Description
This decadent Chocolate Ice Cream Cake features a rich homemade brownie base topped with a smooth layer of chocolate ice cream, finished with a glossy chocolate ganache and optional chocolate frosting decoration. Perfect for chocolate lovers, this no-fuss dessert combines baking and freezing techniques to create an indulgent, layered treat ideal for celebrations or any special occasion.
Ingredients
Scale
Brownie Base
- ½ cup vegetable oil
- 1 ¼ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ cup cocoa powder
Ice Cream Layer
- 1.5 quart chocolate ice cream
Chocolate Ganache
- 3 ounces semi-sweet chocolate
- â…“ cup heavy cream
Optional Frosting
- 1 cup unsalted butter
- 1-2 cups powdered sugar
- ¼ cup cocoa powder
- 1-3 tablespoons whipping cream or milk
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (180°C). Grease and wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks during baking.
- Mix Wet Ingredients: In a medium bowl, whisk together the vegetable oil and granulated sugar until well combined. Add the eggs, egg yolk, and vanilla extract, stirring thoroughly.
- Add Dry Ingredients: Stir in the all-purpose flour and cocoa powder until the batter is smooth and fully mixed.
- Bake the Base: Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out mostly clean. Remove and cool completely before proceeding.
- Soften Ice Cream: Allow the chocolate ice cream to soften at room temperature for 20-30 minutes to reach a smooth, spreadable texture similar to soft serve.
- Assemble Ice Cream Layer: Spread the softened ice cream evenly over the cooled brownie base in the springform pan. Cover tightly and freeze for at least 12 hours until firm.
- Make the Ganache: Finely chop the semi-sweet chocolate. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chopped chocolate and whisk until the mixture is smooth and glossy.
- Add Ganache Topping: Pour the ganache evenly over the frozen ice cream layer, smoothing the surface with a spatula. Freeze again until the ganache is firm, about 1 hour.
- Prepare Frosting (Optional): Beat the unsalted butter until smooth and creamy. Gradually add powdered sugar, cocoa powder, and whipping cream or milk, adjusting quantities to reach a pipeable consistency for decoration.
- Decorate the Cake: Pipe the prepared frosting around the edges of the cake for an elegant finishing touch.
- Serve: Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes for easier slicing. Carefully remove the springform pan sides. Use a warm knife to slice the cake cleanly into 12 servings.
Notes
- Be sure to fully cool the brownie base before adding the ice cream to prevent premature melting.
- Wrapping the springform pan with aluminum foil is essential to avoid leaks during baking.
- Softening the ice cream makes spreading easier and ensures a smooth ice cream layer.
- Letting the cake sit briefly before slicing prevents the ice cream from cracking or melting too quickly.
- The optional frosting adds a decorative touch and extra chocolate flavor but can be omitted for a simpler cake.
- Use a warm knife by dipping it in hot water and wiping dry for clean, neat slices.
