30+ Mouthwatering Homemade Brownie Ice Cream Cake Recipes for Every Occasion

If you’re a dessert lover looking for the ultimate indulgence, then look no further than brownie ice cream cakes.

Combining two of the most beloved treats—decadent brownies and creamy ice cream—these cakes offer the best of both worlds in one irresistible dessert.

Whether you’re celebrating a special occasion, hosting a party, or simply craving a delicious treat, brownie ice cream cakes are sure to satisfy every sweet tooth.

With endless variations, you can mix and match different flavors, toppings, and ice cream layers to create a dessert that’s uniquely yours.

In this article, we’ve gathered 30+ homemade brownie ice cream cake recipes that will elevate your dessert game and impress anyone lucky enough to get a slice.

From classic combinations to tropical twists and decadent chocolate indulgences, these recipes offer something for everyone.

30+ Mouthwatering Homemade Brownie Ice Cream Cake Recipes for Every Occasion

There’s no doubt that brownie ice cream cakes are a crowd-pleasing dessert that combines the best of both worlds—rich, fudgy brownies and creamy, indulgent ice cream.

Whether you’re sticking to the classic flavors or experimenting with exciting new combinations, these 30+ recipes offer a wide variety of options to satisfy every craving.

The beauty of these cakes lies in their versatility, allowing you to get creative with your ingredients and toppings.

So, next time you’re looking for the perfect dessert for any occasion, grab your mixing bowls, ice cream, and brownies, and start baking!

These homemade brownie ice cream cakes will surely be the highlight of your dessert table.

Decadent Brownie Ice Cream Cake

A rich and indulgent dessert, this brownie ice cream cake combines chewy, fudgy brownies with creamy vanilla ice cream for the ultimate sweet treat. Perfect for celebrations or simply satisfying a chocolate craving, this cake layers brownies and ice cream into a masterpiece. Topped with a luscious chocolate ganache and crunchy toppings, it’s a showstopper that’s surprisingly easy to make.

Ingredients:

For the Brownie Base:

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts vanilla ice cream, softened

For the Ganache Topping:

• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips
• 1/2 teaspoon vanilla extract

For Garnish (Optional):

• Chopped nuts, sprinkles, or crushed cookies

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla until smooth.
3. Stir in the cocoa powder, flour, salt, and baking powder until just combined.
4. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely.
5. Add the Ice Cream Layer: Spread the softened vanilla ice cream evenly over the cooled brownie base. Smooth the top and freeze for at least 2 hours, or until firm.
6. Make the Ganache: Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for a minute, then stir until smooth. Add vanilla extract.
7. Pour the ganache over the frozen ice cream layer, smoothing it out with a spatula.
8. Garnish & Freeze: Sprinkle with your choice of toppings and return the cake to the freezer for another hour before serving.

This brownie ice cream cake is a dream dessert that satisfies every chocolate lover’s cravings. With its rich layers and velvety textures, it’s perfect for birthdays, summer parties, or any occasion that calls for a decadent homemade treat. Slice, serve, and enjoy the delightful combination of fudgy brownies and creamy ice cream!

Cookies and Cream Brownie Ice Cream Cake

Cookies and cream lovers will adore this brownie ice cream cake! With a rich brownie base, a creamy cookies-and-cream ice cream layer, and a crunchy Oreo topping, this dessert is a guaranteed crowd-pleaser. The contrast of textures—chewy, creamy, and crunchy—makes every bite irresistible. Whether served at a party or enjoyed as a weekend indulgence, this cake is worth the effort.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts cookies-and-cream ice cream, softened

For the Topping:

• 10 Oreo cookies, crushed
• 1/2 cup whipped cream (optional)

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line with parchment paper.
2. In a bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth. Stir in cocoa powder, flour, salt, and baking powder.
3. Pour the batter into the prepared pan and bake for 20-25 minutes. Let cool completely.
4. Add the Ice Cream Layer: Spread the softened cookies-and-cream ice cream over the brownie base. Smooth the top and freeze for at least 2 hours.
5. Add the Topping: Sprinkle crushed Oreos over the top and press lightly into the ice cream. Freeze for an additional hour before serving.
6. Optional Whipped Cream: Just before serving, pipe whipped cream around the edges for a decorative touch.

This cookies and cream brownie ice cream cake is a perfect blend of flavors and textures. The combination of a rich brownie base with crunchy cookies and creamy ice cream creates an unforgettable dessert experience. Serve with a drizzle of chocolate sauce for an extra indulgent touch!

