Hi, Friends! If you love the combination of warm brownies and cold ice cream, this recipe takes that classic pairing to a whole new level.

Instead of just a scoop on top, we layer a dense, chewy brownie base with softened vanilla ice cream, then smother it all in a glossy chocolate fudge sauce. It is a dessert that feels special enough for a party but simple enough to whip up on a weekend.

Ingredients

For the brownie layer you will need 1 box (18.3 ounces) of fudge brownie mix, plus the eggs, oil, and water called for on the box. For a homemade version, use your favorite recipe that makes a 9x13 inch pan. You also need 1.5 quarts (6 cups) of good quality vanilla ice cream, slightly softened. For the fudge sauce, gather 1 cup of semisweet chocolate chips, 1 can (14 ounces) of sweetened condensed milk, 2 tablespoons of butter, and 1 teaspoon of vanilla extract. Finally, garnish with whipped cream and maraschino cherries if you like.

Instructions

Start by preparing the brownie batter according to the package directions. Spread it evenly into a greased 9x13 inch baking pan and bake at 350 degrees Fahrenheit for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake. Let the brownies cool completely in the pan on a wire rack. Once cool, place the pan in the freezer for about 30 minutes to firm up. Meanwhile, take the ice cream out of the freezer and let it soften at room temperature for 10 to 15 minutes until it is spreadable but not melted. When the brownies are chilled, remove the pan from the freezer and spread the softened ice cream evenly over the top using a spatula. Work quickly to keep the ice cream from melting too much. Cover the pan with plastic wrap and freeze for at least 4 hours, or overnight, until the ice cream layer is solid. For the fudge sauce, combine the chocolate chips, sweetened condensed milk, and butter in a small saucepan over low heat. Stir constantly until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the vanilla. Let the sauce cool to room temperature. When ready to serve, take the pan out of the freezer and let it sit for 5 minutes to soften slightly. Pour the fudge sauce over the frozen ice cream layer and spread it gently. Return to the freezer for another 30 minutes to set the sauce. Cut into squares and top with whipped cream and a cherry.

Tips and Notes

For cleaner slices, dip your blade in hot water and wipe dry between each cut. If you prefer a different ice cream flavor, try chocolate, coffee, or strawberry. The fudge sauce can be made up to a week ahead and stored in the refrigerator. Warm it slightly before pouring. To make this dessert gluten free, use a gluten free brownie mix. One common mistake is over softening the ice cream, which can cause it to mix into the brownie layer and create a muddy texture. Keep an eye on it. Also, be sure the brownies are completely cool before adding the ice cream, or the heat will melt it into a puddle.

This ice cream brownie cake is a crowd pleaser every time. The contrast between the chewy brownie, creamy ice cream, and fudgy topping is pure bliss. Give it a try and share it with friends. You might just find it becomes your new go to dessert. Enjoy every bite.