This Fudge Brownie Ice Cream Cake is easy to make and beyond delicious. Two fudge brownie layers, a 3-ingredient chocolate fudge sauce, and lots of creamy ice cream. Death-by-chocolate guaranteed.

fudge brownie layers
2 cups unsalted butter, melted and cooled (452g)
2 cups granulated white sugar (400g)
2 cups packed light brown sugar (400g)
8 large eggs
3 vanilla beans* (or 1 tbsp vanilla extract)
2 cups unsweetened cocoa powder, spooned and leveled (168g)
2 cups all-purpose flour, spooned and leveled (240g)
2 tsp salt
chocolate fudge sauce
1 cup dark chocolate, chopped (175g)
6 oz sweetened condensed milk (170g)
1/2 cup heavy whipping cream (120ml)

3-4 pints ice cream of your choice (1.4 - 1.9L)

  1. Preheat oven to 350°F / 175°C. Line two 9" (23cm) springform pans with parchment paper. Set aside.
  2. Make the fudge brownie layers: In a large mixing bowl stir together butter, sugars, eggs, and vanilla* just until combined. Don't use a hand or stand mixer or you have too much air pockets in the batter, and this makes the brownies cakey instead of fudgy. Stir by hand with a whisk. Sift in cocoa, flour, and salt and stir just until combined. Divide into the two prepared pans equally and bake for 25-30 minutes until the brownies don't jiggle anymore and are just set to touch. A toothpick should come out dirty. Don't overbake the brownies or they are getting cakey. I baked mine for exactly 29 minutes. Remove from oven and let cool for 10 minutes. They will keep baking in the pan. Then remove from pan and transfer with the baking paper to a wire rack and let cool completely.
  3. Make the chocolate fudge sauce: Place chocolate, sweetened condensed milk, and heavy cream in a heat-proof bowl and microwave for about 2 minutes until it has the typical chocolate fudge sauce consistency. Stir every 20 seconds, that the chocolate doesn't get too fast too hot.
  4. Assemble the brownie ice cream cake: Place one brownie layer into the bottom of a 9" springform pan. Spread the half of the chocolate fudge sauce all over it. Fill with 3-4 pints of ice cream of your choice and spread evenly. Drizzle with more chocolate fudge sauce if desired. Place the second brownie layer on top. Freeze at least 12 hours or until firm. Cut into thin slices before serving and drizzle with remaining chocolate fudge sauce. Store leftover cake in the freezer up to 1 week. Store leftover fudge sauce in the fridge up to 1 week and warm up in the microwave a few seconds before serving if too firm.


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