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!
Servings: 8 slices
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
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.