Description
Layers of fudgy brownie, creamy ice cream, and rich ganache make this decadent dessert perfect for a summer gathering.
Ingredients
Units
- 10 tbsp unsalted butter
- 1.25 cups (296 ml) granulated sugar
- 1 cup (237 ml) unsweetened cocoa powder
- 1/4 tsp Kosher salt
- 1 tsp vanilla extract
- 2 large eggs
- 0.5 cups (118 ml) all-purpose flour
- 8 or 9 inch spring form pan
Instructions
- Position an oven rack in the lower third of the oven and heat to 325°F (163°C).
- Grease an 8 or 9 inch round cake pan and dust with cocoa powder.
- Combine butter, sugar, cocoa powder, and salt in a medium, microwave-safe bowl. Microwave on medium for 20-30 seconds, stirring to ensure a smooth consistency.
- Remove the bowl from the microwave and set aside for 3 to 5 minutes until warm.
- Using a stand mixer, stir in vanilla. Add eggs one at a time, beating well after each addition.
- When the batter is thick, shiny, and well blended, add the flour and mix on medium-low until fully incorporated. Then beat on medium-high for 15-20 seconds.
- Spread the batter evenly in the cake pan.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Check at 5-minute intervals if needed.
- Cool completely on a cooling rack.
- Scoop malleable ice cream onto the cooled brownie and smooth the top.
- Freeze for at least 3 hours.
- Make the chocolate ganache.
- Let the ganache cool completely (refrigerate and stir periodically).
- Remove the ice cream cake from the pan and pour the ganache over the top.
- Add sprinkles and serve immediately.
Notes
- For a richer brownie layer, use dark cocoa powder instead of unsweetened cocoa.
- To prevent ice crystals from forming, ensure the ice cream is very soft before layering it onto the brownie.
- Leftover ice cream cake can be stored in the freezer for up to 2 weeks, tightly wrapped in plastic wrap and foil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 80