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4) Chocolate Fudge Brownie Ice Cream Cake (use store-bought brownies)

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 12 oz store-bought brownies about 8–10 pieces, room temp
  • 1.5 quarts chocolate or vanilla ice cream slightly softened
  • 1 cup hot fudge sauce
  • 1 cup whipped cream or whipped topping
  • Optional: 1/2 cup chopped nuts or chocolate chips

Method
 

  1. Line a 9-inch springform pan with plastic wrap, leaving overhang. This saves cleanup.
  2. Press half the brownies into the bottom in an even layer.
  3. Spread half the ice cream over brownies. Smooth with an offset spatula.
  4. Drizzle half the hot fudge and sprinkle nuts or chips if using.
  5. Add remaining brownies in a single layer, then top with the rest of the ice cream.
  6. Freeze 4 hours or overnight until firm. Run a warm knife around edge to release.
  7. Remove plastic wrap, spread whipped cream, drizzle remaining fudge, slice and serve.