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Brownie Ice Cream Cake with Fudge Sauce
Brownie Ice Cream Cake with Fudge Sauce
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
410 minutes
Create a decadent brownie ice cream cake with chocolate fudge sauce for the ultimate birthday treat fit for royalty.
Ingredients:
  • For the brownies:
  • 6 tablespoons unsalted butter
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1/2 cup plus 2 tablespoons brown sugar
  • 2 large eggs
  • For the ice cream cake:
  • 1 gallon vanilla ice cream, or any flavor you like
  • 6 ounces Oreo cookies, crushed (about 15 cookies)
  • For the fudge sauce (Makes 2 cups):
  • 1 (14 oz) can sweetened condensed milk
  • 5 ounces bittersweet chocolate, chopped (or chips)
  • 1/4 cup water
  • Pinch of kosher salt
Instructions:
  • Preheat the oven to 325°F and prepare the 10-inch springform pan by greasing and lining it with parchment paper.
  • Prepare the brownie batter: In a saucepan over medium heat, melt the butter until it sizzles. Add the chopped chocolate and swirl until coated. Remove from heat and let it sit for 3 minutes to melt the chocolate. Meanwhile, whisk together flour, salt, and baking powder in a bowl. Stir the butter-chocolate mixture until smooth. Add brown sugar, then beat in eggs one at a time and add vanilla. Fold in the flour mixture for a smooth batter.
  • Spread the brownie batter evenly in the prepared pan using an offset metal spatula. Bake for about 20 minutes until slightly puffed and a toothpick inserted in the center comes out clean. The center should feel soft but not squishy when gently touched. Be careful not to overbake to ensure easy cutting for the ice cream cake.
  • Chill the brownie base: After cooling on a rack, place the brownie in the freezer for 1 hour. Unmold, peel off parchment, and return to pan. Keep brownie and pan cold for assembling with ice cream layers later.
  • Crush the cookies: Place the Oreos in a sealed plastic bag and crush them using a wooden spoon or rolling pin until they break into various sized chunks, ranging from small fragments to dime and nickel-sized pieces.
  • Softening the ice cream: Allow the ice cream to sit at room temperature for 10 minutes until soft enough to scoop but not melting. Transfer the ice cream to a stand mixer bowl and beat until smooth for easier spreading. Alternatively, gently mix by hand for a more homogeneous texture, preventing icy patches upon refreezing.
  • Layer half of the ice cream over the frozen brownie, sprinkle with crushed cookies, then layer the remaining ice cream on top. Freeze for about 5 hours, or until firm.
  • Prepare the fudge: In a microwave-safe bowl, mix condensed milk, chocolate, and water. Microwave in 30-second intervals, stirring until smooth. Add a pinch of salt, cool to room temperature, then refrigerate until ready to use on the cake.
  • To unmold the cake after it has frozen, carefully remove the springform collar. A quick and effective method is to use a hair dryer: hold it 2-3 inches away from the pan's outer surface and gently rotate the pan to melt the edges slightly for easy removal of the collar. Alternatively, you can use a paring knife to loosen the cake from the pan and transfer it to a serving dish.
  • Spread the thickened but spreadable fudge generously over the cake, allowing some to drip down the sides. Serve immediately or freeze for a truffle-like texture.
  • To elegantly slice and serve: Immerse a knife in hot water, wipe it dry, and cut the cake into perfect slices. Preserve any extra slices by wrapping them securely in plastic and freezing.

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