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This Cake Batter Fudge Brownie Ice Cream Cake combines all of your favorite treats into one glorious dessert! Layers of chewy brownie and creamy cake batter ice cream are topped with hot fudge sauce, whipped cream and sprinkles.
Want another refreshing ice cream cake? You can’t go wrong with this Copycat Dairy Queen Ice Cream Cake – I daresay it’s better than the original.
It’s Brownies & Ice Cream Like Never Before!
I don’t know about you, but I’ve always loved having brownie chunks in my ice cream. The cool and creamy ice cream with the fudgy morsels of brownie heaven in every bite—be still my heart! The only ice cream flavor that compares is a birthday must-have of the cake batter variety.
This incredibly tempting layer cake combines those classic treats in such an unforgettable way. It’s literally the cake of my dreams! It has the perfect ratio of chewy brownie to smooth ice cream. To make it even more irresistible, the cake is finished off with hot fudge sauce, rainbow sprinkles, and a few swirls of whipped cream.
Who wouldn’t want a slice of that?
Why I Love This Recipe
Looking at how luxurious this cake is, you’ll be shocked to learn that making it is easy! I know you’re going to love it as much as I do.
- It Uses a Boxed Brownie Mix
- You Don’t Need Many Ingredients
- The Ice Cream is Made in Minutes Without a Machine
- There’s No Need to Freeze the Ice Cream Before Building the Cake
- The Cake is Easy to Decorate
- Everyone Adores the Results!
What You’ll Need
Let’s discuss the simple ingredient lineup for this over-the-top dessert. Scroll down to the recipe card for the full ingredient amounts.
- Boxed Brownie Mix: You’ll also need the ingredients listed on the box. I use a box that makes enough batter for a 9×13-inch pan.
- Softened Cream Cheese: This helps the ice cream develop the proper consistency – you won’t taste it.
- Sugar
- Milk: Any kind you have on hand is fine.
- Dry Funfetti Cake Mix: Toast this on a foil-lined baking sheet before you use it! This eliminates potential bacteria.
- Cool Whip: Or Homemade Whipped Cream.
- Sprinkles: I use rainbow sprinkles, but any of the jimmies-style ones will do.
- Hot Fudge Sauce: You could buy this from the supermarket or make your own Hot Fudge in 15 minutes.
How to Make Cake Batter Fudge Brownie Ice Cream Cake
It’s go time! Grab your springform pan and get acquainted with your new favorite dessert recipe.
Make the Brownie Layers
- Make Batter: Make the brownie batter according to the instructions on the back of the box.
- Prepare Pans: Grease two 8-inch springform pans and line the bottoms with parchment paper to allow for easy removal.
- Bake: Bake the brownies at the temperature on the box, reducing the bake time to about 20 minutes.
- Let Cool: Once the brownies are done baking, allow them to cool completely.
Make the Ice Cream
- Beat Cream Cheese: Once the cake has cooled, make the ice cream. Beat the softened cream cheese until it’s smooth.
- Add Sugar, Milk & Cake Mix: Add the sugar, milk and toasted cake mix, mixing until completely combined. The ice cream will be thick and sticky.
- Fold In Cool Whip & Sprinkles: Fold in the cool whip and sprinkles. the mixture will be thick.
Assemble the Cake
- Prep Pan: Line the sides of your 8-inch springform pan with parchment paper (one of the same pans you used for the brownies). The parchment paper should stick up above the top edge of the pan since the cake will probably be a bit taller. If you want, put a cardboard cake circle in the bottom of the pan.
- Start Layering: Put the first brownie layer in the bottom of your pan. Spread 1/4 cup of hot fudge sauce on top of the brownie. Add half of the ice cream and spread it into an even layer.
- Swirl Hot Fudge Into Ice Cream: Drizzle 2 tbsp of hot fudge over the ice cream and gently work it into the ice cream to create a little of a swirl.
- Continue Layering & Swirling: Add the second brownie on top of the hot fudge swirl. Spread another 1/4 cup of hot fudge sauce on top of this brownie. Top the second brownie layer with the rest of the ice cream. Add the remaining 2 tbsp of hot fudge and gently work it into the ice cream to create a swirl.
- Freeze: Allow the ice cream cake to sit in the freezer until it’s completely frozen, 6-8 hours.
- Remove From Pan: Once it’s frozen, remove it from the springform pan and remove the parchment paper from the sides.
- Decorate: Drizzle the cake with additional hot fudge sauce and decorate it with whipped cream and sprinkles.
Tips for Success
Want some more advice before you hop to it? I’ve got your back.
- Let the Brownies Cool Completely: Spreading ice cream onto a warm brownie only ends in a melty mess. Make sure those layers have fully cooled before you whip up the ice cream. If you made your own hot fudge sauce, let that cool as well.
- Don’t Grab a New Pan for Assembly: It’s important to build your cake in one of the same pans you used for the brownies. Not all 8-inch pans are exactly the same size, and your cake needs to fit.
- No Springform Pan? No worries – you can use regular 8-inch pans if needed. If you do, I recommend lining the pan you build the cake in with plenty of overhanging plastic wrap. This will make it easier to lift out the finished cake. I like to lift it out before I add the final touches.
- Ditch the Box Mix: Want to take this cake a step further and make your Brownies From Scratch? More power to you!
