This ice cream cake is a surefire crowd-pleaser that requires little effort. Strawberry cake mix becomes the brownie crust for this cool, refreshing summer dessert. It is filled with chocolate chip ice cream and topped with a layer of chocolate fudge—it is so good!!
It’s summertime, and I am in a strawberry state of mind. This is the second recipe in a row featuring the fruit, and if you haven’t seen the Drunken Strawberry Coconut Trifle from my previous post, you’ve got to check it out!
So, why make cake mix brownies when there are plenty of brownie mixes available? Sometimes, I run out of the brownie mix, and cake mix is all I have in the pantry. (And I’m too lazy to run to the store or make brownies from scratch.) Adjusting the preparation slightly is a great method to turn cake mixes into mouth-watering brownies.
Making this cake could not be easier. It starts with a strawberry cake mix. Add salt, water, oil, and eggs. Mixing is done entirely by hand. Once baked and cooled, the brownie is pressed into a plastic wrap-lined mold to form a crust, then frozen for 1 hour to set. Now, doesn’t that sound easy so far?
To finish, fill the crust with softened ice cream, wrap tightly, and freeze. Just before serving, remove the cake from the mold and spread a layer of chocolate fudge Magic Shell on top.
Now, I used chocolate chip ice cream for this post, but use whatever flavor speaks to you. Chocolate of any kind, coconut, Almond Joy, and Neapolitan are great options. What about mint chocolate chip?
This ice cream cake is a perfect summer dessert to have at your disposal. It can be made days ahead. Serve it at your next backyard barbecue, pool party, sleepover, or birthday party. It’s going to be a hit!
If strawberry is not your thing, use a cake mix with a different flavor. I am just sharing the concept. Play around with the flavor by mixing and matching different cake mixes and ice cream. Most of all, have fun!!
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STRAWBERRY BROWNIE ICE
CREAM CAKE
INGREDIENTS:
1 (16.5 oz.) strawberry cake mix
1/4 tsp. salt
1/2 cup vegetable oil
1/4 cup water
1 egg
1.5-quart chocolate chip ice cream or flavor of choice, softened
1 (7.5 oz) Magic Shell Chocolate Fudge
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Grease a 9″ x 9″ baking pan with cooking spray. Add the cake mix, salt, water, vegetable oil, and egg to a large mixing bowl. Whisk by hand until the ingredients are well blended, about 50 strokes. The batter will be dense and thick. Do not overmix.
Scoop the batter into the prepared baking pan. Spread even. Place in the oven. Bake for 23-28 minutes. Done when a toothpick inserted into the brownie comes out clean. Allow to cool.
Cut out (and eat) any hard, crusty edges. Line a 1.5-quart mold with plastic wrap, allowing a few inches of excess wrap to drape over the outside of the mold (I used two 6-inch cake pans). Break up pieces of brownies and press them onto the bottom and sides of the mold to form a thin crust. Freeze for 1 hour to set. Add softened ice cream, pressing to fill the crust. Cover with plastic wrap, followed by a layer of foil. Freeze for at least 2 hours.To unmold, allow the cake to sit at room temperature for two minutes. Run a knife around the edge to loosen the cake. Lift out by pulling on the plastic wrap, or turn the cake upside-down, tapping the mold to loosen the cake. Remove the plastic wrap.
Place the cake on a serving plate. Shake the Magic Shell bottle. Spread a generous amount over the cake, working quickly before it solidifies.
Makes 8 servings.
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In Good Flavor
I freaking LOVE ice cream cakes and have never made one in my life! What is wrong with me? Need to correct that and make this cake ASAP 🙂
Haha!! I completely get it, Karrie! There are so many yummy recipes to try and not enough time in a person's life to try them all! ☹️