This beautiful Brownie Cheesecake Ice Cream Cake is a hybrid dessert that is a cross between a no-bake block bottom cheesecake and no-churn ice cream. Simple, delicious, and absolutely delightful!
Summer may be coming to an end, but it’s still pretty hot outside! This Brownie Cheesecake Ice Cream Cake is super easy to make, and other than the brownies, you don’t even have to turn on your oven! This frozen treat is a hybrid dessert that is a cross between a no-bake block bottom cheesecake and no-churn ice cream.
Brownie Cheesecake Ice Cream Cake
This ice cream cake is the perfect addition to any celebration! Dense, chocolate brownies mixed into creamy no-churn cheesecake ice cream, covered in a homemade magic shell coating, and topped with sprinkles and whipped cream. This is what dreams are made of. Oh and don’t forget the cherries on top! Everybody will want a slice of this decadent dessert.
I was inspired by one of my favorite desserts, frozen black bottom cheesecake, for this dessert. Like many desserts, cheesecake is by far the best when it’s frozen. Crumbled brownies folded into the ice cream cake make it absolutely delicious. However, you can bake the brownies in the springform pan and let them cool, then top it with the ice cream cheesecake layer and freeze. Personally, I enjoy having brownie bits in every single bite; it reminds me of my childhood favorite, a Carvel® Ice Cream Cake.
To change it up, you can substitute the brownies with chopped strawberries, birthday cake, or any other baked dessert. You can also substitute the heavy cream with coconut whipped cream. The possibilities are endless! To make the cake even more indulgent, decorate the cake with luscious whipped cream, rich chocolate fudge, and a dash of sprinkles on top.
- 1/2 cup unsalted butter, melted
- 1/2 cup cocoa powder
- 2 eggs
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp espresso powder (optional)
- 1 1/2 cup heavy cream
- 4 oz (1/2 pkg) cream cheese, softened
- 1 tsp vanilla extract
- 14 oz (1 can) sweetened condensed milk
- 1 tbsp lemon juice
- 4 oz milk chocolate
- 4 tsp coconut oil
- sprinkles (optional)
- cherries (optional)
- whipped cream (optional)
- Pre-heat oven to 350ºF. Butter 8x8" pan and line with parchment paper; set aside.
- In a large bowl, whisk together melted butter, cocoa powder, eggs, granulated sugar, and brown sugar until well combined. Add flour, baking soda, salt, vanilla extract, and espresso powder; mix until smooth.
- Spoon batter into prepared pan and spread evenly. Bake for 10 minutes or until a toothpick inserted in the middle comes out clean; let cool.
- While the brownies are cooling, make the ice cream by adding heavy cream into a large mixing bowl and whisk until you have stiff peaks. Add cream cheese and whisk for 5 minutes or until smooth. Whisk in vanilla extract, sweetened condensed milk, and lemon juice until well combined. Crumble the brownies into the ice cream and fold in.
- Pour the ice cream mixture into a 9-inch spring form pan or 6 mini 4-inch springform pans. Use a spoon to even the top and tap the pan on the counter to remove any air bubbles. Cover with plastic wrap and freeze for 2 hours or overnight.
- Add chocolate and coconut oil into a bowl. Microwave in 15 minute increments until melted. Mix well.
- Remove the ice cream cakes from the springform pan. Place the cakes on a cooling rack over a baking sheet and pour magic shell chocolate all over it, coating all the sides.
- Decorate with whipped cream, sprinkles, and cherries. Freeze until ready to serve!
Home Chef Tip #1: If you have a tough time getting the springform pan to release, just dip the pan in some warm water for a few seconds!
Home Chef Tip #2: To serve, warm a knife under hot water and wipe to easily cut through the cake.
We hope you love this recipe for Brownie Cheesecake Ice Cream Cake from SoFabFood Contributor, Hetal from Milk & Cardamom, as much as we do. If you enjoyed this delicious dessert, be sure to stop by our desserts section for even more like it. Don’t forget to subscribe to our newsletter so that you never miss another recipe, and for daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!