Brownie Ice Cream Cake

It tasted like brownie batter ice cream.
Straight from the freezer, the line between ice cream and brownie was indistinguishable and I finished my slice before I could puzzle out the difference between the fudgey milk chocolate brownie and the chocolate ice cream with a fudge swirl. There was also hokey pokey ice cream, a New Zealand import of butterscotch ice cream with bits of honeycomb. Yum! Unfortunately, a cruel trick of fate meant that my slice was pure chocolate.

True to Deb from Smitten Kitchen’s word, the brownie did not turn rock hard and had a little bit of give for a chew-tastic experience. I made this for a friend’s birthday, and we ate the slices the silence.

Due to the constraints of my toaster and baking gear, I had to use the same 9 inch cake pan twice. I also used milk chocolate rather than unsweetened chocolate, which resulted in a runnier, lighter batter. But it still tasted good.


Brownie Ice Cream Cake

ADAPTED from Smitten Kitchen
4 ounces (115 grams) milk or semisweet chocolate, roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1/2 cup (100 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 1 gram)
2/3 cup (85 grams) all-purpose flour

For the filling
2 to 3 cups ice cream

Heat oven to 350F/160C. Line a 9 inch cake pan with parchment paper. Butter the parchment and exposed sides of the pan or spray them with a nonstick cooking spray.

In a medium heatproof bowl over gently simmering water, heat chocolate and butter together until about 3/4 of the way melted. Remove from heat and stir until smooth. Stir in sugar until fully combined, then eggs, one at a time and vanilla. Stir in salt until combined, then flour, until it just disappears.

Pour half the batter into the pan and spread it evenly. Bake on different racks for 12 to 15 minutes, rotating once top to bottom and front to back, until a toothpick inserted into the center of each pan comes out batter-free. Don’t be alarmed if the brownie batter does not seem to rise. Transfer hot pans directly to freezer (you can put down dish towels or a cooling rack to protect shelves). Chill until cold and firm, about 15 to 20 minutes. Do not try to remove the soft, hot brownie from the pan; it will break.

Remove the brownie from the pan with the parchment paper still attached to the bottom of the brownie. Set it on a plate and return to the freezer. Wash out the cake pan and repaper. Pour the rest of the brownie batter into the pan and bake for another 15 minutes. Return to freezer and freeze for another 15-20 minutes.

Now, to help it chill faster, I removed both brownies from the pan after the initial cooling period. I then washed the pan a second time and lined it with saran wrap so there were several inches of overhang. Place the brownie parchment paper side down, and cover with ice cream. Like Deb, I used a combination of ice creams (hokey pokey and chocolate ecstasy).

Use a spatula to smoosh it down and smooth the top. Remove second brownie from the freezer and remove the parchment and place it on top of the ice cream. Cover with plastic wrap. I put a tart tin over the top of the brownie to act as a weight. Return brownie-ice cream stack to freezer until fully firm, another 30 minutes.

Unwrap the brownie ice cream cake and remove the remaining parchment paper. Cut into slices and top with powdered sugar and maybe even more ice cream.



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