Brownie Mountain Ice Cream Cake

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 45

Cook Time: 25

Total Time: 1 10

Servings: servings

Calories: 608cal

Author: Ashley Fehr

Brownie Mountain Ice Cream Cake is brownies and ice cream wrapped up together in one big, cold, fudgy, creamy slice. Build it in a bowl, freeze it solid, then finish with whipped topping and a quick chocolate ganache for the most fun dessert reveal!

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US Customary - Metric

Ingredients

For the brownies:

2½ cups sugar
1 cup unsalted butter melted
4 large eggs
1 tablespoon vanilla
1½ cups all purpose flour
1 cup cocoa powder
½ teaspoon salt

For the brownie ice cream cake:

2 litres ice cream, any flavor (8 cups)
2 cups whipped topping or whipped cream
100 grams milk chocolate bar (about ¾ cup, chopped)
¼ cup whipping cream
chocolate sauce, sprinkles, and cherries for garnish as desired

Instructions

Brownies

Preheat oven to 350℉ and line a 10x15" rimmed baking sheet with foil or parchment paper and spray with non-stick spray.
In a large mixing bowl whisk butter and sugar until combined. Whisk in eggs, one at a time. Stir in vanilla.
Add the flour, cocoa, and salt and whisk just until combined.
Spread into prepared pan and bake for 15-18 minutes until a toothpick comes out clean or with moist crumbs. Cool completely.

Make the brownie ice cream cake

Line a 2.5-3 quart bowl with plastic wrap, letting some hang over the sides. Cut brownies into pieces and press brownies into the bowl, cutting and squishing to fit (see photos).
Scoop ice cream into the brownie-lined bowl and spread to fill completely. I use two different flavors and alternate scoops for a marbled effect.
Place remaining brownies on the top of your ice cream filled bowl (which will end up being the bottom of your mountain). Freeze overnight or until firm.

To decorate

Remove from the freezer and let sit for 10-15 minutes or until loose. Unmold your brownie mountain onto a plate and cover almost completely with whipped topping. Set in the freezer to refreeze.
In a small pot melt together chocolate bar and ¼ cup whipping cream over low heat until smooth. Set aside to cool for 10 minutes.
Drizzle ganache over mountain. Set in the freezer for 15-30 minutes until firm. Decorate as desired and serve. Freeze leftovers until ready to serve, removing about 15 minutes before serving.

Notes

*Note: you will likely have leftover brownies which will reduce the calorie count on this recipe.

Nutrition