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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!
Could I adapt this recipe to a cake pan with only one layer of brownie and one layer of ice cream?
I would think that’d be fine. You could cut it in half for an 8 inch round – or it might all fit well in a 9×13.
Hello. Can’t wait to make this cake. What do you mean by funfetti mix toasted?
Pop it in the oven and cook it a bit, so that you kill any potential bacteria. I set my oven to 350 and spread it out on a cookie sheet and bake it for 5-10 minutes.
Thank you!
I have used funfetti cake mix before in other recipes but it’s always been baked. Do you think this is a crucial step?
You’ll want to bake/toast the cake mix prior to using it.
This cake looks awesome and I am going to attempt to make it but I have a question about the assembly. I am not understanding how I will be able to assemble the cake with all of the layers fitting in one 8″ pan. How deep should the pan be?
I use an 8×3 inch cake pan and then the parchment paper that is used to line the sides of the pan extend the height a little more (photo). You could also use an actual cake collar (affiliate link).
Thank you so much! I am going to give it a try!
Our youngest was scrolling through Pinterest looking for ice cream cakes for her birthday. She picked this one, not realizing the connection to you until we were reading through the recipe.
You entice us, even unexpectedly, Lindsay! ????
Hope you are feeling great!
Ha! How funny! Glad to hear Pinterest didn’t lead you astray. 😉
I made this for my grandson, my question is, will it freeze solid? Mine is still soft and has been in the freezer for 5 hours.
Yes, it should freeze completely.
Was wondering I have 10″ spring form pans. Should I double the recipe?
I’m not sure…doubling might be too much. Maybe 1 1/2 recipes worth?
If I use this brownie recipe (www.lifeloveandsugar.com/2015/12/21/strawberry-brownie-cheesecake/) for the brownie layer, should I bake it for the usual 30-35 minutes in 350 degrees?
The brownie from the cheesecake is made in a 9 inch pan. This cake uses 8 inch pans. If you are going to make one brownie in an 8 inch, you’d need to bake it for longer. If you split it into two pans, you’d bake it less. Probably closer to 20 minutes.
Hi Lindsay,
I recently stumbled upon your blog and I have to say it’s amazing. Thank you for sharing all these amazing recipes. When I saw this recipe instantly I thought, “I have to make this for my sister’s b’day” coz it looks fantastic. Though I have a couple of questions about it. We don’t have the brownie mix or the funfetti mix in our country and I was wondering if I could use the brownie mix from one of your own recipes (www.lifeloveandsugar.com/2015/12/21/strawberry-brownie-cheesecake/) & the funfetti mix from your own vanilla cake mix (www.lifeloveandsugar.com/2017/02/24/homemade-vanilla-cake-mix/)? I’ll be really glad if you could help me out.
I haven’t ever tried it, but it would probably be worth trying. The brownie should be fine. You can split it into two 8 inch pans. Not entirely sure on the bake time, but probably around 18-20 minutes. As for the cake mix, it’d be worth trying. 🙂
Okay then I’ll let you know how it turns out. Thank you!
Hi again! So I tried it with your vanilla cake mix & it turned out great. Everyone in my family loved it. Thank you so much Lindsay! ????
Does this have a cream cheese taste? Would be for kiddo bday and she is not a fan of cream cheese.
I personally do not think it does, but some people who seem sensitive to flavor have said they think it does.
Can I add the whipped cream decorations and then freeze or add that when I take out of the freezer? I’m making for my nephew’s birthday.
Yes, you can add everything and then freeze it.
Yum, and so many choices. I am done buying ice-cream cake! Thanks!
In the photos are the little swirls on top the leftover ice cream or something else? This cake looks delicious and I can’t wait to make it for my birthday on Saturday!
They are whipped cream. I hope you enjoy the cake! Happy Birthday!
Thank you so much for your recipes! I made the, Cake Batter Fudge Brownie cake for my son’s birthday. We used the Pillsbury gluten free funfetti cake mix and it was a huge hit with everyone! Thank you again for helping us to make the occasion special.
That’s awesome! I’m so glad the gluten free version worked and you all enjoyed it! Thanks Anna! 🙂
Just wondering, i’ve something similar and struggled to cut through the frozen brownie base when serving. Did u find this or any tips?. Thanks kate
The brownie can be a little firm, but I usually let the cake sit for about 45 minutes or so before cutting and it’s fine.
Hi! Do you think that a 12″ pan would work to double this recipe? Or do you think a 10″ pan would be better?
Hmmm, I’m not entirely sure. Both might work, one would just be taller. 🙂 I might try the 10 inch. You could also do a 9×13 pan most likely.
What is cool whip and fingertips cake mix ?
Cool whip is a whipped cream replacement. Basically stabilized whipped cream. You could replace it with homemade stabilized whipped cream. Funfetti cake mix is a sprinkle-filled vanilla cake mix.
Hello There, just wondering if the brownie is frozen through when lifted out of the freezer and if so does this create an issue when trying to cut the cake?
Yes, the brownie will be frozen. You can let the cake sit out for about 20 minutes before cutting and it should be fine.