a mouthwatering sweet and savory dish! ideal for a side dish. Contains bread, pineapple, sugar, condensed milk, etc. Due to repeated requests from friends and family, I make this dish every holiday. It will without a sure satisfy your taste senses, even if you are not a major fan of pineapple.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 1 9-inch cake |
Ingredients
- cooking spray
- all-purpose flour for dusting
- 1 (18.4 ounce) package brownie mix
- ½ cup vegetable oil
- ¼ cup water
- 2 large eggs
- 1 quart mint chocolate chip ice cream, or as needed
- 1 (14 ounce) can sweetened condensed milk
- ½ cup semi-sweet chocolate chips
- 1 (8 ounce) container frozen whipped topping, thawed (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- Combine brownie mix, oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread batter into the prepared cake pans.
- Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
- After brownies are cool, remove ice cream from the freezer and allow to soften for about 10 minutes.
- Meanwhile, pour sweetened condensed milk into a saucepan and mix in chocolate chips; heat over low heat, stirring constantly, just until chips have melted and sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
- Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread ice cream in a layer over brownies; pour and spread 1/2 of the chocolate sauce over ice cream. Top with the other brownie layer, and drizzle remaining sauce over the top.
- Freeze until ready to eat, at least 1 hour.
- Serve topped with whipped topping.
Nutrition Facts
| Calories | 1034 kcal |
| Carbohydrate | 118 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 26 g |
| Sodium | 363 mg |
| Sugars | 61 g |
| Fat | 60 g |
| Unsaturated Fat | 0 g |
Reviews
Took photo before freezing and removing from pan. I added cocoa powder to the fudge because it didn’t taste very chocolate-y. Added crumbled nuts and swapped ice cream flavor to salted caramel gelato. Easily removed from baking dish. Topped with some dollops of marshmallow fluff and fresh cherries. Family and friends loved it!!
It’s yummy but super sweet (even my candy loving kids said it was too much) and very messy to cut and serve. The brownie part just gets hard to cut through when it’s frozen. Nothing wrong with the recipe, but I’ll probably stick to a bowl of ice cream and a brownie next time. It did impress my family as a birthday cake though. I put chips ahoy cookies around the edges, and topped it with cool whip.
Thanks for sharing. Everyone loves it. Next time I would double the ice cream but other than that no changes. Delicious as is!
Love it, Was a Birthday hit!!
So yummy! A new family favorite. It’s a versatile recipe since any ice cream would go great inside. I made it the day of for my daughters birthday and it worked out great. However, a full day to freeze would make cutting the pieces more clean. The brownie stays soft enough to cut and the ganache is over the top! I made whipped cream and piped it around the edge. Fantastic recipe
I looked to this recipe to easily make an ice cream cake for my younger sister when she returned home from a trip to China with friends. I was glad that she and the rest of my family enjoyed it and look forward to trying more recipes I didn’t realized that I actually had condensed milk and used regular skim milk to make the chocolate sauce and it turned out to be pretty more liquid than desired. I would like to have the chance to try it the correct way, double checking the store rooms for cans of condensed milk.
Took to a BBQ last weekend. It was fantastic and only 4000 cals a slice, lol. Who cares it was soooo worth it!
This was so simple and absolutely delicious. I followed the directions exactly as written and couldn’t have more pleased with the results.
This came out quite well. I used a little less than 1 quart of vanilla ice cream between the two layers . I will definitely make this again.
I made this last night and it was very good…the only thing you really have to worry about is getting it in the freezer before the ice cream melt
Very good! A few tweaks to make it easier: I microwaved the chocolate chips and sweetened condensed milk in a large glass measuring cup. With my 1600 watt microwave, I gave it one minute, and then stirred for 30 seconds until completely melted and blended. Pouring it from the measuring cup avoided the mess that some other reviewers have noted. I used a rubber spatula to spread it to the edges, but I didn’t worry too much about spreading it perfectly for the first layer. Next time, I will also bake the brownies in a single layer right in the springform pan, and slice to make two layers. The only problem I had this time was that my cake pans were just a tiny bit smaller than the springform, even though they were both supposed to be 9″. That left a little room around the edges when I put the brownies in the springform. I will also try parchment to remove it more easily after baking.
Baked this for my grandson’s birthday, making 7 layers. It was good but I won’t make this cake again. I used 2 brownie mixes so I could have 4 brownie layers, and I used chocolate chip ice cream because he doesn’t like mint. Those were the only changes to the original recipe. It was not a pretty cake, but we decorated the top with candles. I had a very hard time getting the brownie layers out of the cake pans, even though I sprayed the pans with PAM. The ice cream dripped out between the layers, and the chocolate sauce was so runny that most of it ran down onto the cake plate. I had chocolate all over my kitchen, my apron, the cake, plate, etc.
I made this, but added my own twists to it…I used a really good vanilla bean ice cream, and made my own recipe for chocolate ganache that I poured over the top before freezing…DELICIOUS!!!
I used black raspberry ice cream instead. It was good but it was messy trying to cut it. Family liked it.
I just followed the instructions on my brownie mix which saved me from adding an extra 1/4 cup of oil and an extra egg. I used vanilla ice cream softened with some milk. I was a little disappointed with the overall taste, I didn’t care for the texture of the frozen brownies and the homemade chocolate sauce was messy to work with.
I switched out the mint ice cream for one with carmel swirled into it. It was an instant hit. You can have it ready to serve in 3-4 hours but it sets up much nicer, serves easier and looks prettier if it can freeze for an entire day or even overnight.
I made this as a birthday cake for my daughter! It was such a hit!!!! and very very delicious!!!!! I made a few changes, but that shouldnt change the overall outcome of the recipe – I used cookies n cream flavor ice cream. I made the brownie mix according to the low fat version. I lined the spring form pan with oreo cookies. I will make this recipe again!!!
I used bunny tracks ice cream instead. Turned out great as a summer treat!