Peanut Butter Brownie Ice Cream Cake

If you’re a fan of peanut butter and chocolate, this brownie ice cream cake will be your new favorite dessert. The rich, fudgy brownie base pairs beautifully with smooth peanut butter ice cream, all topped with a luscious peanut butter-chocolate drizzle and crunchy peanuts. The combination of flavors is simply divine, making it an excellent choice for peanut butter lovers.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts peanut butter ice cream, softened

For the Peanut Butter Drizzle:

• 1/2 cup creamy peanut butter, melted
• 1/4 cup chocolate chips, melted

For Garnish:

• 1/4 cup chopped peanuts

Instructions:

1. Prepare the Brownie Base: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a bowl, whisk together melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until combined.
3. Pour batter into the pan and bake for 20-25 minutes. Let cool completely.
4. Add the Ice Cream Layer: Spread the softened peanut butter ice cream over the cooled brownie base. Smooth the top and freeze for at least 2 hours.
5. Prepare the Drizzle: Melt peanut butter and chocolate chips separately. Drizzle both over the frozen cake.
6. Add the Garnish: Sprinkle chopped peanuts on top. Freeze for an additional hour before serving.

This peanut butter brownie ice cream cake is the ultimate indulgence for peanut butter and chocolate fans. The balance of creamy, crunchy, and fudgy textures makes it a satisfying treat. Whether for a special occasion or a personal treat, this cake is sure to impress!

Caramel Swirl Brownie Ice Cream Cake

If you’re looking for a dessert that combines deep chocolate flavors with sweet caramel goodness, this caramel swirl brownie ice cream cake is the answer. The gooey caramel drizzled over the brownie base adds a luscious richness that complements the creamy ice cream layer. It’s an easy, indulgent treat that’s sure to impress your guests or satisfy your sweet tooth!

Ingredients:

For the Brownie Base:

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts caramel ice cream, softened

For the Caramel Drizzle:

• 1/2 cup caramel sauce (store-bought or homemade)
• 1/4 cup heavy cream

For Garnish:

• Chopped pecans (optional)

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a large bowl, mix together the melted butter, sugar, eggs, and vanilla until smooth. Stir in the cocoa powder, flour, salt, and baking powder.
3. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs. Let the brownies cool completely in the pan.
4. Add the Ice Cream Layer: Spread the softened caramel ice cream over the cooled brownies, smoothing the top evenly. Freeze for at least 2 hours, or until the ice cream is firm.
5. Make the Caramel Drizzle: In a small saucepan, heat the caramel sauce and heavy cream together over low heat until smooth and pourable. Let it cool slightly.
6. Drizzle & Garnish: Drizzle the caramel sauce over the top of the frozen cake and sprinkle with chopped pecans if desired. Freeze for another 30 minutes to set the caramel before serving.

This caramel swirl brownie ice cream cake is a perfect balance of fudgy chocolate, smooth caramel, and creamy ice cream. It’s a crowd-pleaser for family dinners, parties, or a special treat. The layers of caramel and brownie will have everyone coming back for seconds!

Mint Chocolate Chip Brownie Ice Cream Cake

A refreshing twist on the classic brownie ice cream cake, this mint chocolate chip version is a delightful treat for anyone who loves minty desserts. The mint ice cream layer paired with the chewy, rich brownie base makes for an irresistible combination. Topped with mint-chocolate chips and a drizzle of chocolate sauce, it’s a mint lover’s dream.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts mint chocolate chip ice cream, softened

For the Chocolate Drizzle:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons heavy cream

For Garnish:

• Extra mint-chocolate chips

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla extract. Stir in cocoa powder, flour, salt, and baking powder until combined.
3. Pour the brownie batter into the pan and bake for 20-25 minutes. Allow it to cool completely on a wire rack.
4. Add the Ice Cream Layer: Once the brownie base is cooled, spread the softened mint chocolate chip ice cream evenly over it. Smooth the top with a spatula and freeze for at least 2 hours.
5. Make the Chocolate Drizzle: In a microwave-safe bowl, melt the chocolate chips and heavy cream together in 30-second intervals, stirring in between, until smooth and pourable.
6. Drizzle & Garnish: Drizzle the chocolate sauce over the ice cream cake and sprinkle with additional mint-chocolate chips. Freeze for another hour to set the chocolate drizzle before serving.

