My mom has been making my birthday “cake”, a brownie ice cream cake, for me since my sixth birthday! She guessed as to how this got started and it was probably me asking for brownies and/or an ice cream cake and she found this recipe.
This “cake” is a three step process: make the brownie, dump the ice cream on top and make the fudge. It’s best to start in the morning or a day before you’ll be serving the cake. It’s not difficult, it just takes a while. But hey, it’s for my birthday so it’s worth it!
First up, make the brownie part. Simple and easy – I mean you’re using a boxed brownie mix! After the brownie is completely cooled, and you’ve softened your ice cream, it’s time to put the ice cream on top. Another easy step since all you have to do is spread the ice cream on top and put in the freezer to set. I prefer vanilla ice cream but you could do mint chocolate chip, pecan, whatever you fancy! Plus you could go crazy and add peanuts, sprinkles, even crushed candy bars on top of the ice cream! If you’re going to add something, add around 1 1/2 cups of it.
FUDGE TIME! This part requires the most “work” and by work I mean dumping and stirring constantly. But who knew making home made hot fudge sauce was so easy?! Once the fudge cools for ten minutes you’ll pour it over the ice cream and stick in the freezer one more time. Again, you can customize here again by adding nuts, sprinkles, etc.. Here’s how the fudge takes shape over the eight minutes of stirring.
Now listen, this is not a cute cake. Just look at it. Most times the ice cream seeps through the fudge and ruins the look. Not that a blanket of fudge ever really looks that great. But you just made homemade hot fudge, so at least you know the cake is going to be amazing! When you’re ready to eat make sure to let the cake defrost each time for around 15 minutes to make it easier to cut. Also, dip your knife into hot water while cutting otherwise the fudge is going to lift up at every cut!
Cake complete – I know, it’s not cute
Layers of sweet decadence
SARA’S BROWNIE ICE CREAM CAKE
Approximate Time: 1 day
Yield: 24 servings
- 21 1/2 oz. family size or deluxe brownie mix (18 oz. – 22 oz works)
- Make according to directions. Typically with water, oil and 1 egg
- 1 quart vanilla ice cream (or your choice), slightly softened
- 2 cups powdered sugar
- 2/3 cup chocolate chips
- 1 cup evaporated milk
- 1/2 cup butter
- 1 teaspoon vanilla
- Preheat the oven to 350 F.
- Grease a 13 x 9 inch pan.
- Take a large bowl and combine all brownie ingredients.
- Pour mixture into pan and bake according to package directions – making sure not to over bake.
- Cool brownie completely.
- ICE CREAM:
- Soften ice cream.
- Once the brownies are cooled, spread the softened ice cream evenly over brownie.
- Add 1 1/2 cups topping like peanuts or sprinkles here. Optional.
- Put brownie and ice cream in freezer until firm.
- Combine: powdered sugar, chocolate chips, evaporated milk and butter in a medium saucepan.
- Bring mixture to a boil and cook for 8 minutes, stirring constantly. Does not need to be a roaring boil.
- Take mixture off the heat and stir in vanilla.
- Cool fudge for approximately ten minutes.
- Pour fudge evenly over ice cream. Do not work fudge around too much as it hardens quickly and will make the ice cream seep up.
- Add 1 1/2 cups of toppings. Optional
- Return cake to freezer until firm, approximately 6 hours.
- When serving, let cake sit for 15 minutes before cutting.
- Tip: When cutting the cake, dip knife into hot water for ease.