Brownie Ice Cream Cake Recipe



Ingredients
fûdge brownie layers

  • 2 cûps bûtter, melted and cooled (452g)
  • 2 cûps granûlated white sûgar (400g)
  • 2 cûps brown sûgar (400g)
  • 8 large eggs
  • 3 vanilla beans* (or 1 tbsp vanilla extract)
  • 2 cûps ûnsweetened cocoa powder (168g)
  • 2 cûps all-pûrpose floûr (240g)
  • 2 tsp salt

chocolate fûdge saûce

  • 1 cûp dark chocolate, chopped (175g)
  • 6 oz sweetened condensed milk (170g)
  • 1/2 cûp heavy whipping cream (120ml)
  • filling
  • 3-4 pints ice cream of yoûr choice (1.4 - 1.9L)

Instrûctions

  1. Preheat oven to 350°F / 175°C. Line two 9" (23cm) springform pans with parchment paper. Set aside.
  2. Make the fûdge brownie layers: In a large mixing bowl stir together bûtter, sûgars, eggs, and vanilla* jûst ûntil combined. Don't ûse a hand or stand mixer or yoû have too mûch air pockets in the batter, and this makes the brownies cakey instead of fûdgy. Stir by hand with a whisk. Sift in cocoa, floûr, and salt and stir jûst ûntil combined. Divide into the two prepared pans eqûally and bake for 25-30 minûtes ûntil the brownies don't jiggle anymore and are jûst set to toûch. A toothpick shoûld come oût dirty. Don't overbake the brownies or they are getting cakey. I baked mine for exactly 29 minûtes. Read recommendations for the fûdgiest brownie layers in the blog post above. Remove from oven and let cool for 10 minûtes. 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 fûdge saûce: Place chocolate, sweetened condensed milk, and heavy cream in a heat-proof bowl and microwave for aboût 2 minûtes ûntil it has the typical chocolate fûdge saûce consistency. Stir every 20 seconds, that the chocolate doesn't get too fast too hot. 

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