This mint chocolate chip brownie ice cream cake is refreshing and full of flavor. The cool mint and rich chocolate together create an exciting contrast with the chewy brownie base, making this a dessert that will stand out at any occasion. It’s the perfect dessert for hot summer days or after a hearty meal.

Strawberry Brownie Ice Cream Cake

This strawberry brownie ice cream cake is a fruity twist on the classic brownie and ice cream combo. The sweet, tart flavor of strawberries complements the rich chocolate brownies, making it a perfect dessert for a warm day. It’s a beautiful, colorful cake that’s sure to impress guests and create memories at your next gathering.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts strawberry ice cream, softened

For the Strawberry Sauce:

• 1 cup fresh strawberries, chopped
• 2 tablespoons sugar
• 1 tablespoon lemon juice

For Garnish:

• Fresh strawberry slices

Instructions:

1. Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line with parchment paper.
2. In a bowl, mix together melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until smooth.
3. Pour the brownie batter into the prepared pan and bake for 20-25 minutes. Let cool completely.
4. Add the Ice Cream Layer: Spread the softened strawberry ice cream evenly over the cooled brownie. Smooth the top and freeze for at least 2 hours.
5. Make the Strawberry Sauce: In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the sauce thickens. Let it cool.
6. Assemble the Cake: Once the ice cream has firmed up, drizzle the strawberry sauce over the cake and top with fresh strawberry slices. Freeze for another hour before serving.

This strawberry brownie ice cream cake is a beautiful dessert that brings together the flavors of summer in a perfect blend of chocolate, strawberry, and creamy ice cream. It’s an elegant yet simple dessert for gatherings, birthdays, or anytime you want to treat yourself to something special!

Peanut Butter Brownie Ice Cream Cake

If you’re a fan of peanut butter and chocolate, this peanut butter brownie ice cream cake is an indulgent treat that combines both in every bite. The rich, fudgy brownies are topped with creamy peanut butter ice cream and finished with a drizzle of melted peanut butter and chocolate, making it a perfect dessert for peanut butter lovers.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts peanut butter ice cream, softened

For the Peanut Butter and Chocolate Drizzle:

• 1/4 cup peanut butter
• 2 tablespoons heavy cream
• 1/2 cup semisweet chocolate chips

For Garnish:

• Chopped peanuts (optional)

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in the cocoa powder, flour, salt, and baking powder until well combined.
3. Pour the brownie batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow the brownies to cool completely.
4. Add the Ice Cream Layer: Once the brownies have cooled, spread the softened peanut butter ice cream evenly over the brownies, smoothing it into a uniform layer. Freeze for at least 2 hours to firm up.
5. Make the Peanut Butter and Chocolate Drizzle: In a small saucepan, heat the peanut butter and heavy cream over low heat until smooth and well combined. In a separate microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth.
6. Drizzle & Garnish: Drizzle the peanut butter and chocolate sauces over the top of the frozen cake. Garnish with chopped peanuts if desired. Freeze for an additional hour before serving.

This peanut butter brownie ice cream cake is a decadently satisfying dessert. The combination of creamy peanut butter ice cream, rich brownie, and chocolate and peanut butter drizzle creates an unforgettable flavor experience. It’s perfect for special occasions or whenever you’re craving something indulgent.

Cookies and Cream Brownie Ice Cream Cake

This cookies and cream brownie ice cream cake is the ultimate dessert for cookie lovers. The crunchy Oreo crumbs mixed into the creamy ice cream layer provide the perfect contrast to the rich, dense brownie base. With the added texture of crushed cookies on top, this cake is an irresistible treat for both kids and adults alike.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts cookies and cream ice cream, softened

For the Oreo Crumbs:

• 10 Oreo cookies, crushed

For Garnish:

• Additional crushed Oreos (optional)

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla. Add in the cocoa powder, flour, salt, and baking powder and stir until smooth.
3. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean or with a few crumbs. Let the brownies cool completely on a wire rack.
4. Add the Ice Cream Layer: Once the brownies are completely cooled, spread the softened cookies and cream ice cream over the brownie base in an even layer. Sprinkle the crushed Oreos over the ice cream. Freeze for at least 2 hours.
5. Garnish & Serve: After the cake has firmed up, garnish with additional crushed Oreos if desired. Slice and serve!

