Ice Cream Sundae Layer Cake: Creamy Dessert with Toppings

Ice Cream Sundae Cake

Ingredients

For the Brownie Layer:

• 5 oz unsalted butter
• 10.5 oz granulated sugar (about 1 1/2 cups)
• 3 oz unsweetened cocoa powder (about 1 cup)
• 2 large eggs, cold
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2.25 oz all-purpose flour (about 1/2 cup)

For the Ice Cream Layer:

• 16 oz heavy cream (2 cups)
• 8 oz milk (1 cup)
• 7 oz granulated sugar (about 1 cup)
• Pinch of salt
• 5 large egg yolks
• 2 tsp vanilla paste or 1 Tbsp vanilla extract
• 2 oz maraschino cherries, patted dry (about 1/3 cup)
• 2 large waffle cones, coarsely chopped
• 2.5 oz peanuts (about 1/2 cup), coarsely chopped

To Decorate:

• Miniature ice cream cones
• 2–3 cups buttercream frosting, homemade or store-bought
• Assorted gel food coloring
• 20 oz heavy cream (2 1/2 cups) for whipped cream
• 3.5 oz powdered sugar (1/2 cup)
• Sprinkles

Instructions

To Make the Brownie Layer:

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment and spray with nonstick spray.
2. Combine butter, sugar and cocoa in a microwave-safe bowl and heat in 45-second increments until butter is melted and mixture is hot but not boiling. Stir until shiny yet slightly grainy; cool until warm.
3. Add eggs one at a time, stirring each in, then add vanilla. Stir in salt and flour until no streaks remain. Pour into prepared pan and bake 30–35 minutes until a toothpick has a few moist crumbs. Cool completely.

To Make the Ice Cream Layer:

1. Combine cream, milk, sugar and salt in a saucepan and heat to a simmer. Whisk egg yolks in a separate bowl. Temper the yolks by whisking in about a third of the hot cream, then return mixture to the saucepan and cook, whisking, until it thickens and coats the back of a spoon (about 175°F).
2. Remove from heat, strain into a bowl, whisk in vanilla, and chill completely (cling film pressed to surface helps). Once cold, churn in an ice cream maker according to manufacturer’s directions.
3. At soft-serve stage, fold in cherries, waffle cone pieces and peanuts. Remove the cooled brownie from its pan, line the pan with plastic wrap (extending up the sides), place the brownie back in, spoon the ice cream over it, and smooth. Freeze until very firm, at least 3–4 hours or overnight.

To Decorate:

1. Prepare the miniature cones by scooping small balls of colored buttercream into each cone. Place them upright in a cardboard holder (cut X-shaped slots into a box) and chill until firm.
2. Whip heavy cream with powdered sugar to stiff peaks. Work quickly or return the cake to the freezer between decorating steps to prevent melting.
3. Remove the springform sides, place the cake on a cake round, spread whipped cream on top and around the sides, and press sprinkles onto the sides. Pipe whipped rosettes around the top edge, freeze to set, then insert the chilled mini cones into the rosettes.
4. For clean slices, cut the cake straight from the freezer; let slices sit 3–5 minutes to soften slightly before serving. Wrap leftovers tightly and store in the freezer.

Notes

If you prefer a shortcut, use a quart of store-bought vanilla ice cream. Soften it slightly, stir in the cherries, peanuts and cone pieces, press over the brownie layer, refreeze until firm and proceed with decoration.

Measuring Tips

These recipes are developed using weight measurements; a kitchen scale is recommended for best results. Volume equivalents are provided, but note that weight and volume do not always convert precisely by the “8 oz = 1 cup” rule.

Nutrition

Calories: 697 kcal | Carbohydrates: 64 g | Protein: 8 g | Fat: 48 g | Saturated Fat: 27 g | Cholesterol: 252 mg | Sodium: 156 mg | Fiber: 3 g | Sugar: 52 g