Strawberry Fudge Ice Cream Cake is a celebration-ready dessert that combines rich, fudgy brownie layers with creamy strawberry ice cream and fluffy whipped topping. Topped with rainbow sprinkles and a fresh strawberry garnish, this frozen treat is as visually delightful as it is indulgently satisfying. Whether for birthdays, summer parties, or special celebrations, this ice cream cake is guaranteed to impress guests of all ages.

Why You’ll Love This Recipe

This dessert delivers the best of both worlds—dense, chocolatey brownie layers and smooth, fruity strawberry ice cream. It’s easy to make using boxed brownie mix and store-bought ice cream, yet it looks and tastes like a bakery-quality creation. The whipped topping and colorful sprinkles add festive flair, making it the perfect go-to for quick, crowd-pleasing celebration cakes. Plus, it’s a great make-ahead option.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Brownie Layers:

1 box brownie mix (plus ingredients listed on the box: oil, eggs, water)
1/2 cup mini chocolate chips (optional)

For the Ice Cream Layer:

1 quart strawberry ice cream, slightly softened

For Topping:

1 1/2 cups whipped cream or whipped topping
Rainbow sprinkles
Fresh strawberry, for garnish

Directions

Preheat oven to 350°F (175°C). Grease and line two 8×8-inch square pans with parchment paper.
Prepare the brownie mix according to the package instructions, folding in mini chocolate chips if using.
Divide the batter evenly between the two pans and bake for 20–25 minutes or until set and a toothpick comes out with a few moist crumbs. Let cool completely.
Line a clean 8×8-inch pan with plastic wrap. Place one cooled brownie layer on the bottom.
Spread the softened strawberry ice cream evenly over the brownie base, smoothing the top with a spatula.
Add the second brownie layer on top, pressing down gently to set.
Cover with plastic wrap and freeze for at least 4 hours, or until completely firm.
Once frozen, remove the cake from the pan using the plastic wrap. Frost the top and sides with whipped cream or topping.
Decorate with rainbow sprinkles and a fresh strawberry.
Slice and serve immediately, or store in the freezer until ready to serve.

Servings and timing

Servings: 9 slices
Prep Time: 20 minutes
Freeze Time: 4 hours
Total Time: 4 hours 20 minutes
Calories: Approximately 390 kcal per slice

Variations

Different Ice Cream Flavors: Try vanilla, chocolate chip, raspberry, or cookies and cream for a fun twist.
Layer Add-Ins: Add a layer of chocolate fudge sauce or sliced strawberries between the brownie and ice cream for added richness.
Gluten-Free Option: Use a gluten-free brownie mix and ensure your ice cream and toppings are gluten-free.
Mini Cakes: Assemble in muffin tins for individual ice cream cakes.
Chocolate Ganache Topping: Pour a thin layer of ganache over the whipped topping for a glossy finish.

storage/reheating

Store the assembled cake in the freezer, tightly wrapped or in an airtight container, for up to one week. For best slicing, allow the cake to sit at room temperature for 5–10 minutes before serving. Do not refreeze once fully thawed, as the texture may change.

FAQs

Can I use homemade brownies instead of boxed mix?

Yes, homemade brownies work perfectly. Use your favorite recipe and divide the batter between two 8×8-inch pans.

How do I soften ice cream for layering?

Let the ice cream sit at room temperature for 10–15 minutes until it becomes spreadable but not melted.

Can I make this in a round pan?

Yes, you can use two 8-inch round pans, though slicing may be slightly different.

What’s the best way to remove the cake from the pan?

Line the pan with plastic wrap or parchment paper before assembly to make lifting the frozen cake easier.

Can I use fresh whipped cream instead of whipped topping?

Yes, freshly whipped cream works well. Stabilize it with a bit of powdered sugar or gelatin if serving later.

Is this cake safe to refreeze after slicing?

It’s best to slice what you plan to serve. Repeated thawing and refreezing can alter the texture.

Can I make this cake ahead of time?

Absolutely. Prepare and freeze the cake up to 2–3 days in advance for stress-free serving.

What if I only have one pan?

Bake the brownie layers one at a time, letting the first cool before reusing the pan for the second batch.

How long should the cake sit before slicing?

Let it sit for 5–10 minutes out of the freezer so it softens slightly for cleaner cuts.

Can I use low-fat or dairy-free ingredients?

Yes, you can use dairy-free ice cream and whipped topping, and a low-fat brownie mix if preferred.

Conclusion

Strawberry Fudge Ice Cream Cake is a showstopping dessert that’s as easy to prepare as it is delightful to serve. With its rich brownie base, luscious ice cream center, and festive whipped topping, it’s the ideal sweet for birthdays, parties, and warm-weather gatherings. Prepare it in advance and enjoy a slice of frozen fun that both kids and adults will love.

Strawberry Fudge Ice Cream Cake

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A decadent layered dessert with rich chocolate brownie cake, creamy strawberry ice cream filling, fluffy whipped topping, and rainbow sprinkles—perfect for celebrations and all ages.

Author: Mari
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 4 hours 20 minutes
Yield: 9 slices 1x
Category: Dessert
Method: Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1 box brownie mix (plus ingredients listed on box: oil, eggs, water)
1/2 cup mini chocolate chips (optional)
1 quart strawberry ice cream, slightly softened
1 1/2 cups whipped cream or whipped topping
Rainbow sprinkles
Fresh strawberry, for garnish

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Instructions

Preheat oven to 350°F (175°C). Grease and line two 8×8-inch square pans with parchment paper.
Prepare brownie mix according to package instructions, folding in chocolate chips if using.
Divide the batter evenly between the two pans and bake for 20–25 minutes or until set. Cool completely.
Line an 8×8-inch pan with plastic wrap. Place one brownie layer on the bottom.
Spread softened strawberry ice cream evenly over the brownie, smoothing the top.
Add second brownie layer on top and press gently. Cover and freeze for at least 4 hours or until firm.
Once frozen, remove from pan and frost with whipped topping.
Decorate with sprinkles and a fresh strawberry on top.
Slice and serve immediately or store frozen until ready to serve.

Notes

Make sure the brownie layers are completely cooled before assembling.
For cleaner slices, use a sharp knife dipped in hot water.
Can substitute with any favorite ice cream flavor.
Store tightly wrapped in the freezer for up to a week.

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 29g
Sodium: 210mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg