Mocha Brownie Ice Cream Cake
This Mocha Brownie Ice Cream Cake blends fudgy brownies with creamy coffee-chocolate ice cream and a luscious mocha sauce, all frozen into one dreamy, sliceable dessert.
Ingredients
- 1 cup 2 sticks unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- ½ cup strong brewed coffee cooled
- ½ cup chocolate chips
- 2 tablespoons sugar
- 1.5 quarts about 6 cups chocolate or coffee-flavored ice cream, softened
- Whipped cream
- Chocolate shavings or sprinkles
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment paper.
- Melt butter in a saucepan over medium heat. Stir in sugar until glossy and smooth.
- Remove from heat, cool slightly, then whisk in eggs one at a time, followed by vanilla.
- Sift flour, cocoa powder, and salt. Fold into the wet batter until just combined.
- Pour batter into the pan and bake for 25–30 minutes until a toothpick comes out with moist crumbs. Cool completely.
- Heat coffee and sugar in a saucepan, then stir in chocolate chips until smooth. Let cool.
- Spread softened ice cream evenly over the cooled brownies.
- Pour cooled mocha sauce over the ice cream, swirling or spreading evenly.
- Freeze for at least 6 hours, or overnight, until solid.
- Top with whipped cream and chocolate shavings or sprinkles. Lift with parchment to slice.