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.
More Ice Cream Cake Recipes
- 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
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Ingredients
- 1 box (18.4 oz) brownie mix (or similar size, plus ingredients listed on box)
- 8 oz cream cheese (softened)
- 1/2 cup granulated 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
- 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 information does not include additional ingredients needed to make brownie mix.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
I want to make this cake for my husband’s birthday, was just curious how many days in advance I could make it?
Because it’s frozen, it should be fine for several days. I’d say 2-3 days in advance at most is probably best though.
I’m wanting to make this for my son’s birthday tomorrow. I’m not the most experienced person in the kitchen. Could I use store bought ice cream?
I would think you could, but you’d have to change up the method a bit. Melted ice cream is much thinner than the ice cream I use in the recipe.
Hello! Can’t wait to make this cake. I only have 9 inch springform pans.. will this work the same?
Yes, it should work the same, but it’ll be thinner layers.
I am making this cake for my little sister for her birthday… I just wanted to be sure, the hot fudge sauce you are talking about, do you mean the kind that you buy in the jar and heat up before you use or the kind you buy in a plastic bottle and can just squeeze out? And if it is the jar I assume I am heating it before I put it in and on the cake?
I used Hershey’s brand hot fudge sauce for this cake. It does come in a jar and should probably be warmed a bit before using.
Looks delicious!! I’m planning on making it for my sister for her birthday. Do you have an idea on how many it serves? Thank you!!
I’d say 12-14
I love all your ice cream cakes. And this one sounds AMAZING. I mean cake batter and brownie? Yes yes please!
That fence story is a trip girl. But this brownie situation is all I will be dreaming about until someone makes it for my bday!
OH my heavens! Now THIS is a cake!! I love your fence betting story. So glad for you that it’s finally up! 🙂
straight up swooning over here.
For the record you are totally without a doubt correct on the betting rules! I hope he bet another one of these cakes because this looks to die for! Hope you have a fun trip!
This cake. There are NO words. You totally outdid yourself! Ice cream is my kryptonite, fudgy brownies are my vice, and topping it all off with hot fudge sauce… So dangerous. 😉 Pinned!
Yay! They finished the fence! This cake is the most gorgeous thing ever. My family would go crazy for it!
That’s great that you r fence is finally finished! And I totally agree with you about betting, if no one wins, how can you get a reward? 🙂 This cake looks so delish! All of my favorites combined into one. Yum!
This is so festive and pretty! I think I in a bet if your both wrong, no one gets a reward or prize.
Staining fences? No way, I’m with you, eating cake is way better. I do love is idea of how betting works though, that’s pretty good. Lindsay, as usual, you’ve outdone yourself with this one!
Your ice cream cakes put Baskin Robbins to shame! This is gorgeous.
I agree with you on betting philosophy, by the way…