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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


  • Ice Cream Maker


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

  • 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.
  • Cover and refrigerate overnight.
  • Whisk once more prior to adding to ice cream maker. Follow machine directions for preparing ice cream.

Brownie Recipe

  • Heat oven to 350°F. Prepare a 9x13 baking dish with non-stick spray or GOOP.
  • In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
  • 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.
  • With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
  • 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.
  • Allow cooling before assembling ice cream cake.

Assembling the Cake

  • Spread out chocolate ice cream evenly over cooled brownie. (If you are using store-bought ice cream, allow it to warm up before spreading.)
  • Next add a layer of roasted almonds, about 1 cups.
  • The next layer is mini-marshmallows, about 2 cups.
  • 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.
  • Chill cake for 15 minutes.
  • Spread whipped cream evenly over top of cake and drizzle with remaining hot fudge.
  • Freeze for at least 3 hours, preferably overnight.


Serving: 24g