Black Forest Brownie Ice Cream Cake
This decadent Black Forest Brownie Ice Cream Cake has layers of chocolate fudge brownie, chocolate cherry ice cream, and rich chocolate ganache. This is the chocolate cherry ice cream cake of the season!
Chocolate Cherry Brownie Ice Cream Cake
I feel like cherries are the most underrated fruit of the summer season. We all love the strawberry and rhubarb pie, and the no bake banana pudding, and the peach pie scones, and the strawberry ice cream.
I’ll take any and all summer fruit as long as seasonly possible, but when it comes to summer baking, there is nothing like the fresh, sweet cherry to have a taste of sunshine in every bite.
And, if this wasn’t glaringly apparent, chocolate is my love language, and I’m not sure I love any fruit and chocolate pairing more than I love chocolate and cherry. I know, strawberry and chocolate equals true love forever and all that, but… chocolate and cherry? Soulmates.
In honor of my chocolate obsession and my achievable goal of consuming as many cherries as humanly possible before the summer passes us by, I’m sharing my current dessert obsession: Black Forest Brownie Ice Cream Cake.
The classic black forest cake is chocolate cake, cherries, and whipped cream, among other things. So we’re taking the classic brownie ice cream cake and the black forest cake and sharing a match made in dessert heaven with this chocolate cherry ice cream cake.
What You’ll Love About This Black Forest Ice Cream Cake:
- Brownie: Yes, we are using a fudge brownie for the top and bottom layer of this cherry chocolate ice cream cake. Brownies and ice cream have my whole heart, and the super fudgy brownies make the best brownie ice cream cake. And, you can use homemade fudge brownies or store-bought brownie mix.
- Cherry Ice Cream: I adore cherry ice cream, because it’s rich yet light, and as mentioned above, cherry and chocolate are soulmates and you’ll flip for this ice cream cake. You can use store bought cherry ice cream (like cherry Garcia ice cream), or you can use this homemade cherry chocolate chip ice cream.
- Chocolate Ganache: I’m not embarrassed to admit that I could eat ganache by the spoonful. It’s thick and decadent and chocolate heaven.
Other summer cherry desserts I go crazy over: Cherry Turnovers, Cherry Pie, and this Cherry Crumble (think cherry cobbler meets a shortbread cookie crust).
Ingredients:
- Brownies: You can use homemade brownies or you can use your favorite store bought brownie mix! If using homemade, you’ll need: unsalted butter, semi-sweet chocolate, cocoa powder, sugar, eggs, salt, baking powder, flour, vanilla, espresso powder, and canola oil.
- Cherry Ice Cream: Again, you can make homemade cherry ice cream, or you can use your fav cherry ice cream from the store.
- Chocolate Chips: You can use semi-homemade or dark chocolate.
- Heavy Cream: We use heavy cream for both the chocolate ganache and the whipped cream on top.
- Powdered Sugar
- Vanilla Extract
- Instant Vanilla Pudding: This is an optional ingredient for the whipped cream. We only use 2 tsp of the instant pudding, but it makes the whipped cream more stable yet keeps it really soft, even when frozen.
- Fresh Cherries: You could also use maraschino cherries as well.
- Chocolate shavings: This is just for the topping so you can omit if you want. I use a vegetable peeler on a chocolate bar to make shavings.
How To Make This Black Forest Ice Cream Cake With Brownies:
Brownies: Okay, make the brownie batter (whether that’s homemade or from a boxed brownie mix).
- You have two options: divide the brownie batter between two 9” cake pans and bake. Or bake in one 9” cake pan and cut the brownie horizontally in half so you have a top and bottom layer.
- Before assembling the cherry ice cream cake, make sure the brownies have fully cooled to room temperature.
Chocolate Ganache: Pour chocolate chips in a heat-safe bowl. Set aside. Heat heavy whipping cream until it’s just below boiling (you can heat it in the microwave or on the stove). Pour the heavy cream over the chocolate chips and cover with a towel. Allow the mixture to sit about 5 minutes. Then, whisk the mixture until smooth. Set aside.
Assembly: In a 9” springform pan, place one of the brownies on the bottom. Then, spread cherry ice cream on top of the brownie bottom. You can use as much or as little ice cream as you’d like. I used about 3-4 cups of ice cream. Place the other brownie layer on top of the ice cream, pressing it gently into the ice cream. Pour the chocolate ganache over the top of the brownie and spread in an even layer. Freeze until firm.
Whipped Cream: When you’re ready to serve, make the whipped cream. With a hand mixer or standing mixer, whisk heavy whipping cream and instant vanilla pudding until soft peaks begin to form. Add in powdered sugar and vanilla extract. Whisk until stiff peaks form. Put the whipped cream in a piping bag with a star tip and pipe whipped cream on top of the brownie ice cream pie.
Toppings: Place a cherry on top of each dollop of whipped cream and sprinkle with chocolate shavings, if desired.
Storage Tips:
- Because this is a brownie ice cream pie, yes, it does need to be frozen. Cover the ice cream cake with plastic wrap and freeze until you’re ready to serve, or freeze any leftovers.
