In just 5 hours and 20 minutes (including freezing time), I can have this indulgent Giada black- and -white brownie ice cream cake ready, and it’s always a crowd-pleaser.

The ingredients are so wholesome and comforting, with flavors like hazelnut liqueur and chocolate-chocolate chip ice cream taking center stage. The texture is perfectly creamy and fudgy, and the chocolatey flavor just makes it so satisfying. It’s great for special occasions and super easy to pull together on busy days.

Recipe Ingredients

• Nonstick cooking spray
• 1 (18.2-ounce) box dark chocolate fudge brownie mix, such as Duncan Hines
• 2 large eggs, at room temperature
• ¾ cup hazelnut liqueur, such as Frangelico
• ¾ cup vegetable oil
• ½ teaspoon almond extract
• 1 pint vanilla ice cream
• 1 pint chocolate–chocolate chip ice cream
• 1 tablespoon confectioners’ sugar (optional)

How To Make Giada black- and -white brownie ice cream cake

Prepare the Brownie

1. Preheat the Oven: Preheat the oven to 350°F. Easy peasy, right?
2. Prepare the Pan: Line a rimmed 12 × 8½-inch quarter sheet pan or a 9 × 13-inch baking dish with parchment paper. Don’t forget to spray it with nonstick cooking spray!
3. Mix and Bake the Brownie: Combine the brownie mix, eggs, liqueur, vegetable oil, and almond extract in a large bowl. Spread it evenly in the prepared pan, and bake for 18 to 20 minutes, or until the brownie is just set. Let it cool for 10 minutes before removing it from the pan to cool completely on a wire rack.

Assemble the Cake

1. Prepare the Loaf Pan: Line a 5 × 9-inch loaf pan with parchment paper that overhangs each long side by about 2 inches. You’ll thank yourself later!
2. Assemble the Cake: Cut the cooled brownie sheet into 3 equal 9-inch-long rectangles. Place 1 piece in the bottom of the loaf pan, and top it with softened vanilla ice cream. Repeat the process with another brownie rectangle, softened chocolate–chocolate chip ice cream, and finish with the last brownie rectangle. Press down gently, and wrap it in plastic wrap.

Freeze and Serve

1. Freeze the Cake: Freeze the cake for at least 5 hours, preferably overnight. Your patience will be rewarded!
2. Unmold and Serve: Run a thin knife along the two short sides of the loaf pan to loosen the cake. Turn it out, upside-down, onto a chilled plate, and peel off the parchment. Dust with confectioners’ sugar, if desired, and slice the cake. Time to indulge!

Recipe Tips

• Creative CrustAlternatives: Swap out the cookie crust for a wafers crust made from chocolate sandwich cookies or a peanut butter cookie crumbs crust for added flavors and textures, which elevate this dessert to a whole new level.
• Boost theChocolate Factor: Intensify the chocolate experience by drizzling the finished cake with a rich, velvety chocolate ganache or sprinkle shaved dark chocolate on top for added visual appeal and decadent indulgence.
• EasyAssembly Shortcuts: To simplify assembly, layer the ice cream mixture into the frozen cake shell in batches, spreading the mixture evenly to avoid ice crystals, and refreeze until firm for an incredibly strong foundation.
• Add FreshFruity Flair: Add a pop of freshness to the cake by incorporating a spoonful of raspberry or strawberry jam into the whipped cream topping, creating a beautiful contrast of flavors and textural variations.
• Gelato Variations: Replace the brownie bits and walnuts with chocolate-covered espresso beans or chopped hazelnuts to give the ice cream a sophisticated twist, evoking the richness of Italy’s beloved gelato traditions.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Chicken, Artichoke, And Cannellini Bean Spezzatino
• Giada Breakfast Tofu Scramble
• Giada Sweet Potato Gnocchi With Maple Brown Butter