Brownie Ice Cream Cake

I still remember the first time I made a Brownie Ice Cream Cake—it disappeared in minutes. I had barely finished slicing the second piece when everyone at the table started asking for more.

And honestly? I get it. This cake is cold, chocolatey, creamy, and crunchy all at the same time. It’s like a party stacked into layers.

What I love most is how it feels both fancy and fun. You’ve got that deep, rich brownie hugging a thick slab of cookies and cream ice cream, topped with a swirl of whipped cream and a handful of candy-coated chocolates.

It’s the kind of dessert that makes people smile without saying a word. No forks clinking, just silence and chewing. That’s always a good sign.

This isn’t the kind of cake you bake when you’re in a rush. But it is the one you make when you want to surprise someone.

Maybe for a birthday, a weekend get-together, or just because it’s been a long week and you all deserve something sweet and cold and really chocolatey.

And trust me—it’s easier to make than it looks. Once you see how it all comes together, you’ll want to make it again and again.

Table of Contents

Brownie Ice Cream Cake Recipe

Ingredients

For the Brownie Layers:

1 cup unsalted butter (softened)
1 ½ cups granulated sugar
1 cup light brown sugar (packed)
4 large eggs (room temperature)
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt

For the Cookies & Cream Ice Cream Layer:

4 cups vanilla ice cream (slightly softened, not melted)
20 chocolate sandwich cookies (roughly crushed into chunks)

For the Topping:

1 ½ cups heavy whipping cream (cold)
3 tablespoons powdered sugar
1 teaspoon vanilla extract
10 chocolate sandwich cookies (crushed into crumbs)
6 whole chocolate sandwich cookies (optional, for garnish)
2 tablespoons candy-coated chocolate pieces (use ones with natural colors or halal-friendly)

Instructions

Preheat your oven to 325°F (160°C).
Line two 8-inch round cake pans with parchment paper. Grease the sides and bottoms lightly with butter or oil.
In a large mixing bowl, beat the softened butter with granulated and brown sugars until creamy and smooth.
Add eggs one at a time, beating well after each addition. Stir in the vanilla.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Divide the batter evenly between the two pans and spread it out flat with a spatula.
Bake for 25–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Let the brownie layers cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
While the brownies cool, set the vanilla ice cream out at room temperature for 10–15 minutes until it’s soft enough to stir.
Fold in the crushed chocolate sandwich cookies.
Line an 8-inch round cake pan with plastic wrap or parchment paper, letting it overhang the sides. Press the ice cream mixture evenly into the pan.
Freeze for at least 2 hours, or until very firm.
Place one brownie layer on a serving plate or cake board.
Carefully lift the ice cream layer out of the pan using the overhanging wrap and place it directly on top of the brownie.
Top with the second brownie layer.
Lightly press down to level the layers. Freeze the whole cake for 1 hour to set everything firmly.
In a chilled bowl, beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
Scoop the whipped cream into a piping bag fitted with a large star tip.
Remove the cake from the freezer.
Spread a thin layer of whipped cream around the top edge (optional) to help toppings stick.
Sprinkle crushed chocolate sandwich cookies on top generously.
Pipe a tall swirl of whipped cream on one side of the top of the cake (like in the image).
Add colorful candy-coated chocolates on top of the whipped swirl.
Garnish with whole or halved chocolate sandwich cookies as desired.
Freeze the entire cake for at least 2 hours before slicing.
To serve, dip a knife in hot water and wipe it clean before each cut for neat slices.

Can I Use Boxed Brownie Mix For Ice Cream Cake?

Yes, you absolutely can use boxed brownie mix for this cake. It saves time and still gives you that rich, chewy base you need.

Choose fudgy over cakey: Go for mixes labeled “fudgy” or “chewy” instead of “cake-like” for better texture.
Don’t overbake: Slightly underbake the brownie so it stays soft even after freezing.
Cool completely: Let the brownie cool fully before adding ice cream on top.
Use parchment paper: It makes removing the brownie from the pan much easier.
Bake in round pans: This matches the shape of your ice cream layers.

