Everything good in life is inside this swirly dreamy ice cream cake. Reminiscent of BR’s iconic Jamocha Almond Fudge, this cake just makes me happy. Imagine coffee flavored ice cream with big fudgy swirls, sitting on top of a rich brownie crust that stays chewy in the freezer.
Some believe that no-churn is the ice cream equivalent of Cheez Whiz. If you are purist, go ahead and substitute espresso gelato for a seriously sophisticated cake. I won’t lie and say that no-churn has the same complexity as traditional ice cream. But it is fantastically delicious and embarrassingly easy to make – no custard, no cooking, and no machine needed. What’s not to love about that?
There are two ways to go on this: thick chocolate sauce or thin fudge sauce. Tastewise it’s about the same. When it comes to the marbling, chocolate sauce is easier to swirl if you make it thick enough (the cake in the photos was made using chocolate sauce). Fudge is great but it can be hard to work with when cool (too warm and it will melt into the ice cream) The advantage of fudge is having a chocolate streak with some chew to it.
Included is a recipe for brownies formulated to stay chewy in the freezer. But you can use any brownie recipe and just undercook it slightly. Feel free to use leftover or storebought brownies as well.
You make everything this cake from scratch or take a few short cuts. Use commercially made ice cream, fudge sauce or make brownies from a box – whatever works for you.