Mocha Brownie Ice Cream Cake

Mocha Brownie Ice Cream Cake

This mocha brownie ice cream cake is layered with homemade brownies and two flavors of no-churn ice cream!

This mocha brownie ice cream cake is a great treat for these warming days. Aren’t you so excited for a new season, like, in every sense of the phrase? Hang in there, keep calm, and make cake, okay?


For the brownie (see notes for shortcut):

  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 8 ounces melted butter (2 sticks)
  • 1 1/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon kosher salt

For the ice cream:

  • 2 cups heavy whipping cream
  • 21/2 teaspoons espresso powder or instant coffee
  • 1 (14 ounce) can sweetened condensed milk
  • 2 ounces finely chopped semisweet chocolate or mini chocolate chips
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract

For the cake topping:

  • 1 cup crushed chocolate sandwich cookies
  • Either 18 ounce container of non-dairy whipped topping (Cool Whip) or
  • 1 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract


To prepare the brownies:

  1. Preheat the oven to 300 degrees and spray your pan with baking spray. These brownies can be prepared in an 8” square/round pan, or, to prepare a loaf shaped ice cream cake as I did in my photos, bake in two bread loaf pans.
  2. In the bowl of a stand mixer, beat the eggs until light and fluffy, about 2 minutes. Add sugar and beat to combine, about 1 minute. Add the remaining ingredients and stir on low until combined.
  3. Pour the batter into the prepared pan(s) and bake until a toothpick inserted comes out clean. For an 8” pan, this will take about 40-45 minutes, and for two loaf pans, it will take about 20-25 minutes. Allow the brownies to cool completely before assembling the cake. You can speed up this process by cooling them in the fridge, or by preparing the day before.

To prepare the coffee ice cream:

  1. Pour 1 cup of the heavy cream into a large bowl and sprinkle in the espresso powder. Stir and allow to dissolve, about 5 minutes. Add half (7 ounces) of the sweetened condensed milk to the mixing bowl beat the mixture until stiff peaks form. Fold in the chocolate and set aside in the fridge while you make the remaining elements.

To prepare the chocolate ice cream:

  1. Pour half (7 ounces) of the sweetened condensed milk to a large mixing bowl or the bowl of a stand mixer. Add the cocoa powder and vanilla and beat until well combined and no lumps remain. Add the remaining one cup of the heavy whipping cream and beat the mixture until stiff peaks form. Set aside in the fridge while you prepare the remaining elements.

To prepare the cake topping:

  1. In the bowl of a stand mixer or in a large mixing bowl, whip the cream on low speed until it is frothy. Increase speed to high, beating until soft peaks form. Add the sugar and the extract and beat until stiff peaks form. Set aside until ready to assemble cake.

To assemble the cake:

  1. Line a loaf pan or an 8” springform pan with plastic wrap, leaving several inches worth of wrap extending over the sides. This will make the removal process easier.
  2. If preparing in a loaf pan, spread the coffee ice cream evenly over the bottom of the pan. Top with a layer of brownie (see notes). Spread the chocolate ice cream over top and smooth out. Cover with a layer of plastic wrap and freeze for at least 6 hours or overnight, if possible. When ready to frost, remove the cake from the pan to a serving dish. Peel off all the plastic wrap and cover with whipped cream or topping. Drizzle the ganache over top and allow to freeze for 2-4 hours or until frozen solid, if desired. Alternatively, you can serve immediately, but keep in mind the hot ganache may melt the cake some. Serve frozen and keep covered with plastic wrap and foil to maintain freshness for up to a week.
  3. If you want to prepare the cake in a round springform pan, I recommend layering as follows: brownies, coffee ice cream, chocolate ice cream. Then freeze your cake and frost with whipped cream as desired. Really you can assemble the cake in any manner you like, but the cake is easiest to cut when the brownies are toward the bottom.

I`m obsessed with coffee, definitely have to try your recipe - Miami Food Network -


  • Feel free to use boxed brownies or store-bought prepared brownies. I prefer Ghiradelli Dark Chocolate Brownie mix when using boxed brownies. Just remove the big chocolate chips from the powder mix before stirring together as the chocolate chips can make the brownie hard to cut once frozen.
  • I recommend preparing your brownies in the pan you plan to assemble the cake in so that the brownie is the same size as the cake. However, you can also crumble your prepared brownies into the cake. It won’t make a difference on the final outcome of the cake.


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