Brownie Ice Cream Torte
Indulge in the ultimate dessert experience with this decadent Brownie Ice Cream Torte! Featuring a fudgy brownie base, a luscious layer of creamy vanilla ice cream, and a crown of freshly whipped cream, this show-stopping frozen treat is drizzled with rich chocolate syrup and finished with optional chocolate shavings or sprinkles for a touch of elegance. Perfect for celebrations or hot summer days, this torte combines irresistible textures and classic flavors in every bite. With just 30 minutes of prep time and a handful of pantry staples, you can create a jaw-dropping dessert that serves 12 and delights both kids and adults alike. Whether you're searching for a brownie ice cream cake recipe or a frozen dessert with wow-factor, this easy-to-follow recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 1.25 cups Granulated sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.5 teaspoon Salt
- 2 tablespoons Cocoa powder
- 1.5 quarts Vanilla ice cream
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.25 cup Chocolate syrup
- Chocolate shavings or sprinkles (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper for easier removal.
In a medium saucepan over low heat, melt the butter and chocolate chips together, stirring constantly until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy, about 2-3 minutes. Mix in the vanilla extract.
Slowly pour the melted chocolate mixture into the egg mixture, stirring until well combined.
Sift the flour, salt, and cocoa powder together into the wet ingredients and gently fold until no streaks of flour remain. Do not overmix.
Pour the brownie batter into the prepared pan and smooth the surface with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownie layer cool completely at room temperature, then place it in the freezer for 30 minutes to firm up.
While the brownie layer chills, remove your vanilla ice cream from the freezer and let it soften for about 15 minutes. Spread the softened ice cream evenly over the cooled brownie layer, smoothing the top with a spatula. Return the pan to the freezer and freeze for at least 3 hours, or until the ice cream is firm.
Once the torte is fully frozen, prepare the whipped cream topping by beating the heavy whipping cream and powdered sugar together in a chilled bowl until stiff peaks form.
Release the springform pan and transfer the torte to a serving plate. Spread the whipped cream over the top of the ice cream layer.
Drizzle the torte with chocolate syrup and garnish with chocolate shavings or sprinkles, if desired.
Let the torte sit at room temperature for 5-10 minutes to slightly soften before slicing. Serve immediately and enjoy!
Nutrition Facts
Calories |
6959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.8 g | 481% | |
| Saturated Fat | 228.1 g | 1140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1642 mg | 547% | |
| Sodium | 2601 mg | 113% | |
| Total Carbohydrate | 824.6 g | 300% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 660.5 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1786 mg | 137% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3309 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
