Brownie Strawberry Ripple Ice Cream Cake Recipe

This Brownie Strawberry Ripple Ice Cream Cake is a real stunner. Rich, fudgy chocolate brownie layers with a layer of no churn strawberry ripple ice cream in the middle. You can absolutely cheat and buy an already made brownie or box mix brownie to make this even faster. You can also grab a tub of strawberry ice cream and skip to the last steps of the recipe.

So how do I make this Brownie Strawberry Ripple Ice Cream Cake from scratch?

This recipe is actually a lot easier than it might appear;

–Strawberry Ripple Ice Cream: This is a simple no churn recipe with fresh strawberries and strawberry coulis rippled through. You can also use strawberry jam to ripple.

–Brownie: A rich chocolate brownie recipe.

–Ice Cream Cake Assembly: In this step I’ll describe how to sandwich together the cake and ice cream.

No Churn Strawberry Ripple Ice Cream

This Ice Cream recipe is super fast and easy to put together. It does not require any fancy equipment like an ice cream machine. The high sugar content from the condensed milk and the addition of alcohol (gin) helps keep it smooth and creamy.

To begin making this no churn ice cream, add the cream to a large mixing bowl. Whisk with an electric whisk or stand mixer with whisk attachment for 2-3 minutes until soft peaks form. Soft peaks mean it will hold it’s shape just barely but the cream is still soft. Next, add in the condensed milk and gin and mix with a rubber spatula until combined. Line a loaf tin with two layers of cling film and pour the ice cream mixture into it. Add fresh chopped strawberries and a few tablespoons of strawberry coulis or jam. Using a palette knife or a small knife, swirl through the ice cream to create ripples. Freeze for 12 hours or overnight.

Brownie

This is my go to recipe for chocolate brownies. It’s rich, fudgy and super chocolatey.

To begin making this brownie, add the dark chocolate and butter to a small saucepan. Melt on a low heat, stirring often. Take off the heat as soon as everything is melted. In a large mixing bowl, add the eggs and sugar. Whisk on medium-high with an electric whisk or stand mixer with a whisk attachment for 3-4 minutes until doubled in size and pale.

Next, stream in the melted butter and chocolate and mix with a rubber spatula until fully combined. Sieve in the flour and cocoa powder and mix again with the rubber spatula until no lumps of flour remain. Pour into a greased and lined 8 inch square cake tin or a greased and lined loaf tin. Bake for 15-20 minutes until risen but still wobbly in the middle. Allow to cool fully before assembling.

Assembling the Cake

To put together this Brownie Strawberry Ripple Ice Cream Cake, begin by removing the fully frozen ice cream from the freezer. Remove the ice cream from the loaf tin by lifting out the cling film. Line the loaf tin again with more cling film or place the ice cream onto a cold plate and reuse that cling film. If you used the 8 inch cake tin, slice the brownie in half vertically. If you used a loaf tin, slice in half horizontally so you have two cake layers that fit into the loaf tin. Place the first layer of brownie into the bottom of the lined loaf tin. Place the ice cream layer on top of this and finish off with the remaining layer of brownie.

Press down gently to help sandwich them together. Take the overhanging cling film and wrap tightly over the top. Return to the freezer for 5-10 minutes to firm back up.

Remove from the freezer, unwrap and cover in melted dark chocolate and strawberries to decorate. Slice and serve immediately. Tightly wrap any leftovers in cling film and return to the freezer for up to 3 months.

Interested in more No Churn Ice Cream Recipes? Why not check out my Blood Orange No Churn Recipe or my Apple Crumble No Churn Ice Cream Recipe.

Want more Cake Recipes? Check out my Cake Category, here.