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Homemade Ice Cream Cake

Homemade Ice Cream Cake

An easy ice cream cake that has a delicious brownie crunch inside! You can make it with either vanilla or chocolate ice cream.

  • Total Time: 4 hours 15 minutes
  • Yield: 12 pieces 1x



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


  1. 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.
  2. Place the brownie mixture on a large rimmed 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.
  3. 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.
  4. 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!
  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American


  • 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

Keywords: homemade ice cream cake