Brownie Sundae Ice Cream Cake


  • Vegetable-oil cooking spray
  • 2/3 cup all-purpose flour
  • 1/4 cup Dutch-process cocoa powder
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon baking powder
  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup whole milk
  • 4 ounces bittersweet chocolate, preferably 61% cacao, melted
  • 1/2 cup crunchy peanut butter
  • 1 1/4 cups vanilla ice cream, softened
  • 1/3 cup crushed raspberries
  • 1 1/2 cups strawberry ice cream, softened
  • Lightly sweetened whipped cream
  • Sugared Peanuts
  • Maraschino cherries, for serving


1 _ Cake: Preheat oven to 375 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment, leaving overhang on long sides; coat parchment with cooking spray. Whisk together flour, cocoa, salt, and baking powder in a bowl.

2 _ In a large bowl, beat butter with sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until smooth. Beat in vanilla. With mixer on low speed, add flour mixture in three batches, alternating with milk in two additions, beating until combined. Beat in melted chocolate.

3 _ Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until set on top but still wobbly in center, about 15 minutes. Let cool completely in pan on a wire rack.

4 _ Assembly: Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. Use parchment to lift brownie from baking pan. Cut crosswise into 3 pieces, one piece cut to fit bottom of loaf pan exactly, the next slightly wider, and the last widest of all (to match size of pan, which gets wider toward top).

5 _ Place smallest brownie piece, top-side up, in bottom of lined loaf pan. Spread peanut butter over top, then vanilla ice cream. Place second-largest brownie piece, top-side down, on ice cream. Spread with raspberries, then strawberry ice cream. Top with final brownie piece, topside down. Cover with plastic wrap and freeze until firm, at least 6 hours and up to 1 day.

6 _ Run a butter knife around edges to release lined cake from pan, then use plastic to remove cake and place on a serving platter. Top with whipped cream and sprinkle with peanuts. Slice with a sharp knife, wiping blade clean between each. Serve each slice with more peanuts and a cherry.