How Do You Keep The Brownie From Getting Too Hard In The Freezer?

Brownie turning rock-solid in the freezer? That’s a common problem, but it’s easy to fix.

Slightly underbake: A slightly gooey center keeps it from turning too firm when frozen.
Use more fat: Recipes with more butter or oil tend to freeze softer.
Let it sit before serving: Leave the cake at room temperature for 10–15 minutes before slicing.
Use the right pan: Avoid metal pans in storage—they make the base freeze harder.
Thin layers help: Don’t use extra thick brownie layers. Thinner ones stay manageable.

Can I Make Brownie Ice Cream Cake Ahead Of Time?

Yes, you should make this ahead. It actually tastes better when it’s had time to freeze properly.

Make it a day early: Freeze the whole cake at least 8 hours or overnight.
Wrap it well: Use both plastic wrap and foil to protect it from freezer smells.
Keep it flat: Store it on a flat surface in the freezer so the layers don’t slide.
Add decorations last: Save whipped cream, candy, or cookie toppings for just before serving.
Slice while semi-frozen: It’s easier to cut clean slices if it’s not frozen rock solid.

How Do You Store Brownie Ice Cream Cake Without Freezer Burn?

Freezer burn ruins the taste and texture. Here’s how to protect your hard work.

Double wrap it: First in plastic wrap, then in foil to seal out air.
Use an airtight container: Place the whole cake or slices in a large airtight cake box.
Avoid freezer doors: Store it in the middle or back of the freezer where the temp stays steady.
Cover exposed areas: If slicing in advance, wrap each slice tightly to avoid icy patches.
Don’t refreeze melted parts: If it starts melting, serve it or refrigerate—don’t put it back in the freezer.

Can I Make It Without Eggs Or Dairy?

Yes, you can make this cake egg-free and dairy-free using simple swaps that still taste amazing.

Brownie base: Use oil-based brownie recipes with mashed banana or applesauce as the egg replacer.
Ice cream: Use plant-based vanilla ice cream made with coconut, almond, or oat milk.
Whipped topping: Use dairy-free whipping cream or full-fat coconut cream.
Chocolate cookies: Choose egg-free, dairy-free chocolate sandwich cookies for the mix-ins and topping.
Butter replacement: Use vegan butter or margarine with no dairy ingredients.

How Do You Make The Ice Cream Layer Smooth And Even?

A neat, even ice cream layer makes the cake look clean and professional.

Soften ice cream slightly: Leave it out for 10–15 minutes until it’s easy to spread but not runny.
Use a lined pan: Press softened ice cream into a lined cake pan for a perfect round shape.
Press gently with a spatula: Smooth it in sections, pressing down to avoid gaps or air pockets.
Freeze before stacking: Freeze the ice cream layer solid before adding it between brownies.
Warm your spatula: Dip a metal spatula in hot water and wipe dry to smooth the top.

Is It Better To Assemble The Cake In a Springform Pan?

Yes, using a springform pan makes things much easier and cleaner.

Easy to release: No flipping or sliding—just unclasp the sides and lift.
Perfect shape: Keeps layers aligned and edges clean.
Neat sides: Brownie, ice cream, and whipped topping stay smooth without smudging.
Freezer-safe: Most springform pans handle freezing well without warping.
Good for layering: You can press and freeze each layer without disturbing the rest.

How Do You Stop The Ice Cream From Melting While Assembling?

Melting ice cream can ruin the layers. These tricks will help you stay ahead of the mess.

Freeze brownie layers first: A cold base helps ice cream stay firm.
Work fast: Don’t let the ice cream sit out longer than needed.
Keep everything chilled: Chill your bowl, spatula, and even the pan before assembling.
Build in stages: Return the cake to the freezer after each step if needed.
Use firm ice cream: Don’t wait too long to soften it—just enough to spread.