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
