Black And White Brownie Ice Cream Cake Recipes

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STRAWBERRY AND BROWNIE ICE CREAM CAKE WITH CHOCOLATE GANACHE



Strawberry and Brownie Ice Cream Cake with Chocolate Ganache image

A layer of rich chocolate ganache nestles between a brownie crust and strawberry ice cream. The whole cake is coated in chocolate whipped cream frosting and topped with crushed chocolate cookies.

Provided by Food Network Kitchen

Time 5h

Yield 8 servings

Number Of Ingredients 11

3/4 cup heavy cream
8 ounces bittersweet chocolate, chopped
Unsalted butter, for the pan
8 to 10 brownies (2 1/2-inch squares)
1 quart strawberry ice cream, softened
2 cups heavy cream
2 to 3 tablespoons chocolate syrup
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 cup crushed chocolate wafer cookies
Chocolate sauce, for drizzling

Steps:

  • For the ice cream cake: Bring the heavy cream to a simmer in a small pot. Pour the cream over the chocolate in a heatproof bowl and stir until smooth. Allow to cool 10 minutes before using.
  • Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
  • Cover the bottom of the prepared pan with the brownies, using any extra pieces to line the sides of the pan if desired. Spread the chocolate ganache on top.
  • Scoop the ice cream onto the ganache layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • For the chocolate whipped cream frosting: Add the heavy cream, chocolate syrup, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
  • Frost the top and sides of the cake with the chocolate whipped cream frosting, sprinkle with the cookies and drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

BROWNIE ICE CREAM CAKE



Brownie Ice Cream Cake image

There's no better taste than the chocolatey madness of brownies, fudge, and ice cream made into a cake.

Provided by LIAGIBA

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 (19.8 ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 eggs
1 quart mint chocolate chip ice cream, or as needed
1 (14 ounce) can sweetened condensed milk
½ cup semi-sweet chocolate chips
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
  • Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
  • Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
  • After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
  • Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.

Nutrition Facts : Calories 1033.8 calories, Carbohydrate 117.8 g, Cholesterol 157.6 mg, Fat 59.6 g, Fiber 3.8 g, Protein 14 g, SaturatedFat 25.8 g, Sodium 362.7 mg, Sugar 60.8 g

BROWNIE ICE CREAM CAKE



Brownie Ice Cream Cake image

Make a delicious fudgy and frosty ice cream cake. It's easy to make and a fraction of the cost of frozen desserts you buy in stores.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1/2 gallon (8 cups) vanilla ice cream, slightly softened
1 cup Hershey's® hot fudge topping, warmed if desired
2 tablespoons Betty Crocker™ Decorating Decors candy sprinkles
16 red maraschino cherries with stems, drained

Steps:

  • Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
  • Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
  • Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
  • Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

Nutrition Facts : Calories 380, Carbohydrate 56 g, Cholesterol 40 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 41 g, TransFat 0 g

BROWNIE ICE CREAM CAKE



Brownie Ice Cream Cake image

Make and share this Brownie Ice Cream Cake recipe from Food.com.

Provided by AmyZoe

Categories     Dessert

Time 4h25m

Yield 16 serving(s)

Number Of Ingredients 8

19 7/8 ounces brownie mix
1 egg
1/3 cup water
1/3 cup vegetable oil
8 cups vanilla ice cream, slightly softened
1 cup hot fudge topping, warmed if desired
2 tablespoons candy sprinkles
16 red maraschino cherries, drained

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Line two 9 inch round cake pans with foil; grease bottoms only with shortening or cooking spray.
  • Make brownie batter as directed on box.
  • Divide batter evenly between pans.
  • Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
  • Cool completely in pans, about 1 hour.
  • Spread slightly softened ice cream evenly on brownies in pans.
  • Freeze at least 2 hours or until ice cream is firm.
  • Remove desserts from pans and remove foil.
  • Place on serving plates.
  • Cut each dessert into 8 wedges.
  • Drizzle each wedge with hot fudge topping.
  • Decorate with candy sprinkles and maraschino cherries.
  • Store covered in freezer.

