Description
This decadent Mocha Brownie Ice Cream Cake features a rich brownie layer, creamy coffee ice cream, and a smooth chocolate ganache topping, perfect for any dessert lover.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/4 cups all-purpose flour
- 1 1/2 quarts coffee ice cream, softened slightly
- 1/2 cup mini chocolate chips
- 1 cup heavy whipping cream
- 8 ounces semi-sweet chocolate, chopped
- Optional Garnish: Whipped cream
- Optional Garnish: Chocolate curls or shavings
Instructions
- Bake the Brownie Base: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla, mixing until fully combined. Stir in cocoa powder, salt, and baking powder. Finally, fold in the flour just until combined. Pour the batter into the prepared pan and bake for 25–30 minutes. The center should be set but still slightly soft for that fudgy texture. Let it cool completely in the pan.
- Add the Ice Cream Layer: Once the brownie is completely cool, spread the softened coffee ice cream evenly over the top. Work quickly so it doesn’t melt too much. Sprinkle mini chocolate chips over the ice cream and gently press them in. Place the cake in the freezer for at least 3–4 hours, or until firm. Overnight is even better.
- Make the Ganache Topping: Heat the heavy cream in a saucepan until it just begins to simmer. Pour it over the chopped chocolate and let it sit for 2–3 minutes. Stir until smooth and glossy. Let the ganache cool slightly before pouring it over the frozen cake. Spread it gently to the edges. Return the cake to the freezer for another hour to set the topping.
- Decorate and Serve: Before serving, let the cake sit at room temperature for about 10 minutes. Carefully release the springform pan. Add whipped cream and chocolate curls if desired.
Notes
- The Mocha Brownie Ice Cream Cake is best served after being frozen overnight to allow the flavors to meld.
- Ensure the ganache is cooled slightly before pouring to prevent it from melting the ice cream layer.
- Customize the topping with different flavored ice creams or garnishes like nuts or sprinkles.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 40g
- Sodium: 180mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg