This Ultimate Brownie Ice Cream Sundae Cake is super easy to throw together and makes a great customizable dessert for summer parties!
Well, friends, chock this one up to another case of “can’t leave well enough alone.” I should have been satisfied with finding my new favorite quick and easy fudgy homemade brownies. But one doesn’t just find an awesome brownie recipe and then not do anything with it, right? Right?! Or is this just me? Wait…don’t answer that.
The good news is my inability to leave well enough alone paid off big time with this Ultimate Brownie Ice Cream Sundae Cake.
Guys, this is summer in cake form. It’s birthday parties. Paper Plates. Catching Fireflies. Feet up and sweet tea in hand.
This is what you eat after polishing off a perfectly charred hot dog with a side of potato salad and juicy watermelon.
It’s just plain happy clappy sweet summer fun.
I mean, SPRINKLES. It doesn’t get more fun than sprinkles and brownie ice cream cake.
We already know how good these one bowl brownies are. Deep, dark, fudgy, chewy. Now just imagine said brownies covered in creamy ice cream, sprinkles, and a swirl of chocolate and caramel sauce. Yeah, it’s good.
Like so many recipes, this one has an easy way and a hard way.
The easy way is to go to the store and load up on all the goodies: brownies, a tub of ice cream, sprinkles, chocolate syrup, caramel syrup, peanuts, and whatever other fun toppings you can dream up. If you go this route, the recipe takes approximately 5.8 minutes to throw together. You simply layer the brownies and the ice cream in a loaf pan and freeze. Top with all your favorites. Done.
The harder way is to make everything from scratch. The brownies, the chocolate syrup, the caramel, heck you can even make your own sprinkles (<<<WHAT?? I know!!).
As usual, I took the middle of the road path. I made the homemade fudgy brownies (you’ll only need about 2/3 of the pan…I trust you can figure out what to do with the leftovers), whipped up my absolute favorite salted caramel sauce, and bought everything else.
You go whatever route works for you (though I do have to put in a strong word for the brownies. They’re ridiculously easy to make and delicious. And the caramel sauce is so good I give it as Christmas gifts!)
This cake is such a great option for parties, as everyone can choose their own toppings to create their own ultimate sundae. I have visions of an adorable ice cream sundae bar in your future! Just slice up the cake and let people top it with their favorites. Feel free to experiment with different sauces (strawberry would be lovely) or load up on whipped cream and maraschino cherries. Make it your own, and be on your way to the ultimate summer dessert experience.
For the brownies: (Alternatively, use store bought or box mix brownies)
- 1 1/2 sticks salted butter (12 tablespoons)
- 1 cup Dixie Crystals brown sugar
- 3/4 cup Dixie Crystals white sugar
- 3 eggs
- 1 egg yolk
- 2 teaspoons vanilla
- 1 cup cocoa powder
- 1/3 cup all purpose flour
- 1/2 cup chocolate chips
For the cake:
- 1.5 quart tub of good quality vanilla ice cream, softened slightly
- 1/4 cup sprinkles, plus more for topping
- Chocolate fudge sauce, store bought or homemade
- Salted Caramel sauce, store bought or homemade
- Chopped peanuts
- Other ideas: maraschino cherries, sliced bananas, strawberry sauce, whipped cream
To make the brownies, preheat the oven to 350 degrees and grease an 8 x 8 inch baking dish. In a medium sized sauce pot, melt the butter. Remove from heat and whisk in sugars until mixture is smooth and creamy. Add the eggs and egg yolk, one at a time, whisking well after each addition. Stir in vanilla.
Stir in the cocoa powder and flour until just combined. Stir in chocolate chips. Bake for 40-45 minutes or until center is set and toothpick inserted in the center of the brownies comes out with just a few moist crumbs. Allow to cool.
To assemble the cake:
- You will need about 2/3 of the pan of the brownies. I think you can figure out what to do with the leftovers. Take out 2/3 of the brownies and crumble or cut them into small bite sized pieces.
- In a bowl, mix together the sprinkles and ice cream until well distributed. Spread half of the ice cream in the bottom of a 9 inch loaf pan. Top the ice cream with an even layer of the crumbled brownies. Follow that with the other half of the ice cream and a final layer of the brownies. Cover the pan with saran wrap and freeze for at least 4 hours or overnight.
- When ready to serve, drop the bottom of the pan in 2-3 inches of hot water to loosen it up, then turn it over onto a serving platter. Slice and serve, allowing guests to top the slices with their favorite sauces and ice cream toppings.
Recipe by NeighborFood