Brownie Ice Cream Cake is the perfect dessert for the ice cream and chocolate lovers in your life. Layers of brownie and ice cream topped with hot fudge and more brownie goodness is sure to make everyone happy!
I love ice cream. It is pretty much my favorite dessert ever. Growing up we had an extra freezer in the garage just for ice cream, seriously! My love for ice cream is genetic, handed down from my father who use to enjoy a big bowl of ice cream every night before bed. He would say, “There’s always room for ice cream, it melts and fills in the cracks.”
Choosing Ice Cream for our Ice Cream Cake
When Albertsons and Safeway invited me to try out their new exclusive Signature Reserve ™ Ice Cream they didn’t have to twist my arm! I’m always up for ice cream!! I am what you may call an “ice cream snob” I’m very particular about my ice cream and won’t eat just any ice cream. It needs to be GOOD ice cream. I was excited to try some of the unique flavors using globally sourced ingredients that are part of the Signature Reserve line. Flavors like Colombian Cold Brew Caramel, Bourbon Maple Blondie and Caramel Apple Chai.
There are so many amazing flavors but I have to say, my favorite was the Brazilian Guava Cheesecake Ice Cream. It was so good. My favorite way to enjoy ice cream is to just grab a spoon and eat it straight out of the container and my second favorite way though is on a waffle cone.
The other flavor I really liked was Signature Reserve’s Madagascar Vanilla Bean. I love a good vanilla ice cream and this one is a good one. I decided to use it and the Belgian Chocolate Almond flavor to make my Brownie Ice Cream Cake but really, any of the new flavors would work great. This is premium ice cream and tastes amazing.
How to Make Brownie Ice Cream Cake with Hot Fudge Sauce
I used a six inch spring form pan to make the brownie ice cream cake. The spring form cake makes it easy to remove the cake from the pan for serving. I used a boxed brownie mix to make this super easy. Cook the brownies in a 9 x 13″ pan and when cool cut out two six inch circles. Be sure and save the left over brownie for the top of the cake. (You can eat a few pieces!)
Place one layer of brownie into the spring form pan and then layer a pint of ice cream over the top, add the second round of brownie and then another pint of ice cream. Cover with plastic wrap and return to the freezer to harden up. Before serving, remove from the pan and top with hot fudge sauce and cubes of leftover brownie.
Get creative with your ice cream flavor combination. I think the Signature Reserve Bourbon Maple Blondie would be delish too or the Caramel Apple Chai! So many possibilities.
Let the cake sit at room temperature for a few minutes before serving to make it a little easier to serve. I like to run some water over knife in between cuts to get a cleaner cut and a prettier slice of brownie ice cream cake.
Brownie Ice Cream Cake
- 1 18.3 oz boxed brownie mix, follow directions on back
- 2 pints ice cream, flavors of choice
- 1 cup hot fudge sauce
- Bake brownies in a 9 x 13 pan according to directions on back of box.
- Cool brownies and cut out two 6 inch circles.
- Place one circle of brownie into a 6″ springform pan. Layer with one pint of ice cream
- Repeat with second circle of brownie and remaining ice cream
- Cover with plastic wrap and return to freezer to harden.
- Remove from freezer 5 minutes before serving and allow to soften a bit.
- Top with hot fudge and pieces of the remaining brownies.