If you’re craving an indulgent dessert that combines the rich fudginess of a brownie with the creamy goodness of ice cream, this Chocolate Ice Cream Cake Recipe is your new best friend. It’s an irresistible treat perfect for celebrations or a special weekend treat, layering a dense chocolate brownie base with velvety chocolate ice cream and topped with a luscious ganache and optional frosting. Every bite melts in your mouth, making it impossible to resist, and it’s surprisingly straightforward to make. Whether you’re a seasoned baker or a sweet-toothed beginner, this cake will bring so much joy to your table.
Ingredients You’ll Need
These ingredients are simple pantry staples, but each plays a crucial role in building the texture and depth of this cake. From the moist brownie base that forms a sturdy foundation to the creamy, dreamy ice cream layer and the rich chocolate ganache that crowns the cake, every component is essential for the perfect Chocolate Ice Cream Cake Recipe.
- ½ cup vegetable oil: Keeps the brownie base moist and tender without overpowering flavor.
- 1 ¼ cup granulated sugar: Sweetens the brownie and helps develop a rich crust on top.
- 2 large eggs: Provide structure and bind the brownie ingredients together.
- 1 large egg yolk: Adds extra richness and helps with a chewy texture.
- 1 teaspoon vanilla extract: Enhances the overall chocolate flavor with subtle warmth.
- ¾ cup all-purpose flour: The backbone that holds everything together in the brownie layer.
- ¾ cup cocoa powder: Delivers deep, chocolate intensity to the brownie and frosting.
- 1.5 quart chocolate ice cream: The star of the show, providing creamy coldness and chocolate flavor.
- 3 ounces semi-sweet chocolate: For making the silky smooth ganache topping.
- â…“ cup heavy cream: Creates a luxurious texture when combined with chocolate for the ganache.
- â…“ cup unsalted butter: Enriches the ganache and frosting, adding creaminess and gloss.
- ¼ cup cocoa powder: Used in both the frosting and brownie base for consistent chocolate flavor.
- 1-2 cups powdered sugar: Sweetens the frosting and lets you adjust texture and sweetness.
- 1-3 tablespoons whipping cream or milk: Helps achieve the perfect frosting consistency.
- 1 cup unsalted butter: Main ingredient in frosting, responsible for smooth, fluffy texture.
How to Make Chocolate Ice Cream Cake Recipe
Step 1: Prepare the Brownie Base
Begin by preheating your oven to 350°F (180°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks. In a medium bowl, whisk together the vegetable oil and sugar until combined, then add the eggs, egg yolk, and vanilla extract. Stir in the flour and cocoa powder until the batter is smooth and well blended. Pour this rich batter into the prepared pan and bake for 25-30 minutes. Once done, allow the brownie base to cool completely—this ensures your ice cream layer won’t melt when added.
Step 2: Spread the Ice Cream Layer
While your brownie base cools, soften the chocolate ice cream at room temperature for about 20-30 minutes until it reaches a smooth, soft-serve consistency. This makes it easy to spread evenly over the cooled brownie base without tearing it. Carefully smooth the ice cream on top, cover the pan tightly, and pop it back into the freezer for at least 12 hours. This freeze time is what sets the ice cream layer perfectly.
Step 3: Make the Ganache Topping
The ganache is where luxury meets decadence. Finely chop the semi-sweet chocolate and heat the heavy cream just until it’s almost boiling. Pour the hot cream over the chocolate and let it sit for a minute, then whisk until smooth and glossy. Pour this heavenly ganache over the frozen ice cream layer and smooth out the top with a spatula. Return the cake to the freezer to firm up the ganache before moving on.
Step 4: Frost the Cake (Optional)
If you want to add an extra layer of elegance, whip up a simple chocolate frosting. Beat the butter until creamy, then gradually add powdered sugar, cocoa powder, and whipping cream or milk a little at a time. Mix until you get a fluffy frosting that’s easy to pipe. Use a piping bag to decorate around the edges of the cake for that finishing flair that’ll impress everyone.
Step 5: Serve and Enjoy
Before serving, allow the cake to sit out for 5-10 minutes so slicing becomes effortless. Carefully remove the springform pan and carve the cake with a warm knife for neat, clean slices. Now, get ready for the smiles and oohs this Chocolate Ice Cream Cake Recipe will inspire!
How to Serve Chocolate Ice Cream Cake Recipe
Garnishes
Garnishing this cake can transform it from delicious to visually stunning. Consider sprinkling shaved chocolate, a dusting of cocoa powder, or crushed chocolate-covered espresso beans for an added crunch. Fresh raspberries or mint leaves not only add a pop of color but also a bright contrast to the rich chocolate flavors.
Side Dishes
This cake is decadent enough to stand on its own, but pairing it with a small scoop of raspberry sorbet or a bowl of fresh berries can refresh the palate between bites. For adult gatherings, a cup of strong coffee or a classic dessert wine like port complements the chocolate beautifully.
Creative Ways to Present
Try serving slices of this cake with a drizzle of caramel or raspberry sauce artistically swirled on the plate. For parties, consider cutting bite-sized squares and serving them on a skewer with a raspberry or marshmallow garnish for easy, mess-free enjoyment.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Ice Cream Cake Recipe keeps well in the freezer. Wrap the cake tightly with plastic wrap and then foil to prevent freezer burn. Stored this way, it will stay fresh and tasty for up to a week, preserving that creamy texture and rich flavor.
