Easy Ben and Jerry’s Ice Cream Cake Recipe

Why This Ice Cream Cake Belongs at Your Next Party

If you want a simple showstopper for a backyard bash, this chilled, layered dessert delivers every time. It repurposes a boxed or homemade brownie into a centerpiece that feels special with minimal fuss.

A brownie-bottom “two desserts in one” summer treat: chewy base meets thick frozen filling for contrast in texture and temperature. Guests talk about the first bite long after the last slice is gone.

A brownie-bottom “two desserts in one” summer treat

The payoff is obvious: a fudgy layer under rich frozen layers creates a memorable mouthfeel. This cream cake shines at birthdays, BBQs, and warm-weather get-togethers.

Choose two favorite ice cream flavors and make it yours

Pick two favorite flavors to personalize every slice. Swap mix-ins or toppings to match the mood—sprinkles for kids, sauce and nuts for adults. The result reads like a signature dessert, not a store-bought slab.

What to expect: layers, freezer time, and a show-stopping slice

Expect clear, distinct layers after modest freezer time. Let softened ice cream spread smoothly, then chill between layers for a clean slice.

“If the top softens, smooth it; if it needs more chill, the freezer always helps.”

• Simple to fix: the method is forgiving—restore firmness in the freezer.
• Visually striking: sliced squares show the contrast of brownie and frozen filling.
• Flexible: add mix-ins or swap pints to suit the occasion.

Ingredients for a Ben & Jerry’s-Inspired Ice Cream Cake

Gather the pantry and freezer staples that make this layered dessert easy to build and impossible to resist.

Base layer: one box brownie mix (or your favorite from-scratch brownie batter) for a fudgy foundation. Use a 8×8 or 9×9 pan for even slices.

Ice cream layer choices: two pints of your favorite ice cream — pick Core or Cookie Core styles for dramatic swirls and texture. These give the cream cake clear, distinct layers.

• Middle “surprise” options: split chocolate cupcakes or crushed sandwich cookie pieces to add chew and crunch.
• Toppings: whipped cream (Cool Whip is a handy shortcut), confetti sprinkles, and maraschino cherries with stems for a festive top.
• Optional add-ons: hot fudge sauce for a gooey center or magic shell for a crackly finish.

Shopping tip: buy two distinct pints so each frozen layer reads differently in the slice. Adjust chocolate intensity from lightly sweet to full-on fudge by choosing brownie-heavy or chocolate-cookie middle layers.

Tools and Cake Pan Setup for Clean Layers

Start with the right pan and a few simple tools to keep layers sharp and tidy. A calm setup makes assembly faster and keeps the finished dessert looking professional without fuss.

Pick the best pan for the final look

Square pans (8×8 or 9×9) give party bars with tidy edges and easier portioning. A 9-inch springform pan creates a classic round presentation for show-stopping slices.

Lift and protect: parchment plus plastic wrap

Lining the pan with parchment paper is the simplest way to lift the whole cream cake out for neat slices.

Add plastic wrap as an insurance policy to prevent freezer smells and to easily remove ice from the surface when you need to finish decorating.

Spreading and slicing tools that matter

Use a rubber spatula to spread ice cream smoothly without shredding the brownie base. A sharp knife warmed briefly with hot water gives clean cuts.

• Set aside your pan, parchment, plastic wrap, spatula, and knife before you begin.
• Work in short bursts so the ice stays firm—this saves minutes of back-and-forth time.
• Remember: clean layers come from setup, not pro equipment. Simple tools do the job when you plan ahead.

“Take a few minutes to prepare; it makes the rest feel effortless.”

Freezer Game Plan: Timing, Thawing, and Make-Ahead Tips

A clear plan for softening, staging, and freezing saves stress and produces clean slices. Follow small pauses and simple rules and the final dessert will look like it belongs in a bakery.

Soften on the counter for about 5–10 minutes so the top layer will spread easily without melting into a puddle. This brief wait lets you spread ice cream smoothly and keeps the texture thick enough to hold structure.

Stage and freeze between layers

Freeze for 15–30 minutes between each ice cream layer so the cream sets in stages. Short freezes stop layers from turning into one big blob and keep edges tidy.

Placement and overnight chill

Place the cake flat in the freezer with space around it so each layer freezes evenly and stays level. For best results, let the assembled cream cake freeze overnight for firm, sliceable results.

Serving tips for clean slices

Before serving, rest the cake 10–15 minutes at room temperature so cuts are creamy, not rock-hard. For neat edges, run a sharp knife under hot water, dry it, then use a steady run sharp knife motion through each slice.

“Plan the pauses: soften, set, freeze — repeat — then rest before cutting.”

• Softening on the counter: 5–10 minutes.
• Freeze between layers: 15–30 minutes.
• Overnight freeze: 6–8 hours for best firmness.
• Rest before serving: 10–15 minutes, then slice with the knife hot water trick.

ben and jerry’s ice cream cake recipe

Kick off by baking and fully cooling the brownie bottom so the frozen layers stay firm and tidy.

1. Bake the brownie bottom and let cool completely

   Preheat to 325°F. Pour batter into a parchment-lined 9×9 pan and bake about 30 minutes (follow box timing if different).

   Let cool completely on a rack for about 1 hour so the bottom won’t melt the first ice layer.

2. Spread the first pint of ice cream evenly over the cooled brownies

   Soften one pint until spreadable but not soupy—about 5–10 minutes at room temperature.

   Use a rubber spatula to smooth a uniform ice cream layer. Keep pressure light to protect the brownie bottom.

