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Simple Homemade Ice Cream Cake


Brownie Cake:

  • 2 packages fudge brownie mix 8-inch square pan size (or one family size brownie mix if you want thinner layers)
  • 1 cup 6 ounces semisweet chocolate chips
  • 4 cups vanilla ice cream softened (We use any flavor we like and we add as much ice cream as we can!)
  • 1/2 cup English toffee bits or almond brickle chips if desired

Chocolate Sauce:

  • 1/3 cup evaporated milk
  • 1/4 cup butter cubed
  • 1/3 cup semisweet chocolate chips
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract


  1. Prepare brownie batter according to package directions; stir in chocolate chips if desired.
  2. You can also just make one family size brownie recipe and divide it equally between the two pans. Now the brownie layers are much thinner, but that is perfect for littler mouths.
  3. Place parchment paper on the bottom of 2- 8" round cake pans or spray the pans.
  4. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze for 2 hours or until easy to handle.
  5. Spoon ice cream on top of one brownie layer.  You can top with toffee bits if desired.  We usually just top with ice cream and the second brownie layer. Wrap in plastic wrap; freeze until set. May be frozen for up to 2 months. Remove from the freezer 10-15 minutes before serving.
  6. For chocolate sauce, in a small saucepan, combine the milk, butter and chocolate chips. Cook until chips are melted; stir until smooth. Stir in confectioners' sugar and vanilla. Cut the ice cream sandwich into wedges; serve with chocolate sauce.Yield: 10-12 servings.