Triple Chocolate Ice Cream Cake Recipe with Brownie Base

This brownie is the base layer of an ice cream cake, and it has to be dense enough to support scoops of ice cream stacked on top. Butter, sugar, cocoa powder, and salt get melted together in the microwave, then vanilla and eggs are beaten in with a stand mixer until the batter is thick and shiny. Half a cup of flour. It is deceptively simple for something that looks this impressive once assembled — and these don’t last long here.

It bakes at 325°F (163°C) in a springform pan dusted with cocoa powder. The springform is the detail that matters. You release the sides after the brownie cools, build your ice cream layers on top, and freeze until firm. Cocoa instead of flour for dusting keeps the exterior dark.

Tips for Making Triple Chocolate Ice Cream Cake

Do not overbake the brownie layer

The brownie should be just set, not dry. Overbaked brownie under ice cream turns hard and crumbly when frozen.

Test with a toothpick. Moist crumbs clinging to the pick is what you want. Clean means you have gone too far.

Use cocoa powder to dust the pan

The recipe calls for dusting the springform with cocoa instead of flour. Flour leaves white streaks on a chocolate brownie.

Grease the pan thoroughly first. Cocoa sticks better to a greased surface and prevents the brownie from fusing to the sides.

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Triple Chocolate Ice Cream Cake

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• 
  Author: Lizzy Swartz
• 
  
  Total Time: 40 minutes
• 
  
  Yield: Serves 8
• 
  
  Diet: Omnivore

Description

Layers of fudgy brownie, creamy ice cream, and rich ganache make this decadent dessert perfect for a summer gathering.

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Instructions

1. Position an oven rack in the lower third of the oven and heat to 325°F (163°C).
2. Grease an 8 or 9 inch round cake pan and dust with cocoa powder.
3. Combine butter, sugar, cocoa powder, and salt in a medium, microwave-safe bowl. Microwave on medium for 20-30 seconds, stirring to ensure a smooth consistency.
4. Remove the bowl from the microwave and set aside for 3 to 5 minutes until warm.
5. Using a stand mixer, stir in vanilla. Add eggs one at a time, beating well after each addition.
6. When the batter is thick, shiny, and well blended, add the flour and mix on medium-low until fully incorporated. Then beat on medium-high for 15-20 seconds.
7. Spread the batter evenly in the cake pan.
8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Check at 5-minute intervals if needed.
9. Cool completely on a cooling rack.
10. Scoop malleable ice cream onto the cooled brownie and smooth the top.
11. Freeze for at least 3 hours.
12. Make the chocolate ganache.
13. Let the ganache cool completely (refrigerate and stir periodically).
14. Remove the ice cream cake from the pan and pour the ganache over the top.
15. Add sprinkles and serve immediately.

Notes

• For a richer brownie layer, use dark cocoa powder instead of unsweetened cocoa.
• To prevent ice crystals from forming, ensure the ice cream is very soft before layering it onto the brownie.
• Leftover ice cream cake can be stored in the freezer for up to 2 weeks, tightly wrapped in plastic wrap and foil.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 50
• Sodium: 100
• Fat: 25
• Saturated Fat: 15
• Unsaturated Fat: 8
• Carbohydrates: 40
• Fiber: 2
• Protein: 4
• Cholesterol: 80

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