This cookies and cream brownie ice cream cake offers the perfect balance of creamy ice cream and rich, fudgy brownie. With the addition of Oreo crumbs both inside and on top, it’s a dessert that’s packed with texture and flavor. A crowd favorite at parties, it’s sure to delight all chocolate and cookie enthusiasts!

Chocolate Raspberry Brownie Ice Cream Cake

For a luxurious, fruity twist on the classic brownie ice cream cake, this chocolate raspberry version is sure to wow your guests. The combination of rich brownies, creamy chocolate ice cream, and tart raspberry sauce creates a stunning dessert that pairs beautifully with any occasion. The freshness of the raspberries contrasts perfectly with the dense, fudgy brownies.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts chocolate ice cream, softened

For the Raspberry Sauce:

• 1 cup fresh raspberries
• 1/4 cup sugar
• 1 tablespoon lemon juice

For Garnish:

• Fresh raspberries (optional)

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a bowl, whisk together the melted butter, sugar, eggs, and vanilla. Add cocoa powder, flour, salt, and baking powder and stir until smooth.
3. Pour the brownie batter into the prepared pan and bake for 20-25 minutes. Let it cool completely on a wire rack.
4. Add the Ice Cream Layer: Spread the softened chocolate ice cream over the cooled brownie base, smoothing the top evenly. Freeze for at least 2 hours to firm up.
5. Make the Raspberry Sauce: In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, mashing the raspberries as they cook until the sauce thickens. Let it cool.
6. Assemble & Serve: Once the ice cream layer has firmed up, drizzle the cooled raspberry sauce over the cake and garnish with fresh raspberries if desired. Freeze for an additional 30 minutes to set the sauce before serving.

This chocolate raspberry brownie ice cream cake offers the perfect blend of sweet and tart, with a deep chocolate flavor and the bright freshness of raspberries. It’s an elegant dessert that’s perfect for romantic dinners, special celebrations, or anytime you want something indulgent yet refreshing.

Mint Chocolate Chip Brownie Ice Cream Cake

If you’re a fan of mint and chocolate, this mint chocolate chip brownie ice cream cake will quickly become your go-to dessert. The fudgy brownie base pairs perfectly with the refreshing mint ice cream and chocolate chips, creating a decadent yet refreshing treat that’s perfect for warm weather or holiday celebrations.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts mint chocolate chip ice cream, softened

For the Chocolate Drizzle:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons heavy cream

For Garnish:

• Crushed mint chocolate chips (optional)

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until smooth.
3. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the brownies cool completely.
4. Add the Ice Cream Layer: Once the brownies are completely cooled, spread the softened mint chocolate chip ice cream over the brownie base. Freeze for at least 2 hours to firm up.
5. Make the Chocolate Drizzle: In a microwave-safe bowl, melt the chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
6. Assemble & Garnish: Once the ice cream has set, drizzle the melted chocolate over the top and garnish with crushed mint chocolate chips if desired. Freeze for an additional 30 minutes before slicing and serving.

The combination of mint and chocolate creates a refreshing yet rich dessert experience. This mint chocolate chip brownie ice cream cake is a fantastic treat for gatherings, offering a delightful balance of creamy ice cream, rich brownies, and a touch of crunchy chocolate drizzle.

S’mores Brownie Ice Cream Cake

For a fun twist on a campfire classic, this s’mores brownie ice cream cake brings together all the flavors of a traditional s’more—graham crackers, chocolate, and marshmallows—into a delicious layered ice cream cake. The rich brownie base holds up well to the gooey ice cream and toasted marshmallows, making it a perfect dessert for both kids and adults.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts vanilla ice cream, softened
• 1 cup mini marshmallows

For the S’mores Crust:

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Chocolate Drizzle:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons heavy cream

For Garnish:

• Additional mini marshmallows and graham cracker crumbs

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla. Add cocoa powder, flour, salt, and baking powder, and stir until well combined.
3. Pour the brownie batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean. Let the brownies cool completely.
4. Make the S’mores Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the cooled brownies to form a crust.
5. Add the Ice Cream Layer: Spread softened vanilla ice cream over the graham cracker crust. Sprinkle mini marshmallows evenly on top, and freeze for at least 2 hours.
6. Make the Chocolate Drizzle: Melt chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth.
7. Assemble & Garnish: Drizzle the chocolate sauce over the frozen ice cream cake and top with additional mini marshmallows and graham cracker crumbs. Freeze for an additional hour before serving.

