Brownie Sundae Ice Cream Cake
This brownie sundae ice cream cake has a brownie base, a layer of creamy ice cream and whipped cream frosting on top. It's surprisingly easy to make with just a few ingredients!
Equipment
- 1 Springform pan any size, but I used 9 inches
- 1 food scale not necessary, but recommended for measuring chocolate chips
Ingredients
For Brownie Layer
- 1/2 cup butter melted
- 8 oz chocolate chips *measure in 8 ounces weight, not volume
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla
- 3/4 cup flour
- 1/4 tsp salt
For Ice Cream Layer
- 1.5 quarts pre-made ice cream slightly softened
For Whipped Cream Frosting
- 1 cup heavy whipping cream cold
- 1/4 cup powdered sugar
- 1 tsp vanilla
- 1/2 Tbsp corn starch
Instructions
Prepare and Bake Brownie Layer
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Carefully microwave butter and chocolate for 30-45 second intervals (depending on the strength of your microwave). Stir in between each round in the microwaving. Keep microwaving and stirring until everything is melted and smooth.
- Let melted chocolate cool for a bit before continuing. Otherwise, it will cook your eggs.
- Stir in the sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the flour and salt, and stir until just combined.
- Pour the brownie batter into the prepared springform pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack.
Add Ice Cream Layer
- Let your ice cream sit out of the freezer for a bit to soften it up before adding it on top of your completely cooled brownie layer.
- Scoop your ice cream into the springform pan on top of the brownie layer and smooth flat with a spatula.
- Cover the pan with plastic wrap or aluminum foil and freeze for at least 4 hours, or until the ice cream is firm.
Make Whipped Cream Frosting Layer
- Optional: Place your mixing bowl and beaters in the refrigerator for about 15-20 minutes before you begin. Cold equipment helps the cream whip up better, but it's not necessary.
- Take the chilled mixing bowl and add the heavy whipping cream, powdered sugar, vanilla extract, and corn starch.
- Using an electric mixer, start whipping the mixture on low speed, gradually increasing to high speed. Beat until stiff peaks form. This should take about 3-5 minutes. Be careful not to overbeat, as the cream can turn into butter.
- Carefully remove your brownie sundae cake from the springform pan.
- Immediately use the whipped cream to frost your ice cream cake. You should have just enough to put a thin, flat layer on top and then pipe some pretty swirls on top. How you decorate is up to you! You could also skip the frosting altogether if you like, and just decorate with whipped cream from a can when you serve this brownie sundae ice cream cake.