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Brownie Ice Cream Cake
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
120 minutes
Indulgent brownie ice cream cake with layers of mint chocolate chip filling. Perfect dessert to delight everyone.
Ingredients:
  • cooking spray
  • all-purpose flour for dusting
  • 1 (18.4 ounce) package brownie mix
  • 0.5 cup vegetable oil
  • 0.25 cup water
  • 2 large eggs
  • 1 quart mint chocolate chip ice cream, or as needed
  • 1 (14 ounce) can sweetened condensed milk
  • 0.5 cup semi-sweet chocolate chips
  • 1 (8 ounce) container frozen whipped topping, thawed
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare two 9-inch cake pans with a touch of grease and flour.
  • In a mixing bowl, whisk together brownie mix, oil, water, and eggs until a thick and smooth batter forms, which should take about 1 minute. Pour the batter into the cake pans.
  • Place in the oven and bake until perfectly set and golden brown, approximately 30 minutes. Check for doneness by inserting a toothpick at the center - it should come out with a few moist crumbs. Allow the pans to cool for 10 minutes before transferring the contents onto racks to finish cooling.
  • Once the brownies have cooled, take the ice cream out of the freezer and let it soften for approximately 10 minutes.
  • Pour the sweetened condensed milk into a saucepan, add the chocolate chips, and stir over low heat until the chips have melted and the sauce is smooth. Remove from heat and let it cool until barely warm.
  • Layer one of the brownie layers in the base of a 9-inch springform pan. Spread a layer of ice cream evenly over the brownies, then pour and spread half of the chocolate sauce on top. Add the second brownie layer on top, and drizzle the remaining sauce over it.
  • Chill in the freezer until serving, for a minimum of 1 hour.
  • Garnish with a dollop of whipped topping before serving.

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