Brownie Ice Cream Cake Recipe

I prepared this cake for my daughter's birthday! It was a huge success and incredibly delicious! I did make some modifications, but they didn't alter the final result of the recipe - I opted for cookies and cream flavored ice cream. I followed the low-fat version of the brownie mix. I lined the springform pan with Oreo cookies. I will definitely be making this recipe again!

I loved this recipe! I made a few adjustments to simplify the process: I melted the chocolate chips and sweetened condensed milk in a large glass measuring cup in the microwave. With my 1600 watt microwave, I heated it for one minute, then stirred for 30 seconds until it was completely melted and well combined. Pouring the mixture from the measuring cup helped me avoid the mess that some other reviewers mentioned. Using a rubber spatula, I spread it to the edges, not worrying too much about getting it perfectly even for the first layer. Next time, I plan to bake the brownies in a single layer directly in the springform pan and then cut them to create two layers. The only issue I encountered this time was that my cake pans were slightly smaller than the springform, even though they were both supposed to be 9 inches. This resulted in a little space around the edges when I placed the brownies in the springform. I will also try using parchment paper for easier removal after baking.

Took a photo before freezing and removing from the pan. I decided to mix in cocoa powder to enhance the chocolatey flavor of the fudge. Sprinkled crumbled nuts on top and switched the ice cream to salted caramel gelato. It was a breeze to remove from the baking dish. Finished it off with dollops of marshmallow fluff and fresh cherries. Both family and friends absolutely adored it!

I substituted the mint ice cream for one with caramel swirls in it, and it was a huge hit! It can be ready to serve in 3-4 hours, but it sets up even better, is easier to serve, and looks more appealing if you let it freeze for a full day or overnight.

Absolutely delicious! This recipe quickly became a hit with my family. It's so versatile that you can use any ice cream flavor you like. I whipped it up on the day of my daughter's birthday and it was a hit. Although, letting it freeze for a full day would make slicing cleaner. The brownie remains just soft enough to cut, and the ganache is divine! I even added a swirl of homemade whipped cream around the edges. This recipe is truly fantastic.

This turned out really delicious. I only used slightly less than 1 quart of vanilla ice cream for the two layers. I will definitely be making this again.

I created this with my own personal touch... I opted for a high-quality vanilla bean ice cream and crafted my own chocolate ganache recipe to drizzle on top before freezing... Absolutely scrumptious!

The dessert was tasty but incredibly sweet (even my kids who love candy thought it was too much), and it was quite messy to cut and serve. The brownie layer became difficult to slice through when frozen. While there was nothing inherently wrong with the recipe, I might opt for a simpler combination of ice cream and a brownie next time. However, it did make a big impression as a birthday cake for my family. I decorated it with Chips Ahoy cookies along the edges and topped it off with Cool Whip.

Thank you for sharing. It was a hit with everyone. Next time, I would add double the amount of ice cream, but otherwise, no changes needed. Absolutely delicious as it is!

Absolutely love it, it was a huge hit for my birthday!!

This recipe came in handy when I wanted to whip up an ice cream cake for my little sister's welcome-back party after her trip to China. It was a hit with her and the whole family, and now I can't wait to experiment with more recipes. The only hiccup was my mistake of using skim milk instead of condensed milk for the chocolate sauce, making it too runny. I plan to make it again properly by double-checking my pantry for cans of condensed milk.

Took this to a BBQ last weekend and it was amazing! Each slice was only 4000 calories, haha. But honestly, it was totally worth it!

This recipe was incredibly easy to make and the taste was absolutely delightful. I followed the instructions precisely and was extremely pleased with how it turned out.

I prepared this dish last night and it was excellent! The only thing to keep in mind is to quickly get it into the freezer to prevent the ice cream from melting.

I baked this 7-layer cake for my grandson's birthday and although it tasted good, I don't think I'll be making it again. I decided to use two brownie mixes to create 4 brownie layers, and chocolate chip ice cream instead of mint, as per my grandson's preference. These were the only alterations I made to the original recipe. The cake didn't turn out to be visually appealing, but we managed to spruce it up by decorating the top with candles. I encountered significant difficulties when trying to remove the brownie layers from the cake pans, even after using PAM spray. The ice cream ended up melting and dripping between the layers, while the chocolate sauce turned out to be overly runny, causing most of it to cascade down onto the cake plate. As a result, I had chocolate splattered all over my kitchen, on my apron, the cake plate, and various other surfaces.

I decided to substitute black raspberry ice cream in this recipe. The end result was tasty, although cutting it neatly was a bit of a challenge. Nonetheless, my family enjoyed it.