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Fudge Brownie Ice Cream Cake

Fudge Brownie Ice Cream Cake
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This Fudge Brownie Ice Cream Cake combines rich, fudgy brownies with creamy cake batter-flavored ice cream, swirled with hot fudge and topped with whipped cream and sprinkles. Perfect for celebrations or indulgent evenings, it’s a show-stopping dessert that’s surprisingly easy to make!

Ingredients

Scale

For the Brownies:

  • 18.4 oz boxed brownie mix (plus ingredients listed on the box, typically eggs, oil, and water)

For the Ice Cream Layer:

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup milk (any kind)
  • 1¾ cups funfetti cake mix (heat-treated)
  • 8 oz Cool Whip (or homemade whipped cream)
  • 5 tbsp rainbow sprinkles

For Assembly:

  • 1/2 cup + 4 tbsp hot fudge sauce

Optional Toppings:

  • Extra hot fudge sauce for drizzling
  • Whipped cream or Cool Whip for garnish
  • Additional sprinkles

Instructions

  1. Prepare the Brownies: Preheat your oven according to the instructions on the brownie mix box. Grease two 8-inch pans and line the bottoms with parchment paper for easy removal. Prepare the brownie batter as instructed on the box and divide it evenly between the pans. Bake for about 20 minutes (reduce baking time slightly for a fudgy texture). Let cool completely.
  2. Make the Ice Cream Layer: Beat softened cream cheese until smooth. Add sugar, milk, and heat-treated cake mix, mixing until fully combined (the mixture will be thick). Gently fold in Cool Whip until smooth, then stir in sprinkles.
  3. Assemble the Cake: Line an 8-inch springform pan with parchment paper along the sides, ensuring it extends above the pan’s edge. Place one brownie layer at the bottom of the pan. Spread 1/4 cup hot fudge sauce over it. Add half of the ice cream mixture and spread evenly. Drizzle 2 tbsp hot fudge over this layer and swirl gently with a knife or spatula. Repeat with the second brownie layer, another 1/4 cup hot fudge, and remaining ice cream mixture. Finish with a final drizzle of 2 tbsp hot fudge swirled into decorative patterns. Freeze for at least 6–8 hours until firm.
  4. Decorate & Serve: Remove from the springform pan and peel off parchment paper from the sides. Drizzle additional hot fudge sauce over the top and decorate with whipped cream swirls and sprinkles. Let sit at room temperature for about 15 minutes before slicing for easier cutting.

Notes

Serving Suggestions: Serve chilled on a dessert plate with a drizzle of extra hot fudge or a scoop of vanilla ice cream on the side for added indulgence.

Tips & Tricks:

  • Use parchment paper or plastic wrap to line your pans for easy removal of layers.
  • A warm knife dipped in water makes slicing through frozen layers much easier.
  • Heat-treat your cake mix by baking it at 350°F for five minutes to ensure safety when using raw ingredients.

Storage & Reheating: Store leftovers in an airtight container in the freezer for up to two weeks. Let slices sit at room temperature for about five minutes before serving to soften slightly.

Find it online: https://icecreamin.com/fudge-brownie-ice-cream-cake/