3. Add the middle layer: split cupcakes and set aside evenly across the top

   Split four chocolate cupcakes and place them cut-side down across the surface. Space them evenly and press gently so they nestle into the layer.

   This middle surprise adds texture without sliding when the next layer goes on.

4. Finish with the second pint of ice cream as the top ice cream layer

   Soften the second pint and spread it over the cupcakes. Think of this as the cold “frosting” that makes the cream cake dramatic and rich.

   Smooth the top so slices look tidy when cut.

5. Cover with plastic wrap and place in the freezer overnight

   Tightly cover the pan with plastic wrap to prevent freezer odors. Freeze at least 6–8 hours so the cake sets firm and slices cleanly.

   When ready to serve, rest briefly at room temperature for easier cutting.

“Bake, layer, seal, and freeze — the pauses make the final slices unforgettable.”

Flavor Combos and Layer Options to Match Any Mood

Pick pairings that turn every slice into a mini celebration of contrasting textures and flavors.

Featured pairing: try Boom Chocolatta Cookie Core with Brownie Batter Core for a chocolate-forward bar where each layer stays distinct. Swap to other favorite ice cream flavors if you want brighter or nuttier notes.

Chocolate lovers: stack a fudgy brownie base, a crunchy cookie middle, and a rich chocolate-on-chocolate top for full-bodied intensity. This build highlights depth without overwhelming balance.

Kid-friendly twists: fold in extra sprinkles, chopped cookie chunks, or puffed cereal for crunch. These playful mix-ins make the cream cake feel like a birthday staple.

Homemade option: make homemade ice cream slightly softer than scoopable firmness so it spreads easily and creates an ultra-creamy bite. Choosing contrasting cream flavors—salty-sweet vs. cookie-heavy—keeps each square memorable.

“Combine bold cores with smooth layers to create texture and flavor contrast that wows every time.”

• Inspire: mix Core-to-Core combos or try one store pint plus one homemade ice layer for control.
• Spotlight: Boom Chocolatta Cookie Core + Brownie Batter Core for chocolate lovers.
• Kid twist: sprinkles and crunchy mix-ins for instant party appeal.

Easy Variations Inspired by Classic Ice Cream Cakes

Quick twists let you turn the base into party-ready versions in minutes. These options borrow from classic shop builds so you can remix the brownie foundation without extra fuss.

Cookie-and-hot-fudge center

Scatter chopped sandwich cookie pieces over the cooled brownie, then drizzle with hot fudge sauce. Press lightly so the layer nests into place.

Chill 15–30 minutes between layers so the center stays crunchy-fudgy instead of running when the next layer goes on.

No-bake S’mores version

Press crushed graham crackers mixed with powdered sugar and melted butter into a 9″ springform pan. Fill with softened ice cream, top with marshmallow fluff, and freeze.

Minimum freeze is two hours; longer gives firmer slices for clean serving.

Marshmallow fluff torch finish

Spoon fluff over the top and scatter mini marshmallows. Use a quick torch pass to toast for a campfire look without a grill.

Budget and time hacks

Buy premade brownies or use store-bought hot fudge sauce to cut prep time. These shortcuts keep the dessert impressive while saving minutes and hours.

• Shop inspiration, home ease: classic shop styles guide simple at-home options.
• Cookie + fudge: layer cookie pieces and hot fudge sauce, chill 15–30 minutes.
• S’mores pan: graham crust, softened ice cream, fluff, torch finish; freeze 2+ hours.
• Shortcuts: bought brownies or ready-made sauce for speed.

“Match the build to the moment—last-minute BBQs, kids’ parties, or big celebrations all get a tailored slice.”

Decorating Ideas That Turn It Into a Celebration

A few smart toppings and the right finish transform this chilled bar into a festive showstopper. Simple tools and small moves give every slice a party-ready look.

Whipped cream swirls, sprinkles, and a cherry on top make the classic finish. Use chilled whipped cream or Cool Whip in a piping bag for pretty rosettes. Add sprinkles and a maraschino cherry on each square just before serving to keep textures bright.

Slice-first topping method

For quick service, top each piece after you cut it. This keeps decorations tidy and lets guests pick flavors.

It’s ideal when you want individual control and minimal melt time.

Full-cake decoration

To dress the whole cake, first remove from the pan using parchment and loosen edges carefully.

This approach delivers dramatic birthday energy but needs a cold surface and fast hands.

Magic shell and clean presentation

Drizzle a thin magic shell over a well-chilled top for a crackly, chocolate snap. It sets fast on cold cream and adds a crisp texture.

Before slicing, rest the dessert 10–15 minutes. Then use the knife hot water trick and a run sharp knife motion so each slice looks intentional and neat.

“Small accents — neat rosettes, a sprinkle, a snap of shell — make the cake feel like a celebration.”

• Tip: Decorate slices for speed, whole cake for drama.
• Tip: Use parchment to remove from the pan cleanly.
• Tip: Cool, rest, then use warm knife for clean edges.

Conclusion

Finish strong: a sturdy brownie bottom and chilled layers make this dessert reliably show-stopping.

Quick wins that matter: let the base cool fully, soften each pint just a few minutes to spread, and freeze between layers. An overnight freeze plus a 10–15 minute rest before slicing gives clean, creamy bars.

Make it your own by swapping flavors, adding middle surprises, or trying homemade ice cream for a personal twist. Plan ahead, assemble in the pan, and let the freezer do the work so party day feels effortless.

Experiment and take notes: record favorite pairings and topping styles so each future cream cake becomes your signature treat.