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Fudge Brownie Ice Cream Cake

Fudge Brownie Ice Cream Cake
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Fudge Brownie Ice Cream Cake

Fudge Brownie Ice Cream Cake

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A three-layer frozen dessert with a chocolate brownie base, vanilla nondairy cream, and a rich chocolate fudge topping. The family proportions make a large batch for entertaining or freezing ahead.
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Servings: 2 (9×13-inch) pans or 4 (9-inch) round pans
Course: Frozen Desserts, Cakes & Sweet Extras
Ingredients Equipment Method Notes

Ingredients
  

Brownie
  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup cocoa
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 large eggs
  • 1 cup nondairy creamer
  • 1/2 cup oil
  • 2 tsp vanilla sugar
  • 1 cup hot water
Vanilla Ice Cream Layer
  • 2 (8 oz) containers nondairy whipping cream, unwhipped
  • 1/2 cup sugar
  • 1 tsp vanilla extract
Fudge Layer
  • 6 large pasteurized eggs
  • 2 cups confectioners’ sugar
  • 10 oz chocolate
  • 2 cups (4 sticks) margarine

Equipment

  • Electric mixer
  • 2 (9×13-inch) pans or 4 (9-inch) round pans
  • mixing bowls
  • small saucepan
  • Wire rack
  • Rubber spatula

Method
 

  1. Preheat oven to 350°F / 175°C. Grease two 9×13-inch pans or four 9-inch round pans.
  2. For the brownie, mix sugar, flour, cocoa, baking soda, and baking powder.
  3. Add the 2 eggs, nondairy creamer, oil, and vanilla sugar. Stir to combine.
  4. Add the hot water and mix well. Divide evenly among the prepared pans.
  5. Bake 30-35 minutes, until the center is set. Cool completely on a wire rack.
  6. For the vanilla layer, beat the nondairy whipping cream until peaks form, about 4 minutes. Add sugar and vanilla and beat just until combined.
  7. Spread the vanilla cream evenly over the cooled brownie layers. Freeze until firm.
  8. For the fudge, beat the pasteurized eggs with the confectioners’ sugar until light and fluffy.
  9. Melt the chocolate and margarine together over low heat. Cool slightly.
  10. Stir the melted chocolate mixture into the egg mixture until combined. Spread over the frozen vanilla layer.
  11. Freeze until firm. Slice and serve frozen.

Notes

Recipe #112
Category: Frozen Desserts, Cakes & Sweet Extras
Yield: 2 (9×13-inch) pans or 4 (9-inch) round pans
Method: Bake, whip, layer, freeze
Prep: Not specified on family recipe
Bake/Freeze: Bake 30-35 min; freeze until firm
Difficulty: Intermediate
Recipe Details
Kosher: Pareve when all chocolate, creamer, whipping cream, and margarine are pareve. Texture: Fudgy cake, creamy center, rich frozen chocolate top. Best feature: Makes several pans at once.
Important Egg-Safety Correction
The fudge layer is frozen without being cooked after the eggs are added. Use pasteurized shell eggs or pasteurized egg product for the 6 eggs in the fudge layer. Do not use ordinary raw shell eggs in the finalized website version.
What a Beginner Should Look For
Brownie: Center set and no longer liquid. Vanilla layer: Whipped to firm peaks before spreading. Fudge: Smooth and glossy after the chocolate mixture is incorporated. Finished dessert: All three layers firm enough to slice.
Why Pasteurized Eggs Are Required
Because the fudge eggs are not cooked after mixing, the website version follows established food-safety guidance for uncooked egg desserts and uses pasteurized eggs.
Beginner Tips
  • Cool the brownie completely before adding the vanilla layer.
  • Keep the whipping cream cold until beating.
  • Freeze the vanilla layer before adding fudge so the layers stay separate.
  • Cool the melted chocolate-margarine mixture slightly before combining it with the pasteurized eggs.
  • Use a sharp knife for neat frozen slices.
Troubleshooting
Vanilla layer melts into brownie: The brownie was still warm. Fudge layer streaks: The chocolate mixture was too hot or not fully blended. Layers slide when cut: Freeze the assembled dessert longer. Brownie feels dry: Begin checking at 30 minutes and do not overbake.
Make Ahead, Storage & Freezing
Keep frozen and tightly covered. The family recipe does not state a specific storage duration, so no longer storage period is added here.
Tip to Hand Down
For clean old-fashioned layered desserts, let every layer become fully cool or firm before adding the next one.

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