Storage Instructions
This beautiful brownie ice cream cake will last for up to 2 weeks if you store it properly. Keep it frozen in an airtight container and let it sit at room temperature for 15 minutes before you slice it. This allows the brownies to soften up a bit, making it easier to cut through.
You might also like
- Red, White and Blue Ice Cream Cake
- Oatmeal Chocolate Chip Cookie Ice Cream Cake
- Oreo Brookie Ice Cream Cake
- Banana Pudding Ice Cream Cake
- Red Velvet Ice Cream Cake
- Key Lime Ice Cream Loaf
Cake Batter Fudge Brownie Ice Cream Cake
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 14
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Cake Batter Fudge Brownie Ice Cream Cake combines all of your favorite treats into one glorious dessert! Layers of chewy brownie and creamy cake batter ice cream are topped with hot fudge sauce, whipped cream and sprinkles.
Ingredients
- 18.4 oz box brownie mix (or similar size), plus ingredients listed on box
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cup milk
- 1 3/4 cup dry funfetti cake mix, heat treated
- 8 oz Cool Whip
- 5 tbsp sprinkles
- 1/2 cup + 4 tbsp hot fudge sauce
Instructions
Make the Brownies
- Make brownie batter according to instructions on back of box.
- Grease two 8-inch pans (preferably springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes.
- When brownies are done baking, allow to completely cool.
Make the Cake Batter Ice Cream
- Once the cake has cooled, make the ice cream. Beat cream cheese until smooth.
- Add sugar, milk and cake mix to cream cheese and mix until completely combined. Mixture will be thick and sticky.
- Fold in the cool whip and sprinkles. Mixture will be thick.
Assemble the Cake
- Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you pan put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
- Put the first brownie layer in the bottom of your pan.
- Spread 1/4 cup of hot fudge sauce on top of the brownie.
- Add half of the ice cream and spread into an even layer.
- Drizzle 2 tbsp of hot fudge over ice cream and gently work it into the ice cream to create a little of a swirl.
- Add second brownie to the pan.
- Spread 1/4 cup of hot fudge sauce on top of the brownie.
- Top with remaining ice cream.
- Add remaining 2 tbsp of hot fudge and gently work it into the ice cream to create a little swirl.
- Allow ice cream cake to freeze completely, 6-8 hours.
- When frozen, remove from springform pan and remove parchment paper from sides.
- Drizzle with additional hot fudge sauce and top with whipped cream and sprinkles.
Notes
- Makes 12-14 servings.
- To Store: Keep this cake frozen in an airtight container for up to 2 weeks. Let it sit at room temperature for 15 minutes before you slice it. This allows the brownies to soften up a bit, making it easier to cut through.
Nutrition
- Serving Size: 1 Slice
- Calories: 465
- Sugar: 40.9 g
- Sodium: 285.9 mg
- Fat: 25.6 g
- Carbohydrates: 59.6 g
- Protein: 5.1 g
- Cholesterol: 43.2 mg
Enjoy!
How long do you let thaw before cutting?
It’s probably best to let it sit for 10-15 minutes or so.
This looks heavenly! My kids prefer chocolate ice cream.. do you think i could use a chocolate cake mix instead?
Sure!
How do I toast the dry funfetti cake mix?
Preheat your oven to 350°. Spread the mix out onto a cookie sheet and bake it for about five minutes, then let it cool completely.
For the funfetti cake mix, what or how do you “toast” it? Looking at making this for my nephews birthday.
Since cake mix has raw flour in it, it’s best to heat-treat it prior to using. You can bake/toast it in the oven by cooking it at about 400 degrees for 5-10 minutes.
Hey Lindsey – I would love to make this cake tonight for my hubby’s bday tomorrow but was wondering if I could use the strawberry ice cream from the neopolitan ice cream cake instead of this funfetti one. What do you think would work? I’m a perfectionist so let me know the best way to do it! Thanks so much!
That should be fine.
Should the confetti cake be baked or do I just use the mix?
Just use the dry mix.
This looks so yummy and cute! Now i have to try to recreate it using gluten free and dairy free ingredients, argh! I’m sure it probably wont taste as good as I’m sure yours does, but hopefully it’ll be as pretty! Thanks for the inspiration 😊
Your pics are amazing! I felt like being extra lazy so I bought a container of vanilla ice cream, let it come to almost room temp and stirred in some sprinkles then lined 2 8 inch pans with parchment, filled it half way and then froze it. Absolutely delish! Thanks for the idea!
I’m these in structures you say to make brownies and let cool. Then under cake batter recipe you say to let cake cool but I never saw when to make the confetti cake. Am I measuring the cake mice out of box or bake cake? Thank u
Hi! Wondering if you make the funfetti cake then put it in the ice cream or you use the dry mix in the ice cream? Thank you!
Hello Lindsay
I made this cake yesterday but i used baskin ribins vanilla icecream instead of making my own. I assembled the cake in way as mentioned but when i took it out and served it, brownie was hard as rock and difficult to cut and of course to eat. So we had to waited till the brownie got soften but by that the icecream was melted. Thats how its supposed to be?
Yes, I could see that being an issue. The ice cream used in the recipe isn’t really a standard ice cream and doesn’t melt quite the same way, but gives the same flavor as ice cream. Because of that, you can let the cake soften a bit without the ice cream going everywhere. I’m sorry you had trouble with it!