Homemade Ice Cream Cake with brownie crunchies and chocolate syrup! This cake is what my kids request every year for their birthdays….all six of them 🙂 It is so simple to make and we love it even more than the classic Dairy Queen ice cream cake that costs a fortune!
This recipe was one my mom made for our family when I was a kid and I am just as addicted to it now as I was as a kid. My son likes it best made with chocolate ice cream, but the rest of us like it best with vanilla because with all those amazing brownie crunchies in there, you need a bit of vanilla to cut through it all.
Homemade ice cream cake may seem like a really difficult recipe to attempt on your own, but I promise you that this one is extremely easy to make. The longest part is waiting for it to firm up again so you can destroy it by devouring it!
Looking for some more ah-mazing chocolate recipes? You will love my Classic Fudgy Brownie Recipe, especially with that amazing fudge frosting all over the top!
An easy ice cream cake that has a delicious brownie crunch inside! You can make it with either vanilla or chocolate ice cream.
1/2 gallon french vanilla (or chocolate) ice cream
18 oz box of brownie mix
5 1/2 Tb butter, melted
Hershey’s chocolate syrup
- Preheat the oven to 350 degrees. In a medium bowl, mix together the brownie mix and the melted butter together. It will create a dry crumbly mixture but be sure to break up any big clumps before baking.
- Place the brownie mixture on a cookie sheet, spread out evenly, then bake for 8 minutes. Remove from the oven and use a flat spatula to stir the mixture around really well. Return to the oven for another 8 minutes, then repeat the mixing and baking process one more time for a total of three 8 minute baking periods in the oven with mixing in between each period. Allow the brownie crumble to cool completely.
- As your brownie crumble cools, remove the ice cream from the freezer so it can soften but not melt. Once it has softened, place it in a large mixing bowl along with 3/4 of the cooled brownie crumble. Mix well to combine then place it in a 9×13 cake pan. Sprinkle the remaining 1/4 brownie crumble over the top and swirl it around just a bit, then drizzle some Hershey’s syrup over the top before covering and putting in the freezer. Freeze until firm, about 4 hours.
- To serve, remove from the freezer about 10 minutes before serving so it can soften just a bit, which is when it is the best!
- Serving Size: 1/14th
- Calories: 383
- Sugar: 23g
- Sodium: 259mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 113mg