Nutrition Facts : Calories 418.2, Fat 19.4, SaturatedFat 6.9, Cholesterol 40.9, Sodium 236.6, Carbohydrate 58.3, Fiber 1.1, Sugar 22.6, Protein 5.1

EASY BROWNIE AND PEANUT BUTTER CUP ICE CREAM CAKE



Easy Brownie and Peanut Butter Cup Ice Cream Cake image

Make this easy delicious summer ice cream cake a day ahead to allow time for the whole thing to freeze adequately. This is a delicious cake that I make for my husband. He prefers brownies to cake and he just loves ice cream. I added the Reese's® Peanut Butter Cups because the grand kids and their nanny love them too! It is a great all-in-one cake and ice cream cake. I hope you enjoy it!

Provided by Ellen Bancroft Ziegler

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 3h20m

Yield 12

Number Of Ingredients 15

cooking spray
2 cups white sugar
1 ½ cups all-purpose flour
1 cup butter, melted
4 eggs
½ cup chopped walnuts
½ cup cocoa powder
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon salt
½ gallon vanilla ice cream with fudge and caramel swirls
1 cup caramel ice cream topping
1 (13 ounce) package miniature peanut butter cups (such as Reese's® Minis)
2 cups fudge ice cream topping
2 cups prepared chocolate buttercream frosting, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray at 9x13-inch glass baking dish with cooking spray.
  • Combine sugar, flour, butter, eggs, walnuts, cocoa powder, vanilla extract, baking powder, and salt together in a large bowl, stirring well as each ingredient is added, until smooth batter forms. Pour batter into prepared baking dish.
  • Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 30 minutes. Cool to room temperature, 30 to 45 minutes.
  • Remove ice cream from freezer to defrost slightly, about 10 minutes. Spread caramel topping over cooled brownies using a rubber spatula. Spread a single layer of ice cream over caramel topping. Scatter 1/2 of the peanut butter cups evenly and press into ice cream layer. Place cake in freezer until ice cream layer is hardened, at least 1 hour.
  • Remove baking dish from freezer. Spread an even layer of fudge topping over cake. Cover with waxed paper and return to freezer until hardened, about at least 1 hour.
  • Frost cake with chocolate frosting and top with remaining peanut butter cups.

Nutrition Facts : Calories 1197.6 calories, Carbohydrate 171.1 g, Cholesterol 143.5 mg, Fat 55.5 g, Fiber 5.6 g, Protein 13.9 g, SaturatedFat 25.9 g, Sodium 749.9 mg, Sugar 121.5 g

7 LAYER BROWNIE ICE CREAM CAKE



7 Layer Brownie Ice Cream Cake image

Make and share this 7 Layer Brownie Ice Cream Cake recipe from Food.com.

Provided by JustaQT

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 11

1/4 cup unsweetened cocoa powder
3 tablespoons water
1 large egg
1 teaspoon vanilla
1/2 cup butter or 1/2 cup margarine
1 cup sugar
1 1/3 cups flour
6 cups vanilla ice cream, softened
whipped cream
raspberries
Heath candy bar, crushed

Steps:

  • Trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide.
  • Place on a stack of 6 more pieces waxed paper.
  • Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
  • Heat oven to 375 degrees F.
  • Have 2 cookie sheets and an 8-inch spring form pan ready.
  • Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
  • In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
  • Beat in cocoa mixture (batter may look curdled) with mixer on low speed; gradually add flour until well blended (batter will be very stiff).
  • Spread the 7 rounds of waxed paper out on countertop.
  • Drop a level 1/3-cup batter in center of each round.
  • Divide remaining 1/3-cup batter between rounds (about 2 t each).
  • Moisten a cookie sheet with water.
  • Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
  • Spread batter almost to edges of rounds.
  • Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
  • (While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3 minutes.
  • Put layers on waxed paper on a wire rack.
  • Let cool completely.
  • Bake and cool remaining layers.
  • Meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled.
  • Peel waxed paper off cooled brownie layers.
  • Place 1 layer in bottom of pan.
  • Spread evenly with 1-cup ice cream.
  • Top with another brownie layer, then another cup ice cream.
  • Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
  • Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
  • To serve: Remove sides of pan and peel plastic wrap down from sides.
  • Lift cake off plastic wrap onto serving plate.

Nutrition Facts : Calories 338.7, Fat 16.4, SaturatedFat 10, Cholesterol 69.6, Sodium 118.7, Carbohydrate 45.3, Fiber 1.5, Sugar 32.1, Protein 4.9

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