The s’mores brownie ice cream cake is a fun, indulgent treat that brings the flavors of a classic campfire dessert into a refreshing frozen form. The combination of rich brownies, creamy vanilla ice cream, and crunchy graham cracker crust is irresistible.

Strawberry Cheesecake Brownie Ice Cream Cake

This strawberry cheesecake brownie ice cream cake offers a creamy and indulgent treat with a fruity twist. The combination of rich, fudgy brownies with a layer of tangy strawberry cheesecake ice cream, topped with a fresh strawberry sauce, is a dessert that will delight your taste buds. It’s an elegant yet easy-to-make dessert for any special occasion.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts strawberry cheesecake ice cream, softened

For the Strawberry Sauce:

• 1 cup fresh strawberries, chopped
• 1/4 cup sugar
• 1 tablespoon lemon juice

For Garnish:

• Fresh strawberries (optional)

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in the cocoa powder, flour, salt, and baking powder until smooth.
3. Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely.
4. Add the Ice Cream Layer: Once the brownies have cooled, spread the softened strawberry cheesecake ice cream over the brownie base. Freeze for at least 2 hours to firm up.
5. Make the Strawberry Sauce: In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, mashing the strawberries as they cook, until the sauce thickens. Let it cool.
6. Assemble & Garnish: Drizzle the cooled strawberry sauce over the ice cream cake and garnish with fresh strawberries if desired. Freeze for an additional 30 minutes before serving.

The strawberry cheesecake brownie ice cream cake is the perfect balance of sweet and tangy with a rich brownie base. The creamy ice cream layer and the fresh strawberry sauce make it a refreshing and decadent dessert for any celebration or casual get-together.

Peanut Butter Brownie Ice Cream Cake

For peanut butter lovers, this Peanut Butter Brownie Ice Cream Cake is a rich, decadent dessert that combines the deliciousness of chocolate, peanut butter, and ice cream. With a fudgy brownie base, creamy peanut butter ice cream, and a crunchy topping, it’s the ultimate treat that’s sure to satisfy every craving.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts peanut butter ice cream, softened
• 1/2 cup crushed salted peanuts

For the Chocolate Drizzle:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons heavy cream

For Garnish:

• Additional crushed peanuts and chocolate chips

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until smooth.
3. Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let the brownies cool completely.
4. Add the Ice Cream Layer: Once the brownies are completely cooled, spread the softened peanut butter ice cream over the brownie base. Sprinkle crushed salted peanuts on top. Freeze for at least 2 hours to firm up.
5. Make the Chocolate Drizzle: In a microwave-safe bowl, melt chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
6. Assemble & Garnish: Drizzle the melted chocolate over the top of the ice cream cake, and sprinkle with additional crushed peanuts and chocolate chips. Freeze for an additional 30 minutes before serving.

The combination of peanut butter and chocolate makes this dessert a peanut butter lover’s dream. The crunchy peanuts add texture and an extra burst of flavor, while the brownie and ice cream layers provide a satisfying balance of richness and creaminess.

Caramel Brownie Ice Cream Cake

For those who love caramel, this Caramel Brownie Ice Cream Cake is an indulgent dessert with layers of fudgy brownies, creamy ice cream, and a caramel swirl that takes it to the next level. This dessert is rich, sweet, and utterly irresistible—perfect for any occasion.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts vanilla ice cream, softened
• 1/2 cup caramel sauce, divided

For Garnish:

• Additional caramel sauce
• Chopped pecans (optional)

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until smooth.
3. Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely.
4. Add the Ice Cream Layer: Once the brownies are cooled, spread the softened vanilla ice cream over the brownie base. Drizzle half of the caramel sauce over the ice cream and swirl with a spoon. Freeze for at least 2 hours.
5. Assemble & Garnish: Before serving, drizzle the remaining caramel sauce over the ice cream cake and garnish with chopped pecans if desired. Freeze for an additional 30 minutes before slicing and serving.

The combination of vanilla ice cream, fudgy brownies, and rich caramel is pure heaven. The caramel sauce swirled through the ice cream creates pockets of gooey sweetness, while the pecans add a delightful crunch for an extra touch of flavor.

