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Brownie Rocky Road Ice Cream Cake

Rocky Road Ice Cream Brownies

This Rocky Road Ice Cream Brownie recipe is made for summer! Layers of deliciousness!

Course Dessert
Cuisine American
Keyword brownie rocky road ice cream cake
Servings 24 smaller pieces
Author Amanda Rettke


Chocolate Ice Cream Recipe

  • 3/4 cup (87g) cocoa, sifted
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (67g) packed brown sugar
  • 1 cup (245g) whole milk
  • 2 cups (480g or 16 ounces) heavy cream
  • 2 teaspoon vanilla extract
  • 1/2 cup hot fudge sauce

Brownie Recipe

  • 1 1/2 cups (186g) all-purpose flour
  • 1/3 cup (42g) dark cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 2 cups (400g) granulated sugar
  • 3/4 cup (1 1/2 sticks or 170g) butter, softened or room temperature
  • 2 teaspoons vanilla


  • 1 cup roasted almonds
  • 2 cups mini marshmallows
  • 12 ounces hot fudge, warmed
  • 16 ounces (about 3 cups) whipped topping


Chocolate Ice Cream Recipe

  1. In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk and with a hand-mixer on low, mix until sugars are dissolved. Stir in the heavy cream and vanilla.

  2. Cover and refrigerate overnight.

  3. Whisk once more prior to adding to ice cream maker. Follow machine directions for preparing ice cream.

Brownie Recipe

  1. Heat oven to 350°F. Prepare a 9x13 baking dish with non-stick spray or GOOP.

  2. In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
  3. In the bowl of a stand mixer or in a large bowl using a hand-held mixer beat the eggs, sugar, butter, and vanilla until light and fluffy.
  4. With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
  5. Pour brownies into a prepared baking dish and bake for 30-35 minutes at 350°F. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.

  6. Allow cooling before assembling ice cream cake.

Assembling the Cake

  1. Spread out chocolate ice cream evenly over cooled brownie. (If you are using store-bought ice cream, allow it to warm up before spreading.)
  2. Next add a layer of roasted almonds, about 1 cups.
  3. The next layer is mini-marshmallows, about 2 cups.
  4. Next is one 12-ounce jar of hot fudge which has been warmed slightly so that it can pour easier. Pour half (or eyeball how much you want) over marshmallows.

  5. Chill cake for 15 minutes.
  6. Spread whipped cream evenly over top of cake and drizzle with remaining hot fudge.

  7. Freeze for at least 3 hours, preferably overnight.