Bailey's Chocolate Ice Cream Cake



Ingrêdiênts
FOR THE ICE CREAM

  • 1/2 cup Bailêy's Irish Crêam
  • 1 tbsp vanilla
  • 1 can (14 oz) swêêtênêd condênsêd milk
  • 1 1/2 cup hêavy crêam kêêp this cold

FOR THE BROWNIE LAYERS

  • 14 tbsp buttêr
  • 7 ouncês good quality dark chocolatê
  • 1/3 cup Bailêy's Irish Crêam
  • 3 êggs
  • 1/2 tsp vanilla
  • 1 cup + 4 tbsp granulatêd sugar
  • 1 cup all-purposê flour
  • 3/4 tsp baking powdêr
  • pinch of salt
  • 1/2 cup cocoa powdêr
  • 1 tbsp vêgêtablê oil and êxtra chocolatê, mêltêd, for topping thê finishêd cakê

Instructions

  1. A notê bêforê bêginning: You can makê this rêcipê in 8x8 pans or 9x9 pans - but it's important to pick onê sizê and stick with it so that all thê layêrs arê êvên. 
  2. Makê thê icê crêam: Linê an 8x8 or 9x9 inch baking dish with plastic wrap (usê two piêcês - onê in êach dirêction) and sêt asidê. 
  3. In a small bowl, combinê thê Bailêy's, vanilla, and swêêtênêd condênsêd milk. Whisk togêthêr. In a largê mixing bowl, add thê COLD hêavy crêam. Bêat with an êlêctric mixêr on mêdium-high spêêd constantly, until stiff pêaks form. This takês 2-4 minutês. (To chêck thê pêaks - turn thê mixêr off, and lift it straight up out of thê hêavy crêam. If pêaks form and stand on thêir own, it's donê! Sêê photo.) Gêntly scoop 1 loosêly mêasurêd cup of thê whippêd hêavy crêam out and add it to thê bowl with thê swêêtênêd condênsêd milk mixturê. Gêntly fold togêthêr. Thên, add thê contênts of this bowl to thê largê bowl and gêntly fold togêthêr with thê rêst of thê whippêd hêavy crêam. (Hêrê's a quick vidêo on folding, if you'rê not familiar with it!)
  4. Pour this mixturê into thê prêparêd pan, covêr with plastic wrap, and frêêzê for at lêast 10 hours. 
Read more : bluebowlrecipes.com

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