Description
This decadent Chocolate Ice Cream Cake combines a rich, fudgy brownie base with creamy chocolate ice cream and a smooth chocolate ganache topping. Finished with optional chocolate frosting piping around the edges, this cake is perfect for celebrations and chocolate lovers looking for a refreshing and indulgent dessert.
Ingredients
Scale
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
Ice Cream Layer
- 1.5 quart chocolate ice cream
Ganache
- 3 ounces semi-sweet chocolate
- ⅓ cup heavy cream
Optional Frosting
- 1 cup unsalted butter
- 1-2 cups powdered sugar
- ¼ cup cocoa powder
- 1-3 tablespoons whipping cream or milk
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 to prevent leaks during baking.
- Mix Batter: In a medium bowl, whisk together the vegetable oil and granulated sugar until combined. Add the eggs, egg yolk, and vanilla extract, mixing well. Then stir in the all-purpose flour and cocoa powder until the batter is smooth and evenly blended.
- Bake Base: Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from the oven and allow the brownie base to cool completely.
- Prepare the Ice Cream Layer: Let the chocolate ice cream soften at room temperature for 20-30 minutes until it reaches a smooth, soft-serve consistency. Stir gently to achieve an even texture.
- Assemble Ice Cream Layer: Spread the softened ice cream evenly over the cooled brownie base. Cover the pan and place it in the freezer for at least 12 hours to set firmly.
- Make Ganache: Finely chop the semi-sweet chocolate. Heat the heavy cream in a small saucepan until it is almost boiling, then pour it over the chopped chocolate. Let sit for a minute, then whisk until the mixture is smooth and glossy.
- Apply Ganache: Pour the ganache over the frozen ice cream layer, smoothing the top with a spatula. Return the cake to the freezer until the ganache is fully firm.
- Prepare Frosting (Optional): Beat the unsalted butter until creamy. Gradually add powdered sugar, cocoa powder, and whipping cream or milk, beating until the frosting reaches your desired consistency for piping.
- Decorate Cake: Use a piping bag to decorate the edges of the cake with the prepared chocolate frosting, adding an elegant finishing touch.
- Serve: Before serving, let the cake sit at room temperature for 5-10 minutes to soften slightly. Carefully remove the springform pan. Use a warm knife to make clean, even slices of the ice cream cake.
Notes
- Make sure the brownie base is completely cooled before adding the ice cream layer to prevent melting.
- Wrapping the springform pan with foil is important to avoid leaks while baking and freezing.
- If preferred, substitute whipping cream with milk in the frosting for a lighter texture.
- The cake is best served chilled but allowed to soften slightly for easier slicing.
- Leftover cake should be stored covered in the freezer to maintain texture and flavor.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
