Rich and Gooey Ice Cream Cake
Indulge in the ultimate dessert experience with this Rich and Gooey Ice Cream Cake, the perfect combination of decadent chocolate brownie and creamy ice cream. This show-stopping treat features a fudgy homemade brownie base, layered with your favorite flavor of softened ice cream, and topped with luscious swirls of whipped cream, drizzles of hot fudge and caramel sauce, and optional sprinkles or crushed nuts for added crunch. Quick to assemble and freezer-friendly, it’s an ideal make-ahead dessert for birthdays, holidays, or summer gatherings. Each slice delivers an irresistible balance of textures and flavors that will leave your taste buds craving more. With easy customizations and a guaranteed wow-factor, this ice cream cake is destined to become your new favorite sweet indulgence!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 1 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.25 teaspoon Salt
- 1 quart Ice cream (flavor of your choice, softened)
- 2 cups Whipped cream
- 0.5 cup Hot fudge sauce
- 0.25 cup Caramel sauce
- 0.5 cup Crushed nuts or sprinkles (optional)
- 8 Maraschino cherries (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or cake pan with cooking spray.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 30-second intervals, stirring until smooth. Allow to cool slightly.
Whisk the granulated sugar into the melted chocolate mixture. Add the eggs and vanilla extract, whisking until well combined.
In a separate bowl, combine the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until no lumps remain.
Pour the brownie batter into the prepared pan and smooth the top with a spatula. Bake for 20–25 minutes, or until a toothpick comes out with a few moist crumbs. Let the brownie cool completely in the pan.
Once cooled, spread the softened ice cream evenly over the brownie base. Smooth the top and freeze the cake for at least 4 hours, or until firm.
Before serving, remove the cake from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly.
Top the cake with whipped cream, hot fudge sauce, and caramel sauce. Sprinkle crushed nuts or sprinkles over the top, if desired.
Garnish with maraschino cherries for a festive touch. Slice and serve immediately!
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 24.3 g | 121% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 75.4 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 194 mg | 15% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 448 mg | 10% | |
*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.
