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A close-up of the slice of Chocolate Brownie Ice Cream Cake.

Chocolate Brownie Ice Cream Cake

This indulgent and delicious Brownie Ice Cream Cake is a super easy and fun dessert to make. It is made up of two layers - a chocolate brownie base that is topped with ice cream. Loved by adults and children alike, this Chocolate Brownie Ice Cream Cake is the perfect accompaniment to any dinner party or birthday celebration. It can be decorated as you please, combining your favourite toppings and made ahead of time, making it ideal for fuss-free entertaining.
Prep Time: 30 minutes
Cook Time: 30 minutes
Freezing Time: 4 hours
Total Time: 5 hours
Course: Dessert
Cuisine: Australian
Keyword: bake, baking, cake, chocolate, chocolate brownie, chocolate brownie ice cream cake, ice cream, ice cream cake
Servings: 12
Calories: 418kcal
Author: Katrina | Katy's Food Finds


  • 20cm (8in) round springform cake tin
  • Baking paper
  • small saucepan
  • mixing bowl
  • Hand-held Beater


  • 125 g butter salted
  • 125 g dark chocolate 45-60% cocoa
  • 2 eggs large
  • 1 tsp vanilla extract
  • 3/4 c caster sugar (175g)
  • 1/4 c brown sugar (45g)
  • 1 tbsp cocoa powder sifted
  • 100 g plain flour sifted
  • 1 l vanilla ice cream or any good quality ice-cream of your choice - see notes
  • toppings of your choice to decorate see notes


  • Preheat oven to 180°C (355°F). Grease a 20cm (8in) round springform cake tin and line the bottom and sides with baking paper.
  • Cut butter into small cubes and break chocolate into small pieces. Place the butter and chocolate into a small saucepan over low heat, stirring until melted, glossy and smooth. Remove from heat and set aside to cool for 10 minutes.
  • Beat eggs, caster sugar and brown sugar in a large mixing bowl until thick, pale and creamy. Stir in the cooled melted chocolate mixture along with the vanilla extract. Sift the flour and cocoa into the bowl and mix everything together until combined. Pour the brownie batter into the prepared tin and bake in the preheated oven for 30-40 minutes until cooked but still slightly tacky in the centre.
  • Remove from the oven and set aside to cool completely in the tin. Once cooled, use your fingers to lightly press the edges of the brownie down slightly so the brownie is nice and level and pushed up to the edges of the tin ensuring there is no gap between the brownie and the tin (see notes). The brownie must be completely cooled down before proceeding to the next step.
  • Remove the ice-cream from the freezer and allow it to defrost slightly (approximately 15-20 minutes). You want the ice-cream to be partially defrosted - you don’t want to melt the ice-cream completely. Tip the partially melted ice-cream into a bowl and use a spoon to mix and combine the more melted parts into the more frozen parts to achieve a spreadable but still thick consistency. Once mixed together, spoon or tip the ice-cream onto the brownie and carefully spread it out to form an even layer. Place in the freezer for a minimum of 4-5 hours or overnight.
  • The cake will keep in the freezer for 10 days so can be made in advance.

To serve:

  • Remove from the tin and peel away the baking paper. Place onto a plate and allow to defrost slightly for 10-20 minutes before serving. Decorate with toppings of your choice.
    You can also pre-cut the cake into slices and plate and decorate individually. In these photos I have decorated the slices by sprinkling with chopped roasted peanuts and then drizzling liberally with Salted Caramel Sauce.
    Tip: When cutting the cake, I find using a 'hot knife' (run the blade under hot water or dip into a bowl of boiling water and dry - repeat this for every cut). This way you will get nice clean slices.


The nutritional facts does not include toppings. 
  • Ice Cream - I use a good quality store-bought ice cream but you can use homemade ice cream if you prefer. I mostly use vanilla however you can use any flavour you like! You can also use gelato.
  • Toppings - I have used store-bought chopped roasted peanuts and Maggie Beer's Salted Caramel Sauce which works beautifully with Vanilla Ice Cream. You can choose any toppings you like depending on the occasion and/or allergy considerations.
Topping Suggestions: Chocolate shavings, Sprinkles, Toasted Coconut, Chocolate Sauce, Strawberry Sauce, Berry Couli, crushed chocolate bars, crushed biscuits, honeycomb pieces, toasted nuts, fruits.
Ice Cream Suggestions: You can also start with a vanilla base and add things like chocolate chips or nuts to your ice-cream. You can also swirl jam, marmalade etc through the ice-cream when it is partially melted.
If you have the time, you can also make a 'Neapolitan' style cake by using two flavours of ice-cream and layering them (ie 500ml each flavour). Strawberry and Vanilla are good options but you can use any flavours you prefer. You would need to allow extra time as you would have to freeze the first layer completely before adding the second flavour.

Tips and Tricks for Success:

  • Before you start this recipe, make sure you have enough room in your freezer for your cake tin to sit upright and flat so you can just pop it straight in when it’s time to freeze it.
  • It’s important to line both the base and sides of the baking tin with baking paper. This makes it much easier to un-mould the cake cleanly from the tin. Using a springform tin is important too or a loose bottom one.
  • When baking the brownie, cooking times vary depending on your oven. It takes approximately 30-40 minutes. For this recipe, it is better to cook it more so it isn’t overly gooey in the centre.
  • Another important step is to let the brownie cool completely - no shortcuts here. The brownie must be completely cooled down before adding the ice-cream topping.
  • Once the brownie has cooled down, it is a good idea to level the brownie out by gently pressing around the edges of the brownie as the sides often rise more than the middle and there is often a slight gap between the edge and the tin. By gently pressing the edges down you are not only levelling it out (which makes it look more uniform) but you are also pressing the edges back down and filling the gap which means no ice-cream will leak down the sides when added.
  • When melting the ice-cream, which takes approximately 15 minutes, only melt it until it is able to be mixed together to form a thick sludge consistency. You don’t want to melt it completely. Once it is partially melted, use a spoon to mix the more melted parts into the still firmer parts so it is all the same consistency, then spoon this onto the cooled base and gently spread it out evenly to form the top layer. Freeze immediately.
  • To freeze the cake will take 4-5 hours but if you have the time, making it the day before it is required and freezing overnight is ideal. This cake can be made up to 7-10 days in advance.
  • You can choose to decorate the cake as a whole cake, or slice and plate up before decorating slices individually. Either way, it is best to remove the frozen cake from the freezer 10-20 minutes before serving/decorating to allow the brownie to defrost slightly and the ice-cream to soften a little. Enjoy!


Calories: 418kcal | Carbohydrates: 48g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 155mg | Potassium: 275mg | Fiber: 2g | Sugar: 37g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 2mg
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