Coffee Brownie Ice Cream Cake

This Coffee Brownie Ice Cream Cake is the perfect treat for coffee lovers, combining the rich flavors of espresso and chocolate with creamy ice cream. The brownie base adds a rich chocolatey foundation, while the coffee-flavored ice cream gives it a sophisticated twist that’s perfect for dessert or a sweet afternoon indulgence.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts coffee ice cream, softened
• 1/4 cup chocolate-covered espresso beans (optional)

For the Chocolate Drizzle:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons heavy cream

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until smooth.
3. Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely.
4. Add the Ice Cream Layer: Once the brownies have cooled, spread the softened coffee ice cream over the brownie base. Top with chopped chocolate-covered espresso beans if desired. Freeze for at least 2 hours.
5. Make the Chocolate Drizzle: In a microwave-safe bowl, melt chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
6. Assemble & Garnish: Drizzle the melted chocolate over the ice cream cake and freeze for an additional 30 minutes before serving.

This coffee brownie ice cream cake brings together the best of both worlds: rich chocolate brownies and bold, smooth coffee ice cream. The addition of chocolate-covered espresso beans adds a delightful crunch and deepens the coffee flavor, making this cake perfect for coffee enthusiasts.

Mint Chocolate Brownie Ice Cream Cake

This Mint Chocolate Brownie Ice Cream Cake is the perfect balance of refreshing mint and rich chocolate. It’s a decadent dessert that features a fudgy brownie base, a cool mint chocolate chip ice cream layer, and a smooth chocolate drizzle, creating a treat that’s both indulgent and refreshing.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts mint chocolate chip ice cream, softened
• 1/2 cup mini chocolate chips

For the Chocolate Drizzle:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons heavy cream

For Garnish:

• Fresh mint leaves (optional)

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until smooth.
3. Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the brownies cool completely.
4. Add the Ice Cream Layer: Once the brownies are cooled, spread the softened mint chocolate chip ice cream over the brownie base. Sprinkle mini chocolate chips on top for an extra chocolatey touch. Freeze for at least 2 hours.
5. Make the Chocolate Drizzle: In a microwave-safe bowl, melt chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
6. Assemble & Garnish: Drizzle the melted chocolate over the ice cream cake and garnish with fresh mint leaves. Freeze for an additional 30 minutes before serving.

This mint chocolate brownie ice cream cake brings a refreshing twist with the minty ice cream and crunchy chocolate chips. The coolness of mint pairs perfectly with the rich chocolate, making it a must-try for mint chocolate lovers.

S’mores Brownie Ice Cream Cake

The S’mores Brownie Ice Cream Cake is a delicious fusion of campfire favorites in a decadent dessert form. With a brownie base, gooey marshmallow ice cream, and a graham cracker crust, it offers a sweet, nostalgic experience that will take you straight to summer nights around the campfire.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts marshmallow ice cream, softened
• 1/2 cup crushed graham crackers
• 1/2 cup mini marshmallows

For the Chocolate Drizzle:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons heavy cream

For Garnish:

• Additional mini marshmallows
• Crushed graham crackers

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until smooth.
3. Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the brownies cool completely.
4. Add the Ice Cream Layer: Once the brownies have cooled, spread the softened marshmallow ice cream over the brownie base. Sprinkle crushed graham crackers and mini marshmallows on top. Freeze for at least 2 hours.
5. Make the Chocolate Drizzle: In a microwave-safe bowl, melt chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
6. Assemble & Garnish: Drizzle the melted chocolate over the ice cream cake, and garnish with additional marshmallows and crushed graham crackers. Freeze for an additional 30 minutes before serving.

This S’mores Brownie Ice Cream Cake offers all the beloved flavors of a classic s’more in a frozen form. The rich, fudgy brownies are complemented by the creamy marshmallow ice cream, while the graham cracker crust and chocolate drizzle create the perfect crunchy-sweet finish.

Raspberry Brownie Ice Cream Cake

For a refreshing and fruity twist, this Raspberry Brownie Ice Cream Cake combines the tartness of raspberries with the richness of chocolate. It’s an elegant dessert that’s visually striking and flavorful, with a perfect balance of sweet and tangy.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts raspberry ice cream, softened
• 1/2 cup fresh raspberries

For the Chocolate Drizzle:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons heavy cream

For Garnish:

• Fresh raspberries
• Mint leaves (optional)

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until smooth.
3. Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the brownies cool completely.
4. Add the Ice Cream Layer: Once the brownies are cooled, spread the softened raspberry ice cream over the brownie base. Gently fold in fresh raspberries, ensuring some remain visible for garnish. Freeze for at least 2 hours.
5. Make the Chocolate Drizzle: In a microwave-safe bowl, melt chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
6. Assemble & Garnish: Drizzle the melted chocolate over the ice cream cake and garnish with fresh raspberries and mint leaves. Freeze for an additional 30 minutes before serving.

