When I think of summer I immediately think of ice cream. And it happens to be my favorite dessert ever. Growing up we had an extra freezer in the garage just for ice cream, seriously!
My love for ice cream is genetic, handed down from my father who used to enjoy a big bowl of ice cream every night before bed. He would say, “There’s always room for ice cream, it melts and fills in the cracks.” It’s cool, refreshing, and comes in so many flavors it never gets boring. So I thought I would create an ice cream cake!
This Brownie Ice Cream Cake has been a big ḧïẗ this summer at my house! The kids have loved having this for dessert almost every night. It has a brownie bottom layer, then comes the ice cream, followed by a layer of chunky crushed cookies, and top that with another layer of ice cream. Finally, the cake gets a glossy covering of fudge sauce.
The fudge sauce is so easy, thick, and rich. It’s slightly more spreadable than other versions, but I wanted to be able to spread it cold, so it wouldn’t melt the cake.
While it might seem intimidating to make this ice cream cake, I äṩṩure you it’s not terribly difficult. There’s just a few more steps than some desserts.
For the ice cream cake:
1/2 cup all-purpose flour
1/2 teaspoon almond extract
3/4 cup plus 2 tablespoons unsweetened cocoa powder
10 tablespoons unsalted butter
1/4 teaspoon salt
1 1/4 cups granulated sugar
2 cold large eggs
1 gallon vanilla ice cream
6 ounces Oreo cookies, crushed
For the fudge sauce:
5 ounces bittersweet chocolate, chopped (or chips)
1 can sweetened condensed milk
Pinch of kosher salt
1/4 cup water
To make the ice cream cake:
Preheat the oven to 325°F (160°C). Line the bottom of a 10-inch springform pan with foil or parchment paper leaving enough to overhang around the edges. This will help you to remove it from the pan later.
Fill a large skíllet halfway with water and bring to a bare simmer.
In a medium-sized metal bowl add the butter, cocoa, sugar, and salt. Place the bowl of the butter cocoa mixture in the skíllet of boiling water. The bottom of the bowl should be touching the skíllet’s bottom.
Stir until the butter is completely melted and the mixture is smooth.
Remove the bowl from the skíllet and set it aside to cool for a few minutes.
Then stir in the almond extract. Add the eggs, one at a time, beat well after each addition until the batter is well mixed, shiny, and thick.
Next, add the flour and mix for 40 strokes with a wooden spoon until well combined.
Pour the batter into the prepared springform pan.
Bake for 25 minutes or until a bamboo skewer or toothpick inserted into the center comes out still a little moist with the brownie batter.
When brownies are done baking, allow to completely cool on a rack.
Place for roughly 1 hour in the freezer.
Add Oreo cookies (cream and all) to a food processor and blend until small fragments form. Set aside.
About 15 minutes before the brownie layer is done freezing, let the ice cream soften at room temperature for approximately 10 minutes so it’s easier to work with.
Once the ice cream is soft enough to scoop but not so soft that it melts, beat it in the bowl of a stand mixer until the ice cream has a smooth texture and is easy to spread.
Scoop half of the ice cream over the frozen brownie and smooth into an even layer, followed by the crushed cookies and spread over the top with the remaining ice cream.
Place in the freezer for about 5 hours or until solid.
To make the fudge sauce:
Add the condensed milk, chocolate, and water in a medium microwave-safe bowl. Microwave on high for 30 seconds at a time, stirring after each interval, until the fudge is smooth.
Stir in a pinch of salt and allow the fudge to cool to room temperature. Cover and chill until ready to use.
Once the cake has frozen, remove the cake from the pan, and place it on a serving dish.
Spread onto the center of the cake with about 1/2 to 3/4 cup cooled fudge. Gently push it to the edges with a spoon or spatula until the top is completely covered and some fudge drips down the side.
Drizzle with more chocolate fudge sauce if desired. Serve the cake immediately after topping with the fudge.
Any leftover cake slices should be wrapped tightly in plastic and frozen.