mg, Potassium: 257mg, Fiber: 3g, Sugar: 40g, Vitamin A: 670IU, Vitamin C: 0.2mg, Calcium: 70mg, Iron: 2.8mg