A slice of Cherry Chocolate Ice Cream Brownie Cake on a plate.
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5 from 1 vote

Cherry Chocolate Ice Cream Cake with Brownie Base

Cherry Chocolate Ice Cream Cake with a brownie base mimics the classic flavors of a Black Forest Cake but in a wonderful cold treat perfect for summer!
Prep Time30 mins
Cook Time30 mins
Freezer time1 hr 30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: cherry chocolate cake, cherry chocolate ice cream cake, easy ice cream cake
Servings: 12 servings
Calories: 395
Author: Jade Jones


  • 1 box brownie mix prepared per package directions
  • 46 fl oz Blue Bunny® Cherry Pickin' Chocolate® ice cream
  • 1 jar chocolate sauce
  • 1 jar maraschino cherries


  • Preheat oven to 325 degrees F.  Pour prepared brownie batter into a round spring form pan.  Bake according to package directions.  Make sure center is cooked and not gooey.  Cool completely!
    Do NOT remove the brownie from the pan.
  • Allow ice cream to sit out for about 5 minutes.  Give ice cream a quick stir to break up the middle and then spread over the top of your brownie base in the spring form pan. Return to freezer immediately and allow to harden up for at least an hour.
  • With the brownie and ice cream still in the pan, pour the chocolate sauce over the top and spread to cover.  Return the whole thing to the freezer for at least 30 minutes.
  • Just before serving top with the maraschino cherries around the outside and in the middle.  Then remove the cake from the spring form pan*.  Slice and serve.


*The easiest way to do this is to place the pan on a tall object like a jar and allow the outside part of the pan to fall away from the base.  


Calories: 395kcal | Carbohydrates: 62g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 165mg | Sugar: 44g | Vitamin A: 5IU | Calcium: 7mg | Iron: 1.2mg