- It does need to freeze at least 2 hours before serving, as this will make it easier to cut and keep the ice cream cake together.
Make Ahead:
- Yes, this cherry ice cream cake can be made ahead of time! You can make it up to 48 hours in advance, if needed.
- You can also make the brownie layers the night before, as the brownie layers do need to be completely cooled before assembling the cake.
How To Make The Brownie Layers:
- Two Layers: I like to divide my brownie batter between two 9” cake pans and bake for about 10-15 minutes less than what the recipe calls for (thinner brownies equals less baking time). It’s easier than cutting the brownie layer, because I can’t cut horizontally in a straight line.
- Cut: However, if you can cut better than I can, you can bake the brownies in one 9” cake pan. Allow the brownies to cool completely. Then cut the brownie into two small halves.
- Parchment Paper: Finally, use parchment paper to line the cake pans so that you can get the brownies out of the pan much easier.
Quick and Easy Cherry Brownie Ice Cream Cake Tips:
- Cool: Make sure you make the brownies with enough time to let them cool completely.
- Freeze: To make sure the black forest ice cream cake will stay together when it’s cut, it really should be frozen at least 2 hours before serving, if not longer.
- Whipped Cream: I like to add the whipped cream right before serving.
- Cherries: Garnish with fresh cherries or maraschino cherries.
- Springform Pan: Using a 9” springform pan makes it really easy to freeze and serve the brownie ice cream cake.
Black Forest Brownie Ice Cream Cake
Ingredients
Brownies
- Alternatively, you can also use a box mix and bake according to the directions on the box.
- 1/2 cup unsalted butter
- 8 oz semi-sweet chocolate, chopped into small pieces (alternatively, you can use semi-sweet chocolate chips)
- 1 cup granulated sugar
- 3 eggs
- 2 tsp vanilla extract
- 3/4 tsp espresso powder
- 1 cup all purpose flour
- 1/2 tsp salt
- 3/4 tsp baking powder
- 4 Tbsp unsweetened cocoa powder
- 1 Tbsp canola oil
- 1 cup semi-sweet chocolate chips
Filling
Chocolate Ganache:
- 1/2 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
Whipped Cream
- 1/2 cup heavy whipping cream
- 2 Tbsp powdered sugar
- 1 Tbsp Jell-O Vanilla Instant Pudding Mix
- 1/2 tsp vanilla extract
Toppings:
- Fresh cherries (or maraschino cherries)
- Chocolate Shavings
Instructions
Brownies:
- *If making boxed brownies, follow the instructions on the package to make the batter. Then, split the batter between two greased 9” cake pans and and bake about 15-18 minutes, or until a cake tester comes out clean with a few fudgy crumbs stuck to it (because the brownies are thinner, you will bake less than directed on the box). Allow to cool.
- If making homemade brownies, preheat the oven to 350 degrees. Grease two 9” cake pans and, if desired, line with parchment paper (this makes it easier to remove from the pan). Set aside.
- In a large microwave safe bowl or in a double broiler on the stove, melt butter and semi-sweet chocolate together. If melting the chocolate in the microwave, melt in 30-second increments, stirring after each hit in the microwave.
- Once the chocolate and butter have melted, allow the mixture to cool about 8-10 minutes.
- Once the chocolate has cooled slightly, add in the sugar and eggs. With a whisk or rubber spatula, mix until well combined.
- Next, add in the vanilla extract and espresso powder. Mix until well combined.
- Next, add in all purpose flour, salt, baking powder, and unsweetened cocoa powder. Then, stir until well combined.
- Add in canola oil, and stir until combined.
- Finally, add in 1 cup of semi-sweet chocolate chips. Stir until combined.
- Spread the brownie batter into the prepared cake pans, doing your best to divide the batter evenly between the two.
- Bake for 15-18 minutes, or until a cake tester comes out clean with just a few fudgy crumbs stuck to it.
- Allow to cool completely before making the ice cream cake.
Ganache:
- Place the chocolate chips in a medium sized heat-safe bowl.
- Then, heat the heavy whipping cream in the microwave or on the stove, until just below a boil. Pour cream over chocolate chips, and allow the mixture to stand 5 minutes. Whisk the mixture until smooth.
Assembly:
- Place one of the brownie layers in the bottom of a 9” springform pan.
- Spread 2-3 cups of cherry ice cream on top of the brownie, spreading in an even layer.
- Place the remaining brownie layer on top of the ice cream. Gently press the brownie into the ice cream.
- Pour the chocolate ganache on top of the brownie, and with a knife or rubber spatula, spread in an even layer.
- Freeze the cake for at least 2 hours, if not longer (I like to freeze about 4-5 hours, or overnight).
Whipped Cream:
- With a standing mixer or hand mixer, whip the heavy cream and the instant vanilla pudding mix until soft peaks form. Add in the powdered sugar and vanilla extract, and whip until the consistency of whipped cream.
- Before serving, pipe whipped cream on top of the ice cream cake.
- If desired, top with fresh cherries and chocolate shavings.
- Freeze all remaining leftovers.
Notes
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.
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
