This Chocolate Ice Cream Cake is a decadent dessert that combines the rich flavors of a fudgy brownie base, creamy chocolate ice cream, and a luscious layer of chocolate ganache. Perfect for any chocolate lover, it’s simple to prepare and makes for an impressive dessert at any gathering. Whether you’re hosting a summer party or just craving a sweet treat, this cake will surely satisfy your chocolate cravings.
Why You’ll Love This Recipe
This dessert offers the perfect balance of textures and flavors. The brownie base is chewy and rich, while the chocolate ice cream adds a creamy, cool contrast. The ganache topping provides a smooth, indulgent finish that ties everything together. This recipe is easy to make ahead, and you can customize the toppings to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1/2 cup vegetable oil
- 1 1/4 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 1.5 quart chocolate ice cream
- 3 ounces semi-sweet chocolate
- 1/3 cup heavy cream
- 1/3 cup unsalted butter
- 1/4 cup cocoa powder
- 1-2 cups powdered sugar
- 1-3 tablespoons whipping cream or milk
Directions
- Preheat your oven to 350°F (180°C). Grease and wrap the outside of a 9-inch springform pan with aluminum foil.
- In a medium bowl, whisk together the vegetable oil and sugar. Add the eggs, egg yolk, and vanilla extract. Stir in the flour and cocoa powder until well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes. Cool completely.
- Softening the chocolate ice cream for 20-30 minutes, then stir to achieve a smooth, soft-serve consistency.
- Spread the softened ice cream over the cooled brownie base, cover the pan, and freeze for at least 12 hours.
- For the ganache, chop the chocolate finely and heat the cream until almost boiling. Pour over the chocolate and whisk until smooth. Pour the ganache over the ice cream cake, smoothing the top. Freeze again until firm.
- To make the frosting, beat the butter, add powdered sugar, cocoa powder, and whipping cream until the desired consistency is reached. Pipe around the edges of the cake.
- Before serving, let the cake sit for 5-10 minutes, then carefully remove the pan. Slice with a warm knife for clean cuts.
Servings and Timing
- Servings: 12 slices
- Preparation: 40 minutes
- Cook time: 30 minutes
- Chilling: 12 hours
- Total: 13 hours 10 minutes
Variations
- Add crushed Oreos or whipped cream for extra texture.
- Drizzle with chocolate sauce for an even richer flavor.
- Top with fresh berries for a touch of tartness to balance the sweetness.
Storage/Reheating
Store any leftover cake in the freezer for up to 1 week. To serve, let the cake sit at room temperature for 5-10 minutes before slicing.
FAQs
How long can I store this ice cream cake?
It can be stored in the freezer for up to a week. Make sure to cover it tightly to prevent freezer burn.
Can I use a different type of ice cream?
Yes, you can use any flavor of ice cream you prefer, but chocolate works best for a traditional chocolate ice cream cake.
Do I need a springform pan?
A springform pan helps with easy removal, but you can also use a regular round cake pan. Just line it with parchment paper for easy removal.
Can I make the brownie base ahead of time?
Yes, you can bake and cool the brownie base a day ahead to save time.
What’s the best way to cut the cake?
Use a warm knife to cut the cake, cleaning the blade after each slice for the cleanest cuts.
Can I freeze the cake for longer than 12 hours?
Yes, you can freeze it for up to a week, but ensure the ice cream layer is fully set before adding toppings.
Can I add nuts to the brownie base?
Absolutely! Chopped walnuts or pecans can be added to the brownie batter for extra texture.
How can I make the ganache thicker?
To make the ganache thicker, reduce the amount of cream or increase the chocolate slightly.
Can I skip the frosting step?
You can skip the frosting, but it adds a nice decorative touch and extra flavor.
Is this recipe suitable for a large crowd?
Yes, it serves 12, making it perfect for gatherings and parties.
Conclusion
This Chocolate Ice Cream Cake is the ultimate dessert for chocolate lovers, combining the richness of brownies with the creamy indulgence of ice cream and a luxurious ganache topping. It’s easy to make, can be prepared ahead of time, and is sure to impress anyone who loves chocolate.
Print
Chocolate Ice Cream Cake
- Total Time: 13 hours 10 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
This Chocolate Ice Cream Cake combines a rich, fudgy brownie base, creamy chocolate ice cream, and a decadent chocolate ganache topping. Perfect for chocolate lovers, it’s a simple and impressive dessert that’s easy to make ahead. Whether you’re hosting a party or indulging in a sweet treat, this cake is sure to satisfy any craving!
Ingredients
For the 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
For the Chocolate Ice Cream Layer:
- 1.5 quart chocolate ice cream
For the Ganache:
- 3 ounces semi-sweet chocolate
- ⅓ cup heavy cream
- ⅓ cup unsalted butter
- ¼ cup cocoa powder
- 1–2 cups powdered sugar
- 1–3 tablespoons whipping cream or milk
For the Frosting (Optional):
- 1 cup unsalted butter
- 1–2 cups powdered sugar
- ¼ cup cocoa powder
- 1–3 tablespoons whipping cream
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.
- In a medium bowl, whisk together the vegetable oil and sugar. Add the eggs, egg yolk, and vanilla extract. Stir in the flour and cocoa powder until well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes. Let the base cool completely.
-
Prepare the Ice Cream Layer:
- Softening the chocolate ice cream for 20-30 minutes, then stir to achieve a smooth, soft-serve consistency.
- Spread the softened ice cream over the cooled brownie base. Cover the pan and freeze for at least 12 hours.
-
Make the Ganache:
- Chop the chocolate finely and heat the cream until almost boiling. Pour over the chocolate and whisk until smooth.
- Pour the ganache over the ice cream cake, smoothing the top. Freeze again until firm.
-
Make the Frosting (Optional):
- Beat the butter until smooth, then gradually add powdered sugar, cocoa powder, and whipping cream until the desired consistency is reached.
- Pipe around the edges of the cake for decoration.
-
Serve:
- Before serving, let the cake sit for 5-10 minutes, then carefully remove the pan. Slice with a warm knife for clean cuts.
Notes
- Storage: Store leftover cake in the freezer for up to 1 week. Let the cake sit at room temperature for 5-10 minutes before slicing.
- Toppings: For extra texture, add crushed Oreos or fresh berries.
- Nuts: Chopped walnuts or pecans can be added to the brownie base for additional flavor.
- Customizing the Ice Cream: You can use any flavor of ice cream you prefer, though chocolate works best for the traditional chocolate ice cream cake.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: American
