Brownie Ice Cream Cake

An irresistible brownie ice cream cake recipe. Two layers of brownies with a mint chocolate chip ice cream middle will put a smile on everyone's face.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 1034 Calories

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 (8 ounce) container frozen whipped topping, thawed
• cooking spray
• all-purpose flour for dusting
• 1 quart mint chocolate chip ice cream, or as needed
• 1 (18.4 ounce) package brownie mix
• 0.5 cup vegetable oil
• 0.25 cup water
• 0.5 cup semi-sweet chocolate chips

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.

Step 2

Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.

Step 3

Combine brownie mix, oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread batter into the prepared cake pans.

Step 4

After brownies are cool, remove ice cream from the freezer and allow to soften for about 10 minutes.

Step 5

Meanwhile, pour sweetened condensed milk into a saucepan and mix in chocolate chips; heat over low heat, stirring constantly, just until chips have melted and sauce is smooth. Remove from heat and allow to cool to barely warm temperature.

Step 6

Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread ice cream in a layer over brownies; pour and spread 1/2 of the chocolate sauce over ice cream. Top with the other brownie layer, and drizzle remaining sauce over the top.

Step 7

Freeze until ready to eat, at least 1 hour.

Step 8

Serve topped with whipped topping.