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Brownie Ice Cream Cake

No-Churn Brownie Ice Cream Cake Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 12 tbsp unsalted butter
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (60 g) unsweetened cocoa powder
  • ¾ cup (95 g) all-purpose flour
  • ¼ tsp kosher salt
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz / 400 g) sweetened condensed milk
  • 1 tsp vanilla extract
  • ½ cup (85 g) mini chocolate chips
  • 1 cup (170 g) semi-sweet chocolate chips
  • ⅓ cup (80 ml) heavy cream
  • 1 tbsp unsalted butter

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment. Whisk melted butter and sugar, then beat in eggs and vanilla. Stir in cocoa, flour, and salt until just combined. Spread into pan and bake 22 to 25 minutes until a toothpick has moist crumbs. Cool completely.
  2. Whip 2 cups cold heavy cream to stiff peaks. Fold in condensed milk, 1 tsp vanilla, and mini chocolate chips. Spread over cooled brownie, smooth the top, cover, and freeze at least 2 hours.
  3. Heat ⅓ cup cream and 1 tbsp butter until bubbling at the edges. Pour over 1 cup chocolate chips, let sit 1 minute, whisk smooth, and cool 5 to 10 minutes. Pour over frozen ice cream layer, spread quickly, and freeze uncovered at least 30 minutes.
  4. Run a warm knife around the pan, lift out the cake using the parchment, and slice with a hot, dry knife. Serve immediately on chilled plates.

Notes

The cake needs at least 2 hours of freezing before you add the fudge and 30 more after, plus a full 4 hours total if you want it to slice perfectly. You can make it a day ahead and keep it in the freezer until you are ready to serve.