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chocolate ice cream cake

Chocolate Ice Cream Cake

5 from 1 vote
A decadent homemade dessert featuring a fudgy brownie base, a thick cookies and cream center, and a glossy chocolate ganache topping. Making it yourself ensures the best texture and rich flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours 45 minutes
Servings: 10 people
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 box fudge brownie mix (plus required oil, water, eggs) Underbake slightly for the best frozen texture
  • 1.5 quarts cookies and cream ice cream Softened at room temperature for 10 minutes
  • ½ cup heavy whipping cream Used to create the glossy ganache
  • 1 cup semi-sweet chocolate chips Melted down for the topping

Equipment

  • 1 springform pan 9-inch size recommended
  • 2 Mixing Bowl For batter and ganache
  • 1 Flexible spatula To spread the filling evenly
  • 1 Whisk To smooth the chocolate topping

Method
 

  1. Mix and bake the brownie batter in a lined 9-inch springform pan until a toothpick comes out mostly clean.
    mixing fudge brownie batter
  2. Allow the baked brownie crust to cool completely to room temperature before adding any cold layers.
  3. Spread the softened cookies and cream flavor evenly over the cooled crust using a flexible rubber spatula.
    spreading cookies and cream ice cream
  4. Cover the pan tightly with plastic wrap and freeze for at least four hours until entirely firm.
  5. Heat the heavy cream until bubbling, pour it over the chocolate chips, and whisk until completely smooth.
    whisking hot chocolate ganache
  6. Remove the firm dessert from the pan and pour the slightly cooled ganache over the top, allowing it to drip down the sides.

Nutrition

Serving: 145gCalories: 480kcalCarbohydrates: 58gProtein: 6gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 210mgPotassium: 180mgFiber: 3gSugar: 42gVitamin A: 15IUCalcium: 10mgIron: 15mg

Notes

Always let the cake sit out for 10 minutes before slicing. Using a hot, dry knife ensures the cleanest cuts through the frozen layers.

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