Nutella Brownie Ice Cream Cake

Nutella Brownie Ice Cream Cake Recipe Cupcake Savvy

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This Nutella Brownie Ice Cream Cake is a rich, no-churn dessert perfect for chocolate lovers. The fudgy Nutella brownie base pairs perfectly with the creamy Nutella cookies-and-cream ice cream layer. Topped with crunchy chocolate cookies and a warm Nutella drizzle, this frozen treat delivers layers of texture and flavor in every slice.

Prep Time 25

Cook Time 25

Chill Time 6

Total Time 6 50

Servings

Calories 647kcal

Author Fay

EQUIPMENT

INGREDIENTS

Nutella Brownie Base:

1 cup Nutella room temp or warmed in microwave
2 eggs large
½ cup all-purpose flour

Nutella Cookies-and-Cream Ice Cream:

600 ml (2½ cups) heavy cream
395 g (14 floz) sweetened condensed milk
¾ cup Nutella ½ cup if you prefer
8 chocolate cookies plain or cream filled

Toppings:

6 chocolate cookies plain or cream filled
⅓ cup Nutella room temp or warmed in microwave

INSTRUCTIONS

Nutella Brownie Base:

Preheat your oven to 180°C (355°F). Grease and line an 8-inch cake pan with parchment paper.
In a mixing bowl, combine Nutella and eggs, mixing one at a time until smooth.
Sift in the flour and mix briefly on low speed until just combined.
Pour the batter into the prepared pan and bake for 20–25 minutes. Avoid overbaking to maintain a fudgy texture.
Cool in the pan on a wire rack for 15 minutes, then remove and cool completely.
Place the cooled brownie in the base of a mousse ring or springform pan lining the sides with acetate or parchment paper.

Nutella Cookies-and-Cream Ice Cream:

In a large bowl, whip heavy cream, condensed milk, and Nutella until thickened and increased in volume by approximately one third.
Roughly chop the cookies and fold them into the whipped mixture.
Pour the ice cream mixture over the brownie base. If the springform pan cannot hold all the ice cream, freeze the extra in a separate container.
Freeze the assembled cake overnight until solid.

Garnish:

Roughly chop the cookies and warm Nutella in the microwave for 20 seconds.
Remove the cake from the mold and transfer it to a serving plate.
Sprinkle the top with the chopped cookies and crumbs, then drizzle generously with the warmed Nutella.
Return to the freezer until ready to serve.
Let the cake soften for 10 minutes at room temperature before slicing.

NOTES

Use room-temperature Nutella for easier mixing or warm in the microwave for 15-20 seconds.
Don’t overbake the brownie base; a slightly underdone center is perfect for a fudgy texture.
Freeze the ice cream cake overnight for the best structure.
Warm your knife in hot water for clean slices.
Store leftovers in an airtight container in the freezer to maintain freshness.

NUTRITION