Freezing
This cake is a freezer-friendly superstar. Because it contains ice cream, freezing is essential and convenient. Freeze for at least 12 hours before the ganache layer, and again after applying the ganache to ensure firm, perfect layers. When freezing leftovers, make sure they are tightly wrapped to keep out moisture and odors.
Reheating
Since this is an ice cream cake, reheating is not recommended. Instead, allow the cake to soften slightly at room temperature for about 5 to 10 minutes before slicing to achieve clean cuts and maximize texture and flavor enjoyment.
FAQs
Can I use different flavors of ice cream for this recipe?
Absolutely! While this Chocolate Ice Cream Cake Recipe shines with chocolate, you can substitute vanilla, coffee, or mint chocolate chip for exciting flavor twists. Just make sure the ice cream is firm enough to spread and freeze well.
Do I need a springform pan to make this cake?
A springform pan is highly recommended because it makes removing the cake much easier without damaging the layers. If you don’t have one, line a regular cake pan with parchment paper with some overhang to help lift the cake out later.
Can I make the brownie base ahead of time?
Yes! The brownie base can be baked a day or two in advance and kept wrapped tightly at room temperature or in the fridge. Just let it come to room temperature before spreading the ice cream layer.
How do I get clean slices when serving?
Dip your knife in hot water and wipe it dry before each cut. The warmth melts the ganache slightly, allowing for smooth, clean slices. Letting the cake sit out for 5-10 minutes before cutting also helps immensely.
Is the frosting necessary?
The frosting is optional but adds a lovely finishing touch and extra chocolate richness. If you prefer a simpler cake, you can skip the frosting and still have a show-stopping dessert with just the ganache topping.
Final Thoughts
This Chocolate Ice Cream Cake Recipe is truly a crowd-pleaser that combines the best of both worlds: the cozy, fudgy texture of brownies and the refreshing creaminess of ice cream. It’s perfect for impressing guests or indulging yourself on a special day. Give it a try—you’ll be amazed how a handful of simple ingredients and a little patience can come together to create such an unforgettable dessert!
Print
Chocolate Ice Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 13 hours 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Chocolate Ice Cream Cake features a rich brownie base topped with smooth chocolate ice cream, covered in a luscious chocolate ganache, and optionally decorated with creamy chocolate frosting. Perfect for a decadent dessert that combines the best of cake and ice cream in one treat.
Ingredients
Brownie Base
- ½ cup vegetable oil
- 1 ¼ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ cup cocoa powder
Ice Cream Layer
- 1.5 quart chocolate ice cream
Chocolate Ganache
- 3 ounces semi-sweet chocolate
- â…“ cup heavy cream
- â…“ cup unsalted butter
- ¼ cup cocoa powder
- 1–2 cups powdered sugar
- 1–3 tablespoons whipping cream or milk
Chocolate Frosting (Optional)
- 1 cup unsalted butter
- 1–2 cups powdered sugar
- ¼ cup cocoa powder
- 1–3 tablespoons whipping cream
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (180°C). Grease and wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks during baking.
- Mix the Batter: In a medium bowl, whisk together the vegetable oil and granulated sugar until combined. Add the eggs, egg yolk, and vanilla extract, mixing well. Stir in the all-purpose flour and cocoa powder until the batter is smooth and evenly blended.
- Bake the Brownie Base: Pour the batter into the prepared pan and bake in the preheated oven for 25-30 minutes. Remove from oven and allow the brownie base to cool completely.
- Prepare the Ice Cream Layer: Let the chocolate ice cream soften at room temperature for 20-30 minutes. Stir it gently to achieve a smooth, soft-serve consistency for easy spreading.
- Assemble Ice Cream Layer: Spread the softened ice cream evenly over the cooled brownie base. Cover the pan tightly and freeze the cake for at least 12 hours, allowing the ice cream layer to firm up.
- Make the Ganache: Finely chop the semi-sweet chocolate. Heat the heavy cream until it is almost boiling, then pour it over the chopped chocolate. Let it sit for a minute, then whisk the mixture until smooth and glossy.
- Coat with Ganache: Pour the ganache evenly over the ice cream layer, smoothing the top with a spatula. Return the cake to the freezer and freeze until the ganache is firm.
- Make the Frosting (Optional): In a mixing bowl, beat the unsalted butter until creamy. Gradually add powdered sugar, cocoa powder, and whipping cream or milk, beating until the desired thick, spreadable consistency is reached.
- Decorate: Pipe or spread the frosting around the edges or top of the cake to enhance appearance and flavor.
- Serve: Before serving, let the cake sit at room temperature for 5-10 minutes to soften slightly. Carefully remove the springform pan rim. Use a warm knife to slice cleanly and serve immediately.
Notes
- Wrapping the springform pan with aluminum foil helps prevent leaking when freezing the ice cream layer.
- Allowing the ice cream to soften before spreading ensures a smooth layer without tearing the brownie base.
- Using a warm knife for slicing helps make clean cuts without cracking the cake or ice cream.
- The frosting is optional but adds a nice decorative and flavor touch that complements the ganache.
- Store any leftovers covered in the freezer to maintain freshness.
