Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1 quart (946ml) vanilla ice cream, slightly softened
  • 1 quart (946ml) chocolate ice cream, slightly softened
  • 1/2 cup (120ml) hot fudge sauce, cooled to room temperature
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1/4 cup (30g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Whisk together melted butter and sugar. Beat in the eggs and vanilla until the mixture looks glossy.
  3. Sift in the cocoa powder, flour, and salt. Fold gently with a spatula until just combined.
  4. Spread the batter evenly into the pan. Bake for 20–25 minutes, or until a toothpick comes out with a few moist crumbs attached.
  5. Let the brownie cool completely in the pan, then refrigerate for at least 1 hour.
  6. Spread the softened vanilla ice cream in an even layer over the chilled brownie base.
  7. Spread the softened chocolate ice cream in an even layer over the vanilla layer.
  8. Spread the cooled hot fudge sauce over the chocolate ice cream layer.
  9. In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Spread the whipped cream over the top and add optional chocolate shavings or crushed Oreos for garnish.
  11. Freeze the cake for at least 6 hours before releasing from the springform pan and slicing.