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birthday ice cream cake recipe with cake batter ice cream, brownies, and hot fudge
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Birthday Ice Cream Cake

My favorite ice cream cake of all time: generous layers of no-churn birthday cake ice cream, fudgy brownies, and homemade hot fudge.
Prep Time 20 minutes
Cook Time 7 minutes
8 hours
Servings 20 slices

Equipment

  • 1 6-inch springform pan
  • acetate or parchment paper (for collar)
  • scotch tape

Ingredients

Hot Fudge Filling

  • 1 Cup (240ml) heavy whipping cream
  • 1/4 Cup (60ml) light corn syrup*
  • 1/2 Cup (100g) granulated sugar
  • 1/2 Cup (113g) unsalted butter
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 6 Oz (175g) semi-sweet chocolate chips
  • 1/4 Cup (22g) unsweetened natural cocoa powder

No-Churn Birthday Cake Ice Cream

  • 2 Cups (480ml) heavy whipping cream
  • 14 Oz sweetened condensed milk
  • 1 Tbsp Amoretti Natural Birthday Cake Artisan Flavor
  • 1 Cup (100g) rainbow sprinkles

Additional Layers & Ingredients

  • brownies (homemade or storebought), baked in an 8x8inch pan and cooled completely
  • 1/4 Cup (25g) rainbow sprinkles

Instructions

Make the Hot Fudge Filling

  • In a medium saucepan over medium heat, combine the heavy whipping cream, corn syrup, sugar, salt, butter, and vanilla. Whisk constantly until the butter is fully melted and the mixture begins to simmer.
  • Reduce heat to medium-low and add the chocolate chips. Stir until melted.
  • Whisk in the cocoa powder and continue to cook on low until fully incorporated and glossy, about 1 minute.
  • Place the hot fudge into an airtight container and store in the refrigerator until room temperature, 50-60 minutes. It will thicken significantly as it cools.

Make the No-Churn Birthday Cake Ice Cream

  • Wait to make this element until right before you're ready to assemble the cake (the brownies should be baked and cooled and the hot fudge filling should be completely cooled as well). Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
  • Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.
  • In a separate small bowl, whisk together the sweetened condensed milk and Amoretti Birthday Cake Artisan Flavor until combined. Gently fold the sweetened condensed milk mixture into the heavy whipping cream with a rubber spatula, then fold in the rainbow sprinkles.

Assembly

  • Place a 6-inch cardboard cake circle over the top of the brownies and use a sharp knife to trace around it and cut out a 6-inch brownie circle. Place the brownie circle on top of the cardboard cake circle and place it into the bottom of a 6-inch springform pan. Wrap a sheet of acetate around the brownie layer and tape it together once it's the same diameter as the cake layer. Here are more detailed instructions on how to prepare the acetate collar.
  • Chop the rest of the brownie scraps (the leftovers from around your brownie circle tracing) into small chunks and set them aside.
  • Add half of the (room temperature) hot fudge filling onto the top of the brownie layer and smooth it down until it reaches the acetate. Add half of the birthday cake ice cream on top and smooth it down.
  • Reserve about ⅓ of the brownie chunks for the top of the cake, then sprinkle the rest in a layer on top of the ice cream. Add the rest of the hot fudge filling on top of the brownie chunks, then add the remaining birthday cake ice cream and smooth it down.
  • Sprinkle the reserved brownie chunks around the top edges of the final ice cream layer and top them with rainbow sprinkles.
  • Place a piece of plastic wrap over the opening of the acetate, then freeze the ice cream cake for at least 8 hours. When you're ready to serve it, remove the cake from the springform pan and unwrap the acetate.

Notes

*The light corn syrup in the hot fudge recipe is optional, but it does help keep the fudge filling softer when frozen. I do recommend it, but you are safe to omit it if you want. 
Make Ahead Tips: 
  1. The hot fudge filling can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, gently reheat it in the microwave in 10 second intervals until spreadable. 
  2. The birthday cake ice cream must be made right before assembling the cake and cannot be made ahead. 
  3. The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months.