Decadent Brownie Ice Cream Cake

By tempestteapot

Ingredients

• For the homemade caramel:
• For the brownies (adapted from Hershey’s Kitchens)
• 1/2 cup (1 stick) melted butter
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup all purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• Pinch of Kosher salt
• For the espresso ice cream:
• 1 1/2 cups milk
• 2 cups heavy cream
• 2 tablespoons instant espresso powder
• 1 vanilla bean
• 4 large egg yolks
• 3/4 cup granulated sugar
• To finish the ice cream cake:
• 2 tablespoons Nutella
• Chocolate syrup (optional)

Details

Adapted from mykitchenaddiction.com

Preparation

Step 1

Start by making the brownies. Preheat the oven to 350°F and spray a 9-inch springform pan lightly with baking spray.

Combine the melted butter, sugar, eggs, and vanilla in a batter bowl. Add in the flour, cocoa powder, salt, and baking powder. Stir to combine. Pour the batter into the prepared pan and bake for 20 – 25 minutes. Allow the brownies to cool completely.

Meanwhile, prepare the caramel by combining the sugar and water in a small sauce pan over medium heat. Cook the mixture, swirling occasionally, until it has turned to an amber color. Gradually stir in the heavy cream and the Kosher salt. Stir until smooth and then set aside to cool.

To prepare the ice cream base, combine the milk and heavy cream in a heavy sauce pan over medium heat. Add the espresso powder. Split the vanilla bean in half and scrape out the seeds. Add both the seeds and the pod to the pan. Stir to combine and cook over medium heat until the mixture comes to a simmer. Do not boil.

Meanwhile, beat together the egg yolks and sugar in a mixing bowl with a hand mixer. Beat the mixture until it is a light color (similar to mayonnaise) and it falls back in ribbons into the bowl. Then, temper the egg mixture with 1 cup of the hot liquid, adding it gradually while mixing with the hand mixer. Transfer the egg mixture to the sauce pan and cook until it coats the back of a wooden spoon. Strain out the vanilla bean, cover with plastic wrap (pressing the plastic wrap to the surface of the custard), and refrigerate until thoroughly cooled.

Once the custard has cooled, freeze it in an ice cream maker according to the manufacturer’s directions. Once the ice cream is almost done, add the caramel and allow it to swirl in the frozen espresso ice cream.

To assemble the cake, spread the two tablespoons of Nutella spread on top of the cooled pan of brownies. Pour the frozen ice cream mixture on top of the brownies and Nutella. Smooth with a spatula and allow to freeze for 4 hours.

When ready to serve, use a knife to loosen the frozen cake from the sides of the springform pan. Slice into wedges and drizzle with chocolate syrup. Enjoy!