This raspberry brownie ice cream cake is both refreshing and indulgent, with the sweet-tart raspberries complementing the deep chocolate flavor. It’s a beautiful dessert that’s sure to be a hit at any gathering.

Peanut Butter Brownie Ice Cream Cake

This Peanut Butter Brownie Ice Cream Cake is a rich, indulgent treat for peanut butter lovers. It features a fudgy brownie base, creamy peanut butter ice cream, and a decadent chocolate drizzle, creating the perfect balance of sweet and salty flavors in every bite.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts peanut butter ice cream, softened
• 1/2 cup chopped roasted peanuts

For the Chocolate Drizzle:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons heavy cream

For Garnish:

• Crushed peanuts
• Mini chocolate chips

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until smooth.
3. Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the brownies cool completely.
4. Add the Ice Cream Layer: Once the brownies have cooled, spread the softened peanut butter ice cream over the brownie base. Sprinkle chopped roasted peanuts on top. Freeze for at least 2 hours.
5. Make the Chocolate Drizzle: In a microwave-safe bowl, melt chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
6. Assemble & Garnish: Drizzle the melted chocolate over the ice cream cake and garnish with crushed peanuts and mini chocolate chips. Freeze for an additional 30 minutes before serving.

This peanut butter brownie ice cream cake is the perfect dessert for anyone craving a combination of rich, creamy peanut butter and decadent chocolate. The brownie base provides a fudgy foundation, while the peanut butter ice cream and chocolate drizzle complete the flavor profile for a sweet, indulgent treat.

Coffee Brownie Ice Cream Cake

The Coffee Brownie Ice Cream Cake is a dream come true for coffee lovers. The richness of the espresso brownie base pairs beautifully with the creamy coffee ice cream and is finished off with a dark chocolate drizzle, offering a flavorful dessert that packs a caffeine punch.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons instant espresso powder

For the Ice Cream Layer:

• 1.5 quarts coffee ice cream, softened
• 1/2 cup chocolate-covered espresso beans, chopped

For the Chocolate Drizzle:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons heavy cream

For Garnish:

• Whipped cream (optional)
• Chocolate shavings (optional)

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and espresso powder until smooth.
3. Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the brownies cool completely.
4. Add the Ice Cream Layer: Once the brownies have cooled, spread the softened coffee ice cream over the brownie base. Sprinkle chopped espresso beans on top. Freeze for at least 2 hours.
5. Make the Chocolate Drizzle: In a microwave-safe bowl, melt chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
6. Assemble & Garnish: Drizzle the melted chocolate over the ice cream cake, and garnish with whipped cream and chocolate shavings if desired. Freeze for an additional 30 minutes before serving.

This coffee brownie ice cream cake is an amazing dessert that combines the deep flavors of coffee with the richness of chocolate and brownies. It’s perfect for those who love a bit of caffeine in their treats, and the chocolate drizzle adds just the right amount of sweetness.

Chocolate Coconut Brownie Ice Cream Cake

This Chocolate Coconut Brownie Ice Cream Cake is a tropical-inspired dessert that combines rich chocolate, creamy coconut, and fudgy brownies in one decadent bite. With layers of ice cream and a chocolate drizzle, it’s a tropical escape in every slice.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Ice Cream Layer:

• 1.5 quarts coconut ice cream, softened
• 1/2 cup shredded coconut, toasted

For the Chocolate Drizzle:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons heavy cream

For Garnish:

• Toasted coconut flakes

Instructions:

1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until smooth.
3. Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the brownies cool completely.
4. Add the Ice Cream Layer: Once the brownies are cooled, spread the softened coconut ice cream over the brownie base. Sprinkle toasted shredded coconut on top. Freeze for at least 2 hours.
5. Make the Chocolate Drizzle: In a microwave-safe bowl, melt chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
6. Assemble & Garnish: Drizzle the melted chocolate over the ice cream cake and garnish with extra toasted coconut flakes. Freeze for an additional 30 minutes before serving.

This chocolate coconut brownie ice cream cake is the perfect dessert to satisfy your sweet tooth with a touch of tropical flair. The coconut ice cream pairs wonderfully with the rich, fudgy brownies, and the toasted coconut adds a delicious crunch that takes the whole dessert to the next level.

Note: More recipes are coming soon!