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Brownie Mountain Ice Cream Cake Recipe

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3.8 from 12 reviews

This Brownie Mountain Ice Cream Cake is a decadent layered dessert featuring rich homemade brownies, luscious ice cream, and a creamy whipped topping, all drizzled with a smooth chocolate ganache. Perfect for gatherings, it combines the best of brownies and ice cream in a fun mountain shape that’s sure to impress both kids and adults.

Ingredients

Brownies

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

Ice Cream Cake

  • 2 litres ice cream, any flavor (about 8 cups)
  • 2 cups whipped topping or whipped cream

Ganache and Garnish

  • 100 grams milk chocolate bar (about ¾ cup, chopped)
  • ¼ cup whipping cream
  • Chocolate sauce, sprinkles, and cherries for garnish as desired

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350℉ (175℃). Line a 10×15″ rimmed baking sheet with foil or parchment paper and spray it with non-stick spray to ensure easy removal of the brownies.
  2. Combine brownie ingredients: In a large mixing bowl, whisk together the melted butter and sugar until well combined and slightly smooth. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract to infuse flavor.
  3. Add dry ingredients: Sift in the flour, cocoa powder, and salt into the wet ingredients. Whisk just until all the dry ingredients are combined, being careful not to overmix.
  4. Bake brownies: Spread the brownie batter evenly into the prepared pan. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Remove from oven and let cool completely.
  5. Line bowl with brownies: Line a 2.5-3 quart bowl with plastic wrap, leaving some overhang for easy unmolding. Cut the cooled brownies into pieces and press them firmly into the bowl, cutting and squishing as needed to ensure full coverage which will form your cake base and sides.
  6. Fill with ice cream: Scoop ice cream into the brownie-lined bowl, spreading it to fill completely. For a marbled effect, alternate between two different ice cream flavors. Smooth the surface evenly.
  7. Add top brownie layer: Place remaining brownie pieces over the ice cream layer, pressing to cover the surface entirely; this will become the base once unmolded. Freeze the assembly overnight or until the entire cake is firm.
  8. Unmold and decorate: Remove the cake from the freezer and let it sit for 10-15 minutes to soften slightly. Lift it out of the bowl using the plastic wrap and place onto a serving plate. Cover almost completely with whipped topping or whipped cream. Return to freezer to set.
  9. Prepare ganache: In a small pot over low heat, melt the chopped milk chocolate and ¼ cup whipping cream together, stirring gently until smooth. Remove from heat and allow to cool for 10 minutes.
  10. Apply ganache and final touches: Drizzle the cooled chocolate ganache over the whipped cream-covered cake. Freeze for 15-30 minutes until the ganache firms. Garnish with chocolate sauce, sprinkles, and cherries as desired before serving. Keep leftovers frozen and remove 15 minutes before serving for best texture.

Notes

  • Ensure brownies are completely cooled before assembling the cake to prevent ice cream from melting.
  • You can use any ice cream flavors, but contrasting flavors add a beautiful marbled visual and taste.
  • Use a bowl with a smooth interior to make unmolding easier.
  • Let the finished cake sit outside the freezer for a few minutes before serving to allow easier slicing.
  • Store leftovers in the freezer and thaw slightly before serving for optimal texture.

Find it online: https://marthatasty.com/brownie-mountain-ice-cream-cake-recipe/