COFFEE ICE CREAM CAKE

This coffee ice cream cake has a decadent brownie bottom topped with coffee ice cream and a layer of vanilla ice cream swirled with fudge. This ice cream cake takes me back to childhood!

INGREDIENTS

Brownie:

• 10 oz dark chocolate, chopped
• 3/4 cup granulated sugar
• 1/4 cup dark brown sugar, packed
• 1/2 cup unsalted butter, sliced into tablespoons *
• 3 large eggs, room temp
• 2/3 cup all-purpose flour
• 1/2 teaspoon fine sea salt

Ice Cream Components:

• 1.5 pint (0.75 quart) homemade coffee ice cream, or store-bought
• 1 pint (0.5 quart) homemade vanilla ice cream, or store-bought
• 2 Tablespoon chocolate fudge, homemade or store-bought

 

INSTRUCTIONS

Brownie:

1. Preheat oven to 375 degrees F. Line 8-inch round cake pan with parchment paper. Lightly grease cake pan and set aside.
2. Over a double boiler (bain-marie), gently melt together 8 oz of the chopped chocolate with sugars and butter. Once mixture is smooth and melted, removed from double boiler and allow to cool slightly.
3. Add eggs, one at a time, to cooled chocolate mixture. Whisk until each egg is incorporated. In a small bowl, whisk together flour and salt. Add flour mixture and remaining 2 oz of chopped chocolate to batter. Fold to combine until there are no longer any dry streaks of flour.
4. Pour into prepared cake pan. Bake for 20-25 minutes until center of brownies no longer jiggle and a toothpick inserted in center of brownie comes out clean. Allow to cool in pan for about 5 minutes. Run a mini offset spatula around the edges of brownie to unmold. Unmold brownie and place on a wire rack to cool to room temperature.

Assembly:

1. Place cake ring mold on top of a parchment lined baking sheet. Line cake ring mold with acetate. Place cooled brownie on top of the cake board and place inside the ring mold.
2. If using homemade coffee ice cream: Use freshly spun ice cream while it is still a little soft. Spread on top of brownie layer. Cover with plastic wrap and keep in freezer for 2-3 hours, or until the ice cream layer is solid.
3. If using store bought ice cream: Place ice cream in the bowl of a stand mixer fitted with a paddle attachment. Beat ice cream until softened and spreadable, but still cold. Spread ice cream on top of brownie layer. Cover with plastic wrap and keep in freezer for 2-3 hours, or until the ice cream layer is solid.

Read More Recipe : www.thelittleepicurean.com16/02/coffee-ice-cream-cake.html

Share this post