Brownie Ice Cream Cake
Ingredients
- cooking spray
- all-purpose flour for dusting
- 1 (18.4 ounce) package brownie mix
- ½ cup vegetable oil
- ¼ cup water
- 2 large eggs
- 1 quart mint chocolate chip ice cream, or as needed
- 1 (14 ounce) can sweetened condensed milk
- ½ cup semi-sweet chocolate chips
- 1 (8 ounce) container frozen whipped topping, thawed (Optional)
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- 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.
- 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.
- After brownies are cool, remove ice cream from the freezer and allow to soften for about 10 minutes.
- 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.
- 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.
- Freeze until ready to eat, at least 1 hour.
- Serve topped with whipped topping.
